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Dietary reference values for energy
Dietary reference values (DRVs) for energy are based on estimating the total energy expenditure (TEE) for groups of people. TEE provides a measure of the energy requirement at energy balance i.e. when energy intake matches energy expenditure. The methodology to measure TEE - the doubly labelled water (DLW) method - has advanced and as a result, the evidence base on TEE in a wide variety of population groups has expanded considerably. With the high levels of overweight and obesity currently seen in the UK and the wealth of new data now available, it was considered timely for the Scientific Advisory Committee on Nutrition (SACN) to review recommendations for the UK population. This report deta...
The Nutritional Wellbeing of the British Population
This report summarises the analysis of the results of the British National Diet Surveys. The aim of these nationwide surveys, undertaken at regular intervals across a representative sample of the British population, is to review the nutritional status of the British population; identify specific health outcomes where the population failed to meet dietary recommendations and to identify any specific groups at risk. This report also provides practical proposals for improvement where sections of the population has been shown to consume a poor diet. Special attention is paid to health outcomes not currently the focus of governmental policy. There is no single analytical technique that can provide a definitive picture of diet and nutritional status in the British population. The analyses presented in this report use a range of appropriate analytical techniques to draw out general patterns in the diet and nutrition of the population. This report is presented in two sections: Section 1: The nutritional health of the British population; Section 2: Analysis of the micronutrient intake and status of British adults.
Manual of Nutrition
This new edition of the Manual of Nutrition describes the major nutrients, their roles and sources, together with mechanisms of digestion and utilisation. It outlines how this links to food and nutrition policy, providing a valuable contribution to the understanding of the role food plays in our health and wellbeing. This edition covers similar ground to the previous editions but contains updated values for the typical nutrient content of commonly eaten foods as well as the nutrient intake of the population which has been estimated from recent research. The chapter on energy (Chapter 5) has been updated to include new information from the Scientific Advisory Committee on Nutrition's energy report "Dietary Reference Values for Energy" (2011, ISBN 9780108511370). Other updated information includes that related to iron, caffeine intake for pregnant women and recommendations on being active.
Update on vitamin D
This publication sets out the position of the Scientific Advisory Committee on Nutrition (SACN) on vitamin D, including an assessment of vitamin D status; safe upper intake levels; vitamin D food fortification; dietary intakes and vitamin D status in the UK; factors affecting the cutaneous synthesis of vitamin D; vitamin D deficiency; vitamin D and chronic disease.
Fat Matters
In a consumerist society obsessed with body image and thinness, obesity levels have reached an all-time high. This multi-faceted book written by a range of experts, explores the social, cultural, clinical and psychological factors that lie behind the OCyObesity EpidemicOCO. It is required reading for the many healthcare professionals dealing with the effects of obesity and for anyone who wants to know more about the causes of weight gain and the best ways of dealing with it.Fat Matters covers a range of issues from sociology through medicine to technology. This is not a book for the highly specialised expert. Rather it is a book that shows the diversity of approaches to the phenomenon of obesity, tailored to the reader who wants to be up-to-date and well-informed on a subject that is possibly as frequently discussed and as misunderstood as the weather."
Nordic Nutrition Recommendations 2012
The Nordic countries have collaborated in setting guidelines for dietary composition and recommended intakes of nutrients for several decades through the joint publication of the Nordic Nutrition Recommendations (NNR). This 5th edition, the NNR 2012, gives Dietary Reference Values (DRVs) for nutrients, and compared with earlier editions more emphasis has been put on evaluating the scientific evidence for the role of food and food patterns contributing to the prevention of the major diet-related chronic diseases. Recommendations on physical activity are included and interaction with physical activity has been taken into account for the individual nutrient recommendations wherever appropriate....
The Salt Fix
What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We’ve all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can put you on the fast track to a heart attack, and have suffered through bland but “heart-healthy” dinners as a result. What if the low-salt dogma is wrong? Dr. James DiNicolantonio has reviewed more than five hun...
Update on Trans Fatty Acids and Health
The current guideline for the consumption of trans fatty acids (trans FA) is that they should not exceed 2% of food energy. Due to health concerns, the Food Standards Agency was asked to consider the case for a reduction in this recommendation to less than 1% and the Scientific Advisory Committee on Nutrition has thus tasked with examining recent scientific evidence on the health effects of trans FA. It concludes that there is consistent evidence to support a moderate effect of trans FA on increasing the risk of coronary heart disease but evidence related to other diseases is limited and no reliable risk assessment can be made. There is however no firm scientific basis for a change in the current recommendation of not exceeding 2% of food energy. There is also insufficient evidence to justify the differentiation of trans FA from vegetable oil and animal sources.
