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NRS 2109 – 6 NUTRITION AND DIET THERAPY
LABORATORY
TOPIC: CALORIE COMPUTATION
A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

AHMAD, ZAIRAH | AMORES, KIMBERLY | ARCE, ANDREA | BADENAS, BERNADETTE | CABRIGAS, JOYCE |
CANETE, LORRAINE | CASERES, GLAIZA MIA | CHING, KYLA ISABEL | DE BELEN, COLINE JOY | DIMAANGAY,
LAURA FAYE |
OUTLINE Definition of Terms

• Calorie
A. Calorie Computation - Calories are a measure of how
1. Definition of Terms much energy food or drink
contains. The amount of energy
• Calorie
you need will depend on
• Caloric Intake
• Protein • Caloric Intake
• Fat - Refers to the number of calories
• Carbohydrates (energy content) consumed.
• Basal Metabolic Rate
• Protein
• Active Metabolic Rate - A molecule made up of amino
• Harris-Benedict Formula acids. Proteins are needed for the
• Total Daily Energy Expenditure body to function properly.
• Calorie Deficit
2. Calorie Computation • Fat
- Term used to describe a class of
• Method 1: Adding up Calories by macro nutrients used in
Nutrient metabolism called triglycerides.
• Method 2: Using a Calorie These make up one of three
Calculator or Guidebook classes of macronutrients
3. Calorie Intake per Day including proteins and
carbohydrates.
• Calculating Daily Calories using
BMR
• Carbohydrates
• Calculating Daily Calories using - A biomolecule consisting of
AMR carbon, hydrogen and oxygen
• Factors that Influence BMR atoms, usually with a hydrogen.
• Can you Change your BMR?
• Basal Metabolic Rate
• Hormone Responsible for
- Basal Metabolic Rate (BMR) is the
Determining BMR number of calories you burn as
4. Importance of Knowing Calorie your body performs basic (basal)
Intake life-sustaining function.
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• Active Metabolic Rate this information. You

- the energy your body uses in should start by reading the
addition to the basal metabolic nutrition facts label if you're
rate for physical activities. curious about what you're
eating.
• Harris-Benedict Formula
o The nutrition facts on a
- The Harris-Benedict equation is a
food can provide you with
mathematical formula that allows
all the information you
you to count your basal metabolic
require about what is in it,
rate – BMR. It needs your age,
including a detailed list of
weight, and height.
the ingredients and an
explanation of each of the
• Total Daily Energy Expenditure main macronutrients.
- A measure of how many calories
you burn per day.
• Calorie Deficit 2. Take note of the item's protein,

- A calorie deficit occurs when you carbohydrate, and fat content.
consume fewer calories than your o Take note of the item's
protein, carbohydrate, and
body expends.
fat content.
o Protein, carbohydrates,
Calorie Computation and fat are the three factors
you should consider when
evaluating a food's
Method 1: Adding up Calories
nutritional value. All of the
by Nutrient
item's calories are
accounted for by these
1. Check the nutrition information macronutrients (aside from
on the product's packaging calories from alcohol).
o Food manufacturers are Because of this, the
required by law in several precise amount of each
regions of the world to list macronutrient reveals what
nutritional information on percentage of the total
packaged food products. calories it comprises.
On the back or side of the o Alcohol has a large caloric
container, normally, you content as well. Alcohol
can find a chart outlining
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has approximately 7 Fat 15g 9kcal

calories per gram.
Macronutrient Grams Caloric Equivalent Answer:
(Answer)
Carbohydrates 20g 80kcal

4. For each macronutrient, add up
the calories.
Protein 35g 140kcal o Now that you are aware of
how the calories are
Fat 15g 135kcal
distributed, add together
3. Multiply each macronutrient by each individual count to
its caloric equivalent obtain the total calories in
o The unit of measurement one serving of the food.
for nutrients is grams. Using the previous
When determining the illustration as a guide, 80
calories in food on your + 140 + 135 = 355
own, make sure you're calories. This figure must
applying the proper match the estimate that is
standard. written on the product's
package.
Macronutrient Grams Caloric Equivalent o You can discover how to
incorporate a particular
Carbohydrates 1g 4kcal food type into a balanced
diet by breaking down the
Protein 1g 4kcal calorie count by
macronutrient as opposed
Fat 1g 9kcal to simply reading it off the
box.
o Although 355 calories may
Example: not seem like much, if
Multiply the Given grams of you're attempting to
Macronutrients by its caloric equivalent consume less fat, you may
be surprised to see that the
Macronutrient Grams Caloric Equivalent fat grams make up about
half of the total.
Carbohydrates 20g 4kcal
5. Consider the serving size.
Protein 35g 4kcal
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o Be aware that the tools if you own a computer or

nutritional data only show a smartphone. The nutrition
single suggested portion statistics for practically any food
when it comes to calories imaginable are stored in
and macronutrients. The resources like the USDA's Food
overall number of calories Composition Database and
in the package will actually WebMD's Food Calorie
be significantly higher if Calculator, which are both
there are many servings. accessible at the touch of a
button.
6. Compared to their o Fresh produce and
recommended daily values, prepared meals from
compare the caloric content of restaurants are non-
various nutrients. packaged foods that do not
o Dietitians and other food provide you with the option
experts advise that you of reviewing the pertinent
should get between 46 and nutrition details. If you're
65 percent of your daily curious in the nutritional
calories from content of these items, a
carbohydrates, 10 to 35 calorie counter online can
percent from protein, and be useful.
25 to 30 percent from fats. o Some calorie counters
You can determine how provide only the calories
much of those proportions and suggested serving
you're receiving from an sizes for the items you look
item by looking at the up. You might get the
recommended daily value macronutrient numbers
(DV) column in the nutrition from others as well.
information.
2. When you're on the go, keep a
food composition reference book
Method 2: Using a Calorie Calculator or with you. There are conventional
Guide book publications that list the nutritional
content of typical food items in
1. To easily search up nutritional
addition to online resources. To
information online, use a calorie have a better understanding of
counter. You have access to a how various meals are
variety of helpful calorie-counting metabolized in your body, take
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your guidebook with you when you on categories (such as

go grocery shopping or out to eat. fruits, vegetables, meats,
o A few of the most popular bread products, or snack
food composition guides foods).
include "The Complete
Book of Food Counts" by 4. Look up the components
Corinne T. Netzer, separately for handmade dishes.
"Nutritive Value of Foods," It will be required to note each
item separately if you're interested
by Susan E. Gebhardt, and
in learning how many calories
the USDA’s "Handbook of
make up a complete meal. The
the Nutritional Value of values will then be added together
Foods in Common Units. based on the precise quantity
utilized in the dish. Grab a pen and
3. Find a food or ingredient by paper so you can record each
searching. To discover the value as you go along. Doing so
relevant listing, either type in the will make adding the values up
item's name or browse your food much simpler.
composition guidebook. Along o For instance, to determine
with other information like the the approximate number of
values of the main macronutrients calories in a serving of
and recommended daily values homemade beef stew, you
(DV), you can find the calories for would need to consult the
the USDA-recommended serving nutritional information for
size there. the beef, potatoes, carrots,
onions, and broth or stock,
o When conducting your and then calculate the
research, be sure to number of calories present
include the precise serving in the amounts specified by
size of the product. Most the recipe.
frequently, serving sizes o Don't forget to add
are expressed in cups, ingredients like
ounces, or grams. breadcrumbs, butter, oil,
o A food composition guide and shortening. These are
may list its ingredients sometimes overlooked in
alphabetically or divide calculations because they
them into sections based
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aren't regarded as the key to calculate your basal metabolic

elements of the dish. rate, can be used to ascertain this
(BMR). BMR is, by definition, the
5. Think about the differences in rate at which you burn calories
nutrition between related foods. and convert oxygen into energy
Look carefully through the ads and while at rest. It is the minimum of
mark the one that most closely
energy needed to keep vital
resembles the object you're
processes like breathing,
interested in. For instance, a skin-
on chicken breast will have more digestion, and circulation going.
calories and fat than a skinless By ensuring that your calorie
one. You could get a false picture intake is lower than what is
of how healthy your food choices necessary to maintain weight, the
are if you focus on the incorrect Harris-Benedict formula is
thing. frequently employed to help
people lose weight.
o Particularly diverse foods
include fruits, vegetables,
meats, nuts, and cheeses.
In the US alone, there are • An average man needs around
more than 200 popular 2,500kcal (10,500kJ) a day to
potato cultivars available. maintain a healthy body weight.
o Even among packaged • For an average woman, that figure
food items, variety is is around 2,000kcal (8,400kJ) a
common. There may day.
occasionally be three to • These values can vary depending
four variants of a single on age, size and levels of physical
product, such as low-fat, activity, among other factors.
high-protein, and whole
grain versions
Calculating Calories using BMR
Calorie Intake per Day
If you're trying to lose weight, there is
For losing, gaining, or maintaining only one number you need to be aware
weight, it is crucial to understand of: your BMR. Calories—both the ones
how many calories you should you consume and burn—are the key to
take daily. The Harris-Benedict weight loss. The entire amount of
Formula, one methodology used calories you burn each day is referred to
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as your daily energy expenditure (TDEE). 220 pounds (100 kilograms) would use
One element of your TDEE is your BMR. these numbers in the equation:
More calories can be burned if you can
raise your BMR and TDEE. BMR = 66 + (13.7 x 100 kg) + (5 x 183
Your basal metabolic rate (BMR) is cm) - (6.8 x 25)
expressed as a numerical value using the BMR = 66 + (1,370) + (915) - (170)
Harris-Benedict formula. Your BMR, BMR = 2,180 kcal
which is based on your sex, age, and
body size, can be used to estimate how Calculating Daily Calories
many calories you expend simply by using AMR
existing and being awake.
Your AMR is a measurement of the daily
For women, BMR = 655 + (9.6 x weight caloric intake required to maintain your
in kg) + (1.8 x height in cm) - (4.7 x age current weight. You must either raise
in years) your degree of exercise or reduce your
Example: calorie intake by consuming fewer
calories if you intend to lose weight. The
For example, a 42-year-old female who AMR provides you with the ability to
is 5 feet 8 inches (173 centimeters) tall determine how many calories you must
and weighs 200 pounds (91 kilograms) either eliminate from your diet or burn
would use these numbers in the through additional exercise to lose a
equation: particular amount of weight.
Computation: Calculate your AMR by multiplying

your BMR and by your current level of
BMR = 655 + (9.6 x 91 kg) + (1.8 x 173 activity:
cm) - (4.7 x 42)
BMR = 655 + (873.6) + (311.4) - (197. 4) • Sedentary (little or no exercise):
BMR = 1,600 kcal AMR = BMR x 1.2
• Lightly active (exercise 1–3
For men, BMR = 66 + (13.7 x weight in days/week): AMR = BMR x 1.375
kg) + (5 x height in cm) - (6.8 x age in • Moderately active (exercise 3–5
years) days/week): AMR = BMR x 1.55
• Active (exercise 6–7 days/week):
Example: AMR = BMR x 1.725
• Very active (hard exercise 6–7
For example, a 25 year old male who is 6 days/week): AMR = BMR x 1.9
feet tall (183 centimeters) tall and weighs
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Factors that Influence BMR you already know your BMR

usually goes down during this
Going outside in chilly weather or eating period, meaning you're burning
spicy foods are just two examples of fewer calories.
events that can momentarily lower your
BMR. However, only a small number of
factors have a long-term impact on BMR. Can you change your BMR?
• Age: BMR usually decreases with Weight exercise and, particularly, high-
age, which means many people intensity interval training can alter body
may need to adjust their diet as composition. Your BMR will rise during
they get older to avoid weight and shortly after exercise, but this impact
gain. won't remain. Your BMR is slightly
• Weight: Heavier individuals have increased by adding muscle mass,
a higher BMR. however this effect is small in
• Height: The taller you are, the comparison to other influences. Your
more mass you are likely to have, BMR may temporarily increase with
influencing BMR. Height some foods, although these effects are
compared to weight also helps usually minor and transient. Your
determine how much fat-free vs. greatest option is to up your activity level,
fat mass you have, which also which raises your active metabolic rate
affects BMR. (AMR) or daily caloric expenditure. By
• Sex: Men typically have a higher dividing your BMR by a precise amount
BMR than women due to higher that corresponds to different degrees of
muscle mass and bone density. activity, you can get your approximate
• Genetics: Your genetics could AMR. If you are inactive, this value is 1.2;
influence your BMR. This is a if you are active, it is 1.9.
factor that formulas cannot
determine or account for.
• Sedentary (little or no exercise):
• Body composition: Muscle mass
AMR = BMR x 1.2
expends more energy than fat
• Lightly active (exercise 1–3
mass. The higher your muscle
days/week): AMR = BMR x 1.375
mass, the higher your BMR can
• Moderately active (exercise 3–5
be, but this only accounts for a
days/week): AMR = BMR x 1.55
small amount of your energy
• Active (exercise 6–7 days/week):
expenditure.
AMR = BMR x 1.725
• Menopause: If you're going
through it or have been through it,
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• Very active (hard exercise 6–7 expend is a crucial component of a

days/week): AMR = BMR x 1.9 balanced diet. Furthermore, Knowing
the calorie content of food and drink
Hormone Responsible for can help ensure that an individual is
Determining BMR not consuming too much.
T3 and T4 thyroid hormones

- Which react to thyroid-stimulating
hormone, are primarily
responsible for determining the
basal metabolic rate (TSH). By
attaching to mitochondrial
receptors, T3 and T4 promote the
synthesis of adenosine
triphosphate (ATP) and the
uptake of glucose. ATP aids in the
movement and utilization of
energy. An increased cell
metabolism results from these
impacts.
Importance of Knowing
Calorie Intake
• To keep us alive and ensure that our

systems are operating appropriately,
our bodies require energy. We give
our bodies energy when we eat and
drink. Our daily activities, such as
breathing and jogging, cause our
bodies to expend that energy. The
energy we put into our bodies must
equal the energy we use during
regular biological processes and
physical activity to maintain a stable
weight. Balancing the energy, you put
into your body with the energy you
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Reference:
How to Calculate Your Basal Metabolic Rate (BMR). (n.d.). Verywell Fit. Retrieved
October 3, 2022, from https://www.verywellfit.com/basal-metabolic-rate-
1229751#:~:text=For%20example%2C%20a%2042%2Dyear.
Lehman, S. (2019). Using the Harris-Benedict Formula for Calculating Daily Calorie
Intake. Verywell Fit. https://www.verywellfit.com/how-many-calories-do-i-need-
each-day-2506873.
Understanding calories. (2021, November 4). Nhs.uk. https://www.nhs.uk/live-
well/healthy-weight/managing-your-weight/understanding-
calories/#:~:text=The%20amount%20of%20energy%20in.
3 Ways to Calculate Food Calories. (n.d.). WikiHow. Retrieved October 3, 2022, from
https://www.wikihow.com/Calculate-Food-Calories.
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11
NUTRITION AND DIET THERAPY LABORATORY
DIETARY REFERENCE INTAKES – Estimated Average Requirement

Bachelor of Science in Nursing
PAMANTASAN NG LUNGSOD NG MAYNILA
GROUP 2: BSN 2-6

MEMBERS: • According to Britannica (n.d.), the estimated average
Espiritu, Julia Cristine requirement (EAR) is the “intake level for a nutrient at which
Dizon, Carlos Miguel the needs of 50% of the population will be met”. Hence, the
Fiedalino, Ralf F. EAR will be increased by 20% In RDA or recommended
Garcia, Julianna Clarisse R. dietary allowance as it only estimates the average daily
Gole Cruz, Amanda Louisse D. intake of 50% of healthy individuals.
Hermosa, Jhynne Frix V.
Hernandez, Mary Jasmine B.
PURPOSE
Huinda, Red Ruby E.
Icban, Triesha Mae N.
Imbien, Lalaine B. 1. To use as the basis for establishing the recommended intake
for an individual
OUTLINE 2. To assess the adequacy of intakes of similar populations
I. Introduction VII. Nutrient 3. To be able to plan nutritionally adequate diets for groups of
i. Estimated Requirements for people.
Average Women
Requirem VIII. Nutrient SAMPLE ASSESSMENT OF ADEQUACY
ent Requirements for
II. Purpose Pregnant Women
III. Strengths of EAR IX. Factors Affecting
IV. Limitations of EAR Nutrient
V. Comparison of EAR Requirements
with AI, RDA, and Assessing an
UL Individual’s
VI. Nutrient Nutrient Intake
Requirements for i. Quantitati
Men ve
Approach
ii. Qualitativ
e
Approach
INTRODUCTION
• In history’s record, the population of various countries,

especially Philippines, faces the problem of malnutrition only,
yet today, overnutrition cases are rising especially during the
COVID 19 pandemic.
• According to UNICEF (2019), 36% of Filipinos above 20
years old are in obesity state. Therefore, a statement most
people should question is “how much must the population’s
average daily nutrient intake level” be?
• Depending on the human body’s age, functionality, gender,
measurements and activities, various people may have
different nutrient requirements. Hence, the food and
research institute under department of science and
technology adopted a multi-level approach for setting
nutrient reference values in the Philippine dietary reference
intakes to meet the needs of people. Inclined with subject,
the estimated average requirement (EAR) is calculated. STRENGTHS OF EAR
Estimated Average Requirement • Estimated Average Requirements are the foundation and are
the most important because they are used to calculate the
Recommended Daily Allowance (RDA) values, which are
• According to DOST (2015), the estimated average
commonly used as population-wide recommendations for
requirement (EAR) is the “daily nutrient intake level that
nutrient intake.
meets the median or average requirement of healthy
individuals in particular life stage and sex group, corrected
for incomplete utilization or dietary nutrient bioavailability”.
1
This is also used to: determine your exact, individual vitamin D needs. A medical
• Identify what are the nutrients that an individual’s body expert can determine your daily requirements for vitamin D
requires at any given time. For instance, during from the precise reading that the blood test will offer.
pregnancy, there is a significant increase in iron Depending on your actual level, this could be a significant
requirement. As a result, an EAR table can help to increase or decrease from the DRI.
determine how much iron is needed in which it enables • When there is not enough reliable scientific data to establish
women to achieve their higher iron requirements during an EAR for the entire population, AIs are developed for
pregnancy. nutrients. AIs can be used as nutrient-intake targets for a
• Analyze the nutritional sufficiency of groups, such as certain nutrient, just as RDAs. For instance, not enough
targeting essential nutrients that may be deficient. This scientific study has been done on the unique nutritional
action is usually done by nutrition researchers. needs of babies. Since human breast milk contains the
highest concentration of nutrients of any food source, all DRI
• Assessment or Planning for the intake of groups,
values for newborns are AIs. AI values for older infants and
together with an estimate of the variance of intake.
kids are obtained from human milk and information on adults.
• Determines which population groups are at a greater
The AI is not intended to be sufficient for some at-risk groups,
risk of nutritional deficiency.
such as premature infants, and is instead targeted towards a
• Assist the individuals in selecting nutritionally balanced
healthy target group. (Jensen, CJ. 2017)
diets as the EAR is utilized by different food products
• The UL was developed to assist in identifying nutrient intakes
manufacturers in their food labeling (shown on nutrition
that are beneficial and damaging. ULs, which were created
labels).
in part as a response to the rising use of dietary supplements,
the maximum amount of a specific vitamin that can be
consumed continuously without harming one's health. A
LIMITATIONS OF EAR nutrient is not given a UL if there is no known problem if
consumed in large amounts. However, a nutrient is not
• The Estimated Average Requirements (EARs) is not useful always safe to take in big quantities even if it does not have
in determining the estimate of nutritional adequacy in an UL.
individuals because of the following reasons:
o It represents a mean requirement for a group.
o The variance around the mean is significantly high
which makes the error range extensive.
o The quantity/ amount of nutrition required to
achieve the relevant sufficiency requirement varies
from one individual to another.
Example:
• At the EAR, 50% of the individuals in a group are below
their requirement and 50% are above it. An individual
whose usual intake is below the EAR would have a risk
of inadequacy between 50 and 100%. The precise • The National Academies of Science (2017) stated that the
amount of a nutrient that will be adequate for any given graph shows the risks of nutritional excess and insufficiency
individual is therefore unknown as it can be stated only as nutrient consumption increases from a low intake to a high
in terms of probabilities, resulting in little use of EAR in intake. From the left side of the graph, it shows the risk of
clinical practice. nutritional deficiency is higher when very little of a given
nutrient is consumed. The likelihood that the nutrient
deficient decreases as the nutritional consumption rises. The
EAR is the threshold at which 50% of the population has
COMPARISON OF EAR WITH AI, RDA, AND UL enough nutrients to meet their needs, while the RDA is the
point at which 97–98% of the population has enough
• The Estimated Average Requirement (EAR), Adequate nutrients to meet their needs. The upper limit (UL) is the
Intake (AI), Recommended Dietary Allowance (RDA), and amount of a nutrient that may be consumed without it
the Tolerable Upper Intake Level (UL) are all under the becoming excessive when nutrient consumption rises.
categories of Dietary Reference Intake (DRI).
• According to LibreText Medicine, (2022) DRIs are crucial in NUTRIENT REQUIREMENTS FOR MEN
determining dietary recommendations for groups of persons
who might require assistance achieving their nutritional • According to Coleman,R.D,L.D (2019) eating healthily,
objectives, as well as for the general public in determining combined with regular exercise, is the key to healthy weight
whether their consumption of a given nutrient is appropriate. management for men. Choosing a nutrient-dense, calorie-
People who take part in initiatives like the Special controlled diet helps men look and feel their best. In the
Supplemental Nutrition Program for Women, Infants, and United States, the National Institute of Diabetes and
Children are included in this. Even if they were previously Digestive and Kidney Diseases reports that 74% of men are
healthy, those who are unwell or malnourished should not overweight or obese, while according to UNICEF Philippines
use the DRIs. (2019), 36.6% of Filipinos 20 years above are either
• According to Deng, S. (2010) necessities and overweight obese based on WHO BMI 2019. Meeting the
recommendations differ significantly from one another. For daily nutritional needs of males may help to keep a healthier
instance, a daily intake of 600 international units of vitamin D weight and lower the chance of developing additional health
is suggested by the DRI. But a blood test is necessary to
NRS 2108.1 NUTRITION AND DIET THERAPY LAB | Dietary Reference Intakes – Estimated Average Requirement Page 2 of 8
problems that are brought on by having an excess of body NUTRIENT REQUIREMENTS FOR WOMEN
weight.
• Your future health depends on the choices you make at
Essential Nutrient Requirements mealtime. Filling your plate with nutrient-dense foods will
keep your body in top condition and lower your risk of
Protein developing age-related health problems. For women, eating
well between your late teens and early 50s is especially
• The protein needs of men are generally based on their
important for a variety of reasons.
body weights and activity levels. The recommended
dietary allowance, or RDA, for men is 56 grams of
protein per day.
Essential Nutrient Requirements
• Sources: Healthy, protein-rich options include egg
whites; lean red meats; skinless poultry; low-fat dairy
foods, such as cottage cheese; legumes; nuts; and Water
seeds. • For women, eating well between your late teens and
early 50s is especially important for a variety of reasons.
• 2.7 liters per day for women, including about 2.2 liters
Calories
(approximately 9 cups) in the form of beverages.
• 1,500-calorie diets are effective for overweight men
trying to lose excess body weight — and who want to do
so without the need for medical supervision. Eating Folic acid (Folate) and other B vitamins
fewer than 1,500 calories daily increases a man's risk • Your body needs this B vitamin to make new cells.
for developing nutrient deficiencies. • How much you need: 400 micrograms (mcg) daily
• Foods it’s found in: spinach, nuts, beans, orange juice;
fortified foods such as bread, pasta, and breakfast
Carbohydrates cereal
• Men should obtain 45 percent to 65 percent of their
calorie intake from carbohydrates. This means men who Iron
eat 2,500 calories a day should aim for 281 to 406
grams of carbohydrates — since carbohydrates contain • Iron is an essential nutrient. Your body needs it for
4 calories per gram and fat provides 9 calories in each growth, transporting oxygen to your tissues, and making
gram. certain hormones.
• Sources: Nutritious, carbohydrate-containing foods are • How much you need: 18 mg daily
vegetables, fruits, whole grains, low-fat milk, legumes, • Foods it’s found in: lean meat, seafood, nuts, beans,
nuts and seeds. vegetables, and fortified grain products.
Fats Vitamin D
• Men should obtain 20 percent to 35 percent from dietary • Some of your supply of this vitamin comes from dairy
fat. This means men who eat 2,500 calories a day foods like milk and cheese. The rest, your body makes
should aim for 56 to 97 grams of fat, since fat provides when your skin is exposed to sunlight.
9 calories in each gram. • How much you need: 600 international units (IU) daily
• Sources: Healthy fats are found in plant-based oils, fish • Foods it’s found in: fatty fish such as salmon, tuna, and
oil, nuts, seeds, nut butters, olives and avocados. mackerel, fortified milk, cheese, and egg yolks
Fiber Vitamin E
• Men should aim for 30 to 38 grams of fiber a day. • This vitamin is essential for a healthy immune system.
• Sources: fruits such as raspberries, pear, apple with Vitamin E is also an antioxidant that protects your body
skin and banana. Vegetables such as green peas, against the harmful effects of damaging molecules
broccoli and turnip greens. called free radicals.
• How much you need: 15 mg daily
• Foods it’s found in: nuts, seeds, and vegetable oils
Water
• 1 to 1.5 mL water per kcal of energy expenditure is Protein
usually sufficient to allow for normal changes in physical • Protein is an essential part of our diet and is important
activity, sweating, and solute load of the diet.Water for our health and well-being. A variety of lower in fat
losses consist of 50 to 100 mL/day through the faeces and lean proteins are generally best to maintain optimal
(stools), 500 to 1000 mL/day by evaporation, and overall health.
approximately 1000 mL/day in the urine. • How much you need: most women need between 50
and 60 grams of protein per day,
• Food it’s found in: Meat, fish low in mercury, poultry, egg
whites, beans, butter, tofu, nuts, almonds, cashews.
Choline Folic Acid
• Women need choline to keep your cells structurally • Prevents development of birth defects (spina bifida).
sound. This essential nutrient also helps your body Helps blood and protein production, and encourages
produce the chemical messenger acetylcholine, which effective enzyme function.
is important for mood, memory, and muscle control. • Daily requirements: 600 mcg
• How much you need: 425 mg daily • Sources: Green leafy vegetables, dark yellow fruits and
• Foods it’s found in: Meat, poultry, fish, dairy products, vegetables, beans, peas, and nuts.
and eggs
Water
• Keeps pregnant women hydrated and ensures the
NUTRIENT REQUIREMENTS FOR PREGNANT WOMEN
baby's good level of fluid.
• Daily requirements: Drink 8-12 glasses daily.
• A pregnant woman has to eat a healthy diet to maintain her
• Source: water
condition, get ready for breastfeeding, and support the
growth and development of her fetus. It is not necessary to
"eat for two" while pregnant, contrary to common belief. A
diet that is well-balanced is what is needed. In the second FACTORS AFFECTING NUTRIENT REQUIREMENTS
and third trimesters, an additional 300 kilocalories per day
must be consumed to maintain a healthy pregnancy (The • Depending on the body's efficiency, age, and functionality,
Filipino Doctor, n.d.). different people have different nutrient requirements. Aside
from occupation and intensity of activity, age, gender, and
health also affect nutritional needs. For instance, a child's
Essential Nutrient Requirements dietary requirements may be different from those of an older
person. A child who is malnourished could also require a
Carbohydrates more structured diet than a child who is well.
• The following are some of the factors that influence nutrient
• It maintains daily energy production.
requirements for different individuals:
• Daily requirements: 175 grams
• Sources: Rice, bread, cereals, sweet potato, pasta,
General Population
cornmeal.
Health
Protein • One of the most important factors affecting nutrient
• It supports baby's growth and blood production as well intake is this. What you consume throughout the day is
as the changes such as increased breast tissue of influenced by how well your body is currently doing. For
pregnant women. instance, consuming foods high in sugar would be
• Daily requirements: 38 to 45 grams unreasonable for someone with diabetes. It is advisable
• Sources: Meat, fish low in mercury, poultry, egg whites, to keep track of what you eat and when, whether it is
beans, butter, tofu, nuts, almonds, cashews. healthy or not. As a result, someone who has a certain
illness or disease is likely to be more careful about what
they eat than someone who is well.
Calcium
• Preparing for pregnancy also includes building healthy
Age
bones. A developing baby needs enough calcium for
bone development. It is also one of the important • The eating chart takes age into consideration. The
nutrients in having great breast milk quality. amount of energy needed for each age group
• Daily requirements: 1,200 mg determines this. A teenager will probably eat more than
• Sources: Milk, cheese, yogurt, spinach, sardines, and an adult because their body needs more food to grow.
salmon with bones. However, the body is anticipated to require less once
the teenage years are over. A senior will need more
proteins, vitamins, and carbohydrates in their diet since
Iron their bodies need more energy and repair than those of
• Used to meet the needs of the placenta and the growing younger people.
baby. It is required to increase iron intake during second
and third trimesters to avoid anemia and to facilitate red Gender
blood cell production. • The nutritional requirements of different ages and sexes
• Daily requirements: 30 mg vary similarly. For example, a woman's food
• Sources: Beef, prune juice and dried fruit, spinach, requirements change according to her menstrual
cereals; consult a physician for prenatal vitamins with cycle— similar to a nursing mother or a pregnant
iron. woman.
• While for males, nutritional requirements are mostly
influenced by health and regular physical activity. For
example, a man who works a regular 9 to 5 office job is
less likely to need to have meals that promote body limitations, no RDA will be calculated. For nutrients that have
tissue repair than a bodybuilder. a normal requirement distribution, the RDA is set by adding
two standard deviations (SD) to the EAR; thus,
Physical Activity
𝑅𝐷𝐴 = 𝐸𝐴𝑅 + 2 𝑠𝑑
• An individual needs more energy when they are more
active. According to their lifestyle, people are typically
categorized as engaged in low, moderate, or heavy
Applying the Dietary Reference Intakes
physical exercise.
• The goal of dietary assessment is to determine if the nutrient

Body Weight intakes of an individual or group are meeting the needs of
that individual or group. The goal of dietary planning is to
• Bodyweight and physical activity together make up an
recommend a diet that provides adequate but not excessive,
adult's main expenditure. The basal metabolic rate
levels of nutrients. It is important to note that when planning
(BMR), which is the minimal amount of energy required
for individuals, the goal is to achieve recommended and
to support the body at rest, is actually determined by
adequate nutrient intakes using food-based guides.
body weight.
• An individual's eating habits depend on their weight. A
person who is overweight or obese is prone to cut back Statistical Foundation
on carbs and highly processed foods. Instead, they • DRI’s use a normal distribution. A “normal” distribution
choose to consume more proteins and vitamins. is a symmetrical bell-shaped curve that has most of the
Feeding times and meal portions may also alter. A values clustered in the center of the distribution and a
person who is underweight or malnourished could few values falling out in the tails.
consume more calories and carbs. Both adults and • Important measures that describe a distribution are the
children can use this. mean, median, and standard deviation:
o Mean is the average of the data values. It is
Pregnant and Lactating Women calculated by adding all the data values and
then dividing by the number of data values.
o Median is the data value that occurs right in
Pregnancy
the middle of the distribution. It is the point at
• The energy needs of the woman rise by 15% during which half the data values are below and half
pregnancy. The needs are larger for the majority of the the data values are above. The median is also
other nutrients as well. A mother who is undernourished referred to as the 50th percentile. In a
before or during pregnancy may deliver a baby that has symmetrical/normal distribution, the mean and
a low birth weight and a higher chance of dying before median occur in the same place.
its due date. o Standard Deviation (SD) is a measure of how
much, on average, each individual data value
differs from the mean. The smaller the SD, the
Lactation
less each data value varies from the mean.
• The breastfeeding mother must consume 10% more The larger the spread of data values, the
energy than is advised during pregnancy in order to larger SD becomes.
make enough milk without depleting her own body o Variance is another measure of how much
reserves. individual data values differ from the mean. It
is equivalent to the square of the standard
USING A QUANTITATIVE APPROACH TO ASSESS AN deviation (SD)2.
INDIVIDUAL’S NUTRIENT INTAKE
Estimated Average Requirement (EAR)
• The average daily nutrient intake level that is estimated to

meet the nutrient needs of half of the healthy individuals in a
life stage or gender group. Although the term “average” is
used, the EAR actually represents an estimated median
requirement.
Recommended Dietary Allowance (RDA)
• An estimate of the daily average dietary intake that meets the

nutrient needs of nearly all (97–98 percent) healthy members
of a particular life stage and gender group. RDA thus
exceeds the requirements of nearly all members of the
group. It can be used as a guide for daily intake by • One important use of the normal distribution is the way
individuals, and because it falls above the requirements of it can be used to convert scores into percentile ranks, or
most people, intakes below the RDA cannot be assessed as probabilities. The “z-score” is a standard score that
being inadequate. If an EAR cannot be set due to data changes values into SD units (i.e., the score is now so
many SDs above or below the mean). This score can be Intake Distribution
related directly to the normal distribution and the • The distribution of intakes is obtained from observed or
associated percentage probability of nutrient adequacy reported nutrient intakes gathered through dietary
or inadequacy. By making use of this property of the assessment methods such as 24-hour recalls. A 24-
normal distribution, the probability (or prevalence) of hour recall is a detailed description of all foods and
adequacy or inadequacy can be estimated. For beverages consumed in the previous 24-hour period.
example, a z-score of +1.50 is associated with a Nutrient intake from supplements should also be
probability of adequacy of 93 percent. A z-score of – collected. When more than one 24-hour recall is
1.00 is associated with a probability of adequacy of 15 collected, intake data can reflect the day-to-day
percent. variability within an individual that occurs because
different foods are eaten on different days.
• When working with individuals, this variability is
considered in the formulas used for assessment. When
working with groups, statistical procedures should be
used to adjust the distribution of observed intakes by
partially removing the day-to-day variability in individual
intakes so that the adjusted distribution more closely
reflects a usual intake distribution.
• Usual intake is an important concept in application of the
DRIs. Usual intake is the average intake over a long
period of time. It is seldom possible to accurately
measure long-term usual intake due to day-to-day
variation in intakes as well as measurement errors.
Therefore, mean observed intakes (over at least two
non-consecutive days or three consecutive days) are
used to estimate usual intake
Table 1 Probability of Adequacy for Selected Z-Scores Overlap of the Requirement Distribution and Intake
Z-Scores Probability of Adequacy Distribution
2.00 0.98
1.65 0.95 • The requirement and intake distributions can overlap to
1.50 0.93 varying degrees. In some cases, the two distributions will
1.25 0.90 barely intersect, if at all and in others there may be a lot of
1.00 0.85 overlap between intakes and requirements. In applying the
0.86 0.80 DRIs to assessment, the distribution of intakes is compared
to the distribution of requirements and inferences are made
0.68 0.75
about the degree of adequacy. In dietary planning, efforts are
0.50 0.70
made to ensure that the distribution of intakes is adequate
0.00 0.50
relative to the distribution of requirements.
-0.50 0.30
-0.85 0.20
-1.00 0.15
Applying the DRIs Makes Use of Two Distributions
• In applying the DRIs, two distributions are used

simultaneously. The first is the distribution of requirements.
The second is the distribution of intakes.
Requirement Distribution
• The distribution of requirements is the distribution upon
which the DRIs (specifically the EAR and RDA) are
based. This distribution reflects the variability in
requirements between individuals. Variability exists
because not all individuals have the same requirement
for a nutrient. For nutrients where requirements are
normally distributed, the EAR is located at the
mean/median of the distribution. The RDA is located at
2 standard deviations above the mean, the level at
which 97.5 percent of requirements should be met.
To determine the probability that her usual intake meets her
requirement, the following data are used:
ASSESSING AN INDIVIDUAL’S NUTRIENT INTAKE • The mean observed intake for this woman is 320
mg/day
Qualitative Approach • The EAR for magnesium for women 31–50 years is 265
mg/day
• The SD of the requirement distribution for magnesium is
For nutrients with an EAR and RDA: 10 percent of the EAR, therefore 26.5 mg/day.
• Observed mean intake below the EAR very likely needs • The within-person SD (day-to-day variability) in
to be improved (because the probability of adequacy is magnesium intake for women this age is estimated to
50 percent or less). be 86 mg/day.
• Observed mean intake between the EAR and the RDA • There are 3 days of dietary records.
probably needs to be improved (because the probability
of adequacy is more than 50 percent but less than 97.5
percent).
• Intakes below the RDA cannot be assumed to be
inadequate because the RDA by definition exceeds the
actual requirements of all but 2–3 percent of the
population; many with intakes below the RDA may be
meeting their individual requirements.
• The likelihood of nutrient inadequacy increases as usual
intake falls further below the RDA.
• Only if intakes have been observed for a large number
of days and are at or above the RDA should one have a
high level of confidence that the intake is adequate.
Quantitative Approach
For nutrients with an EAR:

• For nutrients with an EAR, a z-score is calculated using the
following equation:
𝑚𝑒𝑎𝑛 𝑜𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝑖𝑛𝑡𝑎𝑘𝑒−𝐸𝐴𝑅

z score =
(𝑆𝐷 𝑜𝑓 𝑟𝑒𝑞𝑢𝑖𝑟𝑒𝑚𝑒𝑛𝑡)2 +(𝑤𝑖𝑡ℎ𝑖𝑛−𝑝𝑒𝑟𝑠𝑜𝑛 𝑆𝐷)2
√
𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑑𝑎𝑦𝑠 𝑜𝑓 𝑖𝑛𝑡𝑎𝑘𝑒 𝑟𝑒𝑐𝑜𝑟𝑑𝑠
• The use of this equation requires the following information:

o Mean observed intake: The mean nutrient
intake of an individual is the best estimate of
an individual’s usual intake.
o EAR: The EAR is the best estimate of an
individual’s requirement for a nutrient
o SD (standard deviation) of requirement: This
is the variation in requirements between
individuals. It is calculated as the coefficient of
variation (CV) times the EAR.
o Within-person SD of intake: The variation in
day-to-day nutrient intake within the individual
is an indicator of how much observed intake
may deviate from usual intake.
o The number of days of intake records or
recalls.
320 − 265 55
𝒛 𝒔𝒄𝒐𝒓𝒆 = = = 0.98 ≈ 1.0
2 2 56
√(26.5) + (86)
3
EXAMPLE
Suppose a 40-year-old woman had a magnesium intake of 320 Table 1 lists a selection of and their associated probabilities.
mg/day, based on 3 days of dietary records. The question is Looking up a z-score of 1.0, it can be seen that 85% probability of
whether this observed mean intake of 320 mg/day indicates that correctly concluding that this intake is adequate for a woman in
her usual magnesium intake is adequate. this age category.
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https://www.bilila.com/what-determines-nutritional-requirements-in-individuals/
• Britannica (n.d.). Adapting guidelines to culture. https://www.britannica.com/science/human-nutrition/Adapting-guidelines-to-culture
• Coleman, R. E. D. (2018, April 12). 1,500-calorie diet for men.https://www.livestrong.com/article/40602-calorie-diet-men/
• Department of Science and Technology Food and Nutrition Research Institute (2015, July 1). Philippine dietary reference intakes.
https://www.fnri.dost.gov.ph/index.php/tools-and-standard/philippine-dietary-reference-intakes-pdri
• Dwyer, J. (2003). DIETARY REQUIREMENTS OF ADULTS. Encyclopedia of Food Sciences and Nutrition, 1863–1868.
https://doi.org/10.1016/b0-12-227055-x/00350-3
• Unicef (2022), Everybody needs to act to curb obesity. Unicef.Org https://www.unicef.org/philippines/press-releases/everybody-
needs-act-curb-obesity#:%7E:text=Around%2027%20million%20Filipinos%20are,1998%20to%2036.6%25%20in%202019.
• Northwest Primary Care (n.d), How much protein do women need? Are you getting enough? https://www.nwpc.com/how-much-
protein-do-women-need-are-you-getting-
enough/#:%7E:text=Studies%20have%20shown%20that%20most,muscle%20mass%2C%20and%20overall%20health.
• Intakes, I. of M. (US) S. C. on the S. E. of D. R. (1997). Dietary Reference Intakes. In www.ncbi.nlm.nih.gov. National Academies
Press (US). https://www.ncbi.nlm.nih.gov/books/NBK109829/
• Learn About Estimated Average Requirements Of Diet | Chegg.com. (n.d.). from
https://www.chegg.com/learn/nutrition/nutrition/estimated-average-requirements-of-diet
• National Institutes of Health (n.d.). Nutrient recommendations and databases.
https://ods.od.nih.gov/HealthInformation/nutrientrecommendations.aspx
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offices/visayas/region-vii-central-visayas/5917-the-nutrients-that-women-need-during-pregnancy
• Health Engine (2206), Nutrition in men. https://healthinfo.healthengine.com.au/nutrition-in-men#c6
• Science Direct (2013, March 6). Nutrient requirements: International harmonization. https://www.sciencedirect.com/topics/food-
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requirement#:~:text=There%20are%20two%20main%20reasons,intakes%20of%20similar%20population%20groups.
• Shine, S. (2016, September 7). How Much Protein do Women Need? Are You Getting Enough? Northwest Primary
Care. https://www.nwpc.com/how-much-protein-do-women-need-are-you-getting-
enough/#:%7E:text=Studies%20have%20shown%20that%20most,muscle%20mass%2C%20and%20overall%20health
• The Filipino Doctor (n.d), Pregnancy and nutririon. https://thefilipinodoctor.com/condition/pregnancy-and-nutrition
• Thomson, A. (1996, April 12). Chapter 2: Nutrition requirements and food consumption. Implications of economic policy for food
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• Watson, S. (2020) 7 nutrients young women need. Healthline. https://www.healthline.com/health/healthy-eating/7-nutrients-young-
women-need-more-of?fbclid=IwAR2bGJ3gFmETS3y_urT-0-ZTZxqTwBNKRf4jVpsjvPtpThbdZ8iDdIYBk90
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• Otten, J. J., Hellwig, J. P., & Meyers, L. (2014). Dietary reference intakes the essential guide to nutrient requirements. National
Academies Press.
RECOMMENDED
DIETARY
ALLOWANCES
Lipa, Al Rashedy
Macalino, David Nico
Malicdem, Keisha
Lara, King
Mañibo, Kyle
Marana, Yasmaine Abigail
Maravilla, Mira Dianna
Martinez, Patrisha
Mercado, Julianne Kyla
Ordoyo, Therese
WRITTEN REPORT
GROUP 3 BSN 2-6

Submitted to: Dr. Francis S. Mercado
1
1 | NUTRITION AND DIET THERAPY (LABORATORY)
knowledge, are judged by the Food and Nutrition

Recommended Dietary Board to be adequate to meet the known nutrient
Allowances (RDAs) needs of practically all healthy persons.
OUTLINE: RDAs have come to serve other purposes: for

1. Introduction planning and procuring food supplies for population
2. History of Recommended Dietary subgroups; for interpreting food consumption
Allowance records of individuals and populations; for
3. Estimation of Physiological Requirements establishing standards for food assistance
4. Establishment of Dietary programs; for evaluating the adequacy of food
Recommendations supplies in meeting national nutritional needs; for
5. Balanced Diet designing nutrition education programs; for
developing new products in industry; and for
6. Nutrient Requirements
establishing guidelines for nutrition labeling of foods
7. Recommended Energy and Nutrient
Intakes for Filipinos Recommended allowances for nutrients are
8. Nutrient Allowances for Infants amounts intended to be consumed as part of a
9. Nutrient Allowances for the Elderly normal diet. Therefore, it is necessary to take into
10. Application of Recommended Dietary account any factor that influences the absorption of
Allowances food nutrients or the efficiency with which they are
11. Conditions in Application of utilized. For some nutrients, a part of the
requirement may be met by consumption of a
Recommended Dietary Allowances
substance that is subsequently converted within the
12. Nutritional Allowances as Guidelines for body to the essential nutrient. For example, some
Food Supplies, Health, and Welfare carotenoids are precursors of vitamin A; since
Programs some or all of the vitamin A allowance can be met
by dietary carotenoids, the efficiency with which
these precursors are converted into vitamin A must
be considered. The allowance for protein is
INTRODUCTION
expressed as if it were the RDA for a single dietary
constituent. In fact, it is the sum of different
requirements for several amino acids that occur in
different proportions in various food proteins. For
many nutrients, digestion, absorption, or both are
incomplete and recommendations for dietary intake
must make allowance for the portion of the ingested
nutrient that is not absorbed. For example, the
absorption of heme and nonheme iron differs; it is
affected by other dietary components that are
considered in establishing the RDA. The relative
importance of such factors varies from nutrient to
nutrient. Therefore, the degree to which the RDA, a
dietary allowance, exceeds the physiological
requirement also varies among nutrients. This is
Recommended Dietary Allowance discussed in subsequent chapters.
(RDAs) is defined as the nutrients present in the
diet which satisfy the daily requirements of nearly
all individuals in a population. Recommended
Dietary Allowances (RDAs) are the levels of intake
of essential nutrients that, on the basis of scientific
Prepared by: Group 3 of BSN 2-6
HISTORY OF RECOMMENDED DIETARY ESTIMATION OF PHYSIOLOGICAL

ALLOWANCE REQUIREMENTS
Where possible, the subcommittee
Recommended Dietary Allowances established an RDA by first estimating the average
(RDAs) are the levels of intake of essential physiological requirement for an absorbed nutrient.
nutrients that, on the basis of scientific knowledge, ● It then adjusted this value by factors to
are judged by the Food and Nutrition Board to be compensate for incomplete utilization and to
adequate to meet the known nutrient needs of encompass the variation both in
practically all healthy persons. requirements among individuals and in the
bioavailability of the nutrient among the food
BACKGROUND sources.
The first edition of the Recommended ● Thus, there is a safety factor in the RDAs
Dietary Allowances (RDAs) was published in 1943 for each nutrient, reflecting the state of
during World War II with the objective of “providing knowledge concerning the nutrient, its
standards to serve as a goal for good nutrition.” bioavailability, and variations among the
● It defined, in “accordance with newer U.S. population.
information, the recommended daily ● It is the intent of the subcommittee that the
allowances for the various dietary essentials RDAs be both safe and adequate, but not
for people of different ages” (NRC, 1943). necessarily the highest or lowest figures
● The origin of the RDAs has been described that the data might justify.
in detail by the chairman of the first The requirement for infants and children
Committee on Recommended Dietary may be equated with the amount that will maintain
Allowances (Roberts, 1958). a satisfactory rate of growth and development; for
● The initial publication has been revised at an adult, it may be equated with an amount that will
regular intervals; this is the tenth edition. maintain body weight and prevent depletion of the
From their original application as a guide for nutrient from the body, as judged by balance
advising “on nutrition problems in connection with studies and maintenance of acceptable blood and
national defense,” RDAs have come to serve other tissue concentrations.
purposes: ● For certain nutrients, the requirement may
1. for planning and procuring food supplies be the amount that will prevent failure of a
2. for population subgroups specific function or the development of
3. for interpreting food consumption records of specific deficiency signs—an amount that
individuals and populations may differ greatly from that required to
4. for establishing standards maintain body stores.
5. for food assistance programs ● Thus, designation of the requirement for a
6. for evaluating the adequacy of food supplies given nutrient varies with the criteria
in meeting national nutritional need chosen.
7. for designing nutrition education programs Ideally, the first step in developing a nutrient
8. for developing new products in industry allowance would be to determine the average
9. for establishing guidelines physiological requirement of a healthy and
10. for nutrition labeling of foods. representative segment of each age and sex group
In most cases, there are only limited data on according to stipulated criteria.
which estimates of nutrient requirements can be Knowledge of the variability among the
based. individuals within each group would make it
possible to calculate the amount by which the
average requirement must be increased to meet
the needs of virtually all healthy people.

● Allowances for energy are established in a

different manner than the allowances for ● vegetables
specific nutrients. ● fruits
● The RDA for energy reflects the mean ● grains
population requirement for each age group. ● proteins
Energy needs vary from person to person; ● dairy
however, an additional allowance to cover
this variation would be inappropriate VEGETABLES
because it could lead to obesity in the
person with average requirements. Any vegetable or 100% vegetable juice
● Over the long term, a surplus of energy counts as part of the Vegetable Group. Vegetables
intake from any source is stored as fat, may be raw or cooked; fresh, frozen, canned, or
which may be detrimental to health. dried/dehydrated; and may be whole, cut-up, or
mashed.
BALANCED DIET
BALANCED DIET
The vegetable group includes five subgroups:

● leafy greens
● red or orange vegetables
● starchy vegetables
● beans and peas (legumes)
● other vegetables, such as eggplant or
Balanced diet is a diet consisting of zucchini
adequate amounts of all the The amount of vegetables you need to eat
necessary nutrients recommended for healthy depends on your age, sex, height, weight, and level
growth and for efficient daily activities and of physical activity. For women, the amount can
functions. A balanced diet contains the proper also depend on whether you are pregnant or
quantities and proportions of the needed nutrients breastfeeding. For general recommendations by
to maintain good health. It must age, see the table below.
have balanced amounts in proper proportions
of carbohydrates, fats, proteins, vitamins, miner
als, and water intake.
The food pyramid may not be

recommended in some places. Nutritionists
recommend establishing a balanced diet by
getting nutrients from five major groups of food
instead.
A healthful, balanced diet includes foods

from these five groups:
Any fruit or 100% fruit juice counts as part of

the Fruit Group. Fruits may be fresh, frozen,
canned, or dried/dehydrated, and may be whole,
cut-up, pureed, or cooked. At least half of the
recommended amount of fruit should come from
whole fruit, rather than 100% fruit juice.
The amounts of fruits needed daily depends
on your age, sex, height, weight, and level of
physical activity. For general recommendations by
age, see the table below.
Table 1: Daily vegetable table
HEALTH BENEFITS
All food and beverage choices matter –
focus on variety, amount, and nutrition.
● As part of an overall healthy diet, eating

foods such as vegetables that are lower in
calories per cup instead of some other
higher-calorie food may be useful in helping
to lower calorie intake.
● Eating a diet rich in vegetables and fruits as Table 2: Daily fruit table
part of an overall healthy diet may reduce
risk for heart disease, including heart attack HEALTH BENEFITS
and stroke. ● Eating fruit provides health benefits —
● Eating a diet rich in some vegetables and people who eat more fruits and vegetables
fruits as part of an overall healthy diet may as part of an overall healthy diet are likely to
protect against certain types of cancers. have a reduced risk of some chronic
● Adding vegetables can help increase intake diseases. Fruits provide nutrients vital for
of fiber and potassium, which are important health and maintenance of your body.
nutrients that many Americans do not get ● Adding fruit can help increase intake of fiber
enough of in their diet. and potassium which are important nutrients
that many Americans do not get enough of
FRUITS in their diet.
GRAINS

Any food made from wheat, rice, oats, HEALTH BENEFITS

cornmeal, barley, or another cereal grain is a grain ● Consuming whole grains as part of a
product. Bread, pasta, breakfast cereals, grits, and healthy diet may reduce the risk of heart
tortillas are examples of grain products. Foods such disease.
as popcorn, rice, and oatmeal are also included in ● Consuming whole grain foods that contain
the Grains Group. fiber, as part of an overall healthy diet, can
support healthy digestion.
Grains are divided into 2 subgroups: ● Eating whole grains, as part of an overall
healthy diet, may help with weight
● Whole Grains management.
- It contains the entire grain kernel ― ● Eating grain products fortified with folate
the bran, germ, and endosperm. helps prevent neural tube defects when
- Examples of whole grains include consumed as part of an overall healthy diet
whole-wheat flour, bulgur (cracked before and during pregnancy.
wheat), oatmeal, whole grain
cornmeal, and brown rice. PROTEINS
● Refined Grains
- It has been milled, a process that
removes the bran and germ.This is
done to give grains a finer texture
and improve their shelf life, but it
also removes dietary fiber, iron, and
many B vitamins.
- Examples of refined grain products
are white flour, corn grits, white
bread, and white rice.
Foods in the Protein Foods Group including

meat, poultry, eggs, seafood, nuts, seeds, and soy
products provide nutrients that are vital for the
health and maintenance of your body. Meeting the
recommendations for these Protein Foods
subgroups can help increase intake of important
nutrients, including unsaturated fats, dietary fiber,
and vitamin D and help to limit intake of sodium and
saturated fats coming from processed meat and
poultry.
Table 3: Daily grain table

DAIRY
Consuming dairy products provides health

benefits — especially building and maintaining
Table 4: Daily protein food table strong bones. Foods in the Dairy Group provide
nutrients that are vital for health and maintenance
HEALTH BENEFITS of your body. These nutrients include calcium,
● Proteins function as building blocks for potassium, vitamin D, and protein.
bones, muscles, cartilage, skin, and blood.
They are also building blocks for enzymes, It includes milk, yogurt, cheese, lactose-free
hormones, and vitamins. Proteins are one of milk and fortified soy milk and yogurt. It does not
three nutrients that provide calories (the include foods made from milk that have little
others are fat and carbohydrates). calcium and a high fat content, such as cream
● Nutrients provided by various protein foods cheese, sour cream, cream, and butter.
can differ. Varying your protein food choices
can provide your body with a range of
nutrients designed to keep your body
functioning well. B vitamins help build tissue
and aid in forming red blood cells. Iron can
prevent anemia. Magnesium helps build
bones and supports muscle function. Zinc
can support your immune systems.
● EPA and DHA are omega-3 fatty acids
found in varying amounts in seafood. Eating
8 ounces per week of seafood may help
reduce the risk for heart disease.
Table 5: Daily dairy table
HEALTH BENEFITS
Calcium and vitamin D are important
nutrients at any age. Intake of dairy products that
contain these nutrients help to:

● Improve bone health especially in children ESTABLISHMENT OF DIETARY

and adolescents, when bone mass is being RECOMMENDATIONS
built.
● Promote bone health and prevent the onset
Recommended allowances for nutrients are
of osteoporosis in adults, most of whom do
amounts intended to be consumed as part of a
not get enough of these nutrients.
normal diet. Therefore, it is necessary to take into
account any factor that influences the absorption of
Calories in foods represent the energy stored
food nutrients or the efficiency with which they are
in that food. The human body uses calories to
utilized. For some nutrients, a part of the
perform daily activities such as breathing, moving,
requirement may be met by consumption of a
thinking, walking, and other vital functions. The
substance that is subsequently converted within the
average amount of calories needed for a person is
body to the essential nutrient.
about 2000 calories per day to maintain their
current weight. However, the daily calorie
For example:
requirement varies according to the person’s sex,
age, and level of physical activity. For example,
● Some carotenoids are precursors of vitamin
men usually need more calories than women.
A; since some or all of the vitamin A
allowance can be met by dietary
Empty calories are found in food providing
carotenoids, the efficiency with which these
large amounts of calories without having a
precursors are converted into vitamin A
good nutritional value. Examples of empty
must be considered. The allowance for
calories foods are soda and energy drinks, cookies
protein is expressed as if it were the RDA
and cakes, fries and chips, pizza, ice cream, and
for a single dietary constituent.
processed meat. Therefore, the consumption of
foods with empty calories should be limited in order
For many nutrients, digestion, absorption, or
to maintain a healthy life.
both are incomplete and recommendations for
dietary intake must make allowance for the portion
of the ingested nutrient that is not absorbed.
For example:
● The absorption of heme and nonheme iron

differs; it is affected by other dietary
components that are considered in
establishing the RDA. The relative
importance of such factors varies from
nutrient to nutrient.
NUTRIENT REQUIREMENTS
ENERGY REQUIREMENT
The body needs energy to maintain body

heat, to carry out metabolic activity, for physical
work and for growth. The recommended energy
allowances are designed to ensure that infants and
Table 6: Balanced Diet Chart children have the required energy for proper growth
and health and adults are able to maintain proper
body weight and health. Energy needs are
designed according to age, body size, extent of
physical activity and are different for adults, every cell, tissue, and organ, allowing them to grow
children, pregnant women and nursing mothers. and repair. Proteins can be found in a variety of
foods that we eat on a regular basis.
The unit of energy which has been in use
for a long time is kilocalories (kcal). Though some
countries have now adopted Joule as the unit of
energy. The recommended calorie requirement is
now assessed according to calorie expenditure
rather than energy intake. Energy is reserved in the
body as fat and this fat is required to maintain
energy even when on some days the intake is
below expenditure. Calorie intake is not considered
the right measurement of energy requirements as
some people might have inadequate intake and
others could have more than adequate intake.
Individuals with poor intake can become
malnourished and underweight and those with
more calorie intake can become overweight.
Table 8: Recommended Dietary allowances for Protein
However, according to the National Health

and Nutrition Examination Survey (NHANES), both
men and women ages 20 and over were taking in
much more than the recommended amount of
protein. The recommended daily amount of protein
is 46 grams for women and 56 grams for men. The
NHANES results showed that men were taking in
101.9 grams and women were taking in 70.1
grams. Protein intake contributes to calorie intake:
therefore, if you eat more protein than is needed,
Table 7: Recommended Dietary allowances for Energy
your overall calorie intake could be greater and
Physical Activity Ratio (PAR) is expressed potentially lead to weight gain.
as the ratio of the energy cost of an individual
FAT REQUIREMENT
activity per minute to the cost of the basal
metabolic rate (BMR) per minute. It is certain that we need fat, but we do not
know how much fat we need for different stages of
human life in a family. The amount of fat we need to
eat for a healthy diet fluctuates during our lives.
The recommended intake for a child is not the
same as an adult's. Here is one of the guidelines
PROTEIN REQUIREMENT suggesting how much fat it is wise to eat at different
ages. It is for awareness of the food lovers before
One important nutrient is protein, which is fall down into health hazards.
essential to the human body because it is part of
physical growth, neurological development, cellular

functioning, and synthesis of some hormones
Table 9: Recommended Dietary allowances for Fat
● Parents should include some fat in the diets

of their children despite concerns about
obesity, experts said today.
● Research published in the Nutrition Journal
Table 10: Recommended Dietary allowances for Iron
said fat should be included as part of a
healthy and balanced diet because children Table 10 lists the current iron RDAs for
burn more body fat than adults for each nonvegetarians. The RDAs for vegetarians are 1.8
calorie used up. times higher than for people who eat meat. This is
because heme iron from meat is more bioavailable
FAT FACTS than nonheme iron from plant-based foods, and
meat, poultry, and seafood increase the absorption
● Women and girls use up fat at a higher
of nonheme iron.
rate than men and boys.
● The recommended daily intake of fat for a For infants from birth to 6 months, the FNB
boy aged between 11 and 14 is 86g, established an AI for iron that is equivalent to the
including 27g of saturated fat. mean intake of iron in healthy, breastfed infants
● Girls of the same age have a daily
recommended total of 72g of fat, including
23g of saturated fat.
● For children aged seven to 10, the
recommended fat intake is 76.6g a day for
boys, and 67.7g a day for girls.
● A typical bag of crisps has around 14g of
fat, of which 3.5g is saturated.
IRON REQUIREMENT
Iron is a mineral that is naturally present in

many foods, added to some food products, and
available as a dietary supplement. Iron is an
essential component of hemoglobin, an erythrocyte Table 11: Tolerable Upper Intake Levels for Iron
(red blood cell) protein that transfers oxygen from
The FNB has established ULs for iron from
the lungs to the tissues. As a component of
food and supplements based on the amounts of
myoglobin, another protein that provides oxygen,
iron that are associated with gastrointestinal effects
iron supports muscle metabolism and healthy
following supplemental intakes of iron salts (see
connective tissue. Iron is also necessary for
Table 3). The ULs apply to healthy infants, children,
and adults. Physicians sometimes prescribe intakes

higher than the UL, such as when people with IDA increases in bone remodeling due to decreased
need higher doses to replenish their iron stores. estrogen production at the start of menopause.
The average daily iron intake from foods is

11.5–13.7 mg/day in children aged 2–11 years, 15.1
mg/day in children and teens aged 12–19 years,
and 16.3–18.2 mg/day in men and 12.6–13.5
mg/day in women older than 19. The average daily
iron intake from foods and supplements is
13.7–15.1 mg/day in children aged 2–11 years,
16.3 mg/day in children and teens aged 12–19
years, and 19.3–20.5 mg/day in men and 17.0–18.9
mg/day in women older than 19. The median
dietary iron intake in pregnant women is 14.7
mg/day
Table 12: Recommended Dietary Allowances (RDAs) for
CALCIUM REQUIREMENT Calcium
Calcium, the most abundant mineral in the
body, is found in some foods, added to others, Table 12 lists the current RDAs for calcium.
present in some medicines (such as antacids), and For adults, the main criterion that the FNB used to
available as a dietary supplement. establish the RDAs was the amount needed to
Calcium makes up much of the structure of promote bone maintenance and neutral calcium
bones and teeth and allows normal bodily balance. For infants aged 0 to 12 months, the FNB
movement by keeping tissue rigid, strong, and established an AI that is equivalent to the mean
flexible. The small ionized pool of calcium in the intake of calcium in healthy, breastfed infants. For
circulatory system, extracellular fluid, and various children and adolescents, the RDAs are based on
tissues mediates blood vessel contraction and intakes associated with bone accumulation and
dilation, muscle function, blood clotting, nerve positive calcium balance.
transmission, and hormonal secretion.
Almost all (98%) calcium in the body is VITAMIN A REQUIREMENT
stored in the bones, and the body uses the bones
as a reservoir for, and source of, calcium to Vitamin A is currently listed on the Nutrition
maintain calcium homeostasis. More than 99% of Facts label measured in international units (IU).
calcium in the body is in the form of calcium However, the Institute of Medicine lists the
hydroxyapatite, an inorganic matrix of calcium and Recommended Dietary Allowances (RDA) of
phosphate that is stored in the bones and teeth. vitamin A in micrograms (mcg) of retinol activity
Unlike teeth, bone undergoes continuous equivalents (RAE) to account for different
remodeling, with constant resorption and deposition absorption rates of preformed vitamin A and
of calcium into new bone. Bone remodeling is provitamin A carotenoids. Under the Food and Drug
required to change bone size during growth, repair Administration’s (FDA) new food and dietary
damage, maintain serum calcium levels, and supplement labeling regulations, as of July 2018
provide a source of other minerals. large companies will no longer list vitamin A as IU
but as “mcg RAE.”
At birth, the body contains about 26 to 30 g
calcium. This amount rises quickly after birth, RDA: The Recommended Dietary
reaching about 1,200 g in women and 1,400 g in Allowance for adults 19 years and older is 900 mcg
men by adulthood. These levels remain constant in RAE for men (equivalent to 3,000 IU) and 700 mcg
men, but they start to drop in women as a result of RAE for women (equivalent to 2,333 IU).

Schofield equation used in the 1985

FAO/WHO/UNU Report.
PROTEIN
The RNIs for children, pregnant and
lactating women were based on the 1985
FAO/WHO/UNU estimates for a reference protein
(milk), adjusted for protein quality of Filipino
rice-based diets of 70% PDCAAS (Protein
Digestibility Adjusted Amino Acid Score). The RNIs
for adults were based on the average requirement
derived from a meta-analysis of nitrogen balance
Table #13: Recommended Dietary Allowances (RDAs) for studies among adults from several countries,
Vitamin A adjusted for 70% PDCAAS. These intake levels are
very close to estimates obtained from direct studies
Table 13 is the RDAs for vitamin A are given on Filipinos consuming usual diets.
as retinol activity equivalents (RAE) to account for
the different bioactivities of retinol and provitamin A CARBOHYDRATES
carotenoids, all of which are converted by the body Carbohydrates may contribute 55%-70% of
into retinol. One mcg RAE is equivalent to 1 mcg total dietary energy, 70% of which should come
retinol, 2 mcg supplemental beta-carotene, 12 mcg from complex carbohydrates and not more than
dietary beta-carotene, or 24 mcg dietary 10% should come from simple sugars. Following
alpha-carotene or beta-cryptoxanthin IOM and FAO/WHO recommendations, a daily
intake of 20-25 g dietary fiber is also suggested.
The recommended fat intake for Filipinos is 20-30%
RECOMMENDED ENERGY AND NUTRIENT for all age groups, except for infants which is
INTAKES FOR FILIPINOS 30%-40% following the FAO/WHO
recommendation. The lower limit for adults is
Recommended Energy or Nutrient Intake slightly higher than the minimum of 15% set by the
(REI/RNI): level of intake of energy or nutrient FAO/WHO to promote absorption of vitamin A
which is considered adequate for the maintenance which has been found to be generally low in the
of health and well-being of healthy persons in the average Filipino diet. The upper limit is taken as a
population. preventive measure against the risk of
cardiovascular disease.
ENERGY
The recommendations for infants are based VITAMIN A
on new estimates derived from total energy Requirement was calculated based on the
expenditure (TEE) by the doubly labeled water amount of dietary vitamin A required to maintain a
(DLW) method, and energy deposition based on given body pool size in well-nourished subjects.
rates of protein and fat gains. The The calculation took into account the percent of
recommendations for children are based on an body vitamin A stores lost per day when ingesting a
extensive review on energy expenditure, growth vitamin A-free diet; minimum acceptable liver
and activity patterns of free-living, healthy children vitamin A reserve, liver:body weight ratio; reference
and adolescents. Estimation of TEE also weight for specific age group and gender, ratio of
considered studies using DLW and heart rate total body:liver vitamin A reserves and efficiency of
method. Timed-motion observations and activity storage of ingested vitamin A. For adults, the RNI is
diaries were used to gather information on the equivalent to the estimated average requirement
activity patterns and habitual physical activities. For plus 2SDs. The intake for children was compared
adults, the Oxford equation which included BMR with the distribution of intakes and comparable
data on tropical people was used rather than the serum vitamin A levels reported for children, 0-6
years of age, from the US and Australia where fruits, which are among the best of folate sources,
evidence of VAD is rare. are recommended.
THIAMIN CALCIUM
The IOM and FAO/WHO recommendations The FAO/WHO Recommended Nutrient
were adopted, which were both based on the Intake (RNI) which was adopted for Filipinos was
average requirement for adequate-for-normal based on intake at which excreted calcium equals
erythrocyte transketolase (ETK) and urinary thiamin net absorbed calcium. The FAO/WHO RNIs also
excretion and an assumed CV of 10% to cover the provide hypothetical allowances based on reduction
needs of 97.5% of individuals in the group. The in theoretical calcium requirement with animal
IOM and FAO/WHO-derived estimates, adjusted for protein restriction, for possible application to
Philippine reference body weights, are similar to the nations where the animal protein intake per capita
1989 RDAs which were based on a local study is around 20-40 g only, compared to 60-80 g in
done in the ‘60s on 10 adult Filipinos. developed countries. These allowances took into
account the need to protect children, in whom
RIBOFLAVIN skeletal needs are much more important
The requirement estimate of the IOM was determinants of calcium requirement than are
adopted which was based on the amount of urinary losses and in whom calcium
riboflavin intake to maintain riboflavin status at supplementation was found to have a beneficial
satisfactory erythrocyte glutathione reductase effect on Gambian children accustomed to low
activity (EGR-Ac) level. These intake levels, which calcium intakes.
conforms with the FAO/WHO recommendations,
are close to the 1989 recommendation which was IRON
based on requirement estimates obtained from The need for iron is based on the amount of
Filipino adults consuming the usual rice-based dietary iron needed to meet absorbed-iron
diets. requirements. This would correspond to the amount
needed to cover basal losses plus growth for
NIACIN children and menstrual losses for women of
The FAO/WHO and IOM estimates were reproductive age, adjusted for bioavailability of iron
adopted for Filipinos, which are based on the in typical complete meals consumed by population
amount of niacin intake corresponding to an groups being studied. The Philippine RNI for iron
excretion of N Methylnicotinamide that is above the was based on FAO/WHO estimates for basal
minimal excretion at which deficiency symptoms losses, and on local data on menstrual losses and
occur. These values are lower than the 1989 RDA on bioavailability, based on iron absorption rates in
because no correction was made for bioavailability. the average Filipino diets from food consumption
The US FNB reported that the bioavailability of surveys and from in-vitro studies on non-heme iron
niacin is not considered in setting the RDA because availability from rice-based diets. Iron
of the “lack of data on which to base the correction supplementation is recommended to meet the
value”. needs of pregnant and lactating women. The
estimated iron requirement during the first trimester
FOLATE of pregnancy and the first six months of lactation
The FAO/WHO and IOM recommendations are lower, but the recommended intake for
were adopted for Filipinos. The requirement non-pregnant non-lactating women was adopted to
estimates of these two organizations were derived allow for build-up of iron stores.
from the amount of folate 402 CVC Barba and MIZ
Cabrera that will maintain adequate folate status IODINE
based on erythrocyte folate and plasma The FAO/WHO recommendation for iodine
homocysteine levels. To meet the new much higher which concurs with the IOM was adopted. The
recommendations, higher intakes of vegetables and recommended intake level for adults corresponds
to the intake necessary to maintain the plasma
iodide level above the critical level likely to be NUTRIENT REQUIREMENTS FOR INFANTS
associated with the onset of goiter. It corresponds
to a urinary iodine excretion of 100 µg/L, which in
turn is associated with normal thyroid function.
While local data on food composition, deficiency
problems, or roles in chronic degenerative
diseases, and direct studies on requirements and
nutrient-nutrient interrelationship are not available
for vitamins D, E, K, B6 and B12, and the following
minerals: magnesium, phosphorus, zinc, selenium,
fluoride and manganese, foreign literature is replete
with information on their essentiality and data on
requirements and/or adequate intakes are Good nutrition is essential for the growth
available. Recommendations of IOM-FNB and development that occurs during an infant’s first
(1997-2002) and the FAO/WHO (2002)3 are year of life. When developing infants are fed the
adopted as guidelines for these nutrients. The appropriate types and amounts of foods, their
recommended intake levels for energy and health is promoted. Positive and supportive feeding
nutrients are summarized in Tables 1 and 2. attitudes and techniques demonstrated by the
caregiver help infants develop healthy attitudes
WATER AND ELECTROLYTES toward foods, themselves, and others.
Although water and the principal electrolytes For proper growth and development, an
(sodium, potassium, and chloride) are often infant must obtain an adequate amount of essential
excluded from lists of nutrients, these substances nutrients by consuming appropriate quantities and
are essential dietary components in that they must types of foods. During infancy, a period of rapid
be acquired from the diet either exclusively or, in growth, nutrient requirements per pound of body
the case of water, in amounts well in excess of that weight are proportionally higher than at any other
produced by metabolism in the body. Sodium, time in the life cycle. Although there are many
potassium and chloride are among the factors that nutrients known to be needed by humans,
are essential to maintain acid-base balance and requirements have been estimated for only a
osmotic equilibrium in the body. The recommended limited number of these.
water requirement for adults under average
conditions of energy expenditure and DIETARY REFERENCE INTAKE
environmental exposure is 1mL/ kcal of energy Recommendations for feeding infants, from
expenditure. It is often increased to 1.5 mL/kcal to infant formula to complementary foods, are based
cover variations in activity level, sweating, and primarily on the DRIs. The DRIs for infants are
solute load. Thirst is normally a good indicator of based on the nutrient content of foods consumed
the amount of extra water needed to meet the daily by healthy infants with normal growth patterns, the
requirement, except for older persons whose thirst nutrient content of breast milk, investigative
mechanism may be impaired. For infants, 1.5 research, and metabolic studies. It is difficult to
mL/kcal of energy expenditure is recommended define precise nutrient requirements applicable to
and this corresponds to the water-to-energy ratio in all infants because each infant is unique. Infants
human milk and has been established as a differ in the amount of nutrients ingested and
satisfactory level for the growing infant. stored, body composition, growth rates, and
physical activity levels. Also infants with medical
VITAMIN C problems or special nutritional needs (such as
The 1989 recommendation was retained metabolic disorders, chronic diseases, injuries,
based on a local study which determined intake premature birth, birth defects, other medical
levels that maintained “acceptable” serum vitamin conditions, or being on drug therapies) may have
C levels among Filipino men and women. different nutritional needs than healthy infants. The
DRIs for vitamins, minerals, and protein are set at
levels thought to be high enough to meet the needed for other essential functions in the
nutrient needs of most healthy infants, while energy body, such as building and repairing tissues.
allowances, referred to as Estimated Energy The major type of carbohydrate normally
Requirement (EER), are based on average consumed by young infants is lactose, the
requirements for infants. carbohydrate source in breast milk and cow’s
milk-based infant formula. Lactose-free infant
ENERGY formulas, such as soy-based infant formulas,
Infants need energy from food for activity, provide carbohydrates in the form of sucrose, corn
growth, and normal development. Energy comes syrup, or corn syrup solids. These infant formulas
from foods containing carbohydrate, protein, or fat. are prescribed to infants who cannot metabolize
The number of kilocalories (often termed “calories”) lactose or galactose, a component of lactose.
needed per unit of a person’s body weight Some specialty infant formulas contain other
expresses energy needs. An infant’s energy or carbohydrates in the form of modified corn starch,
caloric requirement depends on many factors, tapioca dextrin, or tapioca starch. In later infancy,
including body size and composition, metabolic rate infants derive carbohydrates from additional
(the energy the body expends at rest), physical sources including cereal and other grain products,
activity, size at birth, age, sex, genetic factors, fruits, and vegetables. Infants who consume
energy intake, medical conditions, ambient sufficient breast milk or infant formula and
temperature, and growth rate appropriate complementary foods later in infancy
. In children and pregnant or lactating will meet their dietary needs for carbohydrates.
women the energy requirement includes the energy
needs associated with the deposition of tissues or
the secretion of milk at rates consistent with good
health. Modification of these requirements may be
required based on individual needs and growth
patterns.The kilocalories needed per unit of body
weight decrease over the first year because infants
older than 6 months grow more slowly.
CARBOHYDRATES
Table 14: Needed Carbohydrates for Infants
Carbohydrates are necessary in the infant’s

diet because they:
● Supply food energy for growth, body
Table 15: Estimated Energy Requirements (EER) of
functions, and activity;
Infants
● Allow protein in the diet to be used
(Based on the 2000 Dietary Reference Intakes)
efficiently for building new tissue;
● Allow for the normal use of fats in the body;
and
FIBER
● Provide the building blocks for some
Dietary fiber is found in legumes,
essential body compounds. Carbohydrates
wholegrain foods, fruits, and vegetables. Breast
serve as primary sources of energy to fuel
milk contains no dietary fiber, and infants generally
bodily activities while protein and fat are
consume no fiber in the first 6 months of life. As
complementary foods are introduced to the diet, ● Supply a major source of energy – fat
fiber intake increases; however, no AI for fiber has supplies approximately 50 percent of the
been established. It has been recommended that energy consumed in breast milk and infant
from 6 to 12 months whole-grain cereals, green formula;
vegetables, and legumes be gradually introduced to ● Promote the accumulation of stored fat in
provide 5 grams of fiber per day by 1 year of age the body which serves as insulation to
reduce body heat loss, and as padding to
PROTEIN protect body organs;
● Allow for the absorption of the fat-soluble
vitamins A, D, E, and K; and
● Provide essential fatty acids that are
required for normal brain development,
healthy skin and hair, normal eye
development, and resistance to infection
Table 16: Needed Proteins for Infants
and disease.
Infants require high quality protein from
breast milk, infant formula, and/or complementary
VITAMIN D
foods that:
● Build, maintain, and repair new tissues,
including tissues of the skin, eyes, muscles,
heart, lungs, brain, and other organs;
● Manufacture important enzymes, hormones,
antibodies, and other components; and Table 18 : Needed Vitamin D for Infants
● Perform very specialized functions in
regulating body processes. Vitamin D, a fat-soluble vitamin, is essential for:
● Proper formation of bones and
Breast milk and infant formulas provide ● Utilization of calcium and phosphorus in the
sufficient protein to meet a young infant’s needs if body.
consumed in amounts necessary to meet energy Vitamin D is manufactured in the skin by the
needs. In later infancy, sources of protein in action of ultraviolet light (from the sun) on
addition to breast milk and infant formula include chemicals naturally present in the skin. The
meat, poultry, fish, egg yolks, cheese, yogurt, requirement for dietary vitamin D depends on the
legumes, and cereals and other grain products. amount of exposure an infant gets to sunlight.
There is evidence that limited sunlight
LIPIDS exposure prevents rickets in many breastfed
infants. However, experts recommend limiting
sunlight exposure among young infants because of
recent concerns raised about the increased risk of
skin cancer which may result from early exposure
to sunlight. As a result of these factors, the AAP
Table 17: Needed Lipids for Infants
recommends that all healthy infants have a
minimum intake of 200 IU of Vitamin D per day
Lipids are a group of substances including
during the first 2 months of life to prevent rickets
fats, oils, and fat-like substances, such as
and vitamin D deficiency.26 A supplement of 200 IU
cholesterol. Fatty acids are the major constituent of
per day is recommended for the following:
many lipids. Fatty acids that must be provided in
● All breastfed infants unless they are weaned
the diet to maintain health are called essential fatty
to at least 500 mL per day of vitamin
acids.
D-fortified infant formula and
Infants require lipids in their diets because
they:
● All non breastfed infants who are yolks. Vitamin E can be destroyed through
consuming less than 500 mL per day of processing and cooking.
vitamin D-fortified infant formula.
VITAMIN K
VITAMIN A
Table 21: Needed Vitamin K for Infants
Vitamin K, a fat-soluble vitamin, is

Table 19: Needed Vitamin A for Infants necessary for proper blood clotting.
Sources of vitamin K include infant formula,
Vitamin A, a fat-soluble vitamin, refers to a green leafy vegetables, pork, and liver. Although
group of compounds including preformed types of this vitamin is manufactured by bacteria normally
the vitamin found in animal products and carotenes, found in the intestine, this process is not fully
precursors of vitamin A, found in plants. developed in the early stages of an infant’s life.
Vitamin A is essential for: Since breast milk is normally low in vitamin K,
● Formation and maintenance of healthy skin, exclusively breastfed infants are at risk of
hair, and mucous membranes; Proper developing a fatal brain hemorrhage due to vitamin
vision; K deficiency. Therefore, it is recommended that all
● Growth and development; and infants be given an intramuscular injection of
● Healthy immune and reproductive systems. vitamin K at birth, regardless of the mothers’ plans
Breast milk and infant formula are major to breast- or formula-feed. Infants fed an adequate
food sources of vitamin A. Additional sources of amount of infant formula receive sufficient vitamin
vitamin A or carotenes for infants consuming K. No requirement for vitamin K supplementation of
complementary foods include: egg yolks, yellow breastfed infants after hospital discharge has been
and dark green leafy vegetables and fruits (e.g., established, but some experts recommend that
spinach, greens, sweet potatoes, apricots, mothers be supplemented while they are
cantaloupe, peaches), and liver. breastfeeding.
VITAMIN E VITAMIN C
Table 20: Needed Vitamin E for Infants Table 22: Needed Vitamin C for Infants
Vitamin E, a fat-soluble vitamin, performs The major functions of Vitamin C (ascorbic

the following roles: acid), a water-soluble vitamin, include the following:
● Protects vitamin A and essential fatty acids ● Forming collagen, a protein that gives
in the body and structure to bones, cartilage, muscle, blood
● Prevents the breakdown of tissues vessels, and other connective tissue;
Infants receive vitamin E from breast milk ● Helping to maintain capillaries, bones, and
and infant formula. Other vitamin E sources for teeth; Healing wounds;
older infants include green leafy vegetables; ● Playing a role in the body’s ability to resist
vegetable oils and their products; wheat germ; infections; and
whole-grain breads, cereals, and other fortified or ● Enhancing the absorption of iron.
enriched grain products; butter; liver; and egg
Breast milk and infant formulas are major At times, folate is referred to as folic acid,
food sources of vitamin C. Additional vitamin C but there is a difference between the two. Both are
sources include vegetables (e.g., tomatoes, forms of the same B-vitamin, but they come from
cabbage, potatoes), fruits (e.g., citrus fruits, different sources. Folate occurs naturally in foods
papaya, cantaloupe, and strawberries), and infant while folic acid is a synthetic form of the vitamin
and regular fruit and vegetable juices naturally high that is added to foods and supplements.
in or fortified with vitamin C. Cooking Infants receive folate from breast milk; infant
home-prepared vegetables (or fruits if they need to formula; green leafy vegetables; oranges;
be cooked) for the minimum time required to cantaloupe; whole-grain breads, cereals, and
process them reduces the destruction of vitamin C fortified or enriched grain products; legumes; lean
in the food. beef; egg yolks; and liver. Folate can be lost from
foods during preparation, cooking, or storage.
VITAMIN B12
VITAMIN B6 (PYRIDOXINE)
Table 23: Needed Vitamin B12 for Infants
Vitamin B12, a water-soluble vitamin, is Table 25: Needed Vitamin B6 (Pyridoxine) for Infants
necessary for:
● Healthy blood cells and Vitamin B6 (pyridoxine), a water-soluble
● Proper functioning of the nervous system vitamin, is necessary for:
An infant’s vitamin B12 stores at birth ● Helping the body use protein to build tissues
generally supply his or her needs for approximately and
8 months. Major food sources of vitamin B12 are ● Aiding in the metabolism of fat. The need for
breast milk and infant formulas. Infants consuming this vitamin is directly related to protein
appropriate amounts of breast milk from mothers intake; as protein intake increases, the need
with adequate B12 stores or infant formula receive for vitamin B6 in the diet increases.
adequate amounts of this vitamin. Complementary Food sources of vitamin B6 include breast
foods such as meat, egg yolks, and dairy products milk; infant formula; liver; meat; whole-grain breads,
provide this vitamin later in infancy as well. cereals, and other fortified or enriched grain
products; legumes; and potatoes.
FOLATE
THIAMIN (VITAMIN B1)
Table 24: Needed Folatefor Infants

Table 26: Needed Thiamin (Vitamin B1) for Infants
Folate, a water-soluble or B-vitamin, is
required for the following: Thiamin (vitamin B1), a water-soluble
● Cell division vitamin, is needed by infants to:
● Growth and development of healthy blood ● Help the body release energy from
cells and Formation of genetic material carbohydrates during metabolism and
within every body cell. ● Play a vital role in the normal functioning of
● Formation of genetic material within every the nervous system.
body cell.
Food sources of thiamin include breast milk;

infant formula; whole-grain breads, cereals, and
other fortified or enriched grain products; legumes;
lean pork; and potatoes.
RIBOFLAVIN (VITAMIN B2)

Table 29: Needed Calcium for Infants
Calcium, a mineral, plays an important role

in the following activities:
● Bone and tooth development
● Blood clotting and
● Maintenance of healthy nerves and
Table 27: Needed Riboflavin (Vitamin B12) for Infants muscles.
An infant can obtain sufficient calcium by
Riboflavin (vitamin B2), a water-soluble consuming adequate amounts of breast milk or
vitamin, helps the body release energy from infant formula. Older infants can obtain additional
protein, fat, and carbohydrates during metabolism. calcium from complementary foods such as yogurt,
Food sources of riboflavin include breast cheese, fortified or enriched grain products, some
milk; infant formula; organ meats; dairy products; green leafy vegetables (such as collards and turnip
egg yolks; green vegetables (e.g., broccoli, greens), and tofu (if the food label indicates it was
asparagus, turnip greens); and whole-grain breads, made with calcium sulfate).
cereals, and fortified or enriched grain products. The absorption and use of calcium in the
body is affected by the presence of other nutrients,
NIACIN such as vitamin D which must be available in the
body for an infant to retain and use the calcium
consumed. The calcium from breast milk is more
completely absorbed than the calcium from
cow’s-milk-based or soy-based infant formulas.
However, higher levels are present in these infant
Table 28: Needed Niacin for Infants formulas to account for the difference in absorption.
Niacin, a water-soluble vitamin, helps the IRON

body release energy from protein, fat, and
carbohydrates during metabolism. The need for
niacin is normally met in part by the body’s
conversion of the amino acid tryptophan in the diet
to niacin.
Food sources of niacin include breast milk;
infant formula; egg yolks; poultry; meat; fish; and
whole-grain breads, cereals, and fortified or
enriched grain products. Niacin can be formed in Table 30: Needed Iron for Infants
the body from the tryptophan in these foods: meat,
poultry, cheese, yogurt, fish, and eggs. Iron, a mineral, is needed by infants for:
● Proper growth and formation of healthy
CALCIUM blood cells and
● Prevention of iron-deficiency anemia
This mineral is a vital component of

hemoglobin, the part of red blood cells that carries
oxygen throughout the body; myoglobin, the part of
muscle cells that stores oxygen; and many BREASTFED AND FORMULA-FED INFANTS
enzymes in the body.
Most full-term infants are born with Breastfed Infants:
adequate iron stores that are not depleted until
about 4 to 6 months of age.In comparison, preterm ● Full-term, appropriate-for-gestational-age
infants and twins have lower iron stores at birth breastfed infants need a supplemental
and, with their rapid growth rate, may deplete their source of iron starting at 4 to 6 months of
iron stores by 2 to 3 months of age. age (approximately 1 mg/kg/day) preferably
Sources of iron for infants include breast from complementary foods. Iron-fortified
milk; infant formula; meat; liver; legumes; infant cereal and/or meats are a good
whole-grain breads, cereals, or fortified or enriched source of iron for initial introduction of an
grain products; and dark green vegetables. The iron-containing food. An average of 2
ability to absorb the iron in food depends on the servings (½ oz or 15 g of dry cereal per
infant’s iron status and the form of iron in the food. serving) is needed to meet the daily iron
Absorption of iron from the diet is relatively low requirement.
when body iron stores are high and absorption may ● If a full-term, breastfed infant is unable to
increase when iron stores are low. consume sufficient iron from dietary sources
after 6 months of age, an oral iron
Iron in food occurs in two major forms: supplement should be used.
● For all infants younger than 12 months, only
1. Heme iron – found primarily in animal iron-fortified infant formula (10 to 12 mg/L)
tissues, including red meat, liver, poultry should be used for weaning or
and fish. This form is well absorbed into the supplementing breast milk.
body. Commercially prepared infant food
plain meats contain more heme iron than Formula-Fed Infants:
infant food combinations and dinners
● For full-term infants, only iron-fortified infant
2. Nonheme iron – found in breast milk; infant formula should be used during the first year
formula; iron-fortified breads, cereals, or of life regardless of the age when infant
other grain products; legumes; fruits; and formula is started. All soy-based formulas
vegetables. Infants receive most of the iron are iron-fortified to 12 mg/L.
in their diets as nonheme iron. This form is ● No common medical indication exists for the
not as well absorbed into the body as heme use of a low-iron infant formula. The AAP
iron and its absorption can be affected by has recommended the discontinuation of
other foods in the same feeding or meal. the manufacturing of low-iron formula and
Vitamin C-rich foods or meat, fish, or poultry that all infant formulas contain at least 4
in a meal increase the absorption of mg/L of iron. Although some believe that
nonheme iron. Thus, it is recommended to iron-fortified infant formula increases
serve a vitamin C source (such as breast gastrointestinal symptoms, no scientific
milk, iron fortified infant formula, or vitamin evidence supports this belief. Consequently,
C-rich fruit juices or foods) at the same meal using non-iron-fortified infant formula for
as iron fortified grain products or legumes. healthy infants is not justified.
Dairy products reduce the absorption of
iron. OTHERS MILK
Cow’s milk, goat’s milk, and soy-based
beverages (e.g., soy milk) contain relatively little
iron or the iron they contain is poorly absorbed by
infants. These milks can promote the development
of iron-deficiency anemia by causing microscopic
gastrointestinal bleeding and nutritionally significant
blood loss in infants. Studies show that blood loss Table 32: Needed Fluoride for Infants
induced by the consumption of cow’s milk
decreases in the older infant and disappears by 12 Fluoride is not considered an essential
months of age. For this and other reasons, cow’s nutrient, but is a beneficial mineral. If consumed at
milk, goat’s milk, or soy based beverages are not appropriate levels, fluoride decreases the
recommended for infants less than 12 months old. susceptibility of the teeth to dental caries (tooth
decay). When allowed to come in contact with the
ZINC teeth and to some extent when consumed before
teeth erupt, this mineral is incorporated into the
mineral portion of the teeth. Once fluoride is an
integral part of the tooth structure, teeth are
stronger and more resistant to decay.
Recommended fluoride supplementation
depends on the total amount of fluoride available to
Table 31: Needed Zinc for Infants the infant from all sources, including infant formula,
water, and commercially and home-prepared infant
Zinc, a mineral that is a component of many foods.
enzymes in the body, is involved in most metabolic The AAP, the American Academy of
processes. Zinc plays a role in the following bodily Pediatric Dentistry (AAPD), and the CDC
functions: recommend no fluoride supplementation for infants
less than 6 months old. For infants older than 6
● Formation of protein in the body and thus months, whose community drinking water contains
assists in wound healing <0.3 ppm fluoride, supplementation of 0.25 mg
● Blood formation sodium fluoride/day is recommended.
● General growth and maintenance of all
tissues Breastfed Infants:
● Taste perception and Since fluoride intake during the first 6
● A healthy immune system. months does not affect the development of caries,
no supplementation is indicated. It should also be
Infants obtain zinc from breast milk; infant noted that fluoride supplementation may not be
formula; meat; poultry; liver; egg yolks; cheese; appropriate for older breastfed infants who are
yogurt; legumes; and whole-grain breads, cereals, consuming either fluoridated drinking water, infant
and other fortified or enriched grain products. Meat, formula mixed with fluoridated water, or
liver, and egg yolks are good sources of available complementary foods prepared with fluoridated
zinc, whereas whole-grain products contain the water.
element in a less available form. Breast milk is
considered to be a good source of zinc for the first Formula-Fed Infants:
6 months, but is inadequate for the older infant. In Ready-to-feed infant formulas are
addition to breast milk or infant formula, manufactured with non fluoridated water. Infants
complementary food sources of zinc, such as receiving ready-to-feed infant formula as well as
meats or fortified infant cereal, help meet an concentrated or powdered infant formula in areas
infant’s zinc needs after 6 months of age. where the water is not fluoridated may receive little
or no fluoride. Infants fed infant formula made with
FLUORIDE fluoridated water may receive up to 1.0 mg/day of
fluoride.28 Given the variability of exposure to
fluoride.
Infants on Complementary Foods:

Once a breastfed or formula-fed infant
begins drinking fluoridated water or eating foods
prepared with fluoridated water on a regular basis, milk or properly reconstituted infant formula are met
the fluoride in the infant’s diet will increase. Infants by the breast milk or infant formula alone.
consuming primarily commercially prepared infant An infant’s health care provider may
foods or infant formula, foods or beverages recommend feeding a small amount of sterile water
prepared with water low in fluoride should be (~4 to 8 oz per day) in a cup when complementary
referred to a health care provider for advice on foods are introduced at the appropriate time. Sterile
fluoride. water is water that is brought to a very bubbly boil,
boiled for 1 to 2 minutes, and then allowed to cool.
SODIUM Instruct the caregiver to consult their health care
Sodium, a mineral, is required to: provider concerning their infant’s water needs when
● Maintain the water balance in the body introduced to complementary foods.
● Regulate blood volume and
● Ensure the proper functioning of cell NUTRIENT REQUIREMENTS FOR THE ELDERLY
membranes and other body tissues.
Healthy, full-term infants consuming

primarily breast milk or infant formula of standard
dilution receive a relatively small amount of sodium
but an amount adequate for growth. Estimated
minimum requirements for infants are 100 to 200
mg/day. The sodium level in cow’s milk is greater
than that in breast milk and most infant formulas;
however, cow’s milk is not recommended for
infants. Salt is not added to commercially prepared
infant foods; however, salt is added to “junior” or
“toddler” foods designed for children from 1 to 4
years old to improve their taste. These foods are
not recommended for infants. The amount of
sodium consumed by an infant on home-prepared
complementary foods reflects the cooking methods
used in the home and the eating habits and cultural The senior years are defined as the years
food patterns of the infant’s family. between the ages of 51 and the end of life. During
this period of life, a lot of physiological and
WATER emotional changes occur, and older persons may
Water is required by infants for the following confront a range of health difficulties as they age.
activities:
● Body temperature regulation Nutrition for elderly persons differs from that
● Transport route (fluid medium) for nutrients of younger adults. Changes in the body caused by
and metabolic waste products aging result in changes in dietary requirements.
● Cell metabolism and Any dietitian or nutrition consultant who works with
● Normal kidney function. older persons must understand what makes
geriatric nutrition unique. Blood pressure increases,
Infants’ water needs are met from and the immune system may struggle to combat
consuming breast milk, infant formula, and intruders and diseases. After an accident, the skin
complementary foods. Water is also formed in the thins and wrinkles, and it may take longer to
body in chemical reactions occurring to metabolize recover. Older individuals may lose an inch or two
protein, fats, and carbohydrates. Under normal of height over time. And your short-term memory
circumstances, the water requirements of healthy may not be as sharp as it once was. However,
infants who are fed adequate amounts of breast many older persons maintain good health and
remain active well into their golden years. Nutrition
is essential for preserving health later in life. B12. Because fat aids in the absorption of
Furthermore, earlier exercise and dietary decisions the fat-soluble vitamins A, D, E, and K, a
set the scene for long-term health and enjoyment. very low-fat diet may affect certain vitamin
FACTORS THAT AFFECT YOUR NUTRITIONAL levels. Nutrient interactions are another
SUPPLEMENT NEEDS factor to consider. Iron absorption, for
example, is enhanced by vitamin C but
inhibited by calcium. Polyphenols, which are
1. Age - Age is a significant determinant of found in a variety of foods, including tea and
nutritional requirements. Vitamin C coffee, also inhibit iron absorption.
requirements, for example, rise steadily Furthermore, excessive protein
throughout childhood. Calcium and consumption increases calcium excretion in
phosphorus requirements rise in childhood the urine.
but fall in adulthood. The gastrointestinal 4. DNA - DNA is now known to have
tract frequently absorbs less vitamin B12 significant effects on an individual's nutrient
and magnesium in older adults. Seniors are requirements. Gene variations can affect
also less capable of producing vitamin D in how nutrients are used in the body, and they
their skin. Lutein, a carotenoid found in differ from person to person. Nutrigenomics,
spinach and kale, may be especially a field of study, is paving the way for truly
important in protecting against age-related personalized nutrition. This is why genetic
macular degeneration in older adults. health testing has become such an
2. Gender - Gender has an impact on nutrient important part of personalized nutrition.
requirements as well. Women require more Lower levels of vitamin A, vitamin D, folate,
calcium and iron than men do. Because and choline have been linked to gene
vitamin D aids calcium absorption, the two variants. There are also gene variants
nutrients are frequently recommended for linked to an abnormally high iron
women. During pregnancy, folate and other accumulation in the body.
B vitamins, as well as calcium, vitamin D, 5. Medications - Medications are sometimes
and iron, are especially important for fetal required for disease cure, disease
development. Furthermore, during prevention, and quality of life improvement.
pregnancy, the absorption of several Every medication has side effects, and
nutrients, including calcium, iron, and zinc, some of them may be subtle. Many
increases. Iron requirements are much medications have an effect on nutrient
lower in men and postmenopausal women. absorption, either through physiological
In fact, an excess of iron can increase the processes or by causing people to avoid
risk of heart disease. Because men are certain foods. Many commonly used
more likely than women to develop heart medications, such as NSAIDS,
disease, certain nutrients, such as vitamin E antihypertensives, and antidepressants,
and folic acid, may be especially beneficial have an impact on nutrient levels and, as a
to men. Furthermore, lycopene, a naturally result, the types of supplements that are
occurring antioxidant found in tomatoes and beneficial in addressing nutritional deficits.
watermelons, may lower the risk of both Many medications are also contraindicated
cardiovascular disease and prostate cancer. with supplements, so it is critical to carefully
3. Diet - A person's diet contains a wealth of select supplements to avoid unwanted side
information about potential nutrient effects.
deficiencies. A diet low in fruits and
vegetables, for example, is likely to be low
in vitamin A, C, potassium, and folate,
whereas a vegan diet may be low in vitamin
PHYSIOLOGY OF AGING divided into four basic age groups: 19-30 years,
31-50 years, 51-70 years, and >70 years.
Because the physiology of aging is
complicated, older persons have complex dietary ENERGY
demands. As a normal component of healthy aging,
Although energy requirements decrease
the body undergoes a plethora of changes. When
with age, it is critical that the nutritional richness of
someone follows a "less healthy" lifestyle, their
the diet stays constant. Reduced energy intake to
bodies may encounter even more problems.
less than the energy demands of the elderly can
Dry mouth, poor dentition (problems lead to poor nutritional condition.
chewing), altered taste and/or smell, decreased
Everyone has different energy needs. An
esophageal reflexes, increased gallstone formation,
underweight old person requires more energy,
decreased glucose tolerance, decreased insulin
whereas an overweight senior person requires less
and beta cell production, decreased metabolic
energy.
capacity of the liver, decreased hepatic drug
clearance, and increased fecal incontinence are all MINERALS
normal changes that occur in the gastrointestinal
tract as we age. One mineral that older humans require less
of is age chloride. Men and women have the same
These alterations have an effect on the DRIs for these minerals.
older adult's ability to chew food. What a pleasure it
is to eat. Their body's ability to metabolize drugs. Adequate Intakes for Sodium & Chloride:
And how at ease they may feel in public. And these
are only the alterations that occur within the GI
tract.
Other changes that occur as a result of
aging outside of the GI tract include decreased skin
elasticity, increased age-related macular
degeneration, increased hearing loss, decreased
breathing capacity, decreased globular filtration rate
Table 33: Adequate Intakes for Sodium & Chloride
and renal blood flow, decreased sensory
perceptions, decreased cognition and memory, loss
Table salt, also known as sodium chloride,
of lean body mass, joint degeneration, and bone
is frequently recommended for elderly persons who
decalcification.
may have a diminished sense of taste and smell.
These changes have an influence on how While salt helps to bring out tastes, there are
an older person perceives the environment through several additional methods to flavor food. Older
sight, hearing, and cognitive functioning. They have folks should be taught how to utilize spices and salt
an impact on one's independence, muscle strength, substitutes to make meals taste delicious while
and bone health. Understanding these variations lowering sodium and chloride levels.
can help explain why dietary and health While older persons require less salt, they
requirements alter as we age. do require more calcium.
NUTRIENT NEEDS
Dietary Reference Intakes (DRIs) are a
collection of reference values used to plan and
analyze healthy people's nutritional intakes (3).
DRIs comprise Recommended Dietary Allowances
(RDA), Adequate Intake (AI), and Tolerable Upper
Intake Level (UL). Nutrient requirements might
differ depending on age and gender. Adult DRIs are
Recommended Dietary Allowances for Calcium: adults are more likely to absorb less vitamin B-12.
In fact, 10-30% of older persons may be deficient in
vitamin B-12 from dietary sources. This
demographic is typically advised to consume
vitamin B-12 fortified foods or pills containing
vitamin B-12, such as a multivitamin.
CALORIES AND FIBER

In general, older folks consume less
calories than younger adults. The precise reason of
this is unknown. Researchers believed that this
may be due to aging, which results in reduced
muscle and fewer physiological nourishment
demands (4).
The Evidence Analysis Library of the
Academy of Nutrition and Dietetics indicates that
Table 34: Recommended Dietary Allowances for Calcium caloric requirements for typically healthy older
persons are 18-22 calories/kg body weight per day
Calcium, along with vitamin D, is essential for women and 20-24 calories/kg body weight per
for bone health in the elderly. Decalcification of the day for men. Underweight older persons may
bones is a typical process of aging, as noted in the require as much as 27-28 calories/kg body weight
physiology of aging. To assist safeguard the bones per day (5).
at this stage of life, a modest increase in calcium is Because elderly persons consume less
required. calories, their fiber RDA lowers.
Recommended Dietary Allowances for Vitamin D Adequate Intake for Total Fiber:
and Vitamin B6:
Table 35: Recommended Dietary Allowances for Vitamin D and

Vitamin B6
Table 36: Adequate Intake for Total Fiber
To get the required vitamin C consumption,
older adults who do not consume these vitamin Even though the RDA for fiber is lower for
C-rich drinks should eat one orange, half a older persons, the majority of adults in the United
grapefruit, two satsumas/mandarins, or one kiwi States do not eat enough fiber. Adults in the United
fruit at least three to four times per week. States are projected to ingest only 15 grams of fiber
Vitamin B-12 is not on this list, yet it is as per day on average. Fiber is an essential ingredient
vital. While the DRI for vitamin B-12 for older
persons is the same as for younger adults, older
for intestinal health, cardiovascular protection, and vitamin D synthesis in the skin; 15-20 minutes
a variety of other health functions (6). spent outside daily throughout the spring and
In addition to enough fiber, older folks summer months protects against vitamin D
should consume plenty of fluids. Excessive fiber insufficiency.
consumption in older persons is not advised due to Because the homebound or sedentary
a lack of studies in this area. Fiber elderly person has less exposure to sunshine,
recommendations should take into account the dietary vitamin D consumption is critical.
entire individual as well as any GI issues they may Margarines and milk can be enriched with vitamin D
be experiencing. and should be included in an aged person's diet.
Regular consumption of liver, eggs, and oily
FOLIC ACID fish is also recommended (once a week each). If a
In people above the age of 65, the RDA is person is kept indoors for an extended length of
300mcg/day. A lack of folate can result in the time, vitamin D supplementation may be necessary
development of megaloblastic anaemia and to compensate for a lack of sunlight. Because
macrocytosis. Vegetables, liver, and kidney are all vitamin D is a fat-soluble vitamin, excessive use
good sources of folate. Folate is destroyed by can be hazardous. If exposure to sunlight is limited
lengthy cooking and poor dietary selection, i.e. Diet and food intake is minimal, a supplement of 10mcg
of 'tea and toast' Low intakes can also be reported daily is sufficient to complement the diet.
in elderly persons who are institutionalized or
hospitalized. IRON
It is crucial to remember that serum B12 The RDA is 60mg per day. Vitamin C assists
levels decrease with aging. Many occurrences of in wound healing (including pressure sores) and
low serum B12 are attributable to malabsorption helps to fight infections in addition to increasing iron
caused by gastric atrophy. Excessive folic acid absorption. Up to 50% of vitamin C might be lost
supplementation in the presence of vitamin B12 during cooking and food preservation.
insufficiency might disguise the neurological signs A glass of freshly squeezed orange juice,
of B12 deficiency. which contains 40-60mg/100ml of vitamin C, will
provide the daily need. Drinks high in vitamin C,
VITAMIN C such as grapefruit juice, fruit drinks with added
The RDA is 60mg per day. Vitamin C assists vitamin C, or blackcurrant drinks with added vitamin
in wound healing (including pressure sores) and C, such as Ribena, can also be used as an
helps to fight infections in addition to increasing iron alternative.
absorption. Up to 50% of vitamin C might be lost
during cooking and food preservation. CALCIUM
A glass of freshly squeezed orange juice, The RDA is 800mg/day. The main sources
which contains 40-60mg/100ml of vitamin C, will of calcium in the Irish diet are milk and bread. Bone
provide the daily need. Drinks high in vitamin C, loss occurs as part of the natural ageing process. A
such as grapefruit juice, fruit drinks with added low calcium intake in elderly people who are
vitamin C, or blackcurrant drinks with added vitamin housebound or inactive may compound this loss.
C, such as Ribena, can also be used as an Physical activity is necessary for the
alternative. maintenance of skeletal structure but ensuring an
Older persons who do not consume vitamin adequate dietary intake of calcium in all elderly
C-rich beverages should consume at least three to people may offer some benefit.
four oranges, half a grapefruit, two
satsumas/mandarins, or one kiwi fruit every day. PROTEIN
Protein requirements for elderly persons
VITAMIN D may be increased. Adults should consume 0.8
The Irish RDA for this vitamin, sometimes grams of protein per kilogram of body weight. This
known as the sunshine vitamin, is 7.5g per day. figure does not rise with age. However, studies
Sunlight exposure is therefore necessary to boost
have shown that older persons may require more A minimum of six to eight cups of liquids
protein than the RDA presently prescribes. each day is necessary. If the older person
Older persons may require up to 1.5 g/kg increases their fiber consumption, they will need to
protein each day. It is also critical to spread out the drink more liquids.
protein consumption throughout the day. That is, a
sufficient amount of protein is ingested at each APPLICATION OF RECOMMENDED DIETARY
meal (4). ALLOWANCES
Sarcopenia is the principal cause of the
requirement for extra protein in elderly persons.
The Recommended Dietary Allowances
Sarcopenia is a progressive loss of muscular mass
(RDAs) were first used as a reference for advising
with aging. We know that elderly persons have
reduced muscle mass and that this loss continues "on nutrition problems in connection with national
with each passing year. defense," but they have since been adopted for a
It is also worth noting that many individuals wide variety of other purposes, including but not
do not consume the RDA of 0.8 grams per kilogram limited to: planning and procuring food supplies for
of body weight. It is estimated that 32-41% of population subgroups; interpreting food
women and 22-38% of men do not meet their consumption records of individuals and
protein RDA. Getting adequate protein might be populations; setting standards for food assistance
especially difficult for older persons, who have
programs; assessing the sufficiency of food
higher protein requirements.
supplies in meeting national nutritional needs;
DIETARY FIBRE designing nutrition education programs. Estimates
It is critical for an elderly person to consume of dietary needs are typically constrained by the
enough dietary fibre, particularly bulk-forming scarcity of available data.
cereal fibre. It is essential for constipation Underlying all uses of the RDAs is the
prevention, and a lack of dietary fibre may recognition that humans are highly adaptable.
contribute to the development of large bowel Throughout its existence, the human species has
cancer. developed regulatory and storage mechanisms that
Fibre consumption should be progressively
permit it to survive in a variety of environments and
raised since abruptly switching from a low to high
to withstand periods of deprivation. These basic
fibre diet might induce diarrhoea, cramps, gas,
and/or constipation. biological considerations, coupled with the fact that
To enhance fiber consumption, 100% the RDAs include reasonable margins of safety, are
wholemeal bread can be substituted for white the overriding considerations that should guide the
bread. Consuming wholegrain or high fibre cereal user in applying the RDAs in specific situations.
on a daily basis can also considerably improve fiber Experience with uses and misuses of the RDAs has
intake. All Bran, Branflakes, Weetabix, and indicated that certain areas require emphasis and
Shredded Wheat are examples of such cereals. clarification. These are discussed below.
Porridge, which is popular among the elderly, does
Per day and daily should be understood to
not contain much cereal fibre (unless when
mean an average consumption over a longer period
prepared using pinhead oats), thus a dessertspoon
of All Bran will enough. of time. Optimal average times will vary by nutrition,
body pool size, and turnover rate. Vitamins A and
FLUID B12, for instance, are able to be stored in high
Older persons are especially vulnerable to quantities and decay slowly. Some, like thiamin, are
dehydration due to a lower capacity to detect thirst, rapidly recycled, and a person may start showing
especially those who are extremely old or unwell. symptoms of deficiency within a short amount of
Adequate fluid intake is critical. time if they go without it completely (i.e., in days or
weeks, rather than in months). In the event that a

nutrient intake falls short of the daily need on a CONDITIONS IN APPLICATION OF RDAs
given day, the deficiency will be made up for by
either stored reserves or a subsequent surplus in CLIMATE
the diet. The Recommended Dietary Allowances
(RDAs) are meant to be monthly averages for most
nutrients, but can be averaged across many
months for others (such vitamins A and B12).
Daily nutrient intake is very individual and
nutrient specific. Some nutrients, including protein
and thiamin, have little day-to-day variability in
consumption, but vitamin A intake has a wide
range. The average intake of a population is the
only thing that can be reliably determined by dietary
surveys based on 24-hour recalls. Someone who
Ordinarily, adjustments made in clothing
ate very little of a certain nutrient one day can and housing protect the body against heat and
consume a lot of it the next. The Recommended cold. Therefore, adjustments in dietary allowances
Dietary Allowance need only be approximated over to compensate for environmental temperature
time. changes rarely are necessary.
In a group where the average intake is close Prolonged exposure to high temperatures
to the estimated RDA, some members are taking may reduce activity, energy expenditure, and
less than the RDA while others are ingesting more. therefore food intake. Except under extreme
With the exception of energy, for which the average conditions, however, it is unlikely that this reduced
demand of the demographic group is advised, the food intake would greatly affect the nutrition of the
RDAs are meant to be sufficiently generous to individual. Sweat losses may need to be
include the expected (but unmeasured) range in considered, as noted below.
requirement among persons. Therefore, the
likelihood of deficiency is relatively low if a STRENUOUS PHYSICAL ACTIVITY
population's typical consumption is close to or more
than the RDA.
However, it is not possible to safely infer
that a person's needs have been satisfied based on
such comparisons between intake and RDA since
there is no guarantee that the high (and low)
consumers are the high (and low) requirements of
the nutrient in question. There is no way to confirm
a likely shortfall within a population without first
understanding how intakes and needs are
distributed. It is possible to evaluate a person's
Increased activity increases the need for
likely risk of insufficiency by averaging their intakes
energy and some nutrients. Such needs usually are
over a suitable time period and then comparing met by the larger quantities of food consumed by
them to the RDA. active people, provided foods are sensibly selected.
In hot environments, activity increases
water and salt losses through sweating and, if
prolonged, can also lead to measurable losses of
other essential nutrients. Special attention should
be given to the immediate need for water under Dietary planning should be done using both the
such conditions. RDAs and the Diet and Health guidelines as a
guide.
CLINICAL CONSIDERATIONS
It is technically challenging and
RDAs apply to healthy persons. They do not physiologically unnecessary to create a single day's
cover special nutritional needs arising from diet that comprises all the RDAs for all the nutrients
metabolic disorders, chronic diseases, injuries, when preparing meals or food supply. Additionally,
premature birth, other medical conditions, and drug there is no biological justification for anticipating
therapies. that each meal would have a specific proportion of
CONCLUSION the RDA for each vitamin. As previously mentioned,
the RDAs are targets to be fulfilled over time—at
least 3 days for nutrients that change over quickly,
NUTRITIONAL ALLOWANCES AS GUIDELINES but one or several months may be sufficient for
FOR FOOD SUPPLIES AND FOR HEALTH AND elements that turn over more slowly. In reality,
WELFARE PROGRAMS mealtime meals should be planned so that the
RDAs are satisfied over the course of a five- to
Federal, state, and local health and welfare ten-day rotation.
organizations have used the RDAs as a starting
point to determine the desired nutrient content of The Philippines has approved the adoption
foods and meals for school feeding programs, of the Philippine Dietary Reference Intakes. The
special food services, and various child-feeding 2015 Philippine Dietary Reference Intake (2015
programs, as well as as a basis for licensing and PDRI) is a set of dietary standards that include,
certification standards for group facilities like Estimated average requirement, Recommended
daycare centers, nursing homes, and residential energy intake/ recommended nutrient intake,
homes. Federal, state, and local health and welfare Adequte intake, Tolerable upper intake/ upper limit,
organizations have used the RDAs as a starting and Acceptable macronutrient distribution range
point to determine the desired nutrient content of (AMDR), each having its own use. A working group
foods and meals for school feeding programs, of nutrition experts spearheaded by FNRI,
special food services, and various child-feeding developed the set of standards based on the best
programs, as well as as a basis for licensing and available and recently updated information.
certification standards for group facilities like Standards development involved a series of
daycare centers, nursing homes, and residential consultations with experts and practitioners.
homes.
The 2015 PDRI shall be used for planning
The only goal of food purchase or meal and assessing diets for individuals and groups,
planning for these programs shouldn't be to meet developing food-based dietary guidelines,
RDAs. Since there aren't RDAs for all nutrients, the formulating standards and regulations on food
best way to ensure that needs for non-RDA fortification, nutrition labelling and claims, and food
nutrients will be satisfied is to meet the RDAs from safety, designing and evaluating food and nutrition
a range of food classes. In order for the chosen assistance programs, determining food bundles,
meals to be consumed for extended periods of time setting food production targets, and other related
in the necessary amounts, they must also be uses that require consideration of nutrient and
delectable and acceptable in other respects. The dietary intakes.
subcommittee feels that improvements to these
programs should be based on the suggestions in REFERENCES
the Food and Nutrition Board's report Diet and
Health (NRC, 1989), even though it is aware that
changes to the RDAs from the previous edition may Allowances, National Research Council (US)
have an effect on food assistance programs. Subcommittee on the Tenth Edition of the

Recommended Dietary. Definition and https://www.ncbi.nlm.nih.gov/books/NBK2

Applications. Www.ncbi.nlm.nih.gov, 34926/
National Academies Press (US), 1989, 5 Factors that Affect Your Nutritional Supplements
www.ncbi.nlm.nih.gov/books/NBK234926/ Needs. (2018, July 30). Vitagene.
#:~:text=ESTIMATION%20OF%20PHYSI https://vitagene.com/blog/factors-that-affe
OLOGICAL%20REQUIREMENTS&text=It ct-nutritional-supplements-needs/
%20is%20the%20intent%20of. Accessed
1 Oct. 2022. ‌
National Institutes of Health. (2020, March 26).
Office of Dietary Supplements - Calcium.
Nih.gov.
https://ods.od.nih.gov/factsheets/Calcium-
HealthProfessional/
National Institutes of Health. (2017). Office of
Dietary Supplements - Vitamin A.
Nih.gov.https://ods.od.nih.gov/factsheets/
VitaminA-HealthProfessional/
National Research Council (US) Subcommittee on
the Tenth Edition of the Recommended
Dietary Allowances. Recommended
Dietary Allowances: 10th Edition.
Washington (DC): National Academies
Press (US); 1989. 2, Definition and
Applications. Available from:
https://www.ncbi.nlm.nih.gov/books/NBK2
34926
Barbra, C. VC. & Cabrera, M.I.Z. (2008). ‌
Recommended energy and nutrient
intakes for Filipinos 2002. Institute of
Human and Nutrition Food. 17(S2):
399-404
Marengo, K., & Meeks, S. (n.d.). How to eat a
balanced diet: A guide. Medical News
Today.
https://www.medicalnewstoday.com/article ‌
s/324093#the-5-food-groups
Chapter 1: Nutritional Needs of Infants
https://www.chla.org/sites/default/files/mig
rated/Chapter1_NutritionalNeeds.pdf
USDA. (2020). Dairy | MyPlate. Www.myplate.gov.
https://www.myplate.gov/eat-healthy/dairy
Allowances, N. R. C. (US) S. on the T. E. of the R.
D. (1989). Definition and Applications. In
www.ncbi.nlm.nih.gov. National
Academies Press (US).

ADEQUATE INTAKE
NUTRITION AND DIET THERAPY [LABORATORY] | SEM 1 | 2022 - 2023
GROUP 4 | BSN 2-6
● Each day's menu should be varied, and

ADEQUATE INTAKE options should be available.
● Show photos of the cuisine or find other

A. Definition of Adequate Intake ways to help the person comprehend and
B. Importance of Adequate Intake communicate their choices if they are
C. Ways to Promote Adequate Intake unable to express them verbally.
D. Consequences of not having Adequate
Intake ● Together with choosing on their weekly
E. How to Ensure Adequate Intake of Nutrition shopping, plan their meal choices.
F. Comparison of Adequate Intake with ● If someone needs "boosting up" as part of
Recommended Dietary Allowance and their rehabilitation or has lost their appetite
Estimated Average Requirement due to illness. Food should be served in a
G. Nutrients with Adequate Intake way that encourages the individual to try it,
such as by starting with tiny, attractive
quantities and gradually increasing them as
WHAT IS ADEQUATE INTAKE? well as by using components that might
make them feel fuller, such as cream.
Adequate Intake (AI) is defined as the ● Offer guidance and help with budgeting if
recommended level for the average daily nutrient the person is on a tight budget.
intake based on experimentally determined intake
levels or estimates of the mean nutrient intake by a ● Follow each person's pace as it suits them. If
group of individuals who appear to be in good the person is not feeling well enough to
health and whose intake is thought to be adequate. consume huge amounts of liquids,
Adequate Intake is used when it is hard to encourage them to take their time and sip
determine the Recommended Dietary Allowance drinks.
(RDA).
● Recognize when a person prefers to eat their
primary daily meals (or any meal). Think
IMPORTANCE OF ADEQUATE INTAKE
about if they would rather eat at the table or
at home as opposed to a restaurant.
● In the absence of sufficient scientific
evidence to determine an Estimated Average ● If you have any concerns about someone's
Requirement (EAR) and set an Recommended eating habits, such as if they are ill,
Dietary Allowance (RDA), Adequate Intake (AI) recovering, have food allergies or
becomes an essential guide. intolerances, or if their medication has an
● On occasions, the Adequate Intake (AI) is impact on diet, speak to a line manager who
estimated using a group intake may consult a dietician.
approximation with only a selected number
of people participating. Thus, it is not ● If a person has trouble feeding themself, talk
necessary to gather a large population to to a line manager who may consult a
assess the nutritional status of a whole physiotherapist, occupational therapist, or
community. speech therapist. They might be able to offer
specialized tools or equipment to promote
independence and uphold people's dignity.
WAYS TO PROMOTE ADEQUATE INTAKE Only with the person's permission should
this be done.
There are several ways to promote adequate intake.
Some of them are as follows: CONSEQUENCES OF NOT HAVING ADEQUATE
INTAKE
● It is essential to promote meals so that
people look forward to and enjoy them. Insufficient quantities of other important nutrients
Feeling comfortable and happy while also such as vitamins and minerals cause severe defects
taking care of their dietary needs are such as blindness, mental retardation, and
important components of a person's health increased sickness.
and wellness.
1
ADEQUATE INTAKE
GROUP 4 | BSN 2-6
➢ INFECTION: Poor nutrition weakens the system and aids the body in fighting
immune system which increases the chance diseases.
that people will catch and die from common
diseases. ● Add more fiber in your diet: Increasing fiber
➢ UNDERNOURISHMENT: The effects are in your diet can potentially decrease the risk
irreversible in children under two years old. of various illnesses, such as diabetes,
This makes it especially important to cancers, and heart disease. Fiber in the diet
properly nourish children within the first can be increased by adding whole grains,
1000 days (IFPRI, 2010). For these early months fruits, and vegetables.
of a child’s life, children should be breast-fed
by their mothers because that provides all ● Add probiotics in your diet: Probiotics such
the nutrients that the infant needs (IFPRI, as yogurt will boost your immunity and the
2010). health of your gut.
➢ MALNUTRITION: It’s either they have
insufficiencies in their intake of calories and ● Cut down red and processed meat in the
nutrients, or they consume too much. diet: Red and processed meat, as well as
tinned, canned, and preserved food are
HOW TO ENSURE ADEQUATE INTAKE OF loaded with sodium and preservatives.
NUTRITION Moreover, they are high in calories,
saturated fats, and trans fats, and low in
fiber.
The food that we consume on a daily basis
has a crucial effect on our health. Therefore, it is ● Cut down on saturated fats and trans fats:
essential that we are aware of how we can Saturated fats and trans fats raise bad
guarantee that we are consuming an adequate cholesterol which increases the risks of
intake of nutrition. stroke and heart disease. Instead, increase
the intake of omega-3 fatty by consuming
To ensure the adequate intake of nutrition, fish.
Sandhya Pandey, a clinical nutritionist, shared the
following: ● Follow healthy cooking practices: Following
healthy practices when cooking protects you
● Make sure that you follow a rainbow diet: A from acquiring chronic illnesses such as
rainbow diet consists of 7 to 8 servings of heart disease and cancer. An example of a
fruits and vegetables whose colors are healthy cooking practice is washing all fruits
included in the rainbow. These fruits and and vegetables before cooking and eating it.
vegetables are abundant in phytochemicals.
Phytochemicals are plant nutrients which ● Reduce intake of alcohol and quit smoking:
prevent disease and strengthen immunity. Drinking alcohol heightens the risk of
cancers of the mouth, pharynx, larynx, and
● Add spices to your food to create a flavorful esophagus. It has also been associated with
immunity: Spices such as garlic, ginger, and colon cancer and rectal cancer. Moreover,
turmeric not only add flavor but also add smoking also increases the risk of lung
nutrients which can help you fight cancer. cancer.
● Pump up your protein intake: Protein is an
essential nutrient that helps the body repair COMPARISON OF ADEQUATE INTAKE WITH RDA
cells and create new ones. You can pump up AND EAR
your protein by adding beans and legumes,
lean meat, and eggs to your meal. ● Similar to Recommended Dietary Allowance
(RDA), Adequate Intakes (AI) are levels of
● Consume healthy carbohydrates: nutrients that should be related with a low
Carbohydrates are important nutrients that risk of developing a health disorder
provide us with energy. Consume whole associated with a deficiency in nutrients.
grains, cereals, and oats, which are filled
with essential nutrients and fiber. ● The number of evidence appropriate to seet
Adequate Intake is less than that available
● Consume plant foods: Plants have less fats, to set the Estimated Average Requirement
more fiber, and more cancer-fighting (EAR) and derive the Recommended Dietary
nutrients which boosts your immunity Allowance (RDA).
2
ADEQUATE INTAKE
GROUP 4 | BSN 2-6
human milk. On the other hand, the Adequate

● Adequate Intake represents a suitable group Intake for adolescents and adults is an estimation
intake, so it is above the unknown EAR and of the calcium intake required to maintain
the unknown RDA. maximum rates of calcium retention which is based
on the factorial estimates of requirements,
● Intakes at the level of AI and RDA would not balancing studies, and limited data on bone
automatically rehabilitate individuals who mineral content and bone mineral density.
are undernourished.
REFERENCES: (IN APA FORMAT AND
NUTRIENTS WITH ADEQUATE INTAKE? ALPHABETICAL ORDER)
The Adequate Intake (AI) has been assessed Active social care. activesocialcare.com. (n.d.).
in a variety of approaches for the Dietary
Reference Intake (DRI) nutrient reports. As a result, Retrieved October 1, 2022, from
the precise interpretations and meanings of the AIs https://activesocialcare.com/handbook/fluids
vary. Some AIs have been constructed based on the -and-nutrition/promoting-adequate-nutrition-
observed mean consumption of populations or and-hydration
groups that are maintaining a level of health and
nutrition that is in line with the criteria for Inadequate Nutrition & Health. Inadequate
adequacy. However, additional strategies were
applied in cases where there was insufficient or Nutrition & Health | Mission 2014: Feeding the
inconsistent information concerning these intakes. World. (n.d.). Retrieved October 1, 2022, from
Because of that, Adequate Intake is used broadly http://12.000.scripts.mit.edu/mission2014/probl
and can refer to ideal intakes that have been ems/inadequate-nutrition-health
calculated through experimentation.
NCBI - WWW Error Blocked Diagnostic. (n.d.).
Since the methods used to derive the AI
might vary significantly between nutrients and Retrieved October 1, 2022, from
between life stage groups for the same nutrients, it https://www.ncbi.nlm.nih.gov/books/NBK22288
follows that there must be variations in how the AI 6/#:%7E:text=How%20is%20the%20Adequate%2
is interpreted and used. It should be noted that the 0Intake,are%20assumed%20to%20be%20adequ
signs of adequacy do not always point to a ate.
conventional nutritional deficiency state;
occasionally, they also include elements that might
be intended to lower the risk of chronic Tips to ensure the adequate intake of
degenerative diseases. One of the examples of nutrition | Food | Diet and Nutrition |
nutrients with Adequate Intake is shown below Manorama English. (2020, July 24).
(Table 1). OnManorama. Retrieved October 1, 2022, from
https://www.onmanorama.com/food/features/
Table 1: Adequate Intake for Calcium
2020/07/24/tips-to-ensure-adequate-intake-nu
trition.html
Using the Adequate Intake for Nutrient

Assessment of Groups | Dietary Reference
Intakes: Applications in Dietary Assessment
|The National Academies Press. (n.d.).
Retrieved October 1, 2022, from
https://nap.nationalacademies.org/read/9956
/chapter/11#107
Basically, what the table means above is that

the Adequate Intake for infants is a direct
estimation of an appropriate intake based on the
average daily nutrient intake that healthy, full-term
infants who are exclusively breastfed receive from
3
ADEQUATE INTAKE
GROUP 4 | BSN 2-6
GROUP 4 [BSN 2-6]
Ortega, Akira Antonette

Pagkaliwangan, Rochelle
Perez, Jailouise A.
Puato, Aron Guillan
Ramirez, Russiela Blesy
Raspado, Krishlaine R.
Rodriguez, Maria Andrea N.
Rodriguez, Sofia
Salibio, Ariane Joyce P.
Santiago, Franchezca Lei
4
Nutrition and Diet Therapy
GROUP # 5: TOLERABLE UPPER INTAKE LEVELS
Group 5 Members:
Templa, Berlourenz L. Villafranca, Treasery J.
Teodoro, Frances Kay C. Villela, Maricar B.
Tolon, Danica M. Vinuya, Heleina Heart M.
Venegas, Joey R. Yap, Allan Dale G.
Vidar, Camille T. Zipagan, Sharmaine B.
Villacarlos, Lacelyn Geomarie
Course Code &Section: NRS 2108.1-6 Professor: Prof. Francis S. Mercado
● Tolerable upper intake levels

○ Tolerable intake - connotes what is physiologically tolerable and is a scientific judgment as
determined by assessment of risk.
■ For example: the probability of an adverse effect occurring at some specified level of
exposure.
○ The Tolerable Upper Intake Level (UL) is the highest level of average daily nutrient intake that is
likely to pose no risk of adverse health effects to almost all individuals in the general population.
■ In some cases, subpopulations with extreme and distinct vulnerabilities may be at risk with
intakes at or even below the UL.
○ It is not intended to be a recommended level of intake; there is no benefit in consuming amounts
greater than the RDA or AI.
■ The setting of a UL does not indicate that nutrient intakes greater than the RDA or AI are
recommended as being beneficial to an individual.
○ A level of chronic intake of a nutrient from all sources is deemed unlikely to cause adverse health
effects in humans.
○ The DRI committee sets the UL to identify potentially toxic levels of nutrient intake as intakes
above the UL are associated with an increased risk of adverse reactions.
○ A guide if the population is at risk. ULs may be derived for various life stage groups in the
population.
● To whom does it apply?
○ All groups of the population (excluding those receiving the nutrient or food component under
medical supervision)
○ Sensitive individuals throughout the life stage - except in some cases discrete, identifiable
subpopulations that may be especially vulnerable to one or more adverse effects
■ Exclusion of such subpopulations will be considered on a nutrient by nutrient basis.
● Importance of Tolerable Upper Intake Levels

○ Useful fortified foods in dietary supplements are used to meet nutrient requirements. To raise
awareness about over 3 nutrition
○ To help people understand how to consume nutrients in moderation and avoid their adverse
effects.
○ The UL is meant to inform the public of the risk of excess nutrient intake—it is not a recommended
intake level.
● Characteristics of Upper Levels

○ As intake increases above the UL, the risk of adverse effects increases
■ the term tolerable intake was chosen to avoid implying a possible beneficial effect. Instead,
the term is intended to connote a level of intake that can, with high probability, be tolerated
biologically.
○ The UL is not intended to be a recommended level of intake.
■ There is no established benefit for healthy individuals if they consume nutrient intakes
above the RDA or AI.
● Table of Tolerable Upper Intake Levels

○ UL is determined using a risk assessment model that was developed specifically for nutrients
(IOM, 1998a)
○ The UL is based on a risk assessment model that includes 4 key components: hazard
identification, dose-response assessment, intake assessment, and risk characterization.
○ model consists of a systematic series of scientific considerations and judgments made by experts
knowledgeable in both the nutrients of interest and the practice of risk assessment.
○ process used to set the UL considers the intakes from all sources: food, water, nutrient
supplements, and pharmacological agents, although in some cases the UL may apply only to
specific sources.
○ For many nutrients, there are insufficient data on which to develop a UL.
■ This does not mean that there is no potential for adverse effects resulting from high intake.
When data about adverse effects are extremely limited, extra caution may be warranted
○ Life stage and gender were considered to the extent possible, but for some nutrients, the data did
not provide a basis for proposing different requirements or upper levels for men and women or
for adults in different age groups.
Tolerable Upper Intake Levels, No-Observed-Adverse-Effect Levels, Lowest-Observed-Adverse-Effect

Levels, Uncertainty Factors, and Critical Adverse Effects for Various Nutrients, by Life Stage Group
Nutrient UL NOAEL LOAEL UF Critical Adverse Effect
CALCIUM (mg/dl)
Infants (0-12 mo) ND - - -
Toddlers (1-3 y) 2500 - - -
Children (4–8 y) 2500 - - -
Children (9–13 y) 2500 - - -
Adolescents (14–18 y) 2500 - - -

Hypercalcemia and renal
insufficiency (milk-alkali syndrome)
Adults (19–70 y) 2500 - - -
Pregnant women 2500 - 5000 2
Lactating women 2500 - - -
Older Adults (> 70 y) 2500 - - -
FLUORIDE (mg/dl)
Infants (0-6 mo) 0.7 - - 0.1
Infants (6-12 mo) 0.9 0.1
Moderate enamel fluorosis

Toddlers (1-3 y) 1.3 - - 0.1
Children (4–8 y) 2.2 - - 0.1
Children (9–13 y) 10 10 - - Skeletal fluorosis/Moderate enamel

fluorosis
Adolescents (14–18 y) 10 10 10 -
Adults (19–70 y) 10 10 10 -
Pregnant women 10 10 10 -
Moderate enamel fluorosis
Lactating women 10 10 10 -
Older Adults (> 70 y) 10 10 10 -
MAGNESIUM (mg/dl)
Toddlers (1-3 y) 65 - - -
Children (4–8 y) 110 - - -
Children (9–13 y) 350 - 360 ~1
Adolescents (14–18 y) 350 - 360 ~1

Diarrhea
Adults (19–70 y) 350 - 360 ~1
Pregnant women 350 - - -
Older Adults (> 70 y) 350 - 360 ~1
PHOSPHORUS (g/dl)
Toddlers (1-3 y) 3.0 10.2 - 3.3
Children (4–8 y) 3.0 10.2 - 3.3
Hyperphosphatemia
Children (9–13 y) 4.0 10.2 - 3.3
Adolescents (14–18 y) 4.0 10.2 - 3.3
Adults (19–70 y) 4.0 10.2 - 3.3

Pregnant women 3.5 - - 3.3
Lactating women 4.0 10.2 - 3.3
Older Adults (> 70 y) 3.0 10.2 - 3.3
SELENIUM (μg/d)
Infants (0-6 mo) 45 7 μg/kg - 1
Infants (7-12 mo) 60 - - -
Toddlers (1-3 y) 90 - - -
Children (4–8 y) 150 - - -
Children (9–13 y) 280 - - -
Selenosis
Adolescents (14–18 y) 400 - - -
Adults (19–70 y) 400 800 - 2
Older Adults (> 70 y) 400 - - -
α-TOCOPHEROL (mg/d)
Toddlers (1-3 y) 200 - - -
Children (4–8 y) 300 - - -
Children (9–13 y) 600 - - - Increase tendency to hemorrhage

seen in rash
Adolescents (14–18 y) 800 - - -
Adults (19–70 y) 1000 - 500 36

mg/kg

Older Adults (> 70 y) 1000 - - -
CHOLINE (g/d)
Toddlers (1-3 y) 1.0 - - -
Children (4–8 y) 1.0 - - -
Children (9–13 y) 2.0 - - -
Adolescents (14–18 y) 3.0 - - - Hypotension fishy body odor
Adults (19–70 y) 3.5 - 7.5 2
Pregnant women 3.5 - 5000 2
Lactating women 3.5 - - -
Older Adults (> 70 y) 3.5 - - -
FOLATE (μg/d)
Toddlers (1-3 y) 300 - - -
Children (4–8 y) 400 - - -8
Children (9–13 y) 600 - - -
Adolescents (14–18 y) 800 - - - Precipitation or exacerbation of

neuropathy in vitamin B12 deficient-
individuals
Adults (19–70 y) 1000 - 5000 5
Older Adults (> 70 y) 1000 - 5000 5
NIACIN (mg/d)
Toddlers (1-3 y) 10 - - -
Children (4–8 y) 15 - - -
Children (9–13 y) 20 - - -
Vasodilation (flushing; can involve
burning, tingling, and itching
Adolescents (14–18 y) 30 - - -
sensation, as well as reddened skin;
occasionally accompanied by pain)
Adults (19–70 y) 35 - 50 1.5
Older Adults (> 70 y) 35 - - -
VITAMIN B6 (mg/d)
Toddlers (1-3 y) 30 - - -
Children (4–8 y) 40 - - -
Children (9–13 y) 60 - - -
Adolescents (14–18 y) 80 - - -
Sensory neuropathy
Adults (19–70 y) 100 200 - 2
Older Adults (> 70 y) 100 - - -
VITAMIN C (mg/d)

Osmotic diarrhea and
Gastrointestinal disturbances
Toddlers (1-3 y) 400 - - -
Children (4–8 y) 650 - - -
Children (9–13 y) 1200 - - -
Adolescents (14–18 y) 1800 - - -
Adults (19–70 y) 2000 - 3000 1.5
Older Adults (> 70 y) 2000 - - -
VITAMIN D ((μg/d)
Infants (0-12 mo) 25 45 - 1.8
Toddlers (1-3 y) 50 - - -
Children (4–8 y) 50 - - -
Children (9–13 y) 50 - - -
Adolescents (14–18 y) 50 - - - Hypercalcemia
Adults (19–70 y) 50 - - -
Pregnant women 50 60 - 1.2
Older Adults (> 70 y) 50 - - -
● Nutrient Toxicity (Adverse Effects)

○ Toxicity The UL is calculated from hazard identification (primarily evidence of adverse effects)
and dose-response data.
○ The appropriate critical adverse effect(s) for the nutrient is considered in setting the no-
observed-adverse-effect level (NOAEL).
○ No-observed-adverse-effect level (NOAEL) - This is the highest intake or dose of a nutrient at
which no adverse effects have been observed in individuals studied.
○ Lowest-observed-adverse-effect level (LOAEL) - It is used if studied if no adequate data are
available to determine the NOAEL. This is the lowest intake or dose at which an adverse effect
has been demonstrated.
REFERENCES:
Driskell, J. (2009, December). Upper Safe Levels of Intake for Adults: Vitamins a. NebGuide, G1981.
https://extensionpublications.unl.edu/assets/pdf/g1981.pdf
Fødevaresikkerhedsautoritet, E., European Food Safety Authority. Scientific Panel on Dietetic Products, Nutrition
and Allergies, European Commission. Scientific Committee on Food, European Food Safety Authority,
Europæiske Fødevaresikkerhedsautoritet, & European Food Safety Authority. Scientific Panel on Dietetic
Products, N. and A. (2006, February 1). Tolerable upper intake levels for vitamins and minerals.
European Food Safety Authority (EFSA).
https://www.efsa.europa.eu/sites/default/files/efsa_rep/blobserver_assets/ndatolerableuil.pdf
Institute of Medicine (US) Food and Nutrition Board. Dietary Reference Intakes: A Risk Assessment Model for
Establishing Upper Intake Levels for Nutrients. Washington (DC): National Academies Press (US); 1998.
What are Dietary Reference Intakes? Available from: https://www.ncbi.nlm.nih.gov/books/NBK45182/
National Academies of Sciences, Engineering, and Medicine. 2000. Dietary Reference Intakes: Applications in
Dietary Assessment. Washington, DC: The National Academies Press. https://doi.org/10.17226/9956.
Themes, U. F. O. (2018, November 8). Guidelines for healthy eating. Nurse Key. Retrieved October 1, 2022, from
https://nursekey.com/guidelines-for-healthy-eating/
Zlotkin, S. (2006). Understanding Tolerable Upper Intake Levels: A Critical Assessment of the Upper Intake
Levels for Infants and Children. American Society for Nutririon, 502–506.

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NRS 2109 – 6 NUTRITION AND DIET THERAPY

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

OUTLINE Definition of Terms

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

• Active Metabolic Rate this information. You

• Calorie Deficit 2. Take note of the item's protein,

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

has approximately 7 Fat 15g 9kcal

Carbohydrates 20g 80kcal

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

o Be aware that the tools if you own a computer or

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

your guidebook with you when you on categories (such as

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

aren't regarded as the key to calculate your basal metabolic

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

Computation: Calculate your AMR by multiplying

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

Factors that Influence BMR you already know your BMR

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

• Very active (hard exercise 6–7 expend is a crucial component of a

T3 and T4 thyroid hormones

• To keep us alive and ensure that our

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

October 3, 2022, from https://www.verywellfit.com/basal-metabolic-rate-

Intake. Verywell Fit. https://www.verywellfit.com/how-many-calories-do-i-need-

Understanding calories. (2021, November 4). Nhs.uk. https://www.nhs.uk/live-

A WRITTEN REPORT SUBMITTED TO PLM - COLLEGE OF NURSING

DIETARY REFERENCE INTAKES – Estimated Average Requirement

GROUP 2: BSN 2-6

• In history’s record, the population of various countries,

• The goal of dietary assessment is to determine if the nutrient

Estimated Average Requirement (EAR)

• The average daily nutrient intake level that is estimated to

Recommended Dietary Allowance (RDA)

• An estimate of the daily average dietary intake that meets the

Applying the DRIs Makes Use of Two Distributions

• In applying the DRIs, two distributions are used

For nutrients with an EAR:

𝑚𝑒𝑎𝑛 𝑜𝑏𝑠𝑒𝑟𝑣𝑒𝑑 𝑖𝑛𝑡𝑎𝑘𝑒−𝐸𝐴𝑅

• The use of this equation requires the following information:

GROUP 3 BSN 2-6

knowledge, are judged by the Food and Nutrition

OUTLINE: RDAs have come to serve other purposes: for

HISTORY OF RECOMMENDED DIETARY ESTIMATION OF PHYSIOLOGICAL

Prepared by: Group 3 of BSN 2-6

● Allowances for energy are established in a

The vegetable group includes five subgroups:

The food pyramid may not be

A healthful, balanced diet includes foods

Any fruit or 100% fruit juice counts as part of

Table 1: Daily vegetable table

● As part of an overall healthy diet, eating

Prepared by: Group 3 of BSN 2-6

Any food made from wheat, rice, oats, HEALTH BENEFITS

Foods in the Protein Foods Group including

Table 3: Daily grain table

Prepared by: Group 3 of BSN 2-6

Consuming dairy products provides health

Table 5: Daily dairy table