Hygiene Lecture 9

What is food?

Any material used in the organism to sustain growth, repair, vital processes, and activities.

What are nutrients?

Simpler constituents produced by digestion, absorbed into blood, carried to cells, and stored or used as needed.

What are the main calorigenic macronutrients?

Carbohydrates, fats/lipids, and proteins.

What is the caloric output of carbohydrates?

4 kcal/g.

What is the recommended total carbohydrate intake according to EFSA?

45-60 E% for adults and children over 1 year.

What is the WHO strong recommendation for added/simple sugar intake?

Less than 10 E% of total energy intake.

What are the main risks of excessive simple sugar intake?

Dental caries and obesity.

What is the main and best source of complex carbohydrates?

Grains such as wheat, rye, oats, rice, corn, millet, buckwheat, and cassava.

What is the glycemic index?

A measure of the effect of carbohydrate-containing food on blood glucose compared with glucose or white bread.

What are dietary fibers?

Indigestible plant compounds, mostly polysaccharides, classified as soluble or insoluble fibers.

What is the WHO optimal daily intake of dietary fiber?

25-35 g/day.

What is the caloric output of fats?

9 kcal/g.

Which fats increase coronary heart disease risk?

Saturated fatty acids and trans fatty acids.

Which fatty acids are essential?

Alpha-linolenic acid omega-3 and linoleic acid omega-6.

What is the recommended protein intake for healthy adults with safety margin?

0.83 g/kg/day.