scholarly journals Dietary Reference Intakes and Nutrient Reference Values

2016 ◽  
Vol 69 (4) ◽  
pp. 145-150 ◽  
Author(s):  
Yoshiko Ishimi
Keyword(s):  
Reference Values ◽  
Dietary Reference Intakes ◽  
Nutrient Reference Values

Application of Dietary Reference Intakes for Codex Nutrient Reference Values

2009 ◽  
Vol 42 (4) ◽  
pp. 366 ◽  
Author(s):  
Hyojee Joung ◽  
Jin-Sook Yoon ◽  
Seul Ki Choi ◽  
Sangah Shin ◽  
Young-Sun Choi ◽  
...  
Keyword(s):  
Reference Values ◽  
Dietary Reference Intakes ◽  
Nutrient Reference Values

Scientific Principles on the Revision and Addition of the Codex Nutrient Reference Values for Food Labelling Purposes

2009 ◽  
Vol 42 (2) ◽  
pp. 183
Author(s):  
Namsoo Chang ◽  
Youn-Ok Cho ◽  
Hyojee Joung ◽  
Haerang Chung ◽  
Hye-Young P. Kim ◽  
...  
Keyword(s):  
Reference Values ◽  
Food Labelling ◽  
Scientific Principles ◽  
Nutrient Reference Values

scholarly journals Harmonizing Micronutrient Intake Reference Ranges for Dietary Guidance and Menu Planning in Complementary Feeding

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Lynda M O'Neill ◽  
Johanna T Dwyer ◽  
Regan L Bailey ◽  
Kathleen C Reidy ◽  
Jose M Saavedra
Keyword(s):  
Reference Values ◽  
Complementary Feeding ◽  
Reference Ranges ◽  
Institute Of Medicine ◽  
Feeding Period ◽  
Menu Planning ◽  
Food Standards ◽  
Micronutrient Intake ◽  
Calcium Magnesium ◽  
Nutrient Reference Values

ABSTRACT There are no published harmonized nutrient reference values for the complementary feeding period. The aim of the study was to develop proposals on adequate and safe intake ranges of micronutrients that can be applied to dietary guidance and menu planning. Dietary intake surveys from 6 populous countries were selected as pertinent to the study and reviewed for data on micronutrients. The most frequently underconsumed micronutrients were identified as iron, zinc, calcium, magnesium, phosphorus, potassium, and vitamins A, B6, B12, C, D, E, and folate. Key published reference values for these micronutrients were identified, compared, and reconciled. WHO/FAO values were generally identified as initial nutrient targets and reconciled with nutrient reference values from the Institute of Medicine and the European Food Standards Authority. A final set of harmonized reference nutrient intake ranges for the complementary feeding period is proposed.

Harmonizing the Process for Establishing Nutrient Reference Values

2020 ◽  
Author(s):  
Ann Yaktine ◽  
Janet King ◽  
Lindsay Allen ◽  
◽  
◽  
...  
Keyword(s):  
Reference Values ◽  
Nutrient Reference Values

scholarly journals Meeting recommended dietary intakes in meal plans with ≥4 servings of grain-based foods daily

2012 ◽  
Vol 16 (5) ◽  
pp. 803-814 ◽  
Author(s):  
Yasmine Probst ◽  
Linda Tapsell
Keyword(s):  
Reference Values ◽  
Weight Maintenance ◽  
Food Selection ◽  
Age Groups ◽  
Dietary Intakes ◽  
Balanced Diet ◽  
Meal Plan ◽  
Nutrient Reference Values ◽  
Serving Sizes ◽  
Grain Foods

AbstractObjectiveTo develop meal plans using grain-based foods demonstrating how to incorporate wholegrain foods into a balanced diet for weight maintenance for different cuisines. The present study examines the ability of meal plans with ≥4 grain-based servings daily to meet nutrient recommendations using lacto-ovo vegetarian and rice-based cuisines.DesignEighteen plans from each cuisine for three age brackets for both genders were developed. Plans aimed for ≥4 servings of grain-based foods daily, with separate plans for all wholegrain, all refined-grain and half wholegrain–half refined-grain foods. Meal plans followed an isoenergetic approach and were designed to meet specific Australian nutrient reference values and serving sizes.ResultsAll plans met the Recommended Dietary Intake or Adequate Intake for targeted nutrients except for Fe in the rice-based meal plan for females aged ≥19 years (17 mg). In the plans for 14–18 year and ≥19 year age groups, four servings of grain-based foods could be accommodated. In the plans for 9–13 years, increasing the number of grain-based food servings to four reduced micronutrients levels delivered by the total diet. Specific food choices were made to ensure nutrient targets were met across each category for wholegrain and refined-grain plans. The major difference in nutrients between wholegrain and refined-grain foods was found in the vegetarian cuisine, where the meal plans containing whole grains produced on average 30 % higher fibre (38–53 g) levels than those with refined grains (27–40 g).ConclusionsWith careful food selection, meal plans with ≥4 servings of grain-based foods daily can meet nutrient reference values for lacto-ovo vegetarian and rice-based cuisines.

scholarly journals Profil Asam Lemak Jenuh pada Produk Makanan Turunan Minyak Kelapa Sawit di Indonesia

2018 ◽  
Vol 1 (1) ◽  
pp. 306-312
Author(s):  
Ahmad Gazali Sofwan Sinaga ◽  
Donald Siahaan
Keyword(s):  
Fatty Acid ◽  
Reference Values ◽  
Palm Oil ◽  
Palm Kernel ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Cooking Oil ◽  
Kernel Oil ◽  
Nutrient Reference Values ◽  
Serving Size

Asam lemak jenuh dapat dikaitkan dengan peningkatan kadar kolesterol darah yang berakibat pada penyakit jantung koroner. Minyak nabati seperti kelapa sawit mengandung asam lemak jenuh dan asam lemak tidak jenuh tunggal yang tinggi. Minyak tersebut banyak digunakan dalam proses pembuatan makanan seperti biskuit, makanan ringan, dan cokelat yang beredar di pasar.Penelitian ini bertujuan untuk menentukan kandungan asam lemak jenuh pada beberapa produk makanan yang mengandung turunan minyak kelapa sawit. Sebanyak 56 produk makanan terdiri dari biskuit, makanan ringan, produk cokelat, minyak goreng, margarin dan shortening diperoleh dari pasar di Indonesia. Lemak atau minyak yang terdapat pada produk diekstrak dengan heksan menggunakan sokhlet dan dianalisis menggunakan gas kromatografi. Hasil menunjukkan seluruh sampel mengandung turunan minyak kelapa sawit, berdasarkan profil komposisi asam lemak. Seluruh sampel biskuit, makanan ringan, mi instan dan produk cokelat memiliki kandungan asam lemak jenuh rendah (0,468 - 9,715g/takaran saji), karena kemungkinan tidak menggunakan campuran fraksi minyak sawit stearin. Satu dari 12 minyak goreng mengandung campuran minyak kelapa, namun menunjukkan kandungan asam lemak jenuh yang rendah (2,137 - 6,488 g/takaran saji). Enam dari 8 sampel margarin mengandung asam lemak jenuh tinggi (5,763 - 17,166 g/takaran saji), kemungkinan dalam proses pembuatan menggunakan campuran minyak kelapa dan minyak inti sawit. Seluruh sampel shortening memiliki kandungan asam lemak jenuh tinggi (13,651 - 14,963 g/takaran saji), karena menggunakan campuran minyak sawit dan minyak inti sawit. Secara umum, seluruh sampel mengandung asam lemak jenuh rendah dibawah 20 g/takaran saji berdasarkan Nutrient Reference Values(NRVs). Saturated fat acid can be related with the increase of blood cholesterol which responsible for coronary heart disease. Vegetable oil such as palm oil contains high saturated fat acid and unsaturated fat acid. The oil commonly used in food production processes such as biscuits, snacks, and chocolate which commonly found in the market. This research aimed to determine the saturated fat acid in some food products which contain palm oil. 56 food products were obtained in Indonesian market such as biscuits, snacks, chocolate products, cooking oil, margarine, and shortening. Fat or oil in the products was extracted with hexane using soxhlet and analyzed using gaschromatography. The result indicated that all samples contained palm oil based on the fatty acid profile composition. All biscuit samples, snacks, instant noodle, and chocolate products contained low saturated fatty acid (0.468-9.715 g/serving size) it might be due to thestearin of palm oil fraction mixture was notused. One of 12 cooking oil contained coconut oil but it indicated low saturated fat acid (2.137-6.488 g/serving size) since it might use the mixture of coconut oil and palm kernel oil. All shortening samples had high fatty acid (13.651-14.963 g/serving size) since it mixed palm oil with palm kernel oil. Generally, all samples contained low saturated fat acid less than 20 g/serving size based on Nutrient Reference Values (NRVs).

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