Download - Know your nutrients - gcu.ac.uk your nutrients... · 2 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University. Updated 2016 Know your nutrients A thorough knowledge

Produced by the Nutrition & Dietetic Team, GCU

Know your nutrients

September

2016

A Workbook on nutrient requirements, food sources and metabolism

2 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.

Updated 2016

Know your nutrients

A thorough knowledge of basic nutritional science will prepare you well

for your studies in the more advanced topics in nutrition. Appropriate

nutrition is fundamental to the normal functioning of the human body

from molecular level to overall health in general.

You should attempt to complete this book as a means of ensuring that you

have a good basic knowledge of nutritional science.

Undergraduates: You should work towards completing this information

over the course of your first 2 years using one of the basic textbooks

below in conjunction with information provided in your modules. You

should supplement your notes with self-study information which you

should reference (in case you want to revisit!) in Harvard format, as

indicated below.

Postgraduates: You should attempt to complete the information on each

nutrient using one of the basic text books below. Some information will

also be provided within some of the modules you cover.

This should be supplemented by self study from appropriate books and

journals. Try to start this as soon as you can (during induction week if

you can) and slowly work your way through the work book.

Whenever you refer to a textbook or journal in order to define a term or

to gather information, write out the reference in full. These can be noted

in the page for references within this workbook. Rather than writing each

reference out in full every time you use it, number each new reference on

the reference page and use this to indicate your source. Text books to

help you are as follows:

1. For defining terms and Dietary Reference Values

Barasi ME (2013): Human Nutrition –A health Perspective (2nd Edition).

Arnold

Department of Health (1991) : Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. London HMSO

2. For more detailed nutritional science on nutrients


Updated 2016

Whitney EN & Rolfes SR (2012):Understanding Nutrition (13th edition)

Brooks Cole {NOTE THIS IS AN AMERICAN PUBLICATION AND SO

REFERENCE VALUES FOR NUTRIENTS ARE DIFFERENT FROM UK

DRV}

Geissler, CA and Powers, HJ editors (2011) Human Nutrition (12th

edition), Elsevier Ltd., UK.

(Good overview textbook) ISBN 0443073562

3. Professional websites which have information on nutrients

The Nutrition Society: http://www.nutritionsociety.org/

British Nutrition Foundation: www.nutrition.org.uk

Food Standards Agency: www.food.gov.uk

Scientific Advisory Committee on Nutrition (SACN): www.sacn.gov.uk

British Dietetic Association: www.bda.uk.com

http://www.nutritionsociety.org/

http://www.nutrition.org.uk/

http://www.food.gov.uk/

http://www.sacn.gov.uk/

http://www.bda.uk.com/


Updated 2016

Contents Know your nutrients ............................................................................................. 2

Defining terms ....................................................................................................... 6

Conversion factors and abbreviations: ............................................................ 8

Exercises: ........................................................................................................... 8

Energy ...................................................................................................................... 9

Exercises ........................................................................................................... 10

Anthropometry ..................................................................................................... 12

Macronutrients ..................................................................................................... 13

Carbohydrate ........................................................................................................ 14

Protein .................................................................................................................... 15

Fat ........................................................................................................................... 17

Exercises: .......................................................................................................... 18

Water ..................................................................................................................... 19

Label reading; ...................................................................................................... 20

Alcohol ................................................................................................................... 20

References ............................................................................................................ 21

Nutrient: Vitamin A ............................................................................................ 24

Nutrient: Vitamin D ............................................................................................ 26

Nutrient: Vitamin E ............................................................................................ 28

Nutrient: Vitamin K ............................................................................................ 30

Nutrient: Vitamin C ............................................................................................ 32

Nutrient: Vitamin B1 .......................................................................................... 34


Nutrient: Niacin .................................................................................................. 38


Nutrient: Vitamin B12 ........................................................................................ 42

Nutrient: Folate .................................................................................................. 44

Nutrient: Biotin ................................................................................................... 46

Nutrient: Pantothenic Acid .............................................................................. 48

Nutrient: Calcium ................................................................................................ 50

Nutrient: Phosphorus ......................................................................................... 52

Nutrient: Sodium ................................................................................................ 54

Nutrient: Potassium ........................................................................................... 56

Nutrient: Chloride .............................................................................................. 58

Nutrient: Magnesium .......................................................................................... 59

Nutrient: Sulphur ............................................................................................... 60

Nutrient: Iron ...................................................................................................... 61

Nutrient: Zinc ...................................................................................................... 62

Nutrient: Chromium ............................................................................................ 63

Nutrient: Selenium ............................................................................................. 64

Nutrient: Fluoride............................................................................................... 65

Nutrient: Molybdenum ....................................................................................... 66


Updated 2016

Nutrient: Copper ................................................................................................. 67

Nutrient: Manganese.......................................................................................... 68

SACN 2011 Update for Estimation of Energy Requirements………………….71

GUIDANCE NOTES: Eatwell Guide…………………………………………………………….76


Updated 2016

Defining terms

Distinguish between the roles of the following scientists:

Food scientist

Human Biologist

Dietitian

Nutritionist

Define the term Nutritional Science:

Define the following terms:

(You will find the information for most of the following in ‘Dietary

Reference Values for Food Energy and Nutrients for the United Kingdom.

COMA Report 41. HMSO London’ which is available in the library. Note:

the DRVs are undergoing an update, nutrient by nutrient, by Scientific

Advisory Committee on Nutrition (SACN). Please access the SACN

website for further information: www.sacn.gov.uk )

Dietary Reference Values (DRVs)

Reference Nutrient Intake (RNI)

Lower Reference Nutrient Intake (LRNI)

Estimated Average Requirement (EAR)

Recommended Daily allowance (RDA)

Physical Activity Levels (PAL)

http://www.sacn.gov.uk/


Updated 2016

Basal metabolic Rate (BMR)

Resting Metabolic rate (RMR)

Body Mass Index (BMI)

Macronutrient

Micronutrient

Vitamin

Mineral

Distinguish between the following:

Carnivore

Omnivore

Herbivore

Lacto-ovovegetarian

Lacto-vegetarian

Vegetarian

Vegan

Pescatarian

Macrobiotic


Updated 2016

Conversion factors and abbreviations:

What do the following abbreviations mean?

mmol/l

mcg or µg

mg

g

kg

kcal

kJ

MJ

Exercises:

Write down the formula to convert:

kilocalories to kilojoules

kilojoules to megajoules

Now Convert 2500 kilocalories to kilojoules, then megajoules

Convert 2140 kilocalories to kilojoules, then megajoules





Updated 2016

How many µg are in 1mg?

How many µg in 1g?

How many grams are in 1 kilogram?

How many kilograms are in 1 stone?

What is 500mls expressed as litres?

How many millilitres in 1 pint?

Write down the formula to convert:

mmols to mg

mg to mmols

Now convert 70mmols potassium to mg

Convert 32 mmols phosphate to mg

Convert 1800mg sodium to mmols

Energy

Define the terms:

energy balance

positive energy balance

negative energy balance

What are the average energy requirements for the following:

A male aged 19-50 yrs

A female aged 19-50 yrs

Where do excess calories go?

What is energy used for?


Updated 2016

Exercises

If an individual takes in 4000kcals daily and expends 2500kcals daily,

what is likely to happen to his/her weight?

If an individual consumes 1500kcals daily and expends 2000kcals daily,

what is likely to happen to his/her weight?

Macronutrients can be classed as carbohydrate, protein, fat or alcohol.

Each of the macronutrients provide specific amounts of energy per gram

which contributes to our total daily energy intake.

Macronutrient Kcals / g kJ/g

Carbohydrate 3.75 16

Protein 4.0 17

Fat 9.0 37

Alcohol 7.0 29

This means that for every gram of fat you eat, you provide your body

with 9kcals, for every gram of protein you eat you get 4kcals, and every

gram of carbohydrate you eat you get 3.75kcals.

(Often with nutrition labels (i.e. those found on biscuits, cakes, dairy

products etc), carbohydrate is rounded up to 4kcals per gram for ease of

calculation.)

When you work out a person’s energy intake in terms of % contribution

from each of the macronutrients, you would:

Calculate the total energy, carbohydrate, protein and fat respectively

from their daily intake, in grams. Normally you do this using your McCance

and Widdowson Food Tables.

Taking each macronutrient in turn, multiply the total grams consumed by

the kcals provided.

Using the figure obtained calculate the total contribution to energy of

that particular macronutrient. (See calculation examples)


Updated 2016

Multiplication

Factor

Total

kcals

%Energy Recommended

Intake

Total Energy

(Kcals)

2080

Carbohydrate (g) 268 3.75 1005 48 >50%

Protein (g) 73 4.0 292 14 10 -15%

Fat (g) 87 9.0 783 38 30 -35%

Kcals provided by macronutrient

Total kcals consumed x 100 = % energy

Example 1: Total energy contribution from carbohydrate

1005 (Kcals provided by CHO) divided by 2080 (Total Kcalories consumed)

= 0.48

Multiply by 100 to get % = 48%

Contribution of carbohydrate to total energy = 48%

Example 2: Total energy contribution from protein

292 divided by 2080 = 0.14

Multiply by 100 to get % = 14

Contribution of protein to total energy = 14%

Example 3: Total energy contribution from fat

783 divided by 2080 = 0.376

Multiply by 100 to get % = 37.6%

Contribution of fat to total Energy = 38%

Now work through these examples:

An individual consumes 260g carbohydrate, 118g fat and 70g protein over

the course of the day. Calculate their total energy intake and the %

energy contribution from each of the macronutrients.

An individual consumes 420g carbohydrate, 78g fat and 80g protein over

the course of the day. Calculate their total energy intake and the %

energy contribution from each of the macronutrients.

For both of the examples above, consider the total energy intake in

comparison to the EAR for a male aged 25years and a female aged 30


Updated 2016

years. Compare the % energy from each macronutrient to the

recommendations for healthy eating.

Within a 2500kcal diet, 50% of energy comes from carbohydrate, 15%

from protein and 35% from fat. How many kcals do each macronutrient

contribute?

Anthropometry

Previously you were asked to define the term BMI. Now complete the

following table:

BMI (kg/m2 ) Interpretation

< Severely underweight

Underweight

Normal range

26-30 Overweight

30 to 35 Grade I obesity

Grade II obesity

Morbidly obese

Calculate the BMI of the following individuals with weights and heights as

indicated:

a) 75kg, 1m79cm

b) 48kg, 1m 60cm

c) 7st 7lbs, 1m 68cm

d) 58kg, 5ft 2”

Which of these results can be classified as healthy?

Which of these results can be classified as overweight?


Updated 2016

Which of these results can be classified as obese?

What is meant when the terms “Apples” and “pears” are used to describe

an individual’s physique?

An individual wants to convert their weight of 75kg into stones and

pounds, what would this be?

An individual wants to convert their weight of 9st 2 lbs into kg, what

would this be?

What is 5ft 6” expressed in metres?

What is 6ft expressed in metres?

What is 1m 76 expressed in feet and inches?

What is 1m 52 expressed in feet and inches?

What are the implications for health for each of these terms?

Macronutrients

Describe what is meant by “The Eat Well Plate”.

Draw a diagram to illustrate this below.


Updated 2016

List the main food groups and the main nutrient sources in each

1.

2.

3.

4.

5.

How many portions of fruit and vegetables should an individual eat daily?

What constitutes a portion?

Carbohydrate

What are carbohydrates?

According to the Healthy Eating guidelines, approximately what

percentage of daily energy should be derived from carbohydrate?

How much energy is provided by 1g of carbohydrate?

What is the difference between a simple sugar and a complex?

Provide examples of carbohydrate foods, indicating which are simple and

which are complex:


Updated 2016

List the 3 monosaccharides

List the disaccharides

List polysaccharides

What are non-starch polysaccharides (NSP)?

What is fibre?

What is the difference between insoluble and soluble fibre?

Indicate sources of soluble fibre:

Indicate sources of insoluble fibre:

What are the possible health benefits of each?

What are the key vitamins found in carbohydrate foods?

Protein

What are the building blocks of protein?

What is meant by the term essential amino acids?

List the amino acids, indicating which are classed as essential amino acids.

What is meant by a limiting amino acid?


Updated 2016

How much energy is provided by 1g of protein?

According to Healthy Eating guidelines, approximately what percentage of

daily energy should be derived from protein?

What are the daily protein requirements of UK adults?

How much protein does the average adult in the UK consume daily?

If a protein is described as being of high biological value (HBV), what

does this mean?

List food which you consider to be of HBV.

If a protein is described as being of low biological value (LBV) what does

this mean?

List foods which you consider to be of LBV

List possible sources of protein in a vegetarian diet

List possible sources of protein in a vegan diet

What is marasmus?

What is kwashiorkor?


Updated 2016

Fat

How much energy is provided by 1g of fat?

Define the following terms:

Saturated fat (sfa)

Monounsaturated fat (MUFA)

Polyunsaturated fat (PUFA)

Omega 3

Omega 6

Trans fatty acids

Cis fatty acids

Which fats are linked to positive health benefits and what are these

benefits?

Which fats are linked to negative health effects and what are these

effects?

According to Healthy Eating guidelines, what percentage of daily energy

intake should be provided by fat?

Which foods are high in fat?


Updated 2016

Which foods are sources of hidden fats?

Briefly describe the absorption of fat

List the Fat soluble Vitamins:

What effects on health may occur if an individual follows a fat-free or

low fat diet?

List the water soluble vitamins

Exercises:

1. Record two days food intake and calculate the following nutrients using

McCance & Widdowson, The composition of food:

Total energy, % energy from carbohydrate, protein, fat and alcohol

respectively; total iron, sodium, iodine, zinc, Vitamin A, folate, Vitamin C

and Vitamin D.

2. Keep a food diary for one day. Identify the sources of protein, fat

carbohydrate. Identify the vitamins and minerals as you move through

the module.


Updated 2016

Water

Fluid intake is usually estimated based on 30-35mls per kg body weight

daily.

1. Record all you drink in a day.

2. Calculate how much fluid your body requires on a daily basis.

3. What may influence or alter your fluid requirements?

4. What is meant by dehydration?

5. What are the symptoms of dehydration?

6. What are the carbohydrate contents of the beverages you have

consumed today?


Updated 2016

Label reading;

What information is required by law to appear on a product?

Choose a product and list all you find on the ingredient list.

Identify each component and what the purpose of its inclusion is, ie What

do the additives do?

Why do manufacturers list the nutrients per 100g and / or per portion?

What use is this information?

Alcohol

How much energy is provided per gram of alcohol?

What are the guidelines for alcohol consumption?

What is the main cause of hangovers?

Units of alcohol: write down some common measures e.g. pint lager and

indicate the units of alcohol it contains.

How many units of alcohol can the liver metabolise per hour?

What can speed this up?

How is alcohol metabolised?


Updated 2016

References

Use this page to note your sources of reference. Remember to number

them to save you writing out each reference in full each time you use it.


Updated 2016

Quiz

What are antioxidants?

What are flavonoids?

Which fruit contains an abundance of lycopenes?

How do you calculate energy requirements?

Why is nutrition important?

What are the health consequences of poor nutrition?

How does nutritional science relate to human physiology?

How does nutritional science relate to Food Bioscience?

Food Hygiene: What is meant by this and why is it so important to health?

Food safety applies to many situations in everyday life. Consider the

following vehicles for transmission of bacteria and write bullet points on

how you can behave responsibly to minimise the risk:

a) Hands

b) clothing

c) animals

d) cleanliness

e) equipment

Who is most at risk from food poisoning?


Updated 2016

There have been a number of important findings in nutritional science in

recent years. Investigate the following and write short notes:

Folic acid and neural tube defects

Fish oils for brain development and cardiac health, arthritis


Updated 2016

Nutrient: Vitamin A

Also known as:

Chemical Structure

Main functions in the body

Dietary Reference Value

Is this the same for adult males and females?

Does the requirement increase, decrease or stay the same once an

individual reaches 19yrs?

Is there a change in the RNI during pregnancy and lactation? If so,

indicate the difference.

What is the current adult intake in the UK?

Make a note of the formula for calculating vitamin A and retinol

equivalents.

Site of absorption

Site of excretion


Updated 2016

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency

Name of deficiency state (if any)

Main dietary sources

Stability (ie effect of cooking, drying, freezing, sunlight)

Recent articles of interest relative to Vitamin A


Updated 2016

Nutrient: Vitamin D

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency



Are there any population group at risk of Vit D deficiency? Why?


Recent articles of interest relative to Vitamin A


Updated 2016

Nutrient: Vitamin E

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Vitamin E


Updated 2016

Nutrient: Vitamin K

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Vitamin K


Updated 2016

Nutrient: Vitamin C

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Vitamin C


Updated 2016

Nutrient: Vitamin B1

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Vitamin B1


Updated 2016


Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency






Updated 2016

Nutrient: Niacin

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability


Updated 2016

Signs of excess

Signs of deficiency




Recent articles of interest relative to Niacin


Updated 2016


Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway

Transport system


Updated 2016

Bioavailability

Signs of excess

Signs of deficiency






Updated 2016


Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency






Updated 2016

Nutrient: Folate

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Folate


Updated 2016

Nutrient: Biotin

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Biotin


Updated 2016

Nutrient: Pantothenic Acid

Also known as:

Chemical Structure









Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Pantothenic acid


Updated 2016

Nutrient: Calcium









How many calcium portions do you require daily

Site of absorption

Site of excretion

Metabolic pathway

Transport system


Updated 2016

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Calcium


Updated 2016

Nutrient: Phosphorus









Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability


Updated 2016

Signs of excess

Signs of deficiency




Recent articles of interest relative to Phosphorus


Updated 2016

Nutrient: Sodium








What is the daily recommended intake for salt?

What is the conversion factor for sodium to salt?

Which foods are high in salt?

Which nutrients are likely to increase / decrease when aft is reduced in a

recipe or product?


Site of absorption

Site of excretion

Metabolic pathway


Updated 2016

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Sodium


Updated 2016

Nutrient: Potassium









Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability


Updated 2016

Signs of excess

Signs of deficiency




Recent articles of interest relative to Potassium


Updated 2016

Nutrient: Chloride









Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Chloride


Updated 2016

Nutrient: Magnesium









Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Magnesium


Updated 2016

Nutrient: Sulphur









Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency






Updated 2016

Nutrient: Iron

What is the difference between haem and non-haem iron?

Indicate sources of each:

Which vitamin aids iron absorption?

Which dietary components can inhibit iron ansorption?

Which foods contain phytates?









Site of absorption

Site of excretion

Metabolic pathway

Transport system


Updated 2016

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to iron

Nutrient: Zinc









Site of absorption

Site of excretion


Updated 2016

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Iron

Nutrient: Chromium









Site of absorption

Site of excretion


Updated 2016

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Chromium

Nutrient: Selenium









Site of absorption


Updated 2016

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency





Nutrient: Fluoride










Updated 2016

Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Fluoride

Nutrient: Molybdenum









Updated 2016


Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Molybdenum

Nutrient: Copper









Updated 2016


Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Copper

Nutrient: Manganese







Updated 2016




Site of absorption

Site of excretion

Metabolic pathway

Transport system

Bioavailability

Signs of excess

Signs of deficiency




Recent articles of interest relative to Manganese


Updated 2016

Selenium

Selenium was first discovered in 1817 in Sweden by Berzelius.

Now recognised as a trace element, in the 1930s it was considered highly

toxic, and the 1940s carcinogenic. Around 1957, Shwartz & Foley

demonstrated that it could be used to prevent liver necrosis in rats

suffering from Vit E deficiency.

Trace element is usually a metal required by the body in minute quantities

to maintain health. They are mainly required as parts of enzymes and

hormones, or to activate enzymes.


Updated 2016

SACN 2011 Update for Estimation of Energy Requirements Physical Activity Levels (PALs) The old COMA values of 1.56 for boys, 1.48 for girls and 1.4 for adults are likely to

underestimate due to under appreciation of influence of routine activities of daily

living on energy expenditure.

Values used by COMA are lower than those observed for 90% of subjects in the

reference adolescent and adult populations examined for the SACN report.

2011 SACN guidelines

Use adult PAL of 1.63 based on median PAL of a reference adult population where,

like the UK, approximately 60% are overweight or obese.

For less active adult i.e. frail elderly use PAL 1.49 (25th centile)

For more active adult use PAL 1.78 (75th centile)

For adolescents use a PAL of 1.75

Estimating energy requirements

The new SACN guidelines use the HENRY (OXFORD) equations to predict BMR. SACN

have set the new requirements for a level of energy intake required to maintain a

healthy body weight. For the purposes of calculation, this equates to the 50th centile

of UK-WHO growth standards for infants and pre-school children, the 50th centile of

UK 1990 reference for school-aged children and for adults at a Body Mass Index

(BMI) of 22.5 kg/m2 at the current height of the UK adult population. Using this

approach, if overweight groups consume the amount of energy recommended for

healthy weight groups, they are likely to lose weight, whereas underweight sections

of the population should gain weight towards the healthy body weight range. This

approach represents a significant departure from the method used by COMA.

Energy reference values for adults: TEE = BMR x PAL where weight for BMR

calculation is equivalent to BMI of 22.5kg/m2 and height is relevant to the

population. Current mean heights are used for England and Scotland, no data was

available for Wales or Northern Ireland at the time.

The SACN revised population based EAR values for all adults (PAL 1.63) are


Updated 2016

Men: 2605 kcal/day

Women: 2079 kcal/day

Older adults who are well and mobile should not differ too much from the figures

above. Those who have reduced mobility would be assumed to have lower PAL, so

for those individuals and for older adults who are not in good health, energy

requirements can be based on the less active 25th centile PAL value of 1.49.

For some groups of older adults with specific diseases or disabilities, or for patients

who are bed or wheelchair bound, the PAL may be lower than this.

Active individuals

For those adults engaging in 30 minutes of moderate activity on 5 or more days of

the week the PAL should be increased by 0.15.

For those undertaking an intense aerobic exercise programme, associated with

training for a competitive sport, the PAL should be increased by 0.6.

Table 1: Revised population based Estimated Average requirements (EAR) for energy for infants aged 1-12 months

Age (months)

EAR

Breast Fed Breast milk substitute-fed

Mixed feeding or unknown

Boys MJ (kcal)/kg/day

MJ (kcal)/ day

MJ (kcal)/kg/day

MJ (kcal)/ day

MJ (kcal)/kg/day

MJ (kcal)/ day

1-2 0.4 (96) 2.2 (526)

0.5 (120) 2.5 (598)

0.5 (120) 2.4 (574)

3-4 0.4 (96) 2.4 (574)

0.4 (96) 2.6 (622)

0.4 (96) 2.5 (598)

5-6 0.3 (72) 2.5 (598)

0.4 (96) 2.7 (646)

0.3 (72) 2.6 (622)

7-12 0.3 (72) 2.9 (694)

0.3 (72) 3.1 (742)

0.3 (72) 3.0 (718)

Girls

1-2 0.4 (96) 2.0 (478)

0.5 (120) 2.3 (550)

0.5 (120) 2.1 (502)

3-4 0.4 (96) 2.2 (526)

0.4 (96) 2.5 (598)

0.4 (96) 2.3 (550)

5-6 0.3 (72) 2.3 (550)

0.4 (96) 2.6 (622)

0.3 (72) 2.4 (574)

7-12 0.3 (72) 2.7 (646)

0.3 (72) 2.8 (670)

0.3 (72) 2.7 (646)


Updated 2016

Table 2: Revised population based Estimated Average requirements (EAR) for energy for children aged 1-18 years

Age (years) EAR MJ (kcal) / day

PAL Boys Girls

1 1.40 3.2 (765) 3.0 (717)

2 1.40 4.2 (1004) 3.9 (932)

3 1.40 4.9 (1171) 4.5 (1076)

4 1.58 5.8 (1386) 5.4 (1291)

5 1.58 6.2 (1482) 5.7 (1362)

6 1.58 6.6 (1577) 6.2 (1482)

7 1.58 6.9 (1649) 6.4 (1530)

8 1.58 7.3 (1745) 6.8 (1625)

9 1.58 7.7 (1840) 7.2 (1721)

10 1.75 8.5 (2032) 8.1 (1936)

11 1.75 8.9 (2127) 8.5 (2032)

12 1.75 9.4 (2247) 8.8 (2103)

13 1.75 10.1 (2414) 9.3 (2223)

14 1.75 11.0 (2629) 9.8 (2342)

15 1.75 11.8 (2820) 10.0 (2390)

16 1.75 12.4 (2964) 10.1 (2414)

17 1.75 12.9 (3083) 10.3 (2462)

18 1.75 13.2 (3155) 10.3 (2462)

Table 3: Revised population based Estimated Average requirements (EAR) for energy for adults

Age Men Women

Height cm EAR MJ (kcal)/d

Height cm EAR MJ (kcal)/d

19-24 178 11.6 (2772) 163 9.1 (2175)

25-34 178 11.5 (2749) 163 9.1 (2175)

35-44 176 11.0 (2629) 163 8.8 (2103)

45-54 175 10.8 (2581) 162 8.8 (2103)

55-64 174 10.8 (2581) 161 8.7 (2079)

65-74 173 9.8 (2342) 159 8.0 (1912)

75+ 170 9.6 (2294) 155 7.7 (1840)

All adults 175 10.9 (2605) 162 8.7 (2079)


Updated 2016

Henry Equations (also referred to as Oxford equations) are used to estimate the energy requirements of individuals. Henry equation where a person’s height is known: BMR =weight coefficient x weight (kg) + height coefficient x height (m) + constant The coefficients and constants are given in Table 4. Table 4. Prediction equations for BMR: Henry weight and height

Gender Age (yrs)

BMR (MJ/day) BMR (kcal/day)

Weight Coefficient

Height Coefficient

Constant Weight Coefficient

Height Coefficient

Constant

Male <3 0.118 3.59 -1.55 28.2 859 -371

3-10

0.0632 1.31 1.28 15.1 313 306

10-18

0.0651 1.11 1.25 15.6 266 299

18-30

0.0600 1.31 0.473 14.4 313 113

30-60

0.0476 2.26 -0.574 11.4 541 -137

>60 0.0478 2.26 -1.070 11.4 541 -256

Female <3 0.127 2.94 -1.2 30.4 703 -287

3-10

0.0666 0.878 1.46 15.9 210 349

10-18

0.0393 1.04 1.93 9.40 249 462

18-30

0.0433 2.57 -1.180 10.4 615 -282

30-60

0.0342 2.1 -0.0486 8.18 502 -11.6

>60 0.0356 1.76 0.0448 8.52 421 10.7

(SACN, 2011 Appendix 4, page 105) If a person’s height is not known then use the following equation and the coefficients listed in table 5 below. Henry equation where a person’s height is NOT known: BMR = weight coefficient x weight (kg) + constant.


Updated 2016

Table 5 Prediction equations for BMR: Henry weight

Gender Age (yrs)

BMR (MJ/day) BMR (kcal/day)

Weight Coefficient

Constant Weight Coefficient

Constant

Male <3 0.255 -0.141 61.0 -337

3-10 0.0937 2.15 23.3 514

10-18 0.0769 2.43 18.4 581

18-30 0.0669 2.28 16.0 545

30-60 0.0592 2.48 14.2 593

>60 0.0563 2.15 13.5 514

60-70 0.0543 2.37 13.0 567

>70 0.0573 2.01 13.7 481

Female <3 0.246 -0.0965 58.9 -23.1

3-10 0.0842 2.12 20.1 507

10-18 0.0465 3.18 11.1 761

18-30 0.0546 2.33 13.1 558

30-60 0.0407 2.90 9.7 694

>60 0.0424 2.38 10.1 596

60-70 0.0429 2.39 10.2 572

>70 0.0417 2.41 10 577

(SACN, 2011 Appendix 4, page 106) References: SACN (2011) Dietary Reference Values for Energy. London TSO. (Available from http://www.sacn.gov.uk/reports_position_statements/reports/sacn_dietary_reference_values_for_energy.html) Henry, CJ (2005) Basal metabolic rate studies in humans: measurement and development of new equations. Public Health Nutr 8: 1133‐1152

http://www.sacn.gov.uk/reports_position_statements/reports/sacn_dietary_reference_values_for_energy.html

http://www.sacn.gov.uk/reports_position_statements/reports/sacn_dietary_reference_values_for_energy.html


Updated 2016

GUIDANCE NOTES: Eatwell Guide The Eat Well Guide is a tool widely used to help us apply the DRVs in practice. http://www.nhs.uk/Livewell/Goodfood/Documents/The-Eatwell-Guide-2016.pdf

http://www.nhs.uk/Livewell/Goodfood/Documents/The-Eatwell-Guide-2016.pdf

Download - Know your nutrients - gcu.ac.uk your nutrients... · 2 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University. Updated 2016 Know your nutrients A thorough knowledge

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