TABLE OF CONTENTS

Introduction Pg 1

Method Pg 2

Results Pg 3

Discussion Pg 6

Conclusion Pg 7

Summary: Selenium Deficiency Pg 8

Summary: Digestion of Food & Absorption of Major Nutrients Pg 9

References Pg 10

Appendix Pg 11
 Investigative Report on your diet, energy and health

Introduction

The diet of an individual plays a major role in ensuring that the body receives a

satisfactory level of nutrients, vitamins and minerals. Nutrients can be defined as

chemical substances in food that provide energy, form new body components, or

assist in the functioning of various body processes. (Tortora, 1991)

It is important that the body achieves a balance with regards to nutritional energy

consumed and energy expenditure. This energy balance is a key element to living a

healthy lifestyle.

This report will examine the nutritional intake and energy expenditure of an

individual over a 21 day period. The results will be compiled and reviewed using

clear factual methods obtained within a university environment. An analysis of the

subject’s current lifestyle will be concluded based on the results obtained in the

investigation.

The report will seek to present a clearer understanding of the significance of dietary

requirements whilst living a healthy lifestyle.

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A sustained period of energy balance will enhance an individual’s long term health

prospects. It is important that the balance is monitored and adjusted throughout life in

order to achieve and maintain this objective.

Methods

Throughout the investigation a Nutritional Dietary Log was recorded (Fig 1). The

results were concluded giving the estimated nutrient content for each food portion

(Coultate & Davies 1996 and McAnce & Widdowson, 2002). These values do not

take into account specific variables such as preparation and cooking, additives, mixed

dishes and food quality. Weight calculations were often difficult to perform and as a

result a small number were estimated as accurately as possible. Conversely, the data

logged provides a good indication of nutritional values.

Energy expenditure was logged during the same period (Fig 2). Between 45-70% of

energy expenditure can be ascribed to the Basal Metabolic Rate (BMR) - the rate at

which a person uses energy to maintain the basic functions of the body (Food &

Agricultural Organisation of the United Nations, 2004). BMR calculations are based

on average figures such as age, weight and sex and do not take into account individual

metabolisms. Consequently these calculations may vary by as much as 15%. For the

purpose of this investigation the calculations obtained from St Mary’s College (2005)

provide a sufficient indication of the BMR.

Everyday physical activity expenditure was established using the Physical Activity

Ratio (PAR) values, as outlined by Sharkey (1997). Calculations are based on a ratio

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related to the BMR and multiplied by the duration of the activity (Fig 2). A decision

to document basic activities was made at the beginning of the study. The logging,

calculating and analysis of all activities requiring a PAR conversion would have

proved too costly for an investigation of this nature. If Total Daily Energy

Expenditure (TDEE) regularly exceeds energy intake a negative energy balance is

assumed. If energy intake exceeds expenditure a positive balance can be suspected.

Body composition was assessed at the start and finish of the investigation using the

standard Body Mass Index (BMI) calculation (McArdle, Katch & Katch 1996). The

BMI provides a clear and simple evaluation of an individual’s body composition.

Proportional composition of the body is not considered in the equation.

Results

The Energy Balance Table (Fig 3) displays a mean average of 2055kcal of energy

input per day based on data compiled from the Nutritional Dietary Log (Fig 1). Mean

TDEE was calculated at 3003kcal. A total deficit of almost 20,000kcal was recorded

over the full investigation. A 1kg loss of weight and reduction in BMI values during

the course of the study supports this outcome (Fig 2: 30-Sept & 21-Oct).

The Energy Balance Graph (Fig 4) displays a clear trend where an increase of energy

expenditure is matched with, or shortly followed by, a noticeable increase in energy

consumption. Energy demand appears to increase with activity.

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Nutritional Intake Totals were calculated in weight and compared to recommended

levels (Fig 5). As outlined by Hicks (2005) carbohydrate intake is approximately 50g

below the Recommended Dietary Allowance (RDA). Fats make up 75g and are a

quarter below the RDA. Proteins are by far the most excessive; accounting for almost

twice as much as the recommended volume (Fig 6).

Fig 6. Nutrition Mass: Mean Daily Intake & RDA

Nutrition Mass: Mean Daily Intake & RDA

300

250

200
Mass (g)

Mean Daily Intake

150
RDA
100

50

0
Fats Proteins Carbohydrates

Nutrient Type

It is important to highlight that these values were based on the RDA of 2900kcal of

energy intake per day (Whitney & Rolfes, 1999). A mean daily intake of almost

900kcal less than this figure should be taken into consideration when analysing these

results (Fig 3).

Fats contain concentrated energy at almost 9kcal per gram and low levels of this sort

are not deemed as deficient. Carbohydrate intake exceeds the minimum value of 100g

and intake is adequate. Total protein consumption is excessive and may increase the

risk of liver and kidney problems if sustained over a long period. (Aldridge, 2001).

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TDEE has been divided into four main categories (Fig 7). BMR is the largest source

of energy expenditure responsible for 50% of the total. Recreational activities such as

swimming and golf account for 4%. Sleep is 19%, whilst everyday activities such as

walking, eating and sitting (‘other’) relates to 28% of the total.

Fig 7. Mean Total Daily Energy Expenditure (TDEE).

Mean TDEE

Other, 28%

BMR, 50%

Recreational, 4%

Sleep, 19%

Recreational exercise is irregular throughout the study (Fig 2). The British Nutrition

Foundation (2004) recommends at least 30mins of moderate exercise five times a

week. These levels are achieved when taking into account activities in the ‘other’

category. A more comprehensive log would have highlighted this further.

BMI calculations during this time fell from 22.4 to 21.4 indicating a reduction in fat,

as a percentage, of body composition (Fig 2). These results specify a normal body

composition (McArdle et al, 1996).

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Discussion

Accuracy and data methods are paramount to the validity of the investigation. Lack

of experience has contributed to a number of uncertain results. Estimates for certain

food masses and the exclusion of food types, such as butter and cooking oils, are

partly responsible for an energy intake value sufficiently lower than the RDA.

The use of numerous sourced materials fails to provide a consistent analysis. This

was especially evident when comparing BMR and PAR formula and results.

Statistical data has been based on average values and is not completely accurate.

Comparing data such as energy expenditure and nutritional composition for analysis

could result in misleading information.

The subject’s lifestyle could have been altered due to the investigation. A healthier

awareness of dietary consumption and an increase in physical activity may have

distorted results to some extent.

The investigation reflects the energy balance theory to a certain degree. Although

calculations cannot be taken as 100% accurate it is clearly evident that energy

expenditure far exceeds energy consumption. Energy balance is therefore affected

and a loss in weight and BMI value supports this theory.

The investigation has highlighted areas of dietary practise, physical activity

importance and basic health. Although the results provide a good indication of

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nutritional analysis, each person has their own metabolic structure. Nutrient intakes

do not guarantee nutrient status and, likewise, insufficient intakes do not result in

deficiencies.

Conclusion

The dietary analysis reflects a balanced proportion of food types consumed. Energy

totals for fats and carbohydrates reflect a healthy diet, whilst protein levels are higher

than recommended. A reduction of protein consumption to within the RDA is

advised.

Physical activity levels may have been underestimated and do not include values

calculated in other categories. However, increased recreational physical activity is

recommended following a more structured timetable.

A negative energy balance portrays a lifestyle that exerts far greater energy than what

is consumed. Weight loss and low levels of moderate exercise indicate the need for

an increase in energy consumption.

If energy balance is not addressed the body’s energy reserves will be reduced and this

could have further consequences with regards to health.

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The investigation lacks data accumulation and examination experience in this subject.

A professional analysis of medical history, anthropometric measurements and physical

examinations will provide a more detailed and accurate assessment.

Summary: Selenium Deficiency

Selenium (Se) is a key component of all living systems and is initially extracted from

the soil by plants. Once Se has entered the food chain it is a major contributor toward

the welfare of humans and animals alike.

Scientists have identified a number of selenproteins that contribute toward vital

nutritional benefits within the body. Se deficiency can be partially responsible for

minor health problems such as asthma and viral infections, more serious diseases

concerning the cardio vascular and reproduction system and many others. There is

also a case that larger dosages can lead to additional protection from certain illnesses.

Se deficiency can be attributed to a number of factors. The natural soil quality of a

region, as well as the amount of Se available, will affect the ‘uptake’ quantity by

plants. Populations may also be affected by an alteration in imported goods i.e. wheat

products imported from Canada have a higher Se content of that produced in the EU.

There is a huge demand for manufactured Se supplements in the UK. With further

trials regarding disease prevention there may be a strong case for Se fertilisers to

enhance efficiency at the source of the defect.

Word Count: 196

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Summary: Digestion of Food & Absorption of Major Nutrients

The digestion of food is an essential process which enables the human body to absorb

major nutrients for a healthy existence.

The process begins when the body’s energy levels are low. Hunger is instigated by a

combination of saliva and digestive juice activity.

When food enters the mouth larger particles are broken down by a mixture of chewing

and enzymes present in the saliva. The food is swallowed and passes through the

oesophagus to the stomach.

Food particles are broken down further in the stomach by gastric juices and

contractions. A small amount of water soluble minerals and vitamins are absorbed

through the lining of the stomach walls.

The major digestion and absorption of important nutrients such as fats, carbohydrates

and proteins occurs in the small intestine. Intestinal juices, pancreatic juices and bile

salts play a major role in this process. The means of passive and active absorption

takes place in the intestinal wall. Transportation of these nutrients to and from cells

where they are required is carried out by the blood.

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Finally, the role of the large intestine is to absorb any water residue and contain

faeces. Any remaining undigested foods are broken down by bacteria in the colon.

Word Count: 200

REFERENCES

ALDRIDGE, S., 2001. High Protein Diet Warning. The Scientist [online] 6 October.
Available from: http://www.the-scientist.com/news/20011015/03 [Accessed 10
November, 2005]

At least five a week – report from the Chief Medical Officer on physical activity,
2004. British Nutrition Foundation, 2004 [online] 29 April. Available from:
http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=870&subSubSectionId=6
32&subSectionId=318&parentSection=299&which=1 [Accessed 10 November,
2005]

COULTATE, T & DAVIES, J., 1996. Food. The Definitive Guide. Cambridge: The
Royal Society of Chemistry
(ISBN: 0-85186-431-7)

Human Energy Requirements, 2001. Food and Agricultural Organization of the

United Nations [online] 17-24 October. Available from:
http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/007/y5686e/y5686e00.
HTM [Accessed: 8 November 2005]

HICKS, R., 2005. Health. The Basics. British Broadcasting Corporation [online]
March. Available from: http://www.bbc.co.uk/health/healthy_living/nutrition/
[Accessed: 9 November 2005]

McCANCE, A. & WIDDOWSON, E., 2002. The Composition of Foods 6/e.

Compiled by the Food Standards Agency and Institute of Food Research. Cambridge:
The Royal Society of Chemistry
(ISBN: 0-58404-428-0)

McCARDLE, W., KATCH, F. & KATCH, V., 1996. Exercise Physiology. Energy,
Nutrition and Human Performance 4/e. Maryland: Williams & Wilkins, p541-542.
(ISBN: 0-683-05731-6)

Health Nutrition and Exercise. Human Energy Requirements, 2005. St Mary’s

College [online] 27 October. Available from:
http://www.smuc.ac.uk/hne/modules/he220/energy.html [Accessed: 8 November
2005]

SHARKEY, B., 1997. Fitness and Health. Illinois: Human Kinetics. pp 235-241.
(ISBN: 0-87322-878-2)

TORTORA, G., 1991. Introduction to the Human Body: The Essentials of Anatomy
and Physiology 2/e. New York: HarperCollins. P427

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(ISBN: 0-06-046697-9)

WHITNEY, E. & ROLFES, S. 1999. Understanding Nutrition 8/e. London:

Wadsworth.
(ISBN: 0-534-54612-9)

APPENDIX

Fig 1 21 Day Nutritional Dietary Log

Fig 2 21 Day Energy Expenditure Log

Fig 3 Energy Balance Table

Fig 4 Energy Balance Line Graph

Fig 5 Nutritional Intake Totals

Fig 6 Nutrition Mass: Mean Daily Intake and RDA

Fig 7 Mean Total Daily Energy Expenditure (TDEE)

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