Nutritional requirement.pptx

CHAPTER-3
NUTRITIONAL REQUIREMENT
Beminet.M(MSc. Nut)
1/16/2024
Wachemo University CMHS PH
1

Nutritional requirement
Refers to the amount of nutrient from food that
should be integrated by healthy individual in a
certain group over a range of time and that will
protect the individual from developing any
deficiency disease.
It expressed in terms of RDA/DRV or RNI.
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Two major reasons
A) Prescription reasons: one has to know the nutritional
requirement of an individual or group:
 To treat nutritional problems
 To design nutritional education programmes.
 To secure food for institutional consumption.
 To run nutritional supplementation programmes.
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Reasons…
B) Diagnostic reasons: focus mainly on the importance knowledge
of nutritional requirement for identifying whether a group or
individual is suffering from malnutrition of any kind or not.
 It includes:
 Assessment of nutritional status
 To evaluate nutritional programmes.
 To determine whether the food available in the stock is adequate
to the household.
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Balanced diet
• Balanced diet is the one which contains a variety of
foods in such quantities and proportions that the need
for energy, proteins, vitamins, minerals is adequately
met for maintaining health, vitality and general well
being and also makes a small provision for extra
nutrients to withstand short duration of leanness.
• Objective is to safeguard the population from
nutritional deficiencies.
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Dietary Reference Intakes (DRI)
Serve as a reference values that are quantitative estimates of
nutrient intake to be used for planning and assessing diets for
healthy people Include:
 Recommended Dietary Allowance (RDA) or Reference
Nutrient intake ( RNI)
 Estimated Average Requirement (EAR)
 Lower Reference Nutrient Intake ( LRNI)
 Adequate Intake (AI)
 Tolerable Upper Intake Level (UL)
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Assumptions
Requirement of individuals with in a certain group are
normally distributed.
The requirement of every individual in that group for all
nutrients other than energy is the mean requirement for the
group plus or minus 2 standard deviation.
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Assumptions…
The mean+2SD is called the Upper reference nutrient
intake(URNI).
 Beyond this 1.25% the group will develop toxicities of the
nutrient.
The mean- 2SD is called the Lower reference nutrient
intake(URNI).
 Below this value for a protracted period may result in
deficiencies of nutrients in some 1.25% the individuals
within group.
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Recommended Dietary Allowance(RDA)
Is the daily intake, which meets the nutrient
requirements of almost all (97.5 percent)
apparently healthy individuals in an age and sex-
specific population group.
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RDA For Riboflavin(Example)
• Estimate of ADI by Food and Nutrition Board of the national
Research council,1989.
Age RDA(mg) Male RDA(mg) Female
0-6m 0.4 same
6-12m 0.5 same
1-3yrs 0.8 same
4-6yrs 1.1 same
7-10yrs 1.2 same
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RDA…
Age RDA(Male) RDA(Female)
11-14yrs 1.5 1.3
15-18yrs 1.8 1.3
19-50yrs 1.7 1.3
51+yrs 1.4 1.2
Pregnancy - 1.6
Lactating - 1.7-1.8
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Estimated Average Requirement (EAR)
This is an estimate of the average requirement for energy or a
nutrient approximately 50% of a group of people will require
less, and 50% will require more
The mean requirement for the group.
Assumption:
There is risk for half of the individual in the group to be in the
state of energy excess & another risk of making rest half in the
state of energy deficiency.
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Adequate intake (safe intake)
• Is set instead of an RDA/RNI if sufficient evidence is not
available to calculate EAR.
• These values are base on observed or experimentally
determined estimates of nutrient intake by a group (s) of
healthy individuals.
• At this level there is no risk of deficiency and is below the
level where there is a risk of undesirable effects
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Reference Daily Intake(RDI)
RDI (Reference Daily Intake) is a population-adjusted RDA
based on all ages and sex groups of RDA values.
It is numerically identical to the highest RDA value for any
group.
It was developed for food-labeling purposes. (Note: RDA's
differ among groups of people, such as men, women, children,
the aged, different races, etc.)
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Daily Reference Value(DRV)
DRV (Daily Reference Value)
is a suggested amount of a
substance that a 2000
Calorie diet ought to contain.
It is a loose consumer guide
developed for food labeling.
DRVs exist for only some
substances.
Some DRVs are suggested
maxima (eg. for sodium, fat
and cholesterol), and some
are loosely defined (eg. for
carbohydrate).
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How can I use this information to select a
healthier diet?
• The Daily Value (DV)
• Based on some of the DRI values
• Those listed based on 2,000 Calorie intake (Adult
female)
• The % of the DV on the label is for a 2,000 Calorie intake
• Some information for 2,500 Calorie intake (Adult
male)
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Figure 2.10
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Food Labeling
 The key principles of labeling:
 To contribute to the smooth functioning of the market
Removing barrier to free circulation of products
Create equal conditions of competition
 To inform and protect the consumer
 To prohibit the use of information that mislead the purchaser
Basics of food labelling
 All foodstuffs must carry labeling that contains certain minimum information
 Any additional information, is subject to the principle that it should not mislead the
purchaser.
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8-Labling Information based on EU standard
1. The name/identity of the food
2. The net quantity
3. The list of ingredients (descending order)
4. The date of minimum durability (best before)
5. Any special storage conditions or conditions of use(instructions)
6. The name and address of the manufacturer, packager or seller
7. Place of origin, if omission of such information would mislead
8. Nutrition labeling and claims
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Ways of labeling containers and packages
 There are two ways to label packages and containers:
1. Place all required label statements on the front label panel or product display panel
(PDP)
Examples: identity/ name of the food, and the net quantity statement
2. Place other labeling on the information panel (IP)
Example: name and address of the manufacturer, ingredient list, nutrition labeling and
any required allergy labeling
FLP: Portion of the package label that is most likely to be seen by the consumer at the
time of purchase
IP: The label panel immediately to the right of the PDP
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Nutrition labeling and claims
Nutrition labeling: Any information on the label that refers to
the energy value of the food, or to protein, carbohydrate, fat,
fibre, sodium or to other minerals or vitamins
Attention : Nutrition labeling is mandatory if a nutrition claim
appears on labeling, presentation or advertising of a product
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Two basic formats for nutrition information
 Group 1: which consists of energy value in kJ or kcal and the amount of
protein, carbohydrate and fat in grams
 Group 2: plus sugars, saturates, fibre and sodium, also in grams
 Both formats could be expanded to include starch, polyols, mono-
unsaturates, polyunsaturates, cholesterol and the vitamins and minerals
 If information about mono-unsaturates, polyunsaturates and/or
cholesterol is given, the amount of saturates must also be specified.
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Nutrition claim
Nutrition claim : Claims for specific biological functions of recognized nutrients
such as
 ‘Calcium aids in the development of strong bones and teeth’ or
 ‘Vitamin B6 for the maintenance of a healthy nervous system’
 Other accepted nutrition claims in a food such as ‘low energy’, ‘sugar free’ or
‘a rich source of protein’.
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Health Claim
Health Claim: claims are that state or imply that the consumption of
a food, or the component of a food, has a specific health benefit or
avoids a specific aspect detrimental to health.
 ‘Vitamin E protects the fat in body tissues from oxidation’
 Benefits of probiotic products
Attention: Any claim, expressed or implied, that a product can
prevent, treat or cure a disease is regarded as a medicinal claim
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Protein intake
• Intake is expressed in terms of Grams per Kg body
weight
• Adults – 0.8 gram per Kg body weight
• Infants – 2 gms per kg body weight ( first 6months)
1.5 - 1.8 gms per kg body weight till 10 years
• Adolescents- 1.2 to 1.4 gms per kg body weight
• During pregnancy- additional 14 gms per day
• During lactation – 25 gms per day ( 0-6 months)
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Energy requirement
Energy requirement “…is the amount of food energy
needed to balance energy expenditure in order to maintain
body size, body composition and a level of necessary and
desirable physical activity consistent with long-term good
health.
This includes the energy needed for the optimal growth and
development of children, for the deposition of tissues during
pregnancy, and for the secretion of milk during lactation
consistent with the good health of mother and child.” WHO,
FAO,
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Energy- vulnerable group
• Pregnant woman - daily reqt + 300k cal per day
• Lactating mother(0-6 months) - daily reqt + 550k cal per
day
• Lactating mother(7-12months) - daily reqt + 400 kcal per
day
• Children – rapid growth period needs 100-120 kcal per day
and later on 80-90 kcal per day
• Puberty – requirement is same as adults
• Adults- 2100 kcals / day required
• Adults – generally 2% decline of resting metabolism for
each decade for adults
• After 40 years – reduce by 5% each decade till 60 years
• After 60 years – reduce 10% each decade
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Fats
• During infancy fats constitutes 50% of total energy intake
• Adults – fat constitutes 20% of total energy intake
• 50% should be EFA from Vegetable oils
• Requirement of EFA ranges from 3-6% of energy intake in
young children
• Recommended as equal proportion of Visible and invisible fats
in the diet for all age groups.
• Reasonable restriction of dietary cholesterol (less than 300
mg/day) is advised.
Carbohydrate
• Intake should be 50-70% of total energy intake
• In India, 90% of energy intake is mainly from Carbohydrates.
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Factors affecting energy requirement
Basal Metabolic Rate(BMR )
• Is used as a method for comparing metabolic rates of individuals
• BMR = Rate of energy utilization during absolute rest, but a
person is awake
• It is measured under Basal conditions: 12 hrs fasting, after night
of restful sleep, no strenuous exercise is performed, excitement
causing factors eliminated and air temperature: 68-800F.
Growth
 For forming new tissues ,and energy deposited in those tissues
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Cont…
Metabolic response to food
• Needed for digestion, transport and metabolism of nutrients
Physical activity
• Most variable component of the energy requirement
Pregnancy
• Production of foetal and maternal tissues
Lactation
• For milk production( secretion) and energy stored in the milk
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Energy Intake and Expenditure…
• Two methods of estimating energy intake
• Assessment of food intake
• Assessment of total energy expenditure
• Measuring energy expenditure
• Direct calorimetry
• Indirect calorimetry
• Total energy expenditure in free living
• Factorial methods, food intake and energy balance methods, heart
rate monitoring, registration of body motion, and the doubly
lebelled water technique
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Energy expenditure during different
types of activity for a 70-kilogram man
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Caloric values of food stuffs
Calorie(cal):
• The amount of heat required to raise the temperature of
1litre of water by 1degree centigrade.
-1cal=4joule
- 1Kcal =1000cal = 4.184 KJ
- 1k.joule=103joule(1,000joule)
• A bomb calorimeter is used to measure caloric contents
of foods.
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Energy value of foods
Net-Calories of nutrients
• Carbohydrates1gm = 4kcalories
• Protein 1gm = 4kcalories
• Fat 1gm = 9kcalories
• Alcohol 1gm = 7kcalories
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Question
• A cup of milk 225ml ( it has 12gm of CHO,10gm of
fat and 8gm of protein) .
• How many calories does a cup of milk can yield?
Answer in :
A.Kcal
B. Cal
C. Kj
D. Joule
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Answer
• Given; a cup of milk 225ml & has 12gm of CHO,10mg of
fat and 8gm of protein . How many calories does it have a
cup of milk can yield?
• (12gmx4kcal)+(10gmx9kcal)+(8gmx4kcal)
• 48kcal +90kcal+32kcal=170kcal
A.Kcal=170kcal
B. Cal=170,000cal
C. Kj= 1kca=4.184kj= 711.28kj
D. Joule=711,280j
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What is the concept of nutrient density?
• Foods that contain a significant amount of a
specific nutrient compared to its caloric content
have a high nutrient density.
• Opposite of “empty calorie” or low nutrient
density
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Figure 2.6
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Dietary guidelines
Is a dietary recommendations that have been developed to provide
adequate nutrient intake while avoiding dietary patterns that
might place an individual at greater risk for chronic disease.
 Dietary guidelines have undergone several revisions from the late
1970s to the recently released Dietary Guidelines for Americans
2005.
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Dietary Guideline…
Food-Based Dietary Guidelines
 Outline strategies to lower risk of chronic disease
 Convert scientific knowledge into practical messages
 A major strategy for:
- Promoting healthy behavior and practices
- Promoting nutrition education
- Helping public make healthy choices
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Dietary Guidelines
• The advice of the Dietary Guidelines is summed up
with the ABCs for good health:
Aim for fitness . . . with a healthy body weight and
active living.
 Build a healthy base…with a variety of nutritious,
health-promoting foods, kept safe to eat.
Choose sensibly . . . without overdoing on fat,
especially saturated fat; sugars; salt; and for adults
who choose to drink them, alcoholic beverages.
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Practical Recommendation
1. Balance the food you eat with physical activity to
maintain or achieve a healthy body weight.
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2. Eat a nutritiously adequate diet consisting of a wide
variety of nutrient-rich foods.
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3. Choose a diet moderate in total fat, but low in saturated and
trans fats and cholesterol.
• Choose plant oils or other healthy fats
• Eat less meat with high fat content; choose lean poultry
• Eat more fish
• Eat only a few eggs per week
• Eat fewer high-fat dairy products
• Eat less butter; use soft or specialty margarines
• Eat fewer commercial baked goods
• Limit consumption of fast foods
• Use food labels to help you select foods low in fat
• Broil, bake or microwave instead of cooking in oil
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4. Choose a plant-rich diet with plenty of fruits and vegetables,
whole-grain products, and legumes, foods which are rich in
complex carbohydrates, phytochemicals, and fiber.
Fruits and Veggies: More matters 1/16/2024
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5. Choose beverages and foods to moderate your
intake of added sugars.
• Moderate intake
• Sodas
• Juice drinks
• Fruit juices
• Drink more
• Tap water
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6. Choose and prepare foods with less salt and sodium.
• Get rid of your salt shaker
• Reduce the consumption of obviously high-salt
foods
• Check food labels for sodium content
• Eat more fresh fruits and vegetables
• Use fresh herbs or spices that do not contain sodium
• Use lite salt
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7. If you drink alcoholic beverages, do so in moderation.
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8. Maintain protein intake at a moderate, yet adequate
level, obtaining much of your daily protein from plant
sources complemented with smaller amounts of fish,
skinless poultry, and lean meats.
• Recommended protein intake is
• 30 percent animal protein
• 70 percent plant protein
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9. Choose a diet adequate in calcium and iron. Individuals
susceptible to tooth decay should obtain adequate fluoride.
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10. Practice food safety, including proper food preservation
and preparation.
• Store foods properly
• Wash hands thoroughly
• Avoid charring(burning)of meats
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11. Consider the benefits and risks of food additives and
dietary supplements.
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Balance is Key
These three are the framework of the Food Guide Pyramid:
• Balance - Eat foods from all groups of the Food Guide Pyramid.
• Variety - Eat different foods from each food group.
• Moderation - Eat more foods from the bottom of the pyramid, and fewer
and smaller portions of foods from the top of the pyramid.
©2002 Learning Zone Express
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For years, people held to the idea that there are “bad”
nutrients and “good” nutrients when, in fact, all nutrients play a
certain role in the body. Even those nutrients once considered
“bad” such as fats and carbohydrates perform vital functions in
the body and if one consumes too many “good” nutrients such as
vitamins or minerals there can be harmful results, as well.

Are You Eating A Balanced Diet?
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Food guide pyramid
• The pyramid graphic shown in figure communicate not only
balance, variety and moderation but also provides the basis
of a healthful diet.
• We can use the National proud flug colors for easy attraction
of the adult population and to transfer information Green
(Best & continue), Yellow (Be careful) and Red (Danger)
GREEN REPRESENTS:- Vegetables, fruits , cereals and Roots
& tubers
YELLOW REPRESENTS:- Meat, poultry, legumes ,Milk &
dairy products and also, Oils& some fats
RED REPRESENTS:- Fat, Sweet, Salt & Fried foods.
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Fig.1 Food Guide Pyramid for Adult Population 1/16/2024
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