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REQUIREMENTS FOR THE
INTAKE OF NUTRIENTS
Dana Hrnčířová
Dpt. of Nutrition
3rd Faculty of Medicine
Charles University in Prague
Energy requirements

Basal metabolic rate (BMR)
 indirect
calorimetry
 Predictive formulas, e.g. Harris – Benedict (1918)
 Women 10 % lower
 Body temperature: +1°C = + 13 %


Physical activity
Dietary induced thermogenesis
Energy expenditure of organs
Adult men
liver
brain
muscles
kidney
heart
total
kg
1,6
1,4
30
0,29
0,32
70
BMR/day/kJ
2018
1414
1356
783
512
7530
BMR %
27
19
18
10
7
100
New born
brain
liver
kidney
muscles
heart
total
kg
0,35
0,14
0,024
0,8
0,02
3,5
BMR/day/kJ
354
177
65
37
32
750
BMR %
44
20
7
5
4
100
Total Energy Expenditure (TEE)

Basic: 28-35 kcal / kg / day
(BMR + DIT + very low PA)

TEE / BMR = PAL (physical activity level)
1,4 PAL…. low physical activity
1,6 PAL…. recommended PA
30 – 40 min. 4-5times / week = +0,3 PAL



Proteins

10 – 15 % of energy

0,8 – 1,0 g / kg / day

1 g = approx. 4 kcal = 17 kJ
Amino acids

Esencial amino acids:


Semi-esencial amino acids:


leucine, isoleucine, valine, methionine, phenylalanine,
lysine, threonine, tryptophan
histidine, arginine, tyrosine
Non-esencial amino acids:

others
Proteins - biological value (BV)
nitrogen incorporated into the body on the test diet
* 100
nitrogen present in proteins on the test diet
BV of 100% = complete utilization of a dietary protein

Whey Protein: 96

Whole Soy Bean: 96

Egg: 94

Cow milk: 90

Rice: 83

White flour: 41
Relative BV = whole egg has a value of 100
Proteins - PDCAAS
Protein Digestibility Corrected Amino Acid Score
mg of limiting amino acid in 1 g of test protein
mg of same amino acid in 1 g of reference protein

*
faecal true
digestibility %
E.g. Rice
limiting amino acid - lysine 62 % (of the 2-5 yrs old child
needs / g of protein)
 Digestibility of protein …. 88 %
 PDCAAS for rice: 0,62 x 0,88 = 0,55

PDCAAS values
1.00
0.92
0.91
0.76
0.75
0.73
0.70
0.59
0.52
0.42
casein, whey (milk proteins), egg white, soy protein
beef
soybeans
fruits
black beans
vegetables
other legumes
cereals and derivatives
peanuts
whole wheat
Proteins – limiting amino acids

essential amino acids in a food protein which fall short of
meeting the amino acids required by humans




legumes → methionine
wheat → lysine
maize → tryptophan
soya beans → methionine and cysteine
Protein deficiency


Protein - energy malnutrition (marasmus)
Protein malnutrition (kwashiorkor)
Secondary deficiency:
 Malabsorptions
 Increased excretion (e.g. nephrotic sy.)
 Impaired liver proteosynhesis
Protein excess
Risks:
 Kidney damage
 Atherogenesis (indirectly due to higher intake of fats)
 Protein pyrolysis → carcinogenic heterocyclic amines
(AA+creatine)
 Microbial proteolysis → histamine poisoning (spoiled fish)
Protein restriction





Chronic renal insuficience → protein restriction
Hepatic encefalopathy → protein restriction
Alergies → food with given protein (allergen) are prohibited
Celiakie → food with gluten are prohibited
Phenylketonuria (PKU) → food with phenylalanine is strictly
prohibited
Carbohydrates

55 % of energy intake
1 g = 4 kcal = 17 kJ

< 10 % of energy – monosacharides+disaccharides

Prefer food with lower GI

Increase intake of dietary fiber (30 g per day)

Types of saccharides

Monosaccharides (1x 6C)


Disaccharides (2x 6C)


Saccharose (glu+fru), lactose (glu+gala), maltose (glu+glu)
Oligosaccharides (3-5x 6C)


glucose, galactose, fructose
rafinose, stachyose, vebascose
Polysaccharides (>200-600xC)

starch, glycogen
Glycemic index (GI)

the area under the glucose curve after the test food is eaten,
divided by the corresponding area after the control food is
eaten (50 g of white bread or glucose)
Glycemic load (GL)


GI x carbohydrate (g) / 100
Dietary GL = sum of GLs for all foods consumed
Glycemic index (GI)
Depends on:
 Ratio of amylopectin : amylose
 Fiber content
 Fat content
 Acidity
 Food processing (gelatinization, pastification)
 Particle size
Glykemic index

High GI:




White flour
White rice
Potatoes
Lower GI:



Whole-grain products
Rice with high amylose content
Pasta, legumes, vegetables
GI of rice varieties




Basmati rice (long-grain)
Arborio rice (medium-grain)
Short-grain rice (sticky)
Jasmine rice (fragrant)
57
69
87
89
Risks of high GI






Obesity
Hypertriacylglycerolemia
Hyperisulinemia
Type 2 Diabetes ?
Cancer ?
Neural tube defects ?
Dietary fiber
indigestible portion of food derived from plants
Reccommended intake min. 25 - 30 g / day


Soluble (inulin – topinambur, chicory, pectin, ...)
Insolule (beta-glucans, celulose, hemicelulose, ...
Dietary fiber – positive effects




Modifies the gut function – prevention of constipation
Prevention of chronic inflamation of gut, diverticulosis
Prevention of ca of colon
Lowers cholesterol blood levels (pectins)
Dietary fats
Max. 30 % of energy / day
1 g = 9 kcal = 37 kJ
Recommended intake of fats for children
(DGE: Referenzwerte für die Nährstoffzufuhr, 2000)
Age
Fats
(% energy)
0 – 4 months
45 – 50
4 – 12 months
35 – 45
1 – 4 years
30 – 40
4 – 7 years
30 – 35
7 – 10 years
30 – 35
10 – 13 years
30 – 35
13 – 15 years
30 – 35
Recommended intake of fats for adults
(DGE: Referenzwerte für die Nährstoffzufuhr, 2000)
Age
15 – 19 years
Fats
% energy
30
19 – 25 years
25 – 51 years
51 – 65 years
> 65 years
30
30
30
30
Fatty acids - nomenclature
Saturated (e.g. C18:0)
Unsaturated: MUFA (e.g. C18:1), PUFA (e.g. C18:2)
omega-3 (n-3), omega-6 (n-6)
Cis / trans configuration:
Well- known fatty acids
SFA
Lauric acid (12:0)
Myristic acid (14:0)
Palmitic acid (16:0)
Stearic acid (18:0)
TFA
Elaidic acid (18:1, trans)
Well- known fatty acids
MUFA
Palmitoleic acid (16:1)
Oleic acid (18:1)
PUFA n - 6
Linoleic acid (18:2)
γ – linolenic acid (18:3)
Arachidonic acid (20:4)
PUFA n - 3
α – linolenic (18:3)
Eicosapentaenoic acid (EPA) (22:5)
Docosahexaenoic acid (DHA) (22:6)
Recommended fat intake (% of energy intake)
Fats total
25 – 30 %
SFA
< 10 %
TFA
<1%
MUFA
> 10 %
PUFA
7 – 10 %
n-6 : n-3
5:1
Predicted changes (Δ) in the ratio of serum total to HDL cholesterol and in LDL- and HDLcholesterol concentrations when carbohydrates constituting 1% of energy are replaced
isoenergetically with saturated, cis monounsaturated, cis polyunsaturated, or trans FA.
Mensink R P et al. Am J Clin Nutr 2003;77:1146-1155
1) Oils with oleic acid (MUFA)
 olive oil
 rape-seed oil
 peanut oil
 almond oil
 hazelnut oil
 avocado oil
 pecan oil
2) Oils with linolenic acid (PUFA n-6)
 sunflower oil
 soya oil
 Wheat sprouts oil
 Maize sprouts oil
 wallnut oil
 pumpkin oil
 sesame oil
3) Oils with alpha – linoleic acid
 flaxseed oil
 wallnut oil
4) Oils with SFA
 coconut oil (kernel of coconut)
 palm kernel oil
 babassu oil