Seminar on Re-assessing Macronutrients Need Requirement, Quality and Health Impacts May 3-4, 2017, Bangkok, Thailand
|
|
- Alexander Booker
- 5 years ago
- Views:
Transcription
1 1 Seminar on Re-assessing Macronutrients Need Requirement, Quality and Health Impacts May 3-4, 2017, Bangkok, Thailand Background The 2015 WHO dietary guidelines (1) state that energy balance is critical in maintaining a healthy body weight and ensuring optimal nutrient intake. The guidelines mention that the exact make-up of a diversified, balanced and healthy diet will vary depending on individual needs (eg, age, gender, lifestyle, degree of physical activity), cultural context, locally available foods and dietary customs. For adults, the basic requirements for fat intake include: less than 30% of total energy intake from fat (using poly- or monounsaturated fat rather than saturated fat) with intake from trans-fat not exceeding 1%. Among populations with inadequate total energy intake such as those in developing countries, a 2008 FAO/WHO report (2) recommended a minimum fat intake level of 15% energy (6-11% energy from total PUFA comprising n-6 and n-3 fatty acids) to ensure adequate consumption of total energy, essential fatty acids, and fat soluble vitamins. According to a WHO/FAO report in 2007, recommendations for protein are pegged on a safe level of intake of 0.83 g/kg /day for proteins with a protein digestibility-corrected amino acid score value of 1.0, (3). The Institute of Medicine (IOM) has also provided specific recommendations in terms of Acceptable Macronutrient Distribution Ranges (AMDRs) for carbohydrate, protein, fat, n-6 and n-3 polyunsaturated fatty acids (4) for specific age groups. For adults, AMDR for carbohydrate, protein, and fat is estimated at 45-65%, 10-35%, and 20-35% of energy, respectively. No more than 25% of energy should be consumed as added sugars, while n-6 PUFA should comprise 5-10% of energy. The European Food Safety Authority (EFSA) has set the European dietary reference values as the following in 2010: intake of total carbohydrates should range from 45 to 60% of the total energy intake for both adults and children; intake of fats should range between 20-35% of the total energy intake. (5). In 2012, EFSA has set the population reference intakes for protein to be 0.83g per kg body weight per day for adults (6). In the Southeast Asia Region, there are also national dietary reference values such as DRI, RDI, RDA or RNI among the countries. In the past few years, there have been new developments in the field of nutrition that impact recommendations for dietary intake distribution of macronutrients. This seminar aims to provide an overview of the most recent scientific knowledge regarding optimal macronutrient distribution, and discuss its implications for dietary recommendations in the region. The objectives are to: 1. Present new findings regarding macronutrient requirements and distribution for healthy population groups, and the health impacts. 2. Characterize the intake, distribution and main sources of macronutrients in Southeast Asian diets (based on recent national surveys). 3. Discuss issues and future research needs regarding macronutrient requirements and distribution, particularly for Southeast Asian countries undergoing a nutritional transition.
2 Bibliography 1. WHO Media Centre. Healthy diet [cited 15 July 2016]. Available from 2. WHO. Interim summary of conclusions and dietary recommendations on total fat and fatty acids. From the joint FAO/WHO Expert Consultation on fats and fatty acids in human nutrition, November, 2008, WHO, Geneva Protein and amino acid requirement in human nutrition. WHO Technical Reprot Series 935. Geneva : WHO Presss. 4. IOM. Dietary references for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). s.l. : National Academy of Sciences, Institute of Medicine, Food and Nutrition Board, EFSA. EFSA sets European dietary reference values for nutrient intakes. EFSA. [Online] EFSA sets population reference intakes for protein. EFSA. [Online]
3 3 08:20 08:50 hr Registration Preliminary Program Day 1 May 3, :50 09:00 hr Welcome and Introduction ILSI SEA Region, Singapore OPENING SESSION 09:00 09:30 hr Global Recommendations for Macronutrients Requirement and Acceptable Macronutrient Distribution Ranges Prof. Janet King, CHORI, USA 09:30 10:10 hr Macronutrient Requirements in South East Asia Emeritus Prof. Geok Lin Khor, Universiti Putra Malaysia, Malaysia 10:10 10:30 hr Tea Break SESSION 1: Current Macronutrient Intake in SEA Region 10:30 12:00 hr Presentations from SEA Countries on their Current Macronutrient Intake: Malaysia Mr. Mohd Hasnan Ahmad, Ministry of Health, Malaysia Thailand Asst. Prof. Warapone Satheannoppakao, Faculty of Public Health, Mahidol University, Thailand Singapore Ms. Melissa Koh, Health Promotion Board, Singapore Philippines Dr. Cecilia Cristina Santos-Acuin, Food and Nutrition Research Institute (FNRI), Philippines Vietnam Dr. Le Bach Mai, National Institute of Nutrition (NIN) Vietnam Indonesia Ministry of Health, Indonesia 12:00 13:00 hr Lunch
4 4 SESSION 2: Macronutrient Intake and Health Impacts 13:00 13:30 hr Development of Macronutrient Requirements-Evidence Based Approach-Korean Experience Dr. Oran Kwon, Ewha Women s University, Korea 13:30-14:00 hr Macronutrients and Caloric Intake in Health and Longevity 14:00 14:15 hr Q&A SESSION 3: Protein 14:15 14:45 hr Protein Requirements: Beyond the RDA Dr. Chris McGlory, McMaster University, Canada 14:45 15:15 hr Higher Protein Diets for Metabolic Health Prof. Manny Noakes, CSIRO Food and Nutrition Flagship, Australia 15:15 15:45 hr Importance of Protein Consumption Throughout the Day for Health Dr. Shuichi Machida, Juntendo University, Japan 15:45 16:15 hr Amino acids and Protein Quality for Growth Dr. Umaporn Suthutvoravut, Mahidol University, Thailand 16:15 16:45 hr Discussion & Q&A 16:45 Tea Break and End of Day 1
5 5 Day 2 May 4, 2017 SESSION 4: Fats 08:30 09:00 hr DHA and EPA Fatty Acids and Health during the First 1000 Days Dr. Barbara Meyer, University of Wollongong 09:00 09:30 hr Omega-3 Index and Health for the General Population Scientist from DSM 09:30 10:00 hr Emerging Science on Fatty Acids Intake and Health What is Optimal? 10:00 10:30 hr Omega-3 Fatty Acid Profiles of Indonesian Foods-Recent Findings Dr. Ratna Djuwati, University of Indonesia 10:30 10:45 hr Discussion & Q&A 10:45 11:00 hr Tea Break SESSION 5: Carbohydrates 11:00 11:30 hr Carbohydrate Intake and the Influence on Gut Microbiota Prof. Yuan Kun Lee, National University of Singapore, Singapore 11:30 11:55 hr Consumption Levels and Sources of Added Sugar in Thailand: A Review of the Best Available Evidence Dr. Wantanee Kriengsinyos, Institute of Nutrition, Mahidol University, Thailand 11:55 12:25 hr Impact on Health- Macronutrient Composition and Carbohydrates Quality 12:25 12:40 hr Discussion & Q&A SESSION 6: Discussion Panel 12:40 13:20 hr Should the Current Macronutrient Recommendations be Reviewed and Revised? Future research needs. 13:20 14:20 hr Closing and Lunch End of Day 2
Seminar on Re-assessing Macronutrients Need Requirement, Quality and Health Impacts May 3-4, 2017, Bangkok, Thailand
1 Seminar on Re-assessing Macronutrients Need Requirement, Quality and Health Impacts May 3-4, 2017, Bangkok, Thailand Background The 2015 WHO dietary guidelines (1) state that energy balance is critical
More informationOutline of presentation.
E-Siong Tee, PhD Nutrition Advisor, Ministry of Health Malaysia Outline of presentation. Provide an overview of current status and recent regulatory developments in nutrition labeling, nutrition and health
More informationIntroduction. Study objectives
ILSI SEA Region Seminar on Re-assessing Macronutrient Needs Requirement, Quality and Health Impact, May 3-4, 217, Bangkok, Thailand Introduction Intake of Essential Fatty Acids in Indonesian Children (Secondary
More informationOptimal Protein Quality and Consumption for Healthy Living: Beyond the RDA. No disclosures. What I am going to talk about today
Optimal Protein Quality and Consumption for Healthy Living: Beyond the RDA No disclosures Chris McGlory Protein Metabolism Research Group McMaster University Chris McGlory PhD, ILSI SEA, Bangkok 3 rd May
More informationUPDATES ON NUTRITION LABELING AND CLAIMS REGULATIONS IN THE PHILIPPINES
ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/sea _Region) UPDATES ON NUTRITION LABELING AND CLAIMS REGULATIONS IN THE PHILIPPINES HELENA S. ALCARAZ, RND,MSc. ADOPTION
More informationShort Communication: Recommended Dietary Allowance for School-Aged Children in Cambodia
International Journal of Nutrition and Food Sciences 2018; 7(5): 155-159 http://www.sciencepublishinggroup.com/j/ijnfs doi: 10.11648/j.ijnfs.20180705.11 ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)
More informationE-Siong Tee, PhD Scientific Director, ILSI SEA Region
E-Siong Tee, PhD Scientific Director, ILSI SEA Region (nutrihealth.tes@myjaring.net) 1 Background. Health claims permitted in some countries in SEA region mostly arising from applications from food industry
More informationThe Role of Dietary Protein in the Sarcopenia of Aging. Outlines. Increasing aging population
ILSI Southeast Asia's seminar Compass Skyview Hotel, Bangkok, Thailand May 3, 2017 "Re-assessing Macronutrient Needs Requirement, Quality and Health Impact" The Role of Dietary in the Sarcopenia of Aging
More informationUnderlying Theme. Global Recommendations for Macronutrient Requirements & Acceptable Macronutrient Distribution Ranges
Global Recommendations for Macronutrient Requirements & Acceptable Macronutrient Distribution Ranges Underlying Theme Diet and Health: Thoughts and Applications Beyond Calories Janet C. King, Ph.D. and
More informationInternational Conference On Role Of Diet, Physical Activity & Lifestyle In Promoting Health
International Conference On Role Of Diet, Physical Activity & Lifestyle In Promoting Health 20-21 November 2015 Hotel Taj Samudra, Colombo, Sri Lanka, Agenda Organized By International Life Sciences Institute-South
More informationUnit title: Human Health and Nutrition
Unit title: Human Health and Nutrition Unit code: F/601/0234 QCF level: 5 Credit value: 15 Aim This unit provides an understanding of the fundamental role of nutrients in maintaining health in relation
More informationDRI Report of Macronutrients
Discussion of Research Recommendations: DRIs for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids Dietary Reference Intake Research Synthesis Workshop DRI Report of
More informationChapter 02 Tools of a Healthy Diet
Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.
More informationApplying the DRI Framework to Chronic Disease Endpoints
Applying the DRI Framework to Chronic Disease Endpoints Paula R. Trumbo, Ph.D. U.S. Food and Drug Administration Institute of Medicine, Food and Nutrition Board Workshop Development of DRIs, 1994-2004:
More informationDIETARY HABITS AND NUTRITIONAL INTERVENTION IN ELITE SPANISH ATHLETES
DIETARY HABITS AND NUTRITIONAL INTERVENTION IN ELITE SPANISH ATHLETES Sillero Quintana M 1, Garcia Aparicio A 1, Torres García A 1, Garrido Pastor G 1. manuel.sillero@upm.es; amaia.garcia@upm.es;torresenfa@gmail.com;
More informationOutline of presentation.
1 E-Siong Tee, PhD Scientific Director, ILSI Southeast Asia Region Outline of presentation. Nutrient addition: voluntary and mandatory fortification of micronutrients Status of regulations in 7 SEA countries
More information10 th Seminar on. Background. Nutrition Labeling, Claims and Communication Strategies
10 th Seminar on Nutrition Labeling, Claims and Communication Strategies August 28 29, 2018 Renaissance Hotel, Kuala Lumpur, Malaysia Issues on the definition of Whole Grains and dietary fibre: towards
More informationFostering Harmonization of Labelling and Claims in ASEAN Industry Perspective
Fostering Harmonization of Labelling and Claims in ASEAN Industry Perspective Déjà vu, and Google! Found it! Summary of Seminar and Workshop on Nutrition Labelling and Health Claims, 5 6 April 2001, Singapore
More informationAligning Food Composition Tables with Current Dietary Guidance for Consumers
Aligning Food Composition Tables with Current Dietary Guidance for Consumers Suzanne P. Murphy, PhD, RD Professor Emeritus Cancer Center of the University of Hawaii Dietary Guidance for Consumers Several
More informationNutrition Basics. Chapter McGraw-Hill Higher Education. All rights reserved.
Nutrition Basics Chapter 12 1 The Body s Nutritional Requirements Essential nutrients The Six Essential Nutrients: Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water Defined as : Nutrients one must
More informationILSI Regional Seminar on Vitamin D in Nutrition and Health. Vitamin D Status and Intakes in Southeast Asia
ILSI Regional Seminar on Vitamin D in Nutrition and Health Vitamin D Status and Intakes in Southeast Asia Prof KhorGeokLin International Medical University,Malaysia Hanoi, Vietnam 11-12 November 2014 Outline
More informationCardiovascular risk potential of dietary saturated fats: an update and some implications
Cardiovascular risk potential of dietary saturated fats: an update and some implications Gerard Hornstra, PhD Med" Prof. Em. of Experimental Nutrition" Maastricht University" The Netherlands" Cardiovascular
More informationCurrent status of nutrition labelling and claims in the South-East Asian region: are we in harmony?
S80 Asia Pacific J Clin Nutr (2002) 11(2): S80 S86 Original Article Current status of nutrition labelling and claims in the South-East Asian region: are we in harmony? E-Siong Tee 1 PhD, Suryani Tamin
More informationEFSA s work on Dietary Reference Values and related activities
EFSA s work on Dietary Reference Values and related activities Dr Juliane Kleiner Head of Unit, NDA EFSA 12 th Stakeholder Consultative Platform Meeting, 13-14 April 2010, Brussels 1 Overview on EFSA s
More informationPrinciples of nutrition Lesson A
Principles of nutrition Lesson A Sam - ID 38359016 Unit: Applying the principles of nutrition to a physical activity programme Learning outcomes & assessment criteria Learning outcome: The learner will:
More informationFull Analyses of Meal Plans Summary Tables
Is a vegetarian diet adequate? Concepts and Controversies in Plant-based Nutrition Meeting the Nutrient Reference Values on a Vegetarian Diet: Full Analyses of Meal Plans Summary Tables An Australian first,
More informationPresentation Outline. Data Sources MATERNAL DIETARY INTAKE AND NUTRITIONAL STATUS IN MALAYSIA
ILSI SEA Region Seminar on Maternal, Infant and Young Child Nutrition, July 24, 217, Bangkok, Thailand MATERNAL DIETARY INTAKE AND NUTRITIONAL STATUS IN MALAYSIA Zalilah Mohd Shariff Department of Nutrition
More informationUse of DRIs at the U.S. Food and Drug Administration
Use of DRIs at the U.S. Food and Drug Administration Paula R. Trumbo, PhD Nutrition Programs Office of Nutrition and Food Labeling Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration
More informationHuman Digestion -Microbiome Gut Microbiome Origin of microbiome collectively all the microbes in the human body, community of microbes
Tools of a Healthy Diet Macronutrients vs. Micronutrients Macronutrients carbohydrates, proteins, lipids, and water because they are needed in large amounts Micronutrients vitamins and minerals because
More informationWellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato
Wellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato Forming a Plan for Good Nutrition Chapter 6 Good Nutrition n Nutrition is the study of nutrients and the way the body processes
More informationUGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE
UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE Session 2 MACRONUTRIENTS Lecturer: PROF. MATILDA STEINER-ASIEDU, SBS, CBAS; University of Ghana, Email: tillysteiner@gmail.com College of Education School
More informationNutritional interventions for the prevention of cognitive impairment and dementia in East Asia. A systematic review (and meta-analysis)
Nutritional interventions for the prevention of cognitive impairment and dementia in East Asia A systematic review (and meta-analysis) Aim and objectives The aim of this systematic review is to evaluate
More informationExecutive summary. 9 Executive summary
Executive summary In, the former ood and Nutrition Council of the Netherlands published dietary reference intakes. These were primarily aimed at the prevention of deficiency symptoms. In recent years,
More informationNUTRITION Nutrition Information: Fats What is fat and are all fats created equal? The terms fatty acids and fats are often used interchangeably, but a fatty acid is the basic unit/building block of a fat
More informationDietary Reference Intakes for Japanese
1 Dietary Reference Intakes for Japanese -2010- The summary report from the Scientific Committee of Dietary Reference intakes for Japanese National Institute of Health and Nutrition Department of Nutritional
More informationDietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations
Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University
More informationThe Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it WHAT DOES IT ALL MEAN?
The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it is WHAT DOES IT ALL MEAN? Well, we want you to understand it as well as we do.
More informationThe role of omega-3 fatty acids as a treatment for bipolar disorder
The role of omega-3 fatty acids as a treatment for bipolar disorder Research into omega-3 fatty acids as a possible treatment for mood disorders is a new and interesting area of research Although research
More informationDavid M. Klurfeld Agricultural Research Service Beltsville, MD
David M. Klurfeld Agricultural Research Service Beltsville, MD Disclaimers The views presented here are those of the speaker and do not necessarily reflect official positions of the USDA or the Agricultural
More informationParticipate in eating behavior changes with a Nutrition Contract
CITY COLLEGE COURSE SYLLABUS COURSE # HUN1206 CREDITS: 4 COURSE TITLE: NUTRITION CONTACT HOURS: Lecture 40 Lab: 0 Intem/Externship: 0 Total Contact Hours: 40 Total Credit Hours: 4 10 contact hours = 1
More informationNUTRIENT AND FOOD INTAKES OF AMERICANS: NHANES DATA
NUTRIENT AND FOOD INTAKES OF AMERICANS: NHANES 2001-2002 DATA Catherine M. Champagne, PhD, RD & H. Raymond Allen, PhD Pennington Biomedical Research Center Louisiana State University System Baton Rouge,
More informationPublic Health Nutrition Conference
A Report of 1 st Southeast Asia Public Health Nutrition Conference May 14 (Sunday) 17 (Wednesday) 2017 Hotel Istana, Kuala Lumpur, Malaysia Submitted by: Nadiyah Dudung Angkasa Prita Dhyani S Department
More informationSCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1
SCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1 D2143/ Nutrition DATE: 28/04/2014 WRITING TIME: 120 minutes TIME:
More informationFood and Nutrition. In this chapter, you will Learn About. The six major nutrients your body needs. The Food Guide Pyramid.
Food and Nutrition In this chapter, you will Learn About The six major nutrients your body needs. The Food Guide Pyramid. Healthful meals and nutritious snacks. The digestive and excretory systems. How
More informationGrains, Grain-based foods and Legumes Staples in the Diet. Australian Dietary Guidelines. Dietary Guidelines for Australian Adults 2003
Grains, Grain-based foods and Legumes Staples in the Diet 1. What are the recommended intakes of grain-based foods? Peter Williams PhD FDAA Smart Foods Centre University of Wollongong 2. What nutrients
More informationFAT. Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology
FAT Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology OBJECTIVES LECTURE By the end of this lecture, student can: Define what is lipid/fat
More informationReplacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins
Replacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins Muller H, Jordal O, et al. (998) Replacement of partially hydrogenated soybean
More informationE-Siong Tee, PhD Scientific Director, ILSI Southeast Asia Region
E-Siong Tee, PhD Scientific Director, ILSI Southeast Asia Region (nutrihealth.tes@myjaring.net) 1 Outline of presentation. Introduction no uniform use of terminology, but generally accepted understanding
More informationNutrition Labeling, Claims and Communication Strategies November 26-27, 2013 Hotel Borobudur, Jakarta
SUMMARY REPORT 8 th Seminar on Nutrition Labeling, Claims and Communication Strategies November 26-27, 2013 Hotel Borobudur, Jakarta Nutrition labels, as well as nutrition and health claims, are important
More informationLorem ipsum. Do Canadian Adolescents Meet their Nutrient Requirements through Food Intake Alone? Health Canada, 2009
Health Canada, 2009 Lorem ipsum Cat. H164-112/2-2009E-PD ISBN. 978-1-100-13486-4 Do Canadian Adolescents Meet their Nutrient Requirements through ood Intake Alone? Key findings: Three in ten adolescents
More informationPart 1: Consist of multiple choice questions in general nutrition and has to be answered by all students.
Seksjon 1 5.4.2018 WISEflow Forside The IBI 217- Nutrition and Physical Activity exam consists of two parts; Part 1: Consist of multiple choice questions in general nutrition and has to be answered by
More informationA Closer Look at The Components Of a Balanced Diet
A Closer Look at The Components Of a Balanced Diet The essential nutrients are carbohydrates, fats, proteins, vitamins, minerals, dietary fibre and water. These nutrients will ensure that the systems and
More informationNutrition, Nutrition, Nutrition! Because food is life! Oh, I m hungry!
Nutrition, Nutrition, Nutrition! Because food is life! Oh, I m hungry! Topics of Study 1. What is metabolism? 2. Energy and chemical changes 3. Nutrients needed for a healthy lifestyle 4. Calories and
More informationLiving Better Series Brain Health: Nutrition
Living Better Series Brain Health: Nutrition 2018 What is Brain Health Brain health refers to the ability to remember, learn, plan, concentrate and maintain a clear, active mind. According to NeuroHealth
More informationClasses of Nutrients A Diet
Ch. 7 Notes Section 1: What is Nutrition? is the science or study of food and the ways the body uses food. are substances in food that provide energy or help form body tissues and are necessary for life
More informationGENERAL PRINCIPLES FOR ESTABLISHING
Association of South East Asian Nations (ASEAN) GENERAL PRINCIPLES FOR ESTABLISHING MAXIMUM LEVELS OF VITAMINS AND MINERALS IN HEALTH SUPPLEMENTS Version 4.0 DOCUMENT INFORMATION This version was adopted
More informationFood Labels: Becoming a Healthier Educated Consumer
Food Labels: Becoming a Healthier Educated Consumer Steven Rudner, BS Nutrition & Dietetics Dietetic Intern, Sodexo Allentown www.dieteticintern.com www.sodexo.com Reading and understanding food labels
More informationA Seminar on EU Regulations on Food Labelling
A Seminar on EU Regulations on Food Labelling co-funded by the European Union and the National Bureau of Agricultural Commodity and Food Standards Bangkok 30 April 2013 Session 5: Nutrition Declaration
More informationMontgomery County Community College ESW 206 Basic Nutrition 3-3-0
Montgomery County Community College ESW 206 Basic Nutrition 3-3-0 COURSE DESCRIPTION: This course will introduce students to the study of nutrition. It will incorporate fundamental scientific principles
More informationSurgical Nutrition for the Cardiothoracic Patient. Stephanie Kunioki RD, CNSC, LD Memorial Hermann TMC
Surgical Nutrition for the Cardiothoracic Patient Stephanie Kunioki RD, CNSC, LD Memorial Hermann TMC Financial Disclosures NONE Declared PROPER NUTRITION Surgical Effects on Nutrition Intake & Status
More informationLorem ipsum. Do Canadian Adults Meet their Nutrient Requirements through Food Intake Alone? Health Canada, 2012
Health Canada, 2012 Lorem ipsum Cat. H164-112/3-2012E-PDF ISBN. 978-1-100-20026-2 Do Canadian Adults Meet their Nutrient Requirements through Food Intake Alone? Key findings: Five in 10 women and 7 in
More informationPart 1: Consist of multiple choice questions in general nutrition and has to be answered by all students.
Side 1 Forside The IBI 217- Nutrition and Physical Activity exam consists of two parts; Part 1: Consist of multiple choice questions in general nutrition and has to be answered by all students. Part 2:
More informationMaternal Dietary Intake and Nutritional Status in the Philippines: The 8 th National Nutrition Survey Results
ILSI SEA Region Seminar on Maternal, Infant and Young Child Nutrition, July 24, 217, Bangkok, Thailand Maternal Dietary Intake and Nutritional Status in the Philippines: The 8 th National Nutrition Survey
More informationTailoring Nutrient Intake to Exercise Goals
OPTIMIZE MUSCULAR FITNESS GAINS WITH PERIODIZATION-SUPPORTIVE NUTRITION. Tailoring Nutrient Intake to Exercise Goals TTechniques of exercise periodization for developing muscular fitness have been made
More informationPerspectives on Proposed Research Nutrient Standards and Meal Requirements for NSLP and SBP: IOM Phase I Report
Perspectives on Proposed Research Nutrient Standards and Meal Requirements for NSLP and SBP: IOM Phase I Report Jay Hirschman, M.P.H., C.N.S. Director, Special Nutrition Staff Office of Research and Analysis
More informationThe role of diet on nutrient bioavailability: Issues for habitual diets of Asian countries
The role of diet on nutrient bioavailability: Issues for habitual diets of Asian countries Dr. Umi Fahmida SEAMEO-TROPMED Regional Center for Community Nutrition University of Indonesia Southeast Asian
More informationDietary Guidelines for Americans 2005
The DB Brown Research Chair on Obesity from Université Laval presents its Newsletter on Obesity: Dietary Guidelines for Americans 2005 The sixth edition of Dietary Guidelines for Americans was recently
More informationPure Encapsulations. Updates to the Supplement Facts Panel: What, Why and When. Andrew Halpner, PhD Vice President, Science & Technical Services
Pure Encapsulations Updates to the Supplement Facts Panel: What, Why and When Andrew Halpner, PhD Vice President, Science & Technical Services Webinar Disclosure Seminars, teleconferences and webinars
More informationNutrition Tools Standards and Guidelines. Chapter 2
Nutrition Tools Standards and Guidelines Chapter 2 Introduction Eating well is easy in theory Just choose a selection of foods that supplies appropriate amounts of the essential nutrients, fiber, phytochemicals,
More informationLorem ipsum. Do Canadian Adolescents Meet their Nutrient Requirements through Food Intake Alone? Health Canada, Key findings: Introduction
Health Canada, 2012 Lorem ipsum Cat. H164-112/2-2012E-PD ISBN. 978-1-100-20027-9 Introduction Do Canadian Adolescents Meet their Nutrient Requirements through ood Intake Alone? Key findings: Three in ten
More informationDietary Reference Values: a Tool for Public Health
HOGE GEZONDHEISRAAD Dietary Reference Values: a Tool for Public Health CONSEIL SUPERIEUR DE LA SANTE Belgian Dietary Reference Values for Energy and Macronutrients: FATS G. De Backer Brussels, February
More informationHealthy Behavior: Lifestyle and Diet
NCD Workshop Nov 3 rd, 2010 Healthy Behavior: Lifestyle and Diet Jeongseon Kim Cancer Epidemiology Branch National Cancer Center Contents Global and regional food consumption patterns and trends Diet,
More informationNutrition in Transition
ACHIEVEMENT OF THE MILLENNIUM DEVELOPMENT GOAL HUNGER TARGET FROM 1990-92 TO 2014-2016 Driving Healthy Food Choice through Public-Private Partnership Visith Chavasit Institute of Nutrition Mahidol University
More informationChapter 12 Nutrition
Chapter 12 Nutrition Nutrients macronutrients: large required daily quantities carbohydrates, lipids, proteins micronutrients: small required daily quantities vitamins, minerals Also required: water and
More informationSCIENTIFIC OPINION. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) 2, 3. European Food Safety Authority (EFSA), Parma, Italy
EFSA Journal 2011;9(4):2130 SCIENTIFIC OPINION Scientific Opinion on the substantiation of a health claim related to alpha-linolenic acid and contribution to brain and nerve tissue development pursuant
More informationImprovising Claims. - Dr. R. B. Smarta
Improvising Claims - Dr. R. B. Smarta Labelling is usually perceived as an important aspect in informing the consumers about the contents of food/nutraceuticals in the finished products. Claims allow the
More informationSTUDY QUESTIONS, Chapter 5: The Lipids: Fats, Oils, Phospholipids and Sterols
STUDY QUESTIONS, Chapter 5: The Lipids: Fats, Oils, Phospholipids and Sterols To answer the next questions, read the introductory paragraphs, Introducing the Lipids and A Close Look at Lipids in Ch. 5.
More informationGLOBAL PERSPECTIVES: AN OVERVIEW OF THE GLOBAL PROTEIN LANDSCAPE CHRIS SCHMIDT SENIOR CONSUMER HEALTH ANALYST MAY 3-4, 2016
GLOBAL PERSPECTIVES: AN OVERVIEW OF THE GLOBAL PROTEIN LANDSCAPE CHRIS SCHMIDT SENIOR CONSUMER HEALTH ANALYST MAY 3-4, 2016 INTRODUCTION PROTEIN IN THE PASSPORT UNIVERSE TRENDS IN FORMULATION CONCLUSION
More informationHealthy Eating Pattern Development Proposed Methodology. Pre-conference workshop Canadian Nutrition Society Annual Conference Halifax May 3, 2018
Healthy Eating Pattern Development Proposed Methodology Pre-conference workshop Canadian Nutrition Society Annual Conference Halifax May 3, 2018 1 Objective of the presentation Share the proposed methodology
More informationUnderstanding Today s Probiotics Regulations in South East Asia. Wai Mun Poon Regulatory Affairs Consultant
Understanding Today s Probiotics Regulations in South East Asia Wai Mun Poon Regulatory Affairs Consultant waimun@wongsjasia.com Probiotic Foods in South East Asia More probiotic foods are being introduced
More informationPattern of lipid biomarkers and risk of cardiovascular disease
Pattern of lipid biomarkers and risk of cardiovascular disease Robert Clarke Clinical Trial Service Unit University of Oxford 9 January 2017 Biomarkers for dietary fats Blood lipids (LDL, HDL, triglycerides,
More informationChapter 1: Food, Nutrition, and Health Test Bank
Chapter 1: Food, Nutrition, and Health Test Bank MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following?
More informationchapter Basic Nutrition Factors in Health
chapter 9 Basic Nutrition Factors in Health Chapter Objectives Identify the protein, carbohydrate, and fat recommendations for athletes. Know when to refer an athlete to the appropriate resource, a medical
More informationNutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals
Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy
More informationFATS The Facts. compiled by the Nestlé Research Center
FATS The Facts compiled by the Nestlé Research Center Dietary fats are a public health concern Dietary fats are necessary for ensuring optimal health. Recent dietary guidelines focus on fat quality and
More informationDRIs. Dietary Reference Intakes. IOM DRI Research Synthesis Workshop June 7-8, Approach and Framework of the DRIs
Approach and Framework of the DRIs John W. Erdman Jr., Ph.D. Dept of Food Science and Human Nutrition University of Illinois at Urbana-Champaign DRIs Food and Nutrition Board 119-02 U.S. Nutrient Recommendations
More informationPure Encapsulations. Updates to the Supplement Facts Panel: What, Why and When. Andrew Halpner, PhD Vice President, Science & Technical Services
Pure Encapsulations Updates to the Supplement Facts Panel: What, Why and When Andrew Halpner, PhD Vice President, Science & Technical Services Webinar Disclosure Seminars, teleconferences and webinars
More informationDRIs. Dietary Reference Intakes. Dietary Reference Intakes Implications of the new Dietary Reference Intakes for food composition tables
Implications of the new for food composition tables Suzanne P. Murphy University of Hawaii DRIs 1997-2003 Food and Nutrition Board, IOM KNS, December, 2003 237-01 119-01 Standing Committee on the Scientific
More informationSummary. Carbohydrates, Fats, and Proteins (pp ) Section 8-1. Objectives
Section 8-1 Summary Carbohydrates, Fats, and Proteins (pp. 192 199) Objectives Name the three classes of nutrients that supply your body with energy. Explain how the body obtains energy from foods. Describe
More informationRe: Docket No. FDA-2012-N-1210; Food Labeling: Revision of the Nutrition and Supplement Facts Labels
July 25, 2014 Division of Dockets Management (HFA-305) U.S. Food and Drug Administration 5630 Fishers Lane; Room 1061 Rockville, MD 20852 Re: Docket No. FDA-2012-N-1210; Food Labeling: Revision of the
More informationProven and Proposed Cardiovascular Benefits of Soyfoods
Proven and Proposed Cardiovascular Benefits of Soyfoods Mark Messina, PhD, MS Soy Nutrition Institute Loma Linda University Nutrition Matters, Inc. markjohnmessina@gmail.com Alpro Foundation 20 years symposium
More informationKey Findings of the Recent Malaysian Adult Nutrition Survey (MANS) 2014
Key Findings of the Recent Malaysian Adult Nutrition Survey (MANS) 2014 Presenter : Mohamad Hasnan Bin Ahmad Nutritionist Institute For Public Health Ministry of Health 50590 Jalan Bangsar, Kuala Lumpur
More informationUSFDA Nutrition Facts Panel Update. May 20, 2016
USFDA Nutrition Facts Panel Update May 20, 2016 Key Updates - The new Nutrition Facts label will include the following. An updated design to highlight calories and servings, two important elements in
More informationNational University Faculty of Medicine Course: Nutrition and Metabolism Part (5) Nutrition (ME-NUT-224)
1 National University Faculty of Medicine Course: Nutrition and Metabolism Part (5) Nutrition (ME-NUT-224) Dr. Nagla Abdelgaffar Khalafalla Mobil: +249912131827 2 Nutrition Introduction Nutrients are the
More informationNote-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded.
Note-Taking Strategy You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Giving Your Body What It Needs Each of the six nutrients has a specific job
More informationVictor Tambunan. Department of Nutrition Faculty of Medicine Universitas Indonesia
Victor Tambunan Department of Nutrition Faculty of Medicine Universitas Indonesia 1 Handbook of Clinical Nutrition 4th ed., 2006, by D. C. Heimburger & J. A. Ard Krause s Nutrition & Diet Therapy 12th
More informationDietary intake and the risk of type 2 diabetes in Korea
2018 International Congress of Diabetes and Metabolism Dietary intake and the risk of type 2 diabetes in Korea Major of Food Science & Nutrition The Catholic University of Korea YoonJu Song Contents 1
More informationUnderstanding the Science behind Guiding Stars
Understanding the Science behind Guiding Stars The Guiding Stars nutrition guidance program is based on national and international dietary recommendations and aligns with the most current 2015 Dietary
More informationRegulations on Nutrition Labeling for Prepackaged Food Products
Regulations on Nutrition Labeling for Prepackaged Food Products 1. This regulation is established under the provisions of Item 3 of Article 22 of the Act Governing Food Safety and Sanitation. 2. The terms
More informationNUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT
NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT NUTRIENT: a chemical found in food that is needed for life and growth, & the building blocks to make your body function correctly! WHAT DO
More information