By Mary E Barasi
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Additional resources for Nutrition at a glance
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Components of a balanced diet: the nutrients and dietary factors 43 20 Energy intake: food sources Methods for measuring food energy Cereals + cereal products Other food items The potential energy contained in food can be measured using a bomb calorimeter, which combusts the food in the presence of oxygen to release its energy. This value is the gross energy. However, the breakdown of food in the body, during digestion, absorption and metabolism, is not so efficient, and the energy available at the biochemical level is therefore less than that obtained by combustion.
This causes difficulty both for comparison of research data, and for the consumer, who aspires to eat a ‘high-fibre diet’. The methods include: Southgate method: includes unavailable CHO, lignin and some resistant starch. Englyst method: assays NSP by a component method and excludes resistant starch. AOAC: is an enzymatic/gravimetric method that includes both lignin and resistant starch. Components of a balanced diet: the nutrients and dietary factors 29 13 Carbohydrates in the body by temperature and/or the formation of a gel, so that on cooling new bonds have formed, resistant to digestion by amylase.
Plant stanol (saturated) and sterol (unsaturated) esters have been marketed in recent years to help in cholesterol lowering, as they compete with cholesterol for absorption and promote the increased loss of cholesterol in the faeces. An intake of 2 g/day of these compounds appears to have the optimal effect. TFAs Products from ruminant animals; hydrogenated fats in manufactured goods Fat intake and diet density is reduced, and more food has to be consumed to achieve an adequate energy intake. When consumers wish to reduced their energy consumption, reducing their fat intake can be helpful, but under these circumstances it is important to ensure that essential fatty acids and fat-soluble vitamins are still being supplied to meet nutritional requirements.
