Post by tonystrak on Jan 16, 2018 7:41:24 GMT
Hi,
Are dietitians diet plan calculations reflecting the true values of the food given to individuals concerned? Are the nutritive values they arrive at after calculating as accurate as they should be?
In some countries nutritive values of cooked foods are calculated on the basis of the nutritive value of its raw ingredients. Even if a dietitian takes precautions to carefully record all food eaten and accurately calculate the nutrient values, are the numbers reflecting what is actually consumed? Can this calculation be taken fait accompli when they are using raw food numbers for calculating cooked foods?
It is a well-known fact among nutritionists that rapid nutrient loss starts right from harvesting. Losses also occur during transporting, storing, while cleaning and even more so during the cooking process. Loss or gain of both macro and micro-nutrients occurs when food is cooked with water, dry roasted, shallow & deep-fried, micro waved, baked or even cooked in solar heat.
Please help.
Thanks!
I didn't find the right solution from the Internet.
References:
www.nutritionvista.com/Global-Dietetics-Forum/are-our-diet-plans-reflecting-accurate-nutrient-levels,318.aspx
Whiteboard Explainer Video
Are dietitians diet plan calculations reflecting the true values of the food given to individuals concerned? Are the nutritive values they arrive at after calculating as accurate as they should be?
In some countries nutritive values of cooked foods are calculated on the basis of the nutritive value of its raw ingredients. Even if a dietitian takes precautions to carefully record all food eaten and accurately calculate the nutrient values, are the numbers reflecting what is actually consumed? Can this calculation be taken fait accompli when they are using raw food numbers for calculating cooked foods?
It is a well-known fact among nutritionists that rapid nutrient loss starts right from harvesting. Losses also occur during transporting, storing, while cleaning and even more so during the cooking process. Loss or gain of both macro and micro-nutrients occurs when food is cooked with water, dry roasted, shallow & deep-fried, micro waved, baked or even cooked in solar heat.
Please help.
Thanks!
I didn't find the right solution from the Internet.
References:
www.nutritionvista.com/Global-Dietetics-Forum/are-our-diet-plans-reflecting-accurate-nutrient-levels,318.aspx
Whiteboard Explainer Video