NUT1501 - Introduction To Nutrition And Energy Yielding Nutrients (NUT1501)
Institution
University Of South Africa (Unisa)
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NUT1501 - Introduction To Nutrition And Energy Yielding Nutrients (NUT1501)
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HELP FOR NUT1501
BMI
BMI =weight/height2= kg/m2
BMI < 18.5 kg/m2 = Underweight
BMI = 18.5 –24.9 kg/m2 = normal weight
BMI = 25 –29.9 kg/m2 = Overweight
BMI ≥ 30 kg/m2 = obese
ENERGY IN ENERGY-YIELDING NUTRIENTS
• Calculate the energy (kilojoules) provided by each of the energy-yielding nutrients in your
meal as well as the total energy
Protein = 46.6 g x 17kJ = 792 kJ
Fat = 17.6 g x 38kJ = 669 kJ
Carbs = 31.2 g x 17 kJ = 530 kJ
• Total Energy Intake= 1991 kJ add all total energies
PERCENTAGE KILOJOULES:
• Protein = 792kJ / 1991kJ = 40%
Fat = 669 kJ / 1991kJ = 34%
Carbs = 530kJ / 1991kJ = 27%
Total energy percentage: 101%
AMDR & explain if micronutrient distribution is acceptable or not:
-ADMR is for healthy people.
NUTRIENTS ADMR FOR ADULTS
Protein (g) 10-35%
Fat (g) 20-35%
Carbs (CHO) (g) 45-65%
,ENERGY DENSITY BASED ON THE WEIGHT (IN GRAMS) OF THE MEAL.
1991 kJ / 370 g = 5.4kJ/g
COMPARING ENERGY DEN SITIES:
NUTRIENT DENSE FOOD
Nutrient-dense foods are defined as “foods that deliver the most nutrients for the least food
energy, less energy
Study guide p.30-31: Nutritional assessments
• If you conduct a thorough nutritional assessment, what will you be able to detect? malnutrition
• Define malnutrition, undernutrition and overnutrition.
• List three (3) methods you can use to obtain a dietary history.
• Which two aspects/factors do you think are important to consider when taking a dietary history?
P.40-41 SIX DIET PLANNING PRINCIPLES
FBDGs are:
(1) Enjoy a variety of foods
(2) Be active
(3) Drink lots of clean, safe water
(4) Make starchy foods the basis of most meals
, (5) Eat plenty of fruits and vegetables every day
(6) Eat dry beans, peas, lentils and soya often
(7) Meat, fish, chicken, milk and eggs can be eaten every day
(8) Eat fats sparingly
(9) Use salt sparingly
(10) Use food and drinks containing sugar sparingly and not between meals
(11) If you drink alcohol, drink sensibly
These guidelines assist South Africans to consume an adequate, balanced,
energy-controlled diet which is nutrient dense and includes a variety of food,
while using unhealthy, empty-kilojoule food in moderation.
RECOMMENDED INTAKES OF THE DIFFERENT FOOD GROUPS.
• Starchy foods: 6–8 servings and example
• Vegetable and fruit: 5 servings (400 g) and example
• Meat and meat alternatives: 2–3 servings and example
• Milk and other dairy products: 1 cup (250 ml) and example
DIETARY FIBRE
• Dietary fibre is not just one individual thing but it is a collective term for different substances with
different chemical and physical properties which have different physiological effects on the body
• Soluble fibre dissolves with ease in water and forms into a jelly substance in the colon. Insoluble
fibre does not dissolve in water and remains as is as it moves through the digestion path. An
example of a soluble fibre is resistant starch, and an example of a traditional insoluble fibre are
oligosaccharides.
• Dietary fibre includes non-starch polysaccharides. The latter are not digested by human
digestive enzymes and make up the largest part of what is collectively referred to as
‘dietary fibre’. Examples of non-starch polysaccharides include cellulose, hemicellulose,
pectins, gums and
• Mucilages. Dietary fibre also includes non-polysaccharides such as lignins, cutins and
tannins
• Resistant starch is classified as dietary fibre as well. A resistant starch is a starch
polysaccharide which is classified under the broader term ‘dietary Fibre’, because the
starch is physically inaccessible to the digestive enzymes. Examples are whole grains,
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