Advanced hydroponic nutrients the backbone of your gardening plants
Know your nutrients - gcu.ac.uk your nutrients... · 2 Produced by Nutrition & Dietetic Team,...
Transcript of Know your nutrients - gcu.ac.uk your nutrients... · 2 Produced by Nutrition & Dietetic Team,...
Produced by the Nutrition & Dietetic Team, GCU Page 1
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
3 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
4 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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: Vitamin B2 .......................................................................................... 36
Nutrient: Niacin .................................................................................................. 38
Nutrient: Vitamin B6 .......................................................................................... 40
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
5 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Copper ................................................................................................. 67
Nutrient: Manganese.......................................................................................... 68
SACN 2011 Update for Estimation of Energy Requirements………………….71
GUIDANCE NOTES: Eatwell Guide…………………………………………………………….76
6 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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)
7 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
8 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
Convert 1575 kilocalories to kilojoules, then megajoules
Convert 1050 kilocalories to kilojoules, then megajoules
Convert 550 kilocalories to kilojoules, then megajoules
9 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
10 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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)
11 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
12 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
13 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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.
14 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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:
15 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
16 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
17 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
18 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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.
19 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
20 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
21 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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.
22 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
23 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
24 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
25 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
26 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin D
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?
Site of absorption
Site of excretion
Metabolic pathway
27 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Transport system
Bioavailability
Signs of excess
Signs of deficiency
Name of deficiency state (if any)
Main dietary sources
Are there any population group at risk of Vit D deficiency? Why?
Stability (ie effect of cooking, drying, freezing, sunlight)
Recent articles of interest relative to Vitamin A
28 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin E
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?
Site of absorption
Site of excretion
Metabolic pathway
29 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 E
30 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin K
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?
Site of absorption
Site of excretion
Metabolic pathway
31 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 K
32 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin C
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?
Site of absorption
Site of excretion
Metabolic pathway
33 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 C
34 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin B1
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?
Site of absorption
Site of excretion
Metabolic pathway
35 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 B1
36 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin B2
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?
Site of absorption
Site of excretion
Metabolic pathway
37 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 B2
38 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Niacin
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?
Site of absorption
Site of excretion
Metabolic pathway
Transport system
Bioavailability
39 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Niacin
40 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin B6
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?
Site of absorption
Site of excretion
Metabolic pathway
Transport system
41 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 B6
42 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Vitamin B12
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?
Site of absorption
Site of excretion
Metabolic pathway
43 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 B12
44 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Folate
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?
Site of absorption
Site of excretion
Metabolic pathway
45 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Folate
46 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Biotin
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?
Site of absorption
Site of excretion
Metabolic pathway
47 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Biotin
48 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Pantothenic Acid
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?
Site of absorption
Site of excretion
Metabolic pathway
49 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Pantothenic acid
50 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Calcium
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?
How many calcium portions do you require daily
Site of absorption
Site of excretion
Metabolic pathway
Transport system
51 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Calcium
52 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Phosphorus
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?
Site of absorption
Site of excretion
Metabolic pathway
Transport system
Bioavailability
53 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Phosphorus
54 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Sodium
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 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?
What is the current adult intake in the UK?
Site of absorption
Site of excretion
Metabolic pathway
55 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Sodium
56 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Potassium
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?
Site of absorption
Site of excretion
Metabolic pathway
Transport system
Bioavailability
57 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 Potassium
58 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Chloride
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?
Site of absorption
Site of excretion
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 Chloride
59 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Magnesium
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?
Site of absorption
Site of excretion
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 Magnesium
60 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Nutrient: Sulphur
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?
Site of absorption
Site of excretion
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 Magnesium
61 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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?
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?
Site of absorption
Site of excretion
Metabolic pathway
Transport system
62 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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 iron
Nutrient: Zinc
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?
Site of absorption
Site of excretion
63 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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 Iron
Nutrient: Chromium
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?
Site of absorption
Site of excretion
64 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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 Chromium
Nutrient: Selenium
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?
Site of absorption
65 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Site of excretion
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 Magnesium
Nutrient: Fluoride
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?
66 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
Site of absorption
Site of excretion
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 Fluoride
Nutrient: Molybdenum
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.
67 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
What is the current adult intake in the UK?
Site of absorption
Site of excretion
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 Molybdenum
Nutrient: Copper
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.
68 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
What is the current adult intake in the UK?
Site of absorption
Site of excretion
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 Copper
Nutrient: Manganese
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?
69 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
Updated 2016
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?
Site of absorption
Site of excretion
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 Manganese
70 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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.
71 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
72 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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)
73 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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)
74 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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.
75 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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
76 Produced by Nutrition & Dietetic Team, Glasgow Caledonian University.
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