Dietary Reference Intakes Pdf 132840 | 198 Acf 2007 The Basics Of Nutrition

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File: Dietary Reference Intakes Pdf 132840 | 198 Acf 2007 The Basics Of Nutrition
technical and research department action contre la faim france version 1 2007 the following document is an actualisation of module 1 basics of nutrition and general food distributions march 2000 ...
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                        Technical	and	Research	Department	
                                         	
                                         	
                                         	
                                         	
                                         	
                                  
                         	



                                         	
                                                     
          
          
          
          
          
          
          
          
          
          Action	contre	la	Faim	–	France																																																												Version	1		
                                                              								2007	
          
          
          TheFollowingdocumentisanactualisationof:
          Module1BasicsofNutritionandGeneralfoodDistributions/March2000
                     
                     SUMMARY	
                     	
                     LEARNING	OBJECTIVES	                             	         	         	         	         	         	         Page	5	
                     	
                     BIBLIOGRAPHY	 	                         	         	        	         	         	         	         	         Page	6	
                     	
                     DEFINITIONS	                  	         	        	         	         	         	         	         	         Page	7	
                     	
                     	
	                                                                                Page	9	
                     	
                     A.	SIGNIFICANCE	OF	NEEDS	AND	RECOMMENDED	INTAKES.	                                                           Page	9
                     	
                     B.	REQUIREMENTS	AND	DIETARY	REFERENCE	VALUES	                                                      	         Page	10	
                     	
                     1.	ENERGY	 	                  	         	        	         	         	         	         	         	         Page	10	
                     
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                     2.	PROTEIN	REQUIREMENT	(Essential	and	Non.essential	Amino	Acids)	                                            Page	16
                     
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                     3.	LIPID	REQUIREMENTS	                           	         	         	         	         	         	         Page	18
                     
                     4.	CARBOHYDRATE	REQUIREMENTS		                                       	         	         	         	         Page	19
                     	
                     5.	WATER	AND	ELECTROLYTE	REQUIREMENTS	 	                                                 	         	         Page	19
                     	
                     6.	VITAMIN	REQUIREMENTS	 	                                 	         	         	         	         	         Page	20	
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                     MODULE1–THEBASICSOFNUTRITION
                     ©ACF–TechnicalandResearchDepartment–2007	               	                                                             2	
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                7.	MINERALS	AND	TRACE	ELEMENTS		                      	       	       	      	       Page	37
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                4	 	          	       	                                               Page	46	
                	
                A.	FOOD	COMPOSITION		                  	      	       	       	       	      	       Page	46
                
                1.	PROTEINS	           	       	       	      	       	       	       	      	       Page	46
                
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                2.	LIPIDS	     	       	       	       	      	       	       	       	      	       Page	48
                
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                3.	CARBOHYDRATES	              	       	      	       	       	       	      	       Page	50	
                
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                4.	VITAMINS	AND	MINERALS		                    	       	       	       	      	       Page	53
                
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                5.	ANTI.NUTRITIONAL	FACTORS,	CONTAMINANTS	                            	      	       Page	53
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                B.	FOOD	RATIONS	               	       	      	       	       	       	      	       Page	55
                	
                1.	CALCULATION	OF	FOOD	RATION		                       	       	       	      	       Page	55
                
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                2.	BALANCED	FOOD	RATIONS		                    	       	       	       	      	       Page	57	
                
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                III.	MALNUTRITION                                                            Page	59	
                
                A.	MICRONUTRIENTS	 	                   	      	       	       	       	      	       Page	59	
                
                1.	MICRONUTRIENTS	CHARACTERISTICS		                           	       	      	       Page	59	
                	
                MODULE1–THEBASICSOFNUTRITION                                                               3
                ©ACF–TechnicalandResearchDepartment–2007
               2.	TYPE	1	AND	TYPE	2	MICRONUTRIENTS		                      	      	      	       Page	59	
               
               B.	THE	DIFFERENT	TYPES	OF	MALNUTRITION	 	                         	      	       Page	60	
               	
               1.	TYPE	I	MALNUTRITION	              	      	      	       	      	      	       Page	60	
               
               2.	TYPE	II	MALNUTRITION	             	      	      	       	      	      	       Page	60	
               
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               3.	MEASUREMENTS	OF	MALNUTRITION	 	                         	      	      	       Page	63	
               
               C.	THE	CAUSES	OF	MALNUTRITION		                    	       	      	      	       Page	63	
               	
               1.	A	CONCEPTUAL	FRAMEWORK	OF	THE	CAUSES		                         	      	       Page	63	
               OF	MALNUTRITION	IN	EMERGENCIES	
               
               2.	ANALYSING	THE	DETERMINING	FACTORS		 	                          	      	       Page	65	
               OF	NUTRITIONAL	STATUS	
               
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               EXERCICES		           	      	       	      	      	       	      	      	       Page	67	
               MODULE1–THEBASICSOFNUTRITION                                                          4
               ©ACF–TechnicalandResearchDepartment–2007
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...Technical and research department action contre la faim france version the following document is an actualisation of module basics nutrition general food distributions march summary learning objectives page bibliography definitions a significance needs recommended intakes b requirements dietary reference values energy protein requirement essential non amino acids lipid carbohydrate water electrolyte vitamin acf minerals trace elements composition proteins lipids carbohydrates vitamins anti nutritional factors contaminants...
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