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Objectives: Major Assignment - Dietary Analysis 1. To develop confidence and skills in conducting dietary assessments using the WFR and FFQ methods 2. To understand the limitations, uses and relative validity of the two dietary assessment methods (WFR and FFQ). 3. Togainskillsinusingthecomputersoftware-FoodWorksforfood,recipeanddietaryanalysis. 4. Togainanunderstandingofyourowndailynutrientintake. Part 1: Dietary Assessment using a 7 Day Weighed Food Record (WFR) Method: 1. Choose 7 consecutive days to weigh your food. Include two weekend days to make your data representative of usual eating behaviour. 2. You will require access to reliable digital kitchen scales, suitable for measuring weights 10-5009. For very small amounts, such as 5g, record and enter data in standard household measurements, such as a teaspoon. 3. Measureandrecordyouranthropometricdata(weightandheight)toenterintotheFoodWorksprogram) 4. Maintainadiary(useaconvenientsmallnotebookorthetemplateWFRdiaryprovided)-weighALLfood AND drinks (including water) consumed at the time of consumption for the 7 days. 5. Recordtheweightsandotherdetails-description(eg.Lowfat)andbrandsofallfoodsandbeveragesthat you consume. Do not forget to include the amounts of all spreads and toppings, such as margarine and honey that you consume. 6. For mixed meals you will need to either weigh individual components separately on consumption, or it is easier, if you can to weight the individual raw ingredients separately before cooking the dish (and then weigh the whole cooked dish and also the amount you consume) Some points to note: • For mixed foods, eg. Chinese fried rice, it is necessary to separate all components and weigh them. Record each ingredient included in the mixed food. • Describe how the food is prepared eg. baked, fried, grilled, steamed, raw. • Record and weigh any leftovers, including the bone, fat, skin, etc., that you did not consume. Deduct these from the original weights you recorded. Record your data just prior to eating, wherever possible. Retrospective records are usually inaccurate. This means you will need to carry the scales with you on the days you are recording your intake. • Don't forget to record all fluids you consume • Include any nutritional supplements you may take. • Try not to change your diet in any way, so that your assessment relates to typical eating behaviour. Otherwise you have learnt nothing of value in respect to your own achievement of NRVs/RDl's for specific nutrients. Data Analysis: 1. Using the Foodworks computer program for food analysis, analyze each day of your record for nutrient content. To do this, open the Food Record option in the program. In the day section of the Foods Tab, enterthedayyourecorded(egMonday)andfillouteachofyourmealswiththeircomponents. Complete all 7 days in the one Food Record page you have opened. There is no need to leave a blank line between each meal. 2. Foodworkswillthencalculatethemeandailyintakeofeachnutrientanddisplayintherightcolumn. 3. Comparethemeanintake(for7days)ofeachnutrientwiththerelevantNRVs. 4. Compare the patterns of nutrient intake over the 7 days. To do this you must highlight each of the 7 days intakes (1 at a time) and hand write the value for each nutrient on the Weighed Food Record Comparison table provided as a handout. To get these values, click on the grey box to the left of the first food entry of 1 the day you are wishing to get the analysis total of and scroll down, holding the left mouse button to the last food entry of that day. All of the day should be highlighted now and all the nutrients in the analysis bar will be for that day only. NOTE: Import the FoodWorks Analysis into Word for printing as per instructions provided in the "How to use Foodworks Software" handout. Discussion Questions and Conclusion: 1. How different are the nutrient intakes across the 7 days of the week? 2. How difficult would it be for members of the general public to carry out a weighed food record? 3. How difficult would it be for health professionals to conduct dietary assessments of a large sample of people using the weighed food record method? 4. Compare and comment on the adequacy of your dietary intake, based on the NRVs? 5. Compare your dietary intake of: a. Discretionary Foods b. Fruit and c. Vegetables with the NH&MRC Eat for Health -Australian Dietary Guidelines serve recommendations (for your age group and gender). Part 2: Dietary Assessment using a Food Frequency Questionnaire (FFQ) Method: 1. Find an interview partner. Explain the purpose of the interview and data collection clearly. (Refer Objectives) 2. Organise a time for an interview which is mutually convenient. Allow a minimum of 1.5 hours to complete the interview questionnaire. 3. Collect the required demographic data about your client. 4. Systematically work through the questionnaire provided with the client who must respond to all questions. This is not to be a self-administered questionnaire. The reliability of the results depends on your skills at eliciting responses which reflect the eating behaviour of your client. 5. Record all responses in the questionnaire booklet in the format described in the Instructions section of the booklet (Read well before the interview). 6. If there are any ambiguous or confused entries in the data you have recorded, you will need to contact yourclientandcheckhis/herresponses. Itwillbenecessarytohaveacontacttelephonenumber. Some points to note: • For mixed foods, eg. Chinese stir fried vegetables, it may be necessary to consider and record all components separately. However, some mixed foods are listed in the questionnaire. Check before attempting to record components separately. • Enter the descriptions of the ways the food is usually prepared, and responses about usual dietary practices in the Additional Questions section. • Do not make comments about the quality of your client's diet at any point during or after the interview. In this context, such comments may bias subsequent responses from your client, or they can be easily misinterpreted by the client. • Always check the serving size consumed for each food. The FFQ interview booklet lists serve sizes small (S), Med (M) and (large) L. Use the "standard serve sizes" list as the reference point for "M" Medium. Therefore, if the serve reported is 50% less than standard serving sizes listed in the booklet, indicate with an 'S' (small). If 50% more than the standard serving size, indicate with a 'L' (large). The larger serving sizes can then be calculated. For very large serves, use the code XL (200% standard serve), XXL (250% standard serve), etc. • Enter frequency of consumption as D (daily), W (weekly), M (monthly) and Y (yearly) (note: don't use "Rarely" as listed in the FFQ booklet) place a number in front of the letter to indicate how many times per day, week etc. (eg 3 times per week would be 3W) • Now swap FFQ's so you have your own data to enter into FoodWorks. 2 Data Analysis: (Analyze your own FFQ) 1) Calculate serving sizes where they are not standard. 2) Enter your data into the Foodworks computer program for food analysis. (Do not proceed until directed) 3) To do this, open up your database from your H drive. 4) Point to New, then click 24 hour recall (not food record). From the File menu, click Save As. In the Namebox,typeFFQforthisnewtemplate.ClicktheSaveAsTemplatecheckbox. ClickSave. 5) YouarenowlookingattheFoodWorks"General"page. Clickonthe"Foods"tab. 6) You now need to set the grid columns (only for the first time). Right click the Meal tab, then point to Show ColumnandclickFreq. PointtotheMealtab,rightclickandthenclickHideMealColumn.Tosavethese changes,clickSave.Thenclick"Yes"tocontinue. Donotenterdataatthispointasthisisatemplate only. 7) To start processing a food frequency questionnaire, go to "File", click on "New" and select FFQ. A new "General" page opens, enter a name (as per naming instructions), and click "Save". Fill in anthropometric data and "Save" again. 8) Click on the "Food" tab and enter all the foods with their corresponding serve size and the frequency at which they are consumed. Save regularly. Note: If you close down FoodWorks at any time, to reopen the file you were working on, or create a new file, simply double click "My Computer" icon, double click your H:Drive and then open the FoodWorks icon it contains, select which food analysis file you wish to work on. 9) If the Energy as a % of ROI is <75% or >125%, reassess the activity level entered. If this does not achieve a realistic energy (%ROI) or is an appropriate level, adjust your food intakes or measures where errors are likely, in your FFQ. 10) Compare your mean intake of each nutrient with the respective RDl's. Discussion Questions & Conclusions 1. What were the difficulties involved in completing the food frequency questionnaire? (eg. What were the major sources of error , How honest were you? How well did you understand the questions? ) 2. What skills are required of the interviewer? 3. Compare and comment on the adequacy of your dietary intake, based on the NRVs? 4. Compare your energy and nutrient intakes from the FFQ with those from your WFR. Do this as a one page table. Comment on the reliability of each method. (example table format): WFR FFQ Nutrient %ROI* Nutrient * exceptions: (UL for sodium and SOT for fibre) Submission of Assignments: % RDI* Comments on reliability The following documents MUST be included with your assignment to authenticate your work D Completed 7 day weighed food record diary (handwritten is suitable) D 7dayweighedfoodrecordcomparisontable D Food Works 7 day weighed food record analysis D Completed FFQ Interview Booklet (the name of your partner who conducted the interview must be listed on the booklet) - hard copy. D Food Works FFQ analysis Assignments must be submitted by the due date. Students are reminded to keep a copy of any work they submit for assessment. 3 FFQ ANALYSIS SUMMARY Avg/Day EAR 40 EAR(%) Alerts 372% Weight (g) 2340 Energy (kJ) 13230 Protein (g) 149 Total fat (g) 121 - Saturated fat (g) 49 - Trans Fatty Acids (g) 2 - Polyunsaturated fat (g) 12 - Monounsaturated fat (g) 51 Cholesterol (mg) 423 Carbohydrate (g) 355 Sugars (g) 173 Starch (g) 181 Water (g) 1644 Alcohol (g) 0 Dietary fibre (g) 33 Ash (g) 21 Thiamin (mg) 1.77 Riboflavin (mg) 3.10 Niacin (mg) 44.73 Niacin equivalents (mg) 76.53 Vitamin C (mg) 189.00 Vitamin E (mg) 15.59 Tocopherol, alpha (mg) 14.52 Vitamin B6 (by analysis) (mg) 2.86 Vitamin B12 (μg) 15.54 Total folate (μg) 707.68 Folic acid (μg) 298.07 Folate food (μg) 409.61 Folate,total DFE (μg) 907.87 Total vitamin A equivalents (μg) 5276.50 Retinol (μg) 2192.31 Beta carotene equivalents (μg) 18514.69 Beta carotene (μg) 17436.50 Sodium (mg) 2085.62 <AI <SDT 1.00 1.10 12.00 30.00 1.10 2.00 320.00 625.00 177% 282% 638% 630% <SDT <SDT 260% 777% 284% 844% >SDT Avg/Day Potassium (mg) 4396.63 Magnesium (mg) 503.87 Calcium (mg) 1246.23 Phosphorus (mg) 2094.41 Iron (mg) 12.55 Zinc (mg) 14.53 Selenium (μg) 134.15 Iodine (μg) 280.33 kJ from protein (%) 19 kJ from fat (%) 34 kJ from saturated fat (%) 14 kJ from trans fat (%) 1 kJ from carbohydrate (%) 44 kJ from alcohol (%) 0 kJ from fibre (%) 2 kJ from others (%) 1 Fat as mono (%) 45 Fat as poly (%) 11 Fat as saturated (%) 44 Very long chain N3 fatty acids (g) 0.59 F18D2CN6 linoleic (g) 9.70 F18D3N3 alpha-linolenic (ALA) (g) 1.25 F20D5N3 eicosapentaenoic (EPA) (g) 0.22 F22D5N3 docosapentaenoic (DPA) (g) 0.18 F22D6N3 docosahexaenoic (DHA) (g) 0.20 Tryptophan (g) 2 GRAINS (serve) 9 - Refined (serve) 5 - Wholegrains (serve) 3 · Wholegrains percent (%) 36 FRUIT (serve) 2 - Citrus, melons & berries (serve) 1 - Other fruit (serve) 2 - Fruit juice (serve) 0 · Fruit juice percent (%) 0 VEGETABLES (serve) 6 - Dark green vegetables (serve) 0 - Red & orange vegetables (serve) 5 - Tomatoes (serve) 0 - Other red & orange vegetables (serve) 5 - Starchy vegetables (serve) 0 EAR EAR(%) Alerts <SDT 350.00 840.00 580.00 6.00 12.00 60.00 100.00 144% 148% 361% 209% 121% 224% 280% <SDT <AI <AI Avg/Day EAR - Potatoes (serve) 0 - Other starchy vegetables (serve) 0 · Starchy vegetables percent (%) 4 - Legumes (serve) 0 - Other vegetables (serve) 0 PROTEIN FOODS (serve) 4 - Red meats (serve) 1 - Poultry (serve) 2 - Eggs (serve) 0 - Processed meats (serve) 0 - Organ meats (serve) 0 - Seafood high in LC N-3 (serve) 0 - Seafood low in LC N-3 (serve) 0 - Nuts & seeds (serve) 1 - Legumes (serve) 0 - Soy products (serve) 0 DAIRY (serve) 3 - Milk (serve) 2 - Cheese (serve) 0 - Yoghurt (serve) 0 - Milk alternatives (serve) 0 OIL EQUIVALENTS (tsp) 8 SOLID FAT EQUIVALENTS (tsp) 17 ADDED SUGARS (tsp) 22 · kJ from added sugars (kJ) 1448 EAR(%) Alerts · kJ from added sugars percent (%) ALCOHOLIC DRINKS (sd) UNCLASSIFIED WEIGHT (g) · Unclassified weight percent (%) UNCLASSIFIED kJ (kJ) · Unclassified kJ percent (%) Caffeine (mg) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity 11 0 48 2 247 2 185 ESTIMATED AVERAGE REQUIREMENT (EAR) 113% EERM 177% 144% 148% 121% Energy Protein Thiamin Riboflavin Niacin.Eq Vitamin C Vit.B6 Vit.B12 Folate-DFE Tot.Vit.A.Eq Magnesium Calcium Phosphorus Iron Zinc Selenium Iodine 0% Protein (g) Thiamin (mg) Riboflavin (mg) Niacin equivalents (mg) Vitamin C (mg) 372% 100% 200% 282% 260% 284% 209% 224% 280% 300% EAR EAR(%) 40 372% 1.00 177% 1.10 282% 12.00 638% 30.00 630% 1.10 260% 2.00 777% 320.00 284% 625.00 844% 350.00 144% 840.00 148% 580.00 361% 6.00 209% 12.00 121% 60.00 224% 100.00 280% 638% 630% 361% Vitamin B6 (by analysis) (mg) Vitamin B12 (μg) Folate,total DFE (μg) Total vitamin A equivalents (μg) Magnesium (mg) Calcium (mg) Phosphorus (mg) Iron (mg) Zinc (mg) Selenium (μg) Avg/Day 149 1.77 3.10 76.53 189.00 2.86 15.54 907.87 5276.50 503.87 1246.23 2094.41 12.55 14.53 134.15 Iodine (μg) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity 280.33 RECOMMENDED DIETARY INTAKES (RDI) Energy Protein Thiamin Riboflavin Niacin.Eq Vitamin C Vit.B6 Vit.B12 Folate-DFE Tot.Vit.A.Eq Magnesium Calcium Phosphorus Iron Zinc Selenium Iodine 0% Protein (g) Thiamin (mg) Riboflavin (mg) Niacin equivalents (mg) Vitamin C (mg) 113% EERM 148% 120% 125% 104% 100% 301% 238% 220% 227% 478% 420% 192% 187% 200% Avg/Day 149 1.77 3.10 76.53 189.00 2.86 15.54 907.87 5276.50 503.87 1246.23 2094.41 12.55 14.53 134.15 Iodine (μg) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity 300% RDI RDI(%) 50 301% 1.20 148% 1.30 238% 16.00 478% 45.00 420% 1.30 220% 2.40 648% 400.00 227% 900.00 586% 420.00 120% 1000.00 125% 1000.00 209% 8.00 157% 14.00 104% 70.00 192% 150.00 187% 209% 157% 648% 586% Vitamin B6 (by analysis) (mg) Vitamin B12 (μg) Folate,total DFE (μg) Total vitamin A equivalents (μg) Magnesium (mg) Calcium (mg) Phosphorus (mg) Iron (mg) Zinc (mg) Selenium (μg) 280.33 ADEQUATE INTAKE (AI) Water Fibre Vitamin E Sodium Potassium VLCN3 F18D2CN6 F18D3N3 0% Water (g) Dietary fibre (g) Vitamin E (mg) Sodium (mg) Potassium (mg) 48% 109% 156% 116% 453% 75% 96% 100% 200% 300% Avg/Day AI AI(%) 1644 3400 48% 33 30 109% 15.59 10.00 156% 2085.62 460.00 453% 4396.63 3800.00 116% 0.59 0.16 371% 9.70 13.00 75% 1.25 1.30 96% 371% Very long chain N3 fatty acids (g) F18D2CN6 linoleic (g) F18D3N3 alpha-linolenic (ALA) (g) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity UPPER LEVEL OF INTAKE (UL) Vitamin E 5% Vit.B6 6% Retinol Sodium Calcium Phosphorus Iron Zinc Selenium Iodine VLCN3 0% 73% 91% 50% 52% 28% 36% 34% 25% 20% 100% 200% 300% Avg/Day UL UL(%) 15.59 300.00 5% 2.86 50.00 6% 2192.31 3000.00 73% 2085.62 2300.00 91% Vitamin E (mg) Vitamin B6 (by analysis) (mg) Retinol (μg) Sodium (mg) Calcium (mg) Phosphorus (mg) Iron (mg) Zinc (mg) Selenium (μg) Iodine (μg) Avg/Day UL 1246.23 2500.00 2094.41 4000.00 12.55 45.00 14.53 40.00 134.15 400.00 280.33 1100.00 0.59 3.00 UL(%) 50% 52% 28% 36% 34% 25% 20% 303% 352% Very long chain N3 fatty acids (g) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity SUGGESTED DIETARY TARGETS (MINIMUMS) Fibre Vitamin C Vitamin E Folate-DFE Tot.Vit.A.Eq Potassium VLCN3 0% 86% 86% 82% 94% 97% 100% 200% 300% Avg/Day SDT-Min 33 38 189.00 220.00 15.59 19.00 Dietary fibre (g) Vitamin C (mg) Vitamin E (mg) Folate,total DFE (μg) Total vitamin A equivalents (μg) Potassium (mg) Very long chain N3 fatty acids (g) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity (%) 86% 86% 82% 907.87 5276.50 4396.63 300.00 303% 1500.00 352% 4700.00 94% 0.61 97% 0.59 SUGGESTED DIETARY TARGETS (MAXIMUMS) Sodium 130% 0% 100% 200% Avg/Day SDT-Max 300% (%) 130% Sodium (mg) 2085.62 1600.00 NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity GOALS (MINIMUMS) Unable to show graph - no values GOALS (MAXIMUMS) Unable to show graph - no values RATIO ENERGY FROM PROTEIN, FAT, CARBOHYDRATE AND ALCOHOL Protein Fat Sat Fat Trans Fat 1% Carb Alcohol 0% Fibre 2% Others 1% 19% 34% 14% 44% 0% 10% 20% 30% 40% 50% RATIO POLY, MONO AND SATURATED FATS Poly-11% 60% 70% 80% 90% 100% Mono-45% Sat-44% FOOD LIST Banana split 19.6 Milk 14.1 Sweet potato 9.2 Chicken 8.8 Tea 6.9 Coffee 6.9 Mighty Soft Wholemeal Sandw 5.2 Rice 4.64 Pizza 3.60 Orange 3.20 Kiwifruit 1.90 Yoghurt 1.59 Chops 1.51 Pie 1.45 Carrot 1.36 Tomato 1.01 Pear 0.92 Pineapple 0.84 Egg 0.77 Fish 0.69 Macaroni cheese 0.64 Salad Fresh Summer Lettuce 0.64 Mince 0.61 Salad 0.56 Cheesecake 0.46 Pasta sauce 0.40 Soup 0.39 Strawberry 0.29 Capsicum 0.28 Liver 0.25 Lamb 0.23 Coles Mashed Potato Plain 0.22 Nuts 0.22 Potato 0.16 Honey 0.13 Jam 0.13 Ingredient Weight(%) Ingredient Weight(%) Fresh Green Beans 0.11 Cabbage 0.04 Cheese 0.03 Cucumber 0.03 Celery 0.03 Spinach 0.01 WFR ANALYSIS SUMMARY Avg/Day EAR EAR(%) 40 274% Alerts Weight (g) 2111 Energy (kJ) 9401 Protein (g) 110 Total fat (g) 84 - Saturated fat (g) 29 - Trans Fatty Acids (g) 1 - Polyunsaturated fat (g) 13 - Monounsaturated fat (g) 34 Cholesterol (mg) 340 Carbohydrate (g) 252 Sugars (g) 91 Starch (g) 157 Water (g) 1619 Alcohol (g) 0 Dietary fibre (g) 21 Ash (g) 17 Thiamin (mg) 1.40 Riboflavin (mg) 1.97 Niacin (mg) 24.53 Niacin equivalents (mg) 45.59 Vitamin C (mg) 176.14 Vitamin E (mg) 13.85 Tocopherol, alpha (mg) 13.02 Vitamin B6 (by analysis) (mg) 1.82 1.00 140% 1.10 179% 12.00 380% 30.00 587% 1.10 165% <AI <AI, <SDT <SDT <SDT Vitamin B12 (μg) 4.76 Total folate (μg) 487.17 Folic acid (μg) 132.19 Folate food (μg) 354.97 Folate,total DFE (μg) 575.86 Total vitamin A equivalents (μg) 732.21 Retinol (μg) 315.83 Beta carotene equivalents (μg) 2503.08 Beta carotene (μg) 1977.65 Sodium (mg) 2324.49 Potassium (mg) 2855.56 Magnesium (mg) 349.71 Calcium (mg) 852.74 Phosphorus (mg) 1722.77 Iron (mg) 10.85 Zinc (mg) 10.68 Selenium (μg) 112.37 Iodine (μg) 193.25 kJ from protein (%) 20 kJ from fat (%) 33 kJ from saturated fat (%) 12 kJ from trans fat (%) 1 kJ from carbohydrate (%) 44 kJ from alcohol (%) 0 kJ from fibre (%) 2 kJ from others (%) 1 Fat as mono (%) 45 Fat as poly (%) 17 Fat as saturated (%) 38 GRAINS (serve) 8 - Refined (serve) 6 - Wholegrains (serve) 2 · Wholegrains percent (%) 21 FRUIT (serve) 2 - Citrus, melons & berries (serve) 0 - Other fruit (serve) 0 - Fruit juice (serve) 1 · Fruit juice percent (%) 58 VEGETABLES (serve) >1 · Starchy vegetables percent (%) ? - Legumes (serve) 0 - Other vegetables (serve) 0 2.00 238% 320.00 180% 625.00 117% 350.00 100% 840.00 102% 580.00 297% 6.00 181% 12.00 89% 60.00 187% 100.00 193% <RDI, <SDT >UL, >SDT <AI, <SDT <EAR, <RDI <RDI <EAR, <RDI PROTEIN FOODS (serve) 3 - Red meats (serve) 0 - Poultry (serve) 1 - Eggs (serve) 0 - Processed meats (serve) 0 - Organ meats (serve) 0 - Seafood high in LC N-3 (serve) 1 - Seafood low in LC N-3 (serve) 0 - Nuts & seeds (serve) 1 - Legumes (serve) 0 - Soy products (serve) 0 DAIRY (serve) 2 - Milk (serve) 1 - Cheese (serve) 1 - Yoghurt (serve) 0 - Milk alternatives (serve) 0 OIL EQUIVALENTS (tsp) 8 SOLID FAT EQUIVALENTS (tsp) 9 ADDED SUGARS (tsp) 10 · kJ from added sugars (kJ) 700 · kJ from added sugars percent (%) 7 ALCOHOLIC DRINKS (sd) 0 Caffeine (mg) 70 NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity ESTIMATED AVERAGE REQUIREMENT (EAR) Energy Protein Thiamin Riboflavin Niacin.Eq Vitamin C Vit.B6 Vit.B12 Folate-DFE Tot.Vit.A.Eq Magnesium Calcium Phosphorus Iron Zinc Selenium Iodine 0% Protein (g) Thiamin (mg) Riboflavin (mg) Niacin equivalents (mg) 81% EERM 140% 179% 274% 165% 238% 180% 117% 100% 102% 89% 100% 297% 181% 187% 193% 200% 300% 380% 587% Avg/Day EAR EAR(%) 110 40 274% 1.40 1.00 140% 1.97 1.10 179% 45.59 12.00 380% Vitamin C (mg) Vitamin B6 (by analysis) (mg) Vitamin B12 (μg) Folate,total DFE (μg) Total vitamin A equivalents (μg) Magnesium (mg) Calcium (mg) Phosphorus (mg) Iron (mg) Zinc (mg) Selenium (μg) Avg/Day EAR 176.14 30.00 1.82 1.10 4.76 2.00 575.86 320.00 732.21 625.00 349.71 350.00 852.74 840.00 1722.77 580.00 10.85 6.00 10.68 12.00 112.37 60.00 193.25 100.00 EAR(%) 587% 165% 238% 180% 117% 100% 102% 297% 181% 89% 187% 193% Iodine (μg) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity RECOMMENDED DIETARY INTAKES (RDI) Energy Protein Thiamin Riboflavin Niacin.Eq Vitamin C Vit.B6 Vit.B12 Folate-DFE Tot.Vit.A.Eq Magnesium Calcium Phosphorus Iron Zinc Selenium Iodine 0% Protein (g) Thiamin (mg) Riboflavin (mg) Niacin equivalents (mg) Vitamin C (mg) 81% EERM 116% 140% 198% 144% 81% 83% 85% 76% 129% 100% 161% 200% 300% 221% 151% 172% 136% 285% 391% Vitamin B6 (by analysis) (mg) Vitamin B12 (μg) Avg/Day RDI RDI(%) 110 50 221% 1.40 1.20 116% 1.97 1.30 151% 45.59 16.00 285% 176.14 45.00 391% 1.82 1.30 140% 4.76 2.40 198% Folate,total DFE (μg) Total vitamin A equivalents (μg) Magnesium (mg) Calcium (mg) Phosphorus (mg) Iron (mg) Zinc (mg) Selenium (μg) Avg/Day 575.86 732.21 349.71 852.74 1722.77 10.85 10.68 112.37 193.25 RDI RDI(%) 400.00 144% 900.00 81% 420.00 83% 1000.00 85% 1000.00 172% 8.00 136% 14.00 76% 70.00 161% 150.00 129% Iodine (μg) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity ADEQUATE INTAKE (AI) Water Fibre Vitamin E Sodium Potassium 48% 68% 0% Water (g) Dietary fibre (g) Vitamin E (mg) Sodium (mg) Potassium (mg) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity UPPER LEVEL OF INTAKE (UL) 300% 75% 139% 75% 100% 200% Avg/Day AI AI(%) 1619 3400 48% 21 30 68% 13.85 10.00 139% 2324.49 460.00 505% 505% Vitamin E Vit.B6 Retinol Sodium Calcium Phosphorus Iron Zinc Selenium Iodine 5% 4% 11% 43% 24% 27% 28% 18% 2855.56 3800.00 101% 34% 0% 100% 200% 300% Avg/Day UL UL(%) 5% 4% 11% 101% 34% 43% 24% 27% 28% 18% Vitamin E (mg) Vitamin B6 (by analysis) (mg) Retinol (μg) Sodium (mg) Calcium (mg) Phosphorus (mg) Iron (mg) Zinc (mg) Selenium (μg) 13.85 1.82 315.83 2324.49 300.00 50.00 3000.00 2300.00 852.74 2500.00 1722.77 4000.00 10.85 45.00 10.68 40.00 112.37 400.00 193.25 1100.00 Iodine (μg) NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity SUGGESTED DIETARY TARGETS (MINIMUMS) Fibre Vitamin C Vitamin E Folate-DFE Tot.Vit.A.Eq Potassium 0% 54% 80% 73% 49% 61% 100% 192% 200% Avg/Day 300% SDT-Min (%) Dietary fibre (g) 21 Vitamin C (mg) 176.14 Vitamin E (mg) 13.85 Folate,total DFE (μg) 575.86 Total vitamin A equivalents (μg) 732.21 Potassium (mg) 2855.56 NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity 38 54% 220.00 80% 19.00 73% 300.00 192% 1500.00 49% 4700.00 61% SUGGESTED DIETARY TARGETS (MAXIMUMS) Sodium 145% 0% 100% 200% Avg/Day SDT-Max 300% (%) 145% Sodium (mg) 2324.49 1600.00 NRVs based on: Male, 32 years, 59 kg, 168 cm, Moderate Activity GOALS (MINIMUMS) Unable to show graph - no values GOALS (MAXIMUMS) Unable to show graph - no values RATIO ENERGY FROM PROTEIN, FAT, CARBOHYDRATE AND ALCOHOL Protein Fat Sat Fat Trans Fat 1% Carb Alcohol 0% 20% 33% 12% Fibre Others 0% 2% 1% 44% 40% 50% 10% 20% 30% 60% 70% 80% 90% 100% RATIO POLY, MONO AND SATURATED FATS Poly-17% Sat-38% Mono-45% FOOD LIST Water 24.4 Milk 8.3 Rice 5.3 Tea 5.1 Fish 4.59 Coffee 3.59 Pizza base 3.32 Lamb 3.31 Juice 3.19 Banana split 2.93 Chicken 2.78 Kiwifruit 2.52 Yoghurt 2.20 Sprout 1.76 Soup 1.76 Soft drink 1.76 Pasta dish 1.66 Mighty Soft Wholemeal Sandw 1.60 Egg 1.58 Salad 1.43 Cheese 1.39 Sprite Zero 1.35 Burger 1.31 Fried rice 1.28 Lentil 1.20 Bread 1.20 Apple 0.94 Spinach 0.80 Tomato 0.73 Onion 0.73 Snickers 0.72 Mighty Soft Buttercup Whole 0.64 Tangerine 0.58 Nuts 0.52 Ingredient Weight(%) Ingredient Weight(%) Coles Banana Bread 0.49 Carrot 0.49 Jam 0.46 Raw Materials Red Lentils 0.41 Kiri Cream Cheese Spread Fres 0.30 Cupcake 0.25 Tip Top The One Soft White Sa 0.21 Honey 0.19 Twix 0.19 Oil 0.15 Tomato paste 0.10 Honey Raw 0.10 Cucumber 0.07 Lemon peel 0.06 Pepper 0.05 Salt 0.01

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1. Daily nutrient intakes are presented in the table titled Comparison of daily nutrient intake. We can compare the daily intake of analyzed nutrients across 7 days of weighed food record. As one can assume, the nutrient intake was not the same for different days. The variations were considerable, going up to 10 fold difference (for vitamin C). Day 7 had significantly higher energy and macronutrient intake compared to other days. It is because it was weekend day. Interestingly, the same day had lowest intake for some of the nutrients. From this table we can see that nutrient intake variations are significant even in short term period for same individual.
The nutrients with significant variations were: carbohydrates with lowest intake on day 3 (171 g) and highest intake on day 7 (439 g), total sugars with lowest intake on day 3 (44 g) and highest (135 g), saturated fat with lowest intake on day 2 (13 g) and highest intake on day 7 (51g), polyunsaturated fats with lowest intake on day 6 (4 g) and highest on day 1 (19 g), cholesterol with lowest intake on day 2 (135 g) and highest on day 7 (802 g), riboflavin with lowest intake on day 2 (0.5 mg) and highest on day 7 (3.1 mg), vitamin C with lowest intake on day 7 (33 mg) and highest on day 2 (373 mg), vitamin A with lowest intake on day 2 (201 ug) and highest on day 6 (1664 ug), calcium with lowest intake on day 2 (252 mg) and highest on day 7 (1333 mg), phosphorus with lowest intake on day 2 (1137 mg) and highest on day 7 (2805 mg) and added sugar intake with lowest on day 2 (1.8 tsp) and highest on day 7 (21.3 tsp)....
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