Lecture1 : Dietary reference intakes and the three functions of food Necessary amount, recommended amount, amount of standard, amount of target, and amount of upper bound and three functions of food Nutrien t Nutrien t Mitochondria Resolved product Resolved product Cell
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Lecture1 : Dietary reference intakes and the three functions of food Necessary amount, recommended amount, amount of standard, amount of target, and amount.
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Lecture1: Dietary reference intakes and the three functions of food
Necessary amount, recommended amount, amount of standard, amount of target, and amount of upper bound and three functions of food
Nutrient
Nutrient
Mitochondria
Resolved product
Resolved productCell
1. The safety rate is added and it is assumed recommended amount by the receipts and disbursements experiment for the average necessity amount. (Nitrogen equilibrium of protein and blood level of water-soluble vitamin)
2.The amount of the target that is appropriate for the prevention of the lifestyle related disease is chiefly requested from the epidemiologic study. Difficult resin solubleness material to experiment receipts and disbursements. Aging in aging society.Effect of long-term nourishment of disease prevention
Each index of dietary reference intake 2005 (presumption average necessity amount, recommended amount, amount of standard, and upper bound amount) and amount of mixing limit in nourishment place of nutrition function food
Noted that the amount of the target (lifestyle-related diseases prevention) is shown in figure
The concept of the probability was introduced. And, it changed from a necessary amount to recommended amount
●Estimated average requirement: EAR Japanese amount of necessary mean value was presumed from the necessary amount measured for a specific group according to the character and the age class. It is an intake presumed to fill a necessary amount of 50% of people who belong to concerned and the age class during a day ●Recommended dietary allowance: RDA It is an intake to which people who belong to a certain character and age class are presumed that almost(97 ~ 98%) fills a necessary amount during a day during a day. As a rule, it was assumed, "(2SD) of twice presumption average necessity amount + standard deviation".
●Adequate intake: AI It is a reasonable amount though people who belong to a certain character and age class maintain an excellent nutrient state when a scientific basis enough to calculate a presumption average necessity amount and recommended
amount is not obtained ● Tentative dietary goal for preventing life-style related diseases: DG It is an intake (Or, the range) that should be assumed that a present Japanese is an immediate objective for the first prevention of the lifestyle disease ●Tolerable upper intake level: UL Almost all people who belong to a certain character and age class are the maximum amounts of the nutrient intake that might not cause health problems by an excessive intake
Receipts and disbursements of nitrogen (nitrogen balance)The nitrogen of a constant amount is exhausted regardless of the intake when the intake is few tho
ugh the amount of the exhaust of nitrogen is equal to the taken amount of nitrogen. The amount of t
he exhaust analyzes and measures Nyou. a is 12mg and passing skin (hair, dirt, and fingernail)10m
g in the amount of the nitrogen exhaust and the Japanese when the no protein food takes amount o
f lowest necessary to keep the nitrogen receipts and disbursements protein amount (number of nitr
ogen grams) and b in the third grade of junior high-school four-urine mg and during 58mgN/weight
kg/day. Because the amount of the exhaust during a day is constant, 2 other mg and urine creatinin
es N are used to presume 24 hour urinary output (2005 the Ministry of Health, Labour and Welfare)
60mm ~ : High degree obesity Ministry of Health, Labour and Welfare "The obesity person's nourishment guidance"
Nourishment evaluation index type
Nourishment evaluation index type
AMC: arm muscle circumference AMC ( cm ) = AC - π× TSF ÷ 10 AC : The above arm girth ( cm ) TSF: Thickness of humerus sebum ( mm ) 【 Standard for judgment 】 Japanese standard value : adult men 24.8cm adult women 21.0cm The consumption of a stripe protein is judged
It is assumption of treatment to normalize an inner environment that has fallen into disorder due to a whole body disease as much as possible
Improvement target of inspection value before artDensity of blood coloring matter12g/dlHematocrit value 41%Serum total protein 6g/dlThe electrolyte metabolism and weight are also important
The operating room doesn't undertake the patient from the ward excluding the emergency because there is danger of the shock under the operation if these are low values
Recommended amount is not used for the in-patient
Treatment
yes
yes
no
no
To surgical treatment
Lose weight of 10%
Choices of patient for whom furnishing of nutrition before art is necessary
Is the losing weight the one according to the
depression such as the Muscular depressions?
Is the patient in the septicemia or vicissitude stress situation?
Passing intestines, non-oral nourishment
supply
2 Often eat various foods in the balances
Original figure:The Ministry of Agriculture, Forestry and Fisheries
― November, 1998 ― National Agency for the advancement of Sports and Health
Comparison of intake(Junior high school, women)
Beans Milks Brightly colored vegetables
The figure is an appropriate intake level of healthy Japan 21
> 100g/ a day > 130g/a day > 120g/a day
Yellow means target value
What’s Japanese foods?It was assumed the national nourishment investigation value and the salt 10g in 1970/a day in this research though the base of Jomon and the Yayoi period undertook the transformation by the Heian era and the Edo period. The diabetic is food before it increases suddenly after the brain hemorrhage decreases with the Europe and America food
Japanese style foodPyramid field chart: National Institute of Health and Nutrition the 85th anniversary
Chief director,Shou WatanabePainter, Taeko Takabe
Rice, the fish, the soybean, and the vegetable are assumed to be basic. Milk, the yogurt, and bread, etc. are contained. Used chopsticks, a knife and a fork as tableware
Original figure : National, health, and nourishment laboratory
5 Fat, especially a lot of saturated fatty acids is contained. Be careful not taking animal fat too much.
Animal fat
Original figure:The Ministry of Agriculture, Forestry and Fisheries
An increase in disease by making of meal European-style
Men Women
Hyperlipemia(To Cerebral infarction
Cardiac infarction)
Hyperlipemia(To Cerebral infarction
Cardiac infarction)
Abnormal glucose
Tolerance(To diabetics)
Abnormal glucose
Tolerance(To diabetics)
Fre
qu
ency
per 1961 per 1961 Kyushu University the second internal medicine department Hisayama laboratory
Hyperlipemia:Total cholesterol
Comparison of 3 groups (40 or more) in Hisayama-machiAge
adjustmentperson
7 Keep in mind to intake of brightly colored vegetables and seaweeds
SeaweedsBrightly colored vegetables
Original figure:The Ministry of Agriculture, Forestry and Fisheries
Brightly colored vegetables intake(74% of target) of present vegetable intake 269.7g (77% of target)
56% of VA, 60% of VC, and 38% of potassium are supplied with the fruit and the vegetable.
5.42g from vegetable of food fiber 14.23g
Example of menu of vegetable 350 gram
Vegetable that wants to be
taken in a day
【 Breakfast 】 Grated radish 80g Leek Miso soup 30gRadish : 4cm of thickness, about 80gLeek: 1 bunch about 100g
Including Brightly colored vegetable 120g
【 Lunch 】 (Putting suiting of fly) Chopped cabbage 40g Tomato 20g (Soup) Onion 20g Carrot 10g Cabbage About 40g/a leaf Tomato About 150g/a piece Carrot About 130g/One Onion About200g/a piece
【 Supper 】Spinach dressed with sesami seeds 80gSweet vinegar of turnip 50g(Putting suiting of cooked fish) burdock20g
Spinach 300g/a bunchTurnip 80g/a pieceBurdock 100g/ One
Hateful food
26.3
19.8
13.8 13.7 13.4 12.4 12.010.0 9.8
8.2
0
5
10
15
20
25
30
Green
Pepper
Eggpla
nt Lee
k Carrot
Tom
ato C
elery
Mushroom
Green Peas
Onion
Giglets,
Liv
er
(%)
「 Investigation of actual conditions result like child student‘s eating habits etc 」 (2000)
The child student who replied "I endure but eat" is
39.1% and who replied "I don't eat" is 11.8% in an
elementary school
Japan-U.S. comparisons of vegetable a person intakes
1985 1990 1995 2000
Japan USYear)
The Ministry of Agriculture, Forestry and Fisheries“Table on Demand and Supply of Food”
The three functions of the foods
1 、 Nutrition 2、 Taste 3、 Physiology The target of health food is t
o assist three functions of food and to do the maintenance improvement of health
EBN: To establish the scientific basis1 Targeting human body. 2 Examining a individual variation and a multi type. 3 Doing a long-term examination of Btens of yearLifestyle-related diseases prevention.Emphasizing the nursing prevention.
Delicious!
6 Be careful not to intake salt and sugar extremely
Salt Sugar
Original figure:The Ministry of Agriculture, Forestry and Fisheries
What’s “Specially designated health food” What’s “Nutrition function food”
Classification and name of health-promoting food
Vitamins
NiacinBiotin
Vitamin B1Vitamin B6Vitamin CVitamin E
Pantothenic acid
Vitamin AVitamin B2
Vitamin B12Vitamin DFolic acid
Minerals
Calcium, iron
Medicine(Over-the-couter
drug is Contained)
Specially designated health food
(individual permission
type)
Nutrition function
food(judged from
Standard type)
Normal Food
(includingHealthyfood )
Health functional food
The five major nutrient : Sugar, Lipid, Protein, Vitamin, Mineral