Transcript Engaging with nutrition.

Engaging with nutrition
British Nutrition Foundation
© Food – a fact of life 2010
Government recommendations
Recommendation
Why?
Are we meeting it?
F&V
At least 5x80g/d
 risk some cancers, CVD and other
chronic diseases
2.8x80g/d

Oily fish
At least 1x140g/wk
 risk CVD
0.3x140g/wk
NMES
< 11% en (~60g/d)
 risk dental caries
Up to 19% en
Fat
Average 35% en
 risk CVD and  energy density of
diets
Average 35% en
Saturates
Average 11% en
 risk CVD and  energy density of
diets
Average 13% en
NSP
Average 18g/d
To improve GI health
Average ~13g/d


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
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Alcohol
No more than
3-4 units/d (♂);
2-3 units/d (♀)
Minimise risk of liver disease, CVD,
cancers, injury from accidents and
violence
60% (♂)exceed
44% (♀) exceed
Salt
Average 6g/d
 risk hypertension and CVD
Average 8.6g/d
Vitamins and
minerals
DRVs
To promote optimum health and
prevent deficiency
Various
Physical activity
At least 5X30 mins
moderate PA/wk
 risk CVD, DM, some cancers and
body wt
35% (♂ ) & 24% (♀)
Body weight
BMI 18.5-25kg/m2
 risk some cancers, CVD and other
chronic diseases
66% (♂ ) & 53% (♀)
over BMI 25
© Food – a fact of life 2010
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Source: SACN 2007; FSA 2008
Hot topics
Satiety:
• Protein
• Dietary fibre
• Energy density
• Wholegrains
Functional foods:
• Pre- and probiotics
• Stanols/sterols
• Polyphenols
© Food – a fact of life 2010
Micronutrients:
• Iron
• Calcium
• Magnesium
• Vitamin A
• Vitamin C
Effect of food and drinks on satiety
•
•
•
•
•
Protein – often enhances satiety.
Dietary fibre – particular types enhance satiety.
Liquids – depends on mode of consumption.
Alcohol – promotes passive overconsumption.
Energy density – a major factor in determining
satiating effect of foods.
Energy density = kcal/g
© Food – a fact of life 2010
Energy density
A
200g
B
400g
Both portions of macaroni and cheese contain 330kcals.
B has a lower energy density.
B contains wholewheat pasta, skimmed milk and low-fat
cheese. It also uses less butter and cheese and boosts its
volume with vegetables, such as, spinach and tomatoes.
© Food – a fact of life 2010
© Food – a fact of life 2010
www.nutrition.org.uk/nutritioninthenews/fuller/
feed-yourself-fuller-chart
Eat more, lose weight leaflet
© Food – a fact of life 2010
www.nutrition.org.uk/nutritioninthenews/fuller/
eat-more-lose-weight
Eat more, lose weight leaflet
Energy density:
© Food – a fact of life 2010
1.54kcal/g
0.64kcal/g
Wholegrains
• Include all 3 parts of the grain kernel.
• Commonly consumed grains consumed in the UK
are wheat, corn, oats, barley, rye and rice.
• Wholegrains should be eaten as part of the starchy
foods, but there is no official recommendation.
• Rich in various nutrients and have shown to provide
health benefits, e.g. reduce risk of CHD.
© Food – a fact of life 2010
Hot topics
Satiety:
• Protein
• Dietary fibre
• Energy density
• Wholegrains
Functional foods:
• Pre- and probiotics
• Stanols/sterols
• Polyphenols
© Food – a fact of life 2010
Micronutrients:
• Iron
• Calcium
• Magnesium
• Vitamin A
• Vitamin C
Probiotics
Defined as: live microorganisms which when taken in
adequate amounts confer health benefits.
These are specific bacterial strains (mainly
Lactobacillus and Bifidobacterium species), which
may help with digestive health and immunity.
Found in dairy products, such as yogurt and yogurt
drinks.
© Food – a fact of life 2010
Prebiotics
Defined as: non-digestable food ingredient that can
deliver beneficial effects on the host’s health by
selectively stimulating the growth and/or activity of
specific health-promoting bacteria in the colon.
Occur naturally in foods (leeks, chicory, bananas,
garlic, soybeans, oats) and added to foods.
Most common types are fruto-oligosaccharides, e.g.
inulin, and lacto-oligosaccharides, e.g. lactulose.
Beneficial effects on immune function, mineral
absorption (e.g. Calcium), gut health and reducing
cholesterol.
© Food – a fact of life 2010
Stanols and sterols
Defined as: plant-derived lipids which have a similar
structure to cholesterol.
Help reduce heart disease risk by lowering blood
cholesterol levels.
Approved European Food Safety Authority (EFSA) health
claim: the level of cholesterol in the blood can be
reduced, on average by 7 to 10.5%, if a person
consumes 1.5 to 2.4 grams of plant sterols or plant stanols
every day .
© Food – a fact of life 2010
Hot topics
Satiety:
• Protein
• Dietary fibre
• Energy density
• Wholegrains
Functional foods:
• Pre- and probiotics
• Stanols/sterols
• Polyphenols
© Food – a fact of life 2010
Micronutrients:
• Iron
• Calcium
• Magnesium
• Vitamin A
• Vitamin C
Micronutrients
‘As tiny as the
amounts required
are, the
consequences of
their absence are
severe.’
WHO
© Food – a fact of life 2010
Micronutrient intakes
• Micronutrient intakes in the UK population are
concerning.
Low intake*
Low status
Iron
Iron
Riboflavin
Riboflavin
Vitamin A
Vitamin B6
Calcium
Vitamin B12
Magnesium
Folate
Potassium
Thiamin
Zinc
Vitamin C
Iodine
Vitamin D
*’Low’ defined as intakes less than the Lower Reference Nutrient Intake (LRNI)
© Food – a fact of life 2010
Source: SACN (2008): The Nutritional Wellbeing of the British Population
Vitamin & mineral intakes: % below LRNI
% British males below LRNI
Age (years)
<4
4-6
7 - 10
11 - 14
15 - 18
19 - 34
35 - 64
65+
Riboflavin
0
0
4
6
6
7
1
2
Vitamin B6
4
4
7
1
1
0
1
1
Vitamin B12
0
0
0
0
0
1
0
0
Folate
0
0
0
1
0
2
0
0
Vitamin A
0
3
3
8
13
16
5
3
Iron
3
3
3
3
3
1
1
1
Calcium
2
3
3
13
9
2
2
2
Magnesium
4
3
2
28
11
9
7
8
© Food – a fact of life 2010
Source: National Diet and Nutrition Survey 2003
Vitamin & mineral intakes: % below LRNI
% British females below LRNI
Age (years)
<4
4-6
7 - 10
11 - 14
15 - 18
19 - 34
35 - 64
65+
Riboflavin
0
0
1
22
21
12
5
9
Vitamin B6
1
5
0
1
5
7
1
2
Vitamin B12
0
0
1
1
2
1
1
1
Folate
0
1
2
3
4
3
2
5
Vitamin A
8
7
9
20
12
13
5
3
Iron
16
4
3
44
48
40
23
5
Calcium
1
2
5
24
19
7
5
9
Magnesium
0
2
5
51
53
21
9
23
© Food – a fact of life 2010
Source: National Diet and Nutrition Survey 2003
Micronutrient requirements:
an ageing population
• With age, the body becomes less efficient at
absorbing micronutrients so it is important to make
sure that there is plenty in the diet, maximising the
chances of getting enough.
• Older adults have reduced energy requirements.
However, requirements for micronutrients (vitamins
and minerals) are similar to other adults.
• More nutrient dense foods need to be eaten to
provide sufficient micronutrients.
• Special attention needed to ensure that older
adults do not develop nutritional deficiency
disorders.
© Food – a fact of life 2010
Micronutrients:
Food types that contribute ≥ 10% of intake for those nutrients
where there is low intake and/or status
Food Type
Contribution (%) of food types to average
daily intake of specific nutrients
Meat and meat
products
zinc (34%), vitamin B12 (30%), vitamin A (28%),
vitamin B6 (21%), vitamin D (22%), thiamin
(21%), iron (17%), potassium (15%), riboflavin
(15%), magnesium (12%)
Fish and fish dishes
vitamin D (25%), vitamin B12 (18%), iodine (11%)
Milk and milk
products
calcium (43%), iodine (38%), vitamin B12 (36%),
riboflavin (33%), zinc (17%), vitamin A (14%),
potassium (13%), magnesium (11%)
Source: Henderson et al. (2003): 2000/01 National Diet and Nutrition Survey: adults aged 19-64 years
© Food – a fact of life 2010
Micronutrients:
Food types that contribute ≥ 10% of intake for those nutrients
where there is low intake and/or status
Food Type
Contribution (%) of food types to average
daily intake of specific nutrients
Cereals and cereal
products
iron (44%), thiamin (34%), folate (33%), calcium
(30%), magnesium (27%), zinc (25%), riboflavin
(24%), vitamin B6 (21%), vitamin D (21%),
potassium (13%), iodine (12%) (largely through
fortification)
Potatoes and savoury
snacks
vitamin B6 (19%), potassium (18%), vitamin C
(15%), thiamin (13%), folate (12%), magnesium
(10%)
Vegetables
(excluding potatoes)
vitamin A (27%), vitamin C (22%), folate (15%),
thiamin (15%), iron (10%), potassium (10%)
Source: Henderson et al. (2003): 2000/01 National Diet and Nutrition Survey: adults aged 19-64 years
© Food – a fact of life 2010
Micronutrients:
Food types that contribute ≥ 10% of intake for those nutrients
where there is low intake and/or status
Food Type
Contribution (%) of food types to average
daily intake of specific nutrients
Fruit (excluding fruit juice) vitamin C (19%)
and nuts
Drinks (including tea,
coffee, fruit juice,
alcoholic drinks)
vitamin C (27%), folate (14%), vitamin B6
(11%), riboflavin (10%)
Fat spreads
vitamin D (17%), vitamin A (10%)
Source: Henderson et al. (2003): 2000/01 National Diet and Nutrition Survey: adults aged 19-64 years
© Food – a fact of life 2010
© Food – a fact of life 2010
Hot topics
Satiety:
• Protein
• Dietary fibre
• Energy density
• Wholegrains
Functional foods:
• Pre- and probiotics
• Stanols/sterols
• Polyphenols
© Food – a fact of life 2010
Micronutrients:
• Iron
• Calcium
• Magnesium
• Vitamin A
• Vitamin C
Design a day’s menu to
account for all of these factors.
Worked example: Breakfast
↓ cholesterol
Protein
Calcium
Wholegrain
↓ cholesterol
Magnesium
Porridge made with fortified
soya milk
F&V (2 of 5)
Glass of apple juice
F&V (1 of
5)
Fluid
Banana
Cup of tea/coffee
© Food – a fact of life 2010
Fluid
Pant based food
(antioxidant)
Worked example: Morning snack
Calcium
Improve gut health
Fluid
Not with a hot drink
Drinking yogurt with pre- and
pro-biotic bacteria
Small bunch of grapes
F&V (3 of 5)
© Food – a fact of life 2010
Worked example: Lunch
Fibre
Protein
Iron
Fibre
Magnesium
Baked beans on jacket potato
F&V (4 of 5)
Vitamin C
Kiwi fruit
Glass of water
Fluid
© Food – a fact of life 2010
Worked example: Afternoon snack
F&V (5 of 5)
Vitamin A
Calcium
Magnesium
Unsaturated fatty acids
Vitamin E
Calcium
Selenium
Protein
Three dried apricots and a
handful of mixed nuts
(e.g. Brazil, almonds, walnuts)
Cup of herbal or fruit tea
No tannins
© Food – a fact of life 2010
Worked example: Evening meal
F&V (6,7)
Calcium
Vitamin C
Long-chain
omega-3 fatty
acids
Whole
grains
Poached salmon, broccoli and peas
with brown rice or wholewheat
pasta in reduced fat crème fraiche
Slice of melon
Polyphenols
Calcium
F&V (8)
Vitamin C
Small glass of red wine
Whole
grains
© Food – a fact of life 2010
Two wholegrain crackers spread
with low fat cheese
Topped with six cherry tomatoes
Calcium
F&V (9)
Vitamin A
For more information visit
www.nutrition.org.uk
www.foodafactoflife.org.uk
© Food – a fact of life 2010