Appendix A5 Dietary data

Transcription

1 Appendix A5 Dietary data Conversion factors Energy 1000 joules = 1 kj 1000 kj = 1 MJ 1 kcal = kj [ The Royal Society ( London) recommended conversion factor] 1 kj = kcal 1 W = 1 joule/ second W = 1 kj/min W = 1 kj / 24 h 1 µ g of retinol equivalent = 1 µ g of retinol or 6 µ g of beta-carotene 1 IU of vitamin A = 0. 3 µ g of retinol or 0. 6 µ g of beta-carotene Vitamin D 1 µ g of vitamin D = 40 IU 1 IU = µ g of vitamin D Nicotinic acid/tryptophan 1 mg of nicotinic acid = 60 mg of tryptophan Nicotinic acid content mg equivalents = nicotinic acid ( mg) + [ tryptophan ( mg)/ 60] Table A5.1 Nutrient energy yields Nutrient kcal/g kj/g Protein 4 17 Fat 9 37 Carbohydrate Su gar alcohols Ethyl alcohol 7 29 Glycerol Vitamin E Vitamin E activity is expressed as D-alpha-tocopherol equivalents. Activity is expressed as international units (IU): 1 IU is equivalent to 0.67 mg D-alpha-tocopherol. Medium chain triglyceride (MCT) Table A5.2 Mineral content of compounds and solutions Solution/compound Mineral content Protein and nitrogen Dietary protein ( g) = dietary nitrogen ( g) Dietary nitrogen ( g) = dietary protein ( g) This conversion factor is only appropriate for a mixture of foods. For milk or cereals alone, the factors 6.4 or 5.7 should be used. Vitamins Vitamin A The active vitamin A content of a diet is usually expressed in retinol equivalents. 1 g of sodium chloride 1 g of sodium bicarbonate 1 g of potassium bicarbonate chloride (hydrated) carbonate gluconate 393 mg of Na 17 mmol of Na 273 mg of Na 12 mmol of Na 524 mg of K 13.4 mmol of K 273 mg of Ca 7 mmol of Ca 400 mg of Ca 10 mmol of Ca 93 mg of Ca 2.3 mmol of Ca 1 L of normal saline 3450 mg of Na 150 mmol of Na Manual of Dietetic Practice, Fifth Edition. Edited by Joan Gandy The British Dietetic Association. Published 2014 by John Wiley & Sons, Ltd. Companion Website:

2 Appendices 939 Food exchange lists Carbohydrate Table A5.3 Food portions containing approximately 10 g of carbohydrate (CHO) Food Weight (g) Description Wholemeal bread 25 1 thin slice/large loaf White bread 20 1 thin slice/small loaf Potatoes boiled 60 1 size of hen s egg Potatoes mashed 60 1 scoop Potatoes roast 40 1 very small Sweet potatoes boiled 50 1 size of hen s egg Rice boiled, brown, white 30 ¾ tablespoon Pasta boiled, e.g. spaghetti, macaroni 50 1 tablespoon Pulses, e.g. lentils 60 2 tablespoons Peas frozen tablespoons Parsnip boiled 80 1 medium Sweetcorn boiled 50 2 tablespoons Thick soup, e.g. tinned vegetable small tin Thin soup, e.g. minestrone standard mug Sausages large sausages Beefburger, economy economy burger Beefburger, 100% meat = no CHO Fish fingers 60 2 fish fingers Breakfast cereals, e.g. branflakes 15 2 tablespoons Breakfast cereals, e.g. wheat bisk type 20 1 bisk Muesli, no added sugar 15 ¾ tablespoon Porridge made with water 125 Small average portion Biscuits plain digestive 15 1 digestive Apple, pear medium Orange small Banana 45 ½ small banana Melon galia, honeydew medium slice Pineapple, fresh large slice Grapes large grapes Orange juice no added sugar 110 ½ average glass Apple juice no added sugar 100 ½ average glass Cranberry juice 70 1 / 3 average glass Milk full fat, semi or skimmed average glass Yogurt low fat, fruit 70 ½ small pot Yogurt low fat, plain small pot Ice cream plain dairy, vanilla 50 1 small scoop Lemonade small glass Lucozade 60 1 / 3 average glass Cola 90 ½ average glass Beer best bitter 450 ¾ pint glass Lager premium 400 ¾ pint glass Wine medium white 330 2½ small wine glasses Wine red contains 0.2 g CHO/100 ml Crisps 20 ¾ small packet Peanuts dry roasted large packet

3 940 Appendices Protein Table A5.4 Food portions containing approximately 6 g or 2 g of protein Food Portion size Protein per portion (g) Approximate energy per portion (kcal) Milk 180 ml (full-fat) 85 (semi skimmed) 60 (skimmed) Cheddar cheese 25 g Yoghurt 125 g Egg (one average hen s egg) 6 70 Meat/poultry lean cooked 25 g 6 40 White fish 35 g 6 30 Baked beans 120 g Peas 100 g 6 70 Bread (1 large thin slice) 25 g 2 50 Pasta (boiled) 2 50 Rice (boiled) 100 g Most breakfast cereals 25 g 2 90 Digestive biscuits 15 g (one biscuit) 2 70 Potatoes 140 g Crisps 30 g Potassium Sodium Table A5.5 Food portions containing approximately 4 mmol of potassium Food Milk Yoghurt Cheddar cheese Egg Meat/fish White flour Wholemeal flour White bread Wholemeal bread Apple Orange with skin Grapes / Orange without skin Potato boiled Orange juice Tomato juice Portion size providing approximately 4 mmol potassium 100 ml 60 g 130 g 100 g (2 small eggs) 120 g 45 g 160 g 70 g 125 g 100 g 100 ml 60 ml Table A5.6 No added salt and 40 mmol of sodium diets No added salt This restricts sodium intake to <100 mmol of Na + /day A pinch of salt may be used in cooking, but none should be added to food at the table The following foods must be avoided: Bacon, ham, sausages, pâté Tinned fish and meat Smoked fish and meat Fish and meat pastes Tinned and packet soups Sauce mixes Tinned vegetables Bottled sauces and chutneys Meat and vegetable extracts, stock cubes Salted nuts and crisps Soya sauce Monosodium glutamate Cheese up to 100 g/ week Bread up to 4 slices/day 40 mmol of sodium diet In addition to the foods listed opposite, the following restrictions apply: No salt to be used in cooking or at table Salt free butter or margarine must be used Milk should be restricted to 300 ml/day Breakfast cereals must be salt free

4 Appendices 941 E number classification system (see Chapter 4.5) El Colours E Preservatives E Antioxidants E Emulsifiers, stabilisers, acidity regulators, thickeners E Artificial sweeteners Table A5.7 Commonly used additives Type of additive E number Chemical name Colours Natural and nature identical colours E101 E100 E120 E140 E150a E153 E160a E160b E160c E160d E162 E163 Riboflavin (yellow) Curcumin (yellow) Cochineal (red) Chlorophyll (green) Plain caramel (brown/black) Carbon (black) Alpha-, beta- and gamma-carotene (yellow/orange) Annatto (yellow/red) Capsanthin (paprika extract) (red/orange) Lycopene (red extract from tomatoes) Beetroot red (betanin) (purple/red) Anthocyanins (red/blue/violet) Synthetic colours E102 Tartrazine* (yellow) E104 Quinoline Yellow* E110 Sunset Yellow FCF* E122 Carmoisine (Azorubine)* (red) E123 Amaranth* (purple red) E124 Ponceau 4R* (red) E127 Erythrosine* (pink/red) E128 Red 2 G* E129 Allura Red AC* E132 Indi go carmine (Indigotine) * (blue) E142 Green S* E150 b d Caustic sulphite caramel; ammonia caramel; sulphite ammonia caramel (brown/black) E151 Black PN* E154 Brown FK* E155 Brown HT* E180 Litholrubine BK (Pigment Rubine; Rubine)* Preservatives Sorbic acid and its derivatives E200 Sorbic acid E Sodium, potassium and calcium sorbates Benzoic acid and derivatives E210 Benzoic acid E Sodium, potassium and calcium benzoates E214 E219 Ethyl, methyl or propyl hydroxybenzoates Sulphur dioxide and derivatives E220 Sulphur dioxide E221 Sodium sulphite E222 Sodium hydrogen sulphite (sodium bisulphite) E223 Sodium metabisulfite E224 Potassium metabisulphite E226 Calcium sulphite E227 Calcium hydrogen sulphite (calcium bisulphite) Nitrites and nitrates E249 Potassium nitrite E250 Sodium nitrite E251 Sodium nitrate E252 Potassium nitrate Acetic, lactic and propionic acid derivatives E260 E263 E270 E280 E283 Acetic acid and acetates Lactic acid Propionic acid and propionates (Continued)

5 942 Appendices Table A5.7 (Continued) Type of additive E number Chemical name Antioxidants Ascorbic acid and derivatives E300 Ascorbic acid (vitamin C) E Ascorbates and ascorbyl palmitate Tocopherols E306 Vitamin E E Synthetic tocopherols Gallates E Propyl, octyl and dodecyl gallates BHA/BHT E320 Butylated hydroxyanisole (BHA) E321 Butylated hydroxytoluence (BHT) Emulsifiers and stabilisers Emulsifier E322 Lecithins Acidity regulators, buffers, stabilisers E Sodium, potassium and calcium lactate E Citric acid; sodium, potassium and calcium citrates E Tartaric acid; sodium and potassium tartrates E Phosphoric acid; sodium, potassium and calcium phosphates and orthophosphates E Sodium, potassium and calcium malates Gelling agents E Sodium, ammonium, potassium and calcium alginates E406 Agar E407 Carrageenan Gums E410 Locust bean gum E412 Guar gum E413 Tragacanth E414 Gum arabic E415 Xanthan gum Emulsifiers/stabilisers E471 E477 Esters and glycerides of fatty acids, e.g. mono- and di-glycerides of fatty acids or glyceryl monostearate and distearate *Azo dye.