Lecture1 : Dietary reference intakes and the three functions of food Necessary amount, recommended...
-
Upload
pierce-wilkerson -
Category
Documents
-
view
232 -
download
0
Transcript of Lecture1 : Dietary reference intakes and the three functions of food Necessary amount, recommended...
Lecture1: Dietary reference intakes and the three functions of food
Necessary amount, recommended amount, amount of standard, amount of target, and amount of upper bound and three functions of food
Nutrient
Nutrient
Mitochondria
Resolved product
Resolved productCell
1. The safety rate is added and it is assumed recommended amount by the receipts and disbursements experiment for the average necessity amount. (Nitrogen equilibrium of protein and blood level of water-soluble vitamin)
2.The amount of the target that is appropriate for the prevention of the lifestyle related disease is chiefly requested from the epidemiologic study. Difficult resin solubleness material to experiment receipts and disbursements. Aging in aging society.Effect of long-term nourishment of disease prevention
The decision of Meal standard amount
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.16
Each index of dietary reference intake 2005 (presumption average necessity amount, recommended amount, amount of standard, and upper bound amount) and amount of mixing limit in nourishment place of nutrition function food
Noted that the amount of the target (lifestyle-related diseases prevention) is shown in figure
The concept of the probability was introduced. And, it changed from a necessary amount to recommended amount
Recommended amount
Ris
k o
f sh
ort
age
Risk
of h
ealth
pro
blem
s by excess
ive in
takeHabitual intake
Upperbound
target
recomended
Presumption average
necessity amount
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.15
●Estimated average requirement: EAR Japanese amount of necessary mean value was presumed from the necessary amount measured for a specific group according to the character and the age class. It is an intake presumed to fill a necessary amount of 50% of people who belong to concerned and the age class during a day ●Recommended dietary allowance: RDA It is an intake to which people who belong to a certain character and age class are presumed that almost(97 ~ 98%) fills a necessary amount during a day during a day. As a rule, it was assumed, "(2SD) of twice presumption average necessity amount + standard deviation".
●Adequate intake: AI It is a reasonable amount though people who belong to a certain character and age class maintain an excellent nutrient state when a scientific basis enough to calculate a presumption average necessity amount and recommended
amount is not obtained ● Tentative dietary goal for preventing life-style related diseases: DG It is an intake (Or, the range) that should be assumed that a present Japanese is an immediate objective for the first prevention of the lifestyle disease ●Tolerable upper intake level: UL Almost all people who belong to a certain character and age class are the maximum amounts of the nutrient intake that might not cause health problems by an excessive intake
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.23
Receipts and disbursements of nitrogen (nitrogen balance)The nitrogen of a constant amount is exhausted regardless of the intake when the intake is few tho
ugh the amount of the exhaust of nitrogen is equal to the taken amount of nitrogen. The amount of t
he exhaust analyzes and measures Nyou. a is 12mg and passing skin (hair, dirt, and fingernail)10m
g in the amount of the nitrogen exhaust and the Japanese when the no protein food takes amount o
f lowest necessary to keep the nitrogen receipts and disbursements protein amount (number of nitr
ogen grams) and b in the third grade of junior high-school four-urine mg and during 58mgN/weight
kg/day. Because the amount of the exhaust during a day is constant, 2 other mg and urine creatinin
es N are used to presume 24 hour urinary output (2005 the Ministry of Health, Labour and Welfare)
Am
ou
nt o
f ex
ha
us
t nitro
ge
n
(g)
Amount of intake nitrogen (g)
Urine creatinine N=0.6g( Constancy )
Vicissitude of protein
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.63
There are a lot of protein energy dystrophies like dementia and the heavy main point nurser
Senior citizen's daily life activity ability and appearance situation of PEM
Daily life moving ability
Men (1,109)
Women (1,361)
The Ministry of Health and WelfareResearch on the senior citizen's nourishment management service
The mesurement standard for Measurement index for body composition element and nutritive evaluation
Body composition element Protein amount Index
Thickness of humerus sebum(TSF)Thickness of hypodermic fat
Serum albuminIron-binding capacity (transferrin)
Antigen reaction in skin
Humerus Sgecaco(AMC)Creatinine/height
3-Metilhistigen/height
Weight
Weight(%) Amount=13kg100
75
65
40
0
6.3kg
0.3kg
1.5kg
4.5kg
Thickness of hypodermic fat
Thickness of hypodermic fat ( mm ) = TSF + SSF TSF: Humerus progress side triceps ( mm )
It is said the thickness of the humerus sebum
SSF: Thickness of dorsal scapula lower fat ( mm )
【 Standard for judgment 】 Adult men 35mm ~ : Slight obesity
45mm ~ : Middle level obesity 55mm ~ : High degree obesity
Adult Women 45mm ~ : Slight obesity 55mm ~ : Middle level obesity
60mm ~ : High degree obesity Ministry of Health, Labour and Welfare "The obesity person's nourishment guidance"
Nourishment evaluation index type
Nourishment evaluation index type
AMC: arm muscle circumference AMC ( cm ) = AC - π× TSF ÷ 10 AC : The above arm girth ( cm ) TSF: Thickness of humerus sebum ( mm ) 【 Standard for judgment 】 Japanese standard value : adult men 24.8cm adult women 21.0cm The consumption of a stripe protein is judged
compared with the reference value.
80 ~ 90 % : Slight 60 ~ 80 % : Middle 60 %以下 : Severe
Pattern diagrams to understand presumption energy necessary amount
Presumption energy necessary amount
Risk of lack Risk of excessive
Risk o
f lack
Risk o
f excessive
Customized intake amount
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.18
Be careful not to intake calorie extremely and strive to keep the proper weight
1
Original figure:The Ministry of Agriculture, Forestry and Fisheries
What’s the doubly labeled water
Method of presuming the energy consumed between th
ose accurately by drinking water including stability isotope
of harmless hydrogen and oxygen for human body, and ob
serving and measuring passage to which stability isotope i
s excreted for about two weeks into urine. It puts on the m
ask etc. , and some restrictions are able not to be receive
d, and to usually live. Therefore, presuming the average e
nergy consumption in the person's daily life becomes possi
ble.
(doubly labeled water: DLW)
CCOO22
HH22OO
HH22OO
Hydrogen’s isotopeHydrogen’s isotope Oxygen’s isotopeOxygen’s isotope
0.0149 0.0149 atom%atom%
22HH
0.204 0.204 atom%atom%
1818OO
99.759 99.759 atom%atom%
1616OO
0.037 0.037 atomatom
%%
1717OO
99.985 99.985 atom%atom%
11HH
1×101×10-15-15 atom%atom%
33HH
The theory of “The doubly labeled water” Natural existence ratio of isotope
The calculating method of the amounts of CO2 excretion
rH2O = TBW kHAmount of a decrease of heavy hydrogen
rH2O + 2rCO2 = TBW kO
Amount of a decrease of 18O
rCO2 = TBW(kO - kH) / 2knowing the amount of the carbon dioxide discharge
Difference of expression
TBW: total body water kH : deuterium elimination rate Only water ( slow )
kO : oxgen elimination rate Heavy oxygen elimination factorCarbon dioxide + water
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.37
The advantages and disadvantages of kinds of the mesuring methods for calories
Advantages Disadvantages
Indirect method
VO2000
・ low cost
・ The basal metabolic rate can be measured
・ Capable of measure RQ
・ 24 hours cannot be measured.
・ The restriction of the mask installation is received
Direct method Human Calorimeter
・ A strict measurement of 24 hours is possible
・ The restriction of a specific room is received
Doubly labeled
Water method
・ The restriction is not received
・ Easy collecting
・ The amount of the basal metabolic rate cannot be measured.
・ The change of this place comparison of the background is caused by the region
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.38
The attention for applying the individual to the reference value of nutrients
The problem will not be caused and, perhaps,
there is not an advantage either
Range that wants to aim (application to group)(Nutrient : Amount of presumption average necessity, recommended, standard, upper bound)
Upper bound
The Ministry of Health, Labour and Welfare
When an individual necessary amount is understood, the amount that corresponds to it recommends it. (It is noted that there
is a person who doesn't suffice with the human who suffices at equal cost. )
Safe
Danger
PresumptionAverage necessity
Recomended
Target
(shortage, excess)
Little amount that mustbe as long as usual
food is taken
Amount that mustbe as long as usual
food is taken
Absolutely avoid!
Be careful not to be shortage Be careful not to be excess
When an individual Necessary amount is not understood,
it recommends it around here. The almost everyone
is a sufficing amount. It is noted that it is
an amount that remains by the almost everyone
It is noted to give and to conceive danger of becoming an excessive
intake because of misleading person when taking it by
supplement .Amount that doesn't want to approach
Amount of intake
The warning in case of apply the group to the reference value
The Ministry of Health, Labour and Welfare
The person who enters this zone is reduced as much as
possible
The person who enters this zone has that it is not
Range that wants to aim (application to group)(Nutrient : Amount of presumption average necessity, recommended, standard, upper bound)
Number
Recomended
standard Upper boundPresumptionAverage necessity
Amount of intake
Newborn baby
Baby Infant SchoolChild
Adult
The amount of the body moisture (%)
Urine (ml/kg)
Amount of necessary moisture (ml/kg)
Water metabolizing according to age
Insensible perspiration(ml/kg)Moisture loss from expiration and skin
Yasuo KAGAWA. “Easy nourishment study” KAGAWA Nutrition publishing, 2006, p.109
It is assumption of treatment to normalize an inner environment that has fallen into disorder due to a whole body disease as much as possible
Improvement target of inspection value before artDensity of blood coloring matter12g/dlHematocrit value 41%Serum total protein 6g/dlThe electrolyte metabolism and weight are also important
The operating room doesn't undertake the patient from the ward excluding the emergency because there is danger of the shock under the operation if these are low values
Recommended amount is not used for the in-patient
Treatment
yes
yes
no
no
To surgical treatment
Lose weight of 10%
Choices of patient for whom furnishing of nutrition before art is necessary
Is the losing weight the one according to the
depression such as the Muscular depressions?
Is the patient in the septicemia or vicissitude stress situation?
Passing intestines, non-oral nourishment
supply
2 Often eat various foods in the balances
Original figure:The Ministry of Agriculture, Forestry and Fisheries
Child student's meal situation investigation report
0
5
10
15
20
25
30
Schoollunch
Homemeal
Diningout
0
50
100
150
200
250
Schoollunch
Homemeal
Dinnerout
0
5
10
15
20
25
30
Schoollunch
Homemeal
Dinnerout
ggg
― November, 1998 ― National Agency for the advancement of Sports and Health
Comparison of intake(Junior high school, women)
Beans Milks Brightly colored vegetables
The figure is an appropriate intake level of healthy Japan 21
> 100g/ a day > 130g/a day > 120g/a day
Yellow means target value
What’s Japanese foods?It was assumed the national nourishment investigation value and the salt 10g in 1970/a day in this research though the base of Jomon and the Yayoi period undertook the transformation by the Heian era and the Edo period. The diabetic is food before it increases suddenly after the brain hemorrhage decreases with the Europe and America food
Japanese style foodPyramid field chart: National Institute of Health and Nutrition the 85th anniversary
Chief director,Shou WatanabePainter, Taeko Takabe
Rice, the fish, the soybean, and the vegetable are assumed to be basic. Milk, the yogurt, and bread, etc. are contained. Used chopsticks, a knife and a fork as tableware
Original figure : National, health, and nourishment laboratory
5 Fat, especially a lot of saturated fatty acids is contained. Be careful not taking animal fat too much.
Animal fat
Original figure:The Ministry of Agriculture, Forestry and Fisheries
An increase in disease by making of meal European-style
Men Women
Hyperlipemia(To Cerebral infarction
Cardiac infarction)
Hyperlipemia(To Cerebral infarction
Cardiac infarction)
Abnormal glucose
Tolerance(To diabetics)
Abnormal glucose
Tolerance(To diabetics)
Fre
qu
ency
per 1961 per 1961 Kyushu University the second internal medicine department Hisayama laboratory
Hyperlipemia:Total cholesterol
Comparison of 3 groups (40 or more) in Hisayama-machiAge
adjustmentperson
7 Keep in mind to intake of brightly colored vegetables and seaweeds
SeaweedsBrightly colored vegetables
Original figure:The Ministry of Agriculture, Forestry and Fisheries
Brightly colored vegetables intake(74% of target) of present vegetable intake 269.7g (77% of target)
56% of VA, 60% of VC, and 38% of potassium are supplied with the fruit and the vegetable.
5.42g from vegetable of food fiber 14.23g
Example of menu of vegetable 350 gram
Vegetable that wants to be
taken in a day
【 Breakfast 】 Grated radish 80g Leek Miso soup 30gRadish : 4cm of thickness, about 80gLeek: 1 bunch about 100g
Including Brightly colored vegetable 120g
【 Lunch 】 (Putting suiting of fly) Chopped cabbage 40g Tomato 20g (Soup) Onion 20g Carrot 10g Cabbage About 40g/a leaf Tomato About 150g/a piece Carrot About 130g/One Onion About200g/a piece
【 Supper 】Spinach dressed with sesami seeds 80gSweet vinegar of turnip 50g(Putting suiting of cooked fish) burdock20g
Spinach 300g/a bunchTurnip 80g/a pieceBurdock 100g/ One
Hateful food
26.3
19.8
13.8 13.7 13.4 12.4 12.010.0 9.8
8.2
0
5
10
15
20
25
30
Green
Pepper
Eggpla
nt Lee
k Carrot
Tom
ato C
elery
Mushroom
Green Peas
Onion
Giglets,
Liv
er
(%)
「 Investigation of actual conditions result like child student‘s eating habits etc 」 (2000)
The child student who replied "I endure but eat" is
39.1% and who replied "I don't eat" is 11.8% in an
elementary school
Japan-U.S. comparisons of vegetable a person intakes
1985 1990 1995 2000
Japan USYear)
The Ministry of Agriculture, Forestry and Fisheries“Table on Demand and Supply of Food”
The three functions of the foods
1 、 Nutrition 2、 Taste 3、 Physiology The target of health food is t
o assist three functions of food and to do the maintenance improvement of health
EBN: To establish the scientific basis1 Targeting human body. 2 Examining a individual variation and a multi type. 3 Doing a long-term examination of Btens of yearLifestyle-related diseases prevention.Emphasizing the nursing prevention.
Delicious!
6 Be careful not to intake salt and sugar extremely
Salt Sugar
Original figure:The Ministry of Agriculture, Forestry and Fisheries
What’s “Specially designated health food” What’s “Nutrition function food”
Classification and name of health-promoting food
Vitamins
NiacinBiotin
Vitamin B1Vitamin B6Vitamin CVitamin E
Pantothenic acid
Vitamin AVitamin B2
Vitamin B12Vitamin DFolic acid
Minerals
Calcium, iron
Medicine(Over-the-couter
drug is Contained)
Specially designated health food
(individual permission
type)
Nutrition function
food(judged from
Standard type)
Normal Food
(includingHealthyfood )
Health functional food
The five major nutrient : Sugar, Lipid, Protein, Vitamin, Mineral
The Sixth nutrient : Dietary fiber
The Seventh nutrient (Non-nutrient) : Polyphenol, Chlorophyll, Sulfur compound, Isothiocyanate(Sharp taste element)
Non-nutrient
Antioxidative activity
The main function of the foods
Red wine, Chocolate, Cocoa, Curcumin(Turmeric)
Antioxidative activity
Immunity control activity
Broccoli, Wasabia, Indicum
Mushroom, Yogurt, Squid inky liquid
Generation and role of active oxygen
Oxygen
Ultraviolet raysCarcinogen
Water Anti Oxidant Biofactor
Activeoxygen
NormalSterilization and detoxifying processEnergy is producted
Aging and disease
ArteriosclerosisCancer etc
Excess
Function
The polyphenol
Red Wine, Chocolate, CocoaGreen tea, Tea, Buckwheat, Black SesameBlack Rice, Purple Cabbage, Colored Phaseolus vulgaris
For anti-counterfeit,Anti-arteriosclerosis action,Aging prevention
Abundance foods
Strong antioxidative effect
The 12 food groups for preventing diseases
Apiaceae
Gourd Asteraceae
Brassicaceae Liliaceae Solanaceae
SeawoodCitrusBerry
Beans Cereals SpiceMushroom
The purpose of intaked supplements
The advice as intaking supplements
Supplementing An insufficient nutrient
Improvement of symptom matched to purpose
Preventing disease caused by the dissatisfaction
Confirming the ingredients label
Keeping the intake amount a day
Consult the doctor in case of person who is treating