scholarly journals Energy Recommendation in Dietary Reference Intakes for Japanese 2020: An Overview and Future Tasks

2021 ◽  
Vol 74 (5) ◽  
pp. 255-263
Author(s):  
Fuminori Katsukawa
Keyword(s):  
Dietary Reference Intakes

Planning Micronutrient-Dense Menus in Ontario Long-Term Care Homes: Strategies and Challenges

2020 ◽  
Vol 81 (4) ◽  
pp. 198-203
Author(s):  
Lisa M. Duizer ◽  
Heather H. Keller
Keyword(s):  
Small Volume ◽  
Long Term Care ◽  
Term Care ◽  
Dietary Reference Intakes ◽  
Portion Sizes ◽  
Calcium Magnesium ◽  
Micronutrient Malnutrition ◽  
Low Levels ◽  
Food Consumed

Prevalence of micronutrient malnutrition is high in individuals living in long-term care (LTC) homes with many individuals consuming low levels of vitamins B6, D, and E; folate; calcium; magnesium; and zinc. The focus of this research was to identify strategies and challenges encountered during development of micronutrient-dense menus for use in Ontario LTC homes and to examine costs associated with development of a menu with acceptable micronutrients. Semi-structured open-ended interviews were conducted with 13 menu planners (7 dietitians, 6 nutrition managers) in diverse LTC homes in Ontario. Data were thematically analyzed. A 7-day hypothetical menu meeting all nutrient requirements was developed and costed. Analysis of the interview data showed that menus are planned according to the Canada’s Food Guide (2007) and focus placed on Dietary Reference Intakes of protein, fibre, calcium, and sodium. Little focus is placed on micronutrients. Flexibility in foods offered was important to accommodate the small volume of food consumed. Resident preferences were balanced against nutritional requirements. Challenges included planning for diverse populations, managing portion sizes, and balancing the budget. A hypothetical menu planned to contain adequate levels of all micronutrients is 49% higher in food costs than the amount currently provided to Ontario LTC homes.

scholarly journals Comparative Effects of Organic and Conventional Cropping Systems on Trace Elements Contents in Vegetable Brassicaceae: Risk Assessment

2021 ◽  
Vol 11 (2) ◽  
pp. 707
Author(s):  
Fernando Cámara-Martos ◽  
Jesús Sevillano-Morales ◽  
Luis Rubio-Pedraza ◽  
Jesús Bonilla-Herrera ◽  
Antonio de Haro-Bailón
Keyword(s):  
Trace Elements ◽  
Organic Agriculture ◽  
Metal Content ◽  
Cropping Systems ◽  
Sinapis Alba ◽  
Soil Characteristics ◽  
Inorganic Elements ◽  
Inorganic Element ◽  
Dietary Reference Intakes ◽  
Brassicaceae Family

Genotypes selected from 3 plant species (Brassica rapa, Eruca vesicaria and Sinapis alba) belonging to the Brassicaceae family were chosen to compare the concentrations of 9 inorganic elements (Cd, Co, Cr, Cu, Fe, Ni, Mn, Pb and Zn) in these varieties, that were grown under both conventional and organic conditions during two agricultural seasons (2018/2019 and 2019/2020) on two different experimental farms (Farm I and Farm II). We found that, together with agriculture practices, the inorganic element concentrations in Brassicas depended on many other factors, including soil characteristics. However, there were no conclusive results indicating a lower heavy metal content or a higher nutritionally beneficial trace elements content in vegetables grown under organic agriculture. Finally, a probabilistic assessment (@Risk) derived from the consumption of 150–200 g of these vegetables showed that organic Brassicas fulfill in comparison with the conventional ones, similar Dietary Reference Intakes (DRI) percentages for Co, Cr, Cu, Fe, Mn and Zn. Regarding heavy metals (Cd, Ni and Pb), we only found slight differences (mainly in the case of Pb) in the Tolerable Intakes (TI) between both cropping systems.

scholarly journals Current situation and perspectives of ready-to-eat food/meal suppliers

2020 ◽  
Vol 78 (Supplement_3) ◽  
pp. 27-30
Author(s):  
Takashi Sakata ◽  
Keyword(s):  
Healthy Eating ◽  
Salt Content ◽  
Life Sciences ◽  
Healthy Food ◽  
Management Policy ◽  
Whole Grain ◽  
Research Committee ◽  
Dietary Reference Intakes ◽  
Group 2 ◽  
The Government

Abstract Working Group 2 of the Healthy Diet Research Committee of International Life Sciences Institute Japan (WG2) assessed the concept and practice of healthy eating in the ready-to-eat food/meal industry in Japan. WG2 interviewed 14 arbitrarily selected member companies that included “health” or “nutrition” in their management policy, and sent a questionnaire to 338 member companies of the Japan Ready-Made Meal Association. Ready-to-eat food/meal suppliers mainly referred to Dietary Reference Intakes for Japanese, the Japanese Food Guide, and/or Healthy Japan 21 for their menu construction. They increased dietary fiber, variety, vegetables, whole-grain cereals, millet rice, and soy bean products; and reduced energy, carbohydrates, and salt in “healthy” food. They tended to avoid making direct appeals to health. Many companies reduced the salt content without drawing attention to the practice. They continually strive to improve flavor as the single most important factor for selling healthy food. The cycling of menus is used to increase diversity in food consumption. These industries require both academia and the government to define priorities for increasing and decreasing particular nutrients as the main targets and to establish the maximum time for balancing each nutrient.

A comparison of the dietary and total intake of micronutrients in a group of pregnant Greek women with the Dietary Reference Intakes

2006 ◽  
Vol 127 (2) ◽  
pp. 166-171 ◽  
Author(s):  
Georgios Petrakos ◽  
Perikles Panagopoulos ◽  
Ioannis Koutras ◽  
Avraam Kazis ◽  
Dimosthenis Panagiotakos ◽  
...  
Keyword(s):  
Total Intake ◽  
Dietary Reference Intakes

Nutrient Intakes of US Infants, Toddlers, and Preschoolers Meet or Exceed Dietary Reference Intakes

2010 ◽  
Vol 110 (12) ◽  
pp. S27-S37 ◽  
Author(s):  
Nancy F. Butte ◽  
Mary Kay Fox ◽  
Ronette R. Briefel ◽  
Anna Maria Siega-Riz ◽  
Johanna T. Dwyer ◽  
...  
Keyword(s):  
Nutrient Intakes ◽  
Dietary Reference Intakes

Dietary Reference Intakes for the micronutrients: considerations for physical activity

2006 ◽  
Vol 31 (1) ◽  
pp. 80-85 ◽  
Author(s):  
Susan J Whiting ◽  
Wade A Barabash
Keyword(s):  
Physical Activity ◽  
Vitamin D ◽  
Muscle Strength ◽  
Adverse Effects ◽  
Reference Standards ◽  
Inactive State ◽  
Dietary Reference Intakes ◽  
Light Activity ◽  
Upper Level ◽  
Healthy Persons

The Dietary Reference Intakes (DRIs) are a set of recommendations for healthy persons. For the most part, recommendations are determined experimentally under controlled conditions of light activity. During increased physical activity, it is expected that micronutrient requirements would increase relative to the inactive state. Micronutrients of interest to athletes are those associated with oxygen handling and delivery, such as iron, and vitamin D, a newly emerging function of which is to maintain muscle strength. The DRI report on electrolytes (including water) is the most recent set of recommendations. In addition to recommendations for intakes to meet needs, many micronutrients have an upper level that indicates caution in consuming a large amount. We illustrate the process of setting DRI values for the micronutrients (including electrolytes and water), and provide a summary of instances where physical activity needs were considered when DRI values were derived. Understanding the origin of DRI values for micronutrients will assist in understanding how to use the values in assessment and planning.Key words: iron, vitamin D, electrolytes, physical activity, nutrient reference standards, adverse effects.

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