BIOL2537 Lab1_cathy3

BIOL2537 Laboratory in Nutritional Science

Name: Hung Wing TungUID: 2009053464Group: IDate: 18/2/2011

Practical 1: Anthropometry and Nutritional Assessment

Part A: Basic anthropometric measurements Objective: To perform basic anthropometric measurements.

Introduction:The prevalence of obesity and overweight has caused great public health concern in Hong Kong. With a view to tackle the problem of obesity and associated metabolic syndromes and diseases, it is necessary for people to be informed about their nutritional status and health risk. Thus, nutritional assessment is performed. It includes 4 parameters: anthropometric assessment (e.g. weight, height, body fat percentage, etc.), biochemical assessment (e.g. blood tests), clinical assessment (physical examination of a medical history) and dietary assessment (diet history or food frequency analysis).In this part of the practical, some basic anthropometric measurements, including body weight and height, hip and waist circumferences and body fat percentage, will be performed.

Procedures (Materials and Methods): As shown in lab manual.

Results:Table (a) Results of personal anthropometric measurementsGenderFemale

Age20

Weight57.8 kgFat%24.3%

Body Stature165.5 cm

BMI57.8 / (1.655)2 = 21.1

Circumference

Waist Circumference Hip Circumference Waist-hip ratio65.0 cm

93.0 cm

65.0 cm / 93.0 cm = 0.699

Discussion:Anthropometry is meant by body measurements based on the assessment of body composition. Body composition can be measured at various levels, including atomic (e.g. oxygen and carbon content), molecular (e.g. water and lipid content), cellular (e.g. bone minerals), tissue (e.g. muscle mass) and whole body (e.g. skinfold thickness) levels. Some common anthropometry measurements are body weight, standing height, skinfold thickness, etc. These measurements all have rationales of using for body composition assessment, with appropriate reference data for results interpretation. For example, weight gives the information of fat, muscle, bone and fluid mass of one body, while height tells the attained size.In this practical, body mass index (BMI), body fat percentage, waist-hip ratio (WHR) and waist circumference were used as the parameters for assessment of nutrition status and health risk. The results will be interpreted below.

Body mass index (BMI)BMI is the most common method used for assessment of body fatness or thinness for height. It is calculated as weight in kg divided by the square height in m. From the results, my BMI is 21.1. Since the body structure of different races varies, different BMI classification guidelines for different races were set up. According to World Health Organization (WHO), the BMI classification for Asian populations is as follows.

Table (b) Classification of BMI for Asian populations (WHO)ClassificationBMI

Underweight< 18.5

Normal range18.5 - 22.9

OverweightAt riskObeseObese II 2323 - 24.925 - 29.9 30

From Table (b), my BMI is classified as normal and my risk of morbidity is average. This means my current nutrition status is satisfactory, and to avoid the increase in health risk, I should maintain my weight within the range (18.5 x 1.6552) kg (22.9 x 1.6552) kg = 50.7 kg 62.7 kg.

Advantages of using BMI for body health assessment are that it is quick, inexpensive, easy and widely recognized. However, there are several limitations of using BMI. First the cut-offs of each weight range may not suit all races since different races may have different body structures, which may affect their weight. Second, this method does not give information about the body composition. This may cause discrepancies on certain kind of people, such as muscular athletics and body builders. It is because the heavy weight they get is due to large muscles groups but not the fat stored. Also, for pregnant women, weight may be gained by the development of fetus and the presence of amniotic fluid, but not the increase in body fat.

As BMI does not take body composition into account, a person with normal BMI may have a high percentage of body fat. Therefore, to determine whether a person is healthy or not, body fat percentage should also be measured.

Body fat percentageTo measure the percentage of body fat, a Bioimpedance Analyzer (BIA) was used. It is based on the body resistance to the electric current. When step on the BIA, small electric current is applied from it to the body. As body fat is resistant to this current, the higher the body fat percentage, the higher the resistance and smaller the current. This value of resulting current will then be analyzed for calculation of body fat percentage.

From the results, I had 24.3% of body fat.

Table (c) Body fat ranges for standard adults

Referring to Table (c), for female aged 20-39, the healthy body fat range is from 21% to 33%. Therefore, my body fat percentage was normal. To keep my body fat percentage within the healthy range, I have to maintain my current nutrition status.

BIA is a quick, simple, non-invasive method to assess ones body fat. Compared to other body fat measurements, such as skinfold thickness, the errors caused by intra-observers, inter-observers and equipment variation for BIA are smaller. However, the accuracy may be influenced by eating and drinking, exercise and menstrual cycle, since they all affect the body resistance to the electric current. Besides, subjects with pacemakers and women in early stages of pregnancy are not recommended to perform the BIA test since the electric current may have some disturbances on the pacemakers or embryos.

Waist-hip ratio (WHR) and Waist CircumferenceWHR measures the fat distribution on body trunk and central (abdominal) obesity. It correlates closely with waist circumference. It is calculated by dividing the waist circumference by the hip circumference. There are two types of body shape characterized by WHR, namely apple shape and pear shape. Apple-shaped people have a higher WHR and have more fat accumulated around the abdomen, while pear-shaped people have lower WHR and have more fat stored around the hip and flank area. People with apple shape will have higher health risk than those pear-shaped counterparts since their lipids will be more likely to block the large arteries. Normally, a WHR value greater than 1.0 in men or 0.85 in women indicates an increased health risk.

From the results, my WHR was 0.699.

Table (d) Guidelines for WHR and the associated level of health risks (WHO)ClassificationWHR

MaleFemale

High risk> 1.0> 0.85

Moderately high risk0.9 - 1.00.80 - 0.85

Low risk< 0.90< 0.80

According to Table (d), my WHR is within the classification of low health risk. To keep my health risk within this range, my waist circumference should not exceed 74.4 cm (holding hip circumference constant).

Apart from correlating with WHR, waist circumference itself is also an independent risk factor for health. A greater waist circumference meaning that more fats are accumulated around the body trunk, which may affect the function of internal organs. It also correlates with BMI for risk of co-morbidities.

From the results, my waist circumference was 65 cm.

Table (e) Recommended sex-specific cut-off points of waist circumference (WHO)GenderWHO Western Pacific Region Office Recommendations for adults Asian

Male< 90 cm

Female< 80 cm

Table (f) Co-morbidities risk associated with different levels of BMI and ranges of waist circumference in adult Asians (WHO)ClassificationBMIRisk of co-morbidities

Waist circumference

< 90 cm (men)< 80 cm (women) 90 cm (men) 80 cm (women)

Underweight< 18.5LowAverage

Normal18.5 22.9AverageIncreased

OverweightAt riskObese IObese II 2323 24.925 29.9 30IncreasedModerateSevereModerateSevereVery severe

Referring to Table (e) and (f), my waist circumference is within the recommended cut-off point for Asian females and my risk of co-morbidities is average respectively. Since increase in BMI together with waist circumference indicates an increase in health risk (e.g. diseases risk for type 2 diabetes, hypertension and cardiovascular diseases), it is important for me to keep my waist circumference below 80 cm.

WHR and waist circumference are simple, cheap and quick methods to determine ones body shape. Strong proofs are also given to support the correlation between WHR, waist circumference and health risk. However, similar to BMI, reference values for WHR and waist circumference may not be applicable for all races since there are variations in body shape among races. Also, this method does not suit pregnant women since their abdomen are enlarged during later stages of pregnancy.

Conclusion: Some basic anthropometric measurements were performed.Part B: Estimate energy requirement by predicted methodsObjective: To assess ones estimated energy requirement (EER) by predicted methods.

Introduction:The energy balance in our body is defined as: Energy Input Energy RequirementWhere Energy Input = Calories consumed through eating and drinking; Energy Requirement = Calories burned through metabolic processes and physical activity.To maintain body weight, it is important to keep the energy balance at zero over time. Therefore, ones energy requirement should be noticed. In order to estimate the energy requirement more accurately, some variables such as age, sex, size and level of physical activity of an individual should be taken into account.In this part of the practical, the basal metabolic rate (BMR) of an individual will be calculated using (i) Harris and Benedict equation and (ii) Lius equation, based on his or her weight, height and age. By multiplying the BMR by the daily energy allowance a various level of physical activity (PAL) for men and women, the energy requirement can be estimated.

Procedures (Materials and Methods): As shown in lab manual.

Results:a. Activity factor (PAL) for light activity (activities of daily living [ADL] + walking 2 miles per day or the equivalent) women = 1.5

b. Estimated daily energy requirement by(i) Harris and Benedict equation (for women)BMR = 9.563 x weight (kg) + 1.850 x height (cm) 4.676 x age (years) + 655.1= 9.563 x (57.8) + 1.850 x (165.5) 4.676 x (20) + 655.1= 1420.5 kcal day-1Total daily estimated energy requirement = BMR X PAL= 1420.5 x 1.5= 2130.8 kcal day-1(ii) Lius equation (for women)BMR = 13.88 x weight (kg) + 4.16 x height (cm) 3.43 x age (years) 112.40 xsex + 54.34= 13.88 x (57.8) + 4.16 x (165.5) 3.43 x (20) 112.40 x (1) + 54.34= 1364.1 kcal day-1Total daily estimated energy requirement = BMR X PAL= 1364.1 x 1.5= 2046.1 kcal day-1Discussion:The majority of energy requirement of human comes from the basal metabolic rate (BMR) and physical activity. BMR is the minimum energy required by the body daily to meet the normal physiological needs, while physical activity accounts for the energy expenditure during physical exercise.

From the results, the BMR calculated by Harris and Benedict equation was greater than that Lius equation. This is due to the reason that the former equation was invented for Westerners. Since Western people usually have larger body sizes than Asian people, and BMR is directly proportional to body size, the Harris and Benedict equation probably overestimates the BMR for healthy Chinese adults. Therefore, Lius equation is more accurate in terms of determination of the BMR for Asian populations.

From the 2 equations, it can be noticed that BMR is directly proportional to body weight, height and age. Gender variation is also taken into account. Since men have more fat-free mass, body cell mass and muscle mass, they require more energy to maintain the normal physiological functions. As a result, the gender factor for men is greater than that of women in calculation of BMR.

Although these 2 equations has included several variables for calculating BMR, their validity and applicability may be affected by races (as mentioned above), pregnancy (pregnant women have higher BMR), temperature (at low temperature, BMR will increase), activity of hormone (higher thyroid hormone and epinephrine concentration in the body will lead to higher BMR), etc. Therefore, there is no single best equation that can predict ones BMR perfectly.

After obtaining the values of BMR from equations, a physical activity factor (PAL) was added to estimate the total daily energy requirement. PAL is positively related to the level of physical activity, that is, the more vigorous the exercise we have daily, the higher the PAL we get. It is because increasing the vigorousness of exercise will increase the energy demand of the body. Since I only have light activity every day, my PAL will be 1.5.

Addition of PAL into daily energy requirement estimation allows one to consider their energy need for physical activity in their diet. However, for people who have great variation in level of physical activity daily, it is hard to determine which PAL they fit in.

Energy RecommendationIt has been suggested that if weight gain is desired, about 500 1000 kcal should be added into diet every day. This can result can gradual increase in weight. While to reduce weight gradually, we have to reduce 500 1000 kcal from diet per day to maximize fat loss and preserve lean tissues. Thus, in my case, if I want to gain weight, I have to consume 2630.8 3130.8 kcal (from Harris and Benedict equation) or 2546.1 3046.1 kcal (from Lius equation) per day. If I want to lose weight, I may consume 1630.8 1130.8 kcal (from Harris and Benedict equation) or 1546.1 1046.1 kcal (from Lius equation) per day. Since all the parameters of nutrition status or health risk for me are satisfactory (from the results in Part A), I only have to maintain my weight by taking in around 2000 2100 kcal from diet per day.Conclusion: The estimated energy requirement (EER) were 2130.8 kcal day-1 (from Harris and Benedict equation) and 2046.1 kcal day-1 (from Lius equation) respectively.

Part C: Food energy analysis with reference to food composition databaseObjective: To analyze food energy with reference to food composition database and food exchange list.

Introduction:After knowing our own energy requirement, it is also of great importance to know the energy value of foods commonly available in the market to see whether these foods match our needs. There are two methods for analyzing the energy value of each food component of a food sample, namely (i) Ready reckoner method (calculating the energy value of the food by multiplying the number of grams of major nutrients, i.e. carbohydrate, protein and fat by 4, 4, and 9 respectively) and (ii) Food composition database (calculating the energy value of the food by multiplying the number of grams of each food component, with information about the calories of these components from the database). In this part of the practical, each group will be assigned one food sample bought from fast food shops or convenience store for analysis of the energy content of the food using the food composition table or database. After that, a class data will be collected for comparison of food energy values of different common foods available in Hong Kong. Followed by this, the energy values of these food items will be calculated by the Ready Reckoner Method with the aid of class data.Procedures (Materials and Methods): As shown in lab manual.

Results:Class data for Chinese foodSing Chau Fried Rice NoddleGroupFood Components Breakdown (in grams or mL)

AIngredientsAmountEnergy (kcal)

Ham40.6134.02

Green pepper1.60.31

Red pepper11.52.55

Bean sprout6.41.15

Rice noodle234.4375.04

Curry powder10.032.5

Oil15.0134.85

Salt4.90

Sugar2.59.9

BIngredientsAmountEnergy (kcal)

Ham25.383.63

Green pepper2.60.52

Red pepper15.54.80

Bean sprout6.42.83


Garlic0.30.65


Oil15.0134.85

Salt4.90

Sugar2.59.9

CIngredientsAmountEnergy (kcal)

Ham45.474.05

Green pepper11.72.34

Red pepper8.02.49

Bean sprout2.20.39



Oil60.0539.4

Salt3.00

Sauce15.07.95

Sing Chau Fried Rice NoddleGroupFood Components Breakdown (in grams or mL)

DIngredientsAmountEnergy (kcal)

Ham18.460.7

Spring onion0.20.06

Capsicum7.02.0

Bean sprout2.40.5


Curry powder3.712.0

Oil15.0134.9

Salt2.70

Sugar2.07.9

Pepper powder0.82.9

Sauce10.05.3

Yeung Chau Fried RiceGroupFood Components Breakdown (in grams or mL)

EIngredientsAmountEnergy (kcal)

Peas34.727.08

Carrot28.84.90

Corn29.727.58

Egg9.720.52

Rice222.6362.81

Ham15.751.68

Oil29.6266.10

Salt9.80

FIngredientsAmountEnergy (kcal)

Peas37.830.62

Carrot25.09.24

Corn30.224.43

Egg10.620.78

Rice209.4271.70

Ham21.470.75

Oil14.8133.05

Salt3.00

Yeung Chau Fried RiceGroupFood Components Breakdown (in grams or mL)

GIngredientsAmountEnergy (kcal)

Peas37.128.95

Carrot25.45.08

Corn28.222.87

Egg8.612.68

Rice226.2294.00

Ham25.360.44

Oil30.0269.70

HIngredientsAmountEnergy (kcal)

Peas19.014.85

Carrot41.915.49

Corn33.226.87

Egg11.218.78

Rice219.2284.90

Ham25.059.75

Oil30.0269.70

Fried Glutinous Rice with Preserved Pork SausageGroupFood Components Breakdown (in grams or mL)

IIngredientsAmountEnergy (kcal)

Glutinous rice321.5311.86

Preserved pork sausage30.3177.19

Shrimp10.120.00

Spring onion4.51.31

Peanuts5.029.83

Oil44.4399.16

Sweet soy sauce177.474.51

Sugar4.919.40

JIngredientsAmountEnergy (kcal)



Shrimp12.324.28

Spring onion13.313.86

Peanuts10.864.94

Oil59.2532.2

Soy sauce70.027.30

Salt4.00

Fried Glutinous Rice with Preserved Pork SausageGroupFood Components Breakdown (in grams or mL)

KIngredientsAmountEnergy (kcal)



Shrimp8.216.24

Spring onion3.661.06

Peanuts4.727.92

Oil29.6244.88

Sweet soy sauce44.415.94

LIngredientsAmountEnergy (kcal)



Shrimp9.418.54

Spring onion6.01.72

Oil44.4367.34

Soy sauce103.637.18

Class data for Western food

KFC Flava Roasted Chicken Burger with BaconGroupFood Components Breakdown (in grams or mL)

AIngredientsAmountEnergy (kcal)

Mayonnaise 2.28.25

Tomato24.73.95

Lettuce8.91.60

Bacon10.318.60

Sesame0.84.18

Bread63.0175.78

Cheese1.24.79

Chicken81.8108.74

Oil1089.90

KFC Flava Roasted Chicken Burger with BaconGroupFood Components Breakdown (in grams or mL)

BIngredientsAmountEnergy (kcal)

Mayonnaise 5.921.86

Tomato20.43.27

Lettuce9.31.67

Bacon9.016.35

Sesame0.84.02

Bread60.9170.03

Cheese2.39.28

Chicken85.1203.47

Oil10.089.9

GIngredientsAmountEnergy (kcal)

Mayonnaise 6.725.03

Tomato26.64.25

Lettuce9.31.67

Bacon9.350.49

Bread61.487.50

Cheese1.85.26

Chicken81.9195.81

HIngredientsAmountEnergy (kcal)

Salad dressing 4.516.51

Tomato25.64.13

Lettuce13.82.48

Bacon10.556.91

Bread67.7180.95

Cheese2.98.32

Chicken76.9183.77

McDonald Big N TastyGroupFood Components Breakdown (in grams or mL)

CIngredientsAmountEnergy (kcal)

Bread62.0193.45

Cucumber5.50.83

Onion7.52.96

Beef79.0170.60

White sesame seed1.05.04

Mayonnaise13.050.73

Cheese17.241.22

Tomato32.06.09

Lettuce24.83.47

DIngredientsAmountEnergy (kcal)

Bread61.1170.50

Pickle5.40.59

Onion6.62.64

Beef77.5167.4


Mayonnaise18.371.4

Cheese13.331.80

Tomato26.14.96

Lettuce24.84.46

KIngredientsAmountEnergy (kcal)

Bread64.2179.23

Cucumber5.90.89

Onion6.332.79

Beef75.4162.89


Mayonnaise17.923.13

Cheese13.855.78

Tomato28.55.42

Lettuce17.33.12

McDonald Big N TastyGroupFood Components Breakdown (in grams or mL)

LIngredientsAmountEnergy (kcal)

Bread63.0175.74

Cucumber4.60.69

Onion9.44.15

Beef74.4160.66


Mayonnaise18.223.53

Cheese12.851.70

Tomato31.86.05

Lettuce12.42.22

KFC Original Recipe Filet Soft RollGroupFood Components Breakdown (in grams or mL)

EIngredientsAmountEnergy (kcal)

Bread66.8186.32

Cheese12.751.34

Fish filet59.1166.75

Mayonnaise15.557.65

Lettuce15.62.82

FIngredientsAmountEnergy (kcal)

Bread65.8183.5

Cheese12.751.0

Fish filet56.2128.6

Mayonnaise21.077.90

Lettuce14.32.6

IIngredientsAmountEnergy (kcal)

Bread66.7195.45

Cheese12.450.00


Mayonnaise23.390.85

Lettuce6.71.21

JIngredientsAmountEnergy (kcal)

Bread68.3213.23

Cheese12.951.99


Mayonnaise9.752.42

Lettuce11.22.02

Class Data Analysis from Food Composition DatabaseChinese FoodGroupEstimated energy value for 1 box of Sing Chau Fried Rice Noodle (kcal)GroupEstimated energy value for 1 box of Yeung Chau Fried Rice (kcal)

A690.32E760.67

B554.74F560.57

C907.00G693.72

D520.36H690.34

Mean value = 668.11 kcalMean value = 676.325 kcal

GroupEstimated energy value for 1 box of Fried Glutinous Rice with Preserved Pork Sausage (kcal)

I1033.26

J1211.88

K1601.78

L1713.24

Mean value = 1390.04 kcal

Western FoodGroupEstimated energy value for 1 KFC Flava Roasted Chicken Burger with Bacon (kcal)GroupEstimated energy value for 1 McDonald Big N Tasty (kcal)

A415.79C474.39

B519.85D458.92

G370.01K438.99

H453.07L431.72

Mean value = 439.69 kcalMean value = 451.00 kcal

GroupEstimated energy value for 1 KFC Original Recipe Filet Soft Roll (kcal)

E464.88

F443.6

I460.56

J508.1


Class Data Analysis from Ready Reckoner Method With reference to American Dietetic Association food exchange lists on p.12-14 of lab manual.(i) Chinese Food- Sing Chau Fried Rice Noodle

IngredientsCategoryCalorie per serve/kcal

Rice NoodleCarbohydrates-Starches80

HamLean Proteins55

Green pepperRed pepperBean sproutsCarbohydrates-Vegetables25

OilFats45

*Since the amount of vegetables in the food items was too few, they were not counted in the calorie calculation.GroupEnergy fromCHO/kcalEnergy from Protein/kcalEnergy from Fat/kcalTotal energy/kcal

A(234.4/235)x3x80=238.37(40.6/28.35)x55=78.65(15/5)x45=135452.85

B(261.5/235)x3x80=267.04(25.3/28.35)x55=48.13(15/5)x45=135450.17

C(240/235)x3x80=244.8(45.4/28.35)x55=88.06(60/5)x45=540872.86

D(269.8/235)x3x80=276.00(18.4/28.35)x55=36.85(15/5)x45=135447.85


(ii) Chinese Food- Yeung Chau Fried Rice


RiceCornPeasCarbohydrates-Starches80

HamLean Proteins55

CarrotCarbohydrates-Vegetables25

OilFats45

EggVery Lean Proteins35

GroupEnergy fromCHO/kcalEnergy from Protein/kcalEnergy from Fat/kcalTotal energy/kcal

E(222.6/77+63.5/118)x80+(28.8/118)x25=276.53(15.7/28.35)x55+(9.7/59)x35=36.03(29.6/5)x45=270582.56

F(209.4/77+68/118)x80(25/118)x25=265.25(21.4/28.35)x55+(10.6/59)x35=47.55(14.8/5)x45=135447.8

G(222.6/77+65.3/118)x80(25.4/118)x25=277.08(25.3/28.35)x55+(8.6/59)x35=53.23(30/5)x45=270600.31

H(219.2/77+52.2/118)x80(41.9/118)x25=267.97(25/28.35)x55+(11.2/59)x35=55.04(30/5)x45=270593.01


(iii) Chinese Food- Fried Glutinous Rice with Preserved Pork Sausages


Glutinous ricePeanutsCarbohydrates-Starches80

Preserved Pork Sausage Lean Proteins55

ShrimpVery Lean Proteins35

Spring onionCarbohydrates-Vegetables25

OilFats45

*Since the amount of vegetables in the food items was too few, they were not counted in the calorie calculation.GroupEnergy fromCHO/kcalEnergy from Protein/kcalEnergy from Fat/kcalTotal energy/kcal

I(321.5+5/77)x80=333.42(30.3/28.35)x55+(10.1/28.35)x35=71.45(44.4/5)x45=405809.87

J(283.3+10.8/77)x80=300.4(47/28.35)x55+(12.3/28.35)x35=106.35(59.2/5)x45=540946.75

K(327.6+4.7/77)x80=339.2(28.9/28.35)x55+(8.2/28.35)x35=66.25(29.6/5)x45=270675.45

L(306.8/77)x80=313.6(40/28.35)x55+(9.4/28.35)x35=89.1(44.4/5)x45=405537.7


(iv) Western Food- KFC Flava Roasted Chicken Burger with Bacon


BreadCarbohydrates-Starches80

ChickenMedium Fat Proteins55

TomatoLettuceCarbohydrates-Vegetables25

OilMayonnaiseBaconFats45


A(24.7+8.9/236)x25+2x80=163.5681.8/28.35x55=158.69[(2.2+10)/5+1]x45=154.8477.05

B(20.2+9.3/236)x25+2x80=163.1385.1/28.35x55=165.10[(5.9+10)/5+1]x45=188.1516.33

G(26.6+9.3/236)x25+2x80=163.8081.9/28.35x55=158.89[(6.7+10)/5+1]x45=195.3517.99

H(25.6+13.8/236)x25+15x2x80=164.1776.9/28.35x55=149.19[(4.5+10)/5+1]x45=175.5488.86

Mean Value = 500.1 kcal

(v) Western Food- McDonald Big N TastyIngredientsCategoryCalorie per serve/kcal


BeefCheeseMedium Fat Proteins55

TomatoLettuceCucumberOnionCarbohydrates-Vegetables25

MayonnaiseFats45


C[(32.0+24.8/236)+(5.5+7.5/118)]x25+2x80=168.77[(79.0/28.35)+(17.2/14.6)]x75=297.35(13.0/5)x45=117583.12

D[(26.1+24.8/236)+(5.4+6.6/118)]x25+2x80=167.87[(77.5/28.35)+(13.3/14.6)]x75=273.35(18.3/5)x45=164.7605.92

K[(28.5+17.3/236)+(5.9+6.3/118)]x25+2x80=167.43[(75.4/28.35)+(13.8/14.6)]x75=270.36(17.9/5)x45=161.1599.11

L[(31.8+12.4/236)+(4.6+9.4/118)]x25+2x80=167.65[(74.4/28.35)+(12.8/14.6)]x75=262.58(18.2/5)x45=163.8594.03


(vi) Western Food- KFC Original Recipe Filet Soft Roll



CheeseMedium Fat Proteins55

LettuceCarbohydrates-Vegetables25

MayonnaiseFats45

Fish filetVery Lean Proteins35


E(15.6/236)x25+2x80=161.65(59.1/28.35)x35+(12.7/14.6)x75=138.20(15.5/5)x45=139.5519.35

F(14.3/236)x25+2x80=161.51(56.2/28.35)x35+(12.7/14.6)x75=134.62(21.0/5)x45=189565.13

I(6.7/236)x25+2x80=160.71(53.0/28.35)x35+(12.4/14.6)x75=135.30(23.3/5)x45=211.5587.51

J(11.2/236)x25+2x80=1619(67.5/28.35)x35+(12.9/14.6)x75=149.60(9.7/5)x45=87.3478.09


Comparison of Estimated Energy Content of Foods between Two MethodsFood itemEstimated Mean energy value/kcal

Food Composition DatabaseReady Reckoner Method

ChineseSing Chau Fried Rice Noodle668.11555.93

Yeung Chau Fried Rice676.325555.92

Fried Glutinous Rice with Preserved Pork Sausages1390.04742.44

WesternKFC Flava Roasted Chicken Burger with Bacon439.69500.1

McDonald Big N Tasty451.00595.55

KFC Original Recipe Filet Soft Roll469.29457.52

Discussion:To assess ones nutrition status, estimation total energy requirement and food energy intake are equally essential. For total energy requirement, the calculation methods have been mentioned in Part B. In this part, the focus was estimation of the daily food energy intake. To estimate food energy intake, record of weights of all food eaten and the energy content of food are needed. Since a food item may contain many ingredients with different energy values, reference data like food composition database and exchange list were established for calculation of total energy content of a food. The unit for the energy content of a food is denoted as calories. One calorie (1 kcal) means the amount of heat that is required to raise the temperature of 1L water by 1C.

From the class data, there are 3 points needed to notice. First, the general calories for the Chinese food items were greater than that for Western food items. This may because more oil was added to these food items in the cooking process. Since 1 teaspoon (tsp) of oil already contains 45 kcal, a greater increase in the calories of the food item is resulted through addition of oil than that of other ingredients in same amount. Second, there was more variation in calorie calculation for the same Chinese food item than that for Western food item by different groups. The reason for this is that it was difficult to determine how much oil and other savories were added during the cooking process of the Chinese food items. For example, in the calculation of 1 box of Sing Chau Fried Rice Noodle, Group C predicted that 60ml of oil was added, while the remaining 3 groups predicted that only 15ml of that was added. This causes the estimated total calories for this food item doubled for Group C when compared to other groups. Third, the estimated mean energy content for 1 box of Fried Glutinous Rice with Preserved Pork Sausages calculated by food composition database was much larger than that by ready reckoner method. This was mainly due to the difference in calories for 100g glutinous rice found by different groups while searching the nutrient information in food composition database, that is, some group found a far greater value for glutinous rice in kcal 100g-1, while others found a smaller value. This greater caloric value has made the mean very large. However, in calculation of this by ready reckoner method, since the food types in the exchange list are limited, only one value for the calorie of glutinous rice could be found. This value assembled the smaller caloric value found in the database, making the mean far smaller.

Comparison between two methodsCompared to food composition database, ready reckoner method provides a quick, easy estimation of food energy content by simple calculations with reference to the food exchange list. This saves the time in searching the information from the huge reference database. However, this method can only estimate the calories for each food item roughly, since the nature of their ingredients may vary. Besides, different cooking and preparation methods may also affect the energy content of a food item, causing discrepancies in calorie calculation. Also, the exchange list may not be applicable for all populations since some food items are racial or cultural specific. For instance, in this practical, there was no choice for rice noodle (a kind of Chinese food) in the American Dietetic Association food exchange list, so we can only put it under the choice of rice.

Food intake based on energy needs For the sake of health, it is important to decide whether to consume a food or a meal according to its energy content, with reference to our own daily energy requirement. It should also be noted that consumption of this particular food item should not pose harm on our nutrition status. For example, those underweight should eat more than their energy requirement by consuming more energy-rich foods to improve their nutrition status. Therefore, setting up a food composition database is beneficial that people can be informed about the energy content of the food that commonly available and make sensible decision on whether the food is worth consuming or not.

Since my estimated total daily energy requirement is around 2000 2100 kcal per day, and my nutrition status is satisfactory that it is not necessary for me to intend to gain or lose weight for good health, I decide to eat according to my own energy requirement. From the above analysis of food energy content, I may take in 1 box of Fried Glutinous Rice with Preserved Pork Sausage, 1 KFC Flava Roasted Chicken Burger with Bacon and 1 McDonald Big N Tasty as my meals one day, so that the total energy consumed will be (1390.04 + 439.69 + 451.00) kcal = 2280.73 kcal (from the estimated calories by food composition database). Besides, I may search for other foods of similar energy content but different components, to increase the adequacy and variety of nutrients, and to prevent nutrient deficiency. For example, I may consume a food item which contains similar calories as 1 McDonald Big N Tasty for substitution, while this item is composed of more vitamins, minerals and dietary fiber than the McDonald burger.

Healthy eating is dependent on, but not limited to, the balance between personal energy requirement and energy content of foods taken in. Other concerns such as adequacy and variety are of same importance. It is, therefore, essential for us to know all the criteria of a healthy diet, and seek a diet suitable for us, so as to improve our nutrition status and lower the health risk, and have a better quality of life.

Conclusion: Food energy analysis for 3 types of Chinese food items and 3 types of Western food items was done with reference to food composition database and food exchange list.22

BIOL2537 Lab1_cathy3

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