Sentences with phrase «total dietary energy»

This finding is similar to the decrease reported in a 1 - mo study of hyperlipidemic people without diabetes who consumed a 27 % - protein diet in which 11 % of total dietary energy from starch was replaced with vegetable protein (50).

Results: Added sugars accounted for ∼ 14.1 % of total dietary energy.

Not exact matches

Food energy: 157kcal Saturated fatty acids: 7.11 g Total fat: 11.22 g Calories from fat: 101 Cholesterol: 128 mg Carbohydrate: 7.08 g Total dietary fiber: 3.84 g Protein: 5.21 g Sodium: 362 mg

Both Australia and New Zealand recommend that 45 - 65 % of total energy should come from dietary carbohydrates, preferably from whole grain sources

Yet, on the other hand, they concede that a discounting incentive could lead to an «overall increase in dietary measures such as saturated fat, sodium, or total energy intake.»

Colour - Coded % DI (CC - % DI) system indicating the percent dietary contribution of energy, protein, total fat, saturated fat, total carbohydrate, sugar, fibre and sodium as in the M - % DI system, plus the relevant colour - code applied for total fat, saturated fat, sugar and sodium, based on nutrition criteria used in the TL system (Figure 1).

Monochrome % DI (M - % DI) indicating the percent dietary contribution of energy, protein, total fat, saturated fat, total carbohydrate, sugar, fibre and sodium, based on the estimated nutrient requirements of a 70 kg adult with an energy requirement of 8700 kJ, as outlined in the Food Standards Code (Food Standards Australia New Zealand, 2008); and

The Australian Beverages Council resolved to voluntarily adopt additional labelling commitments to assist consumers in selecting the appropriate beverage to suit their specific dietary needs and to help them calculate the total amount of energy that they are consuming

Putting the ANZOS research findings into context, the same dietary survey used for the study (2007 Kids Eat, Kids Play) found that beverages including sugar - sweetened soft drinks and fruit drinks contributed a relatively small and declining proportion of total energy intake amongst Australian children:

Age, education, living alone, smoking status, BMI, height, physical activity, cortisone use, Charlson's comorbidity index, calcium and vitamin D supplementation, healthy dietary pattern, alcohol and total energy intake

Covariates were age, total energy intake, body mass index, height, educational level, living alone, calcium supplementation, vitamin D supplementation, ever use of cortisone, healthy dietary pattern, physical activity, smoking status, and Charlson's comorbidity index.

Since 2010, the South Korean Special Act on Safety Control of Children's Dietary Life has required all chain restaurants with 100 or more establishments to display nutrient information on menus including energy, total sugars, protein, saturated fat and sodium on menus.

Food energy: 235kcal Total fat: 13.52 g Calories from fat: 121 Cholesterol: 80 mg Carbohydrate: 11.80 g Total dietary fiber: 1.92 g Protein: 15.39 g Sodium: 504 mg

Food energy: 228kcal Total fat: 20.88 g Calories from fat: 187 Cholesterol: 33 mg Carbohydrate: 7.58 g Total dietary fiber: 3.26 g Protein: 3.59 g Erythritol: 16.9 g

Food energy: 237kcal Saturated fatty acids: 19.91 g Total fat: 23.17 g Calories from fat: 208 Cholesterol: — Carbohydrate: 8.05 g Total dietary fiber: 3.14 g Protein: 2.41 g

They looked at the average dietary content of added sugars and the proportion of people who consumed more than 10 % of their total energy intake — the maximum recommended limit — from this source.

The total energy expenditure from TEF varies based on the macronutrient composition of the diet because protein, carbohydrate, and dietary fat all have different TEF values.

Dietary fat and coronary heart disease: a comparison of approaches for adjusting for total energy intake and modeling repeated dietary measuDietary fat and coronary heart disease: a comparison of approaches for adjusting for total energy intake and modeling repeated dietary measudietary measurements

In women: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residuals (in fiber models), alcohol consumption ≤ 20 g / d compared with > 20 g / d, current smoking (yes or no), and presence of diabetes (yes or no) at baseline; in men: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residual (in fiber models), total fat intake (residuals), whether underweight (yes or no), current smoking (yes or no), and use of corticosteroid drugs (yes or no) at baseline.

In women: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residuals (in fiber models), alcohol consumption ≤ 20 g / d compared with > 20 g / d, current smoking (yes or no), and presence of diabetes (yes or no) at baseline; in men: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residuals (in fiber models), total fat intake (residuals), whether underweight (yes or no), current smoking (yes or no), and use of corticosteroid drugs (yes or no) at baseline.

LCKD was instructed to consume an ad libitum diet and restrict carbohydrate intake to less than 50 grams per day (< 10 % of total energy) and CON maintained usual dietary intake.

It is likely that a reduction in dietary fat by 15 % of total energy contributed to weight loss in the present study.

Dietary GI and fiber variables were adjusted for total energy intake by using the residual method (18).

From the abstract, the main reported conclusions included that: «The most significant dietary correlate of low CVD risk was high total fat and animal protein consumption... The major correlate of high CVD risk was the proportion of energy from carbohydrates and alcohol, or from potato and cereal carbohydrates.»

A: Though we can't give you specific dietary advice related to pregnancy, which you would need to discuss with a dietitian who knew your personal history, your reasons for eating LCHF and your goals, and who could advise you with regard to specific foods, adequate nutrients, and total amount of energy, there are some general points that can be made.

In humans, data collected from 38 different trials of food consumption that used widely varying intakes of protein, from 8 to 54 % of energy, showed: «Percent dietary protein was negatively associated with total energy intake (F = 6.9, P < 0.0001) irrespective of whether carbohydrate (F = 0, P = 0.7) or fat (F = 0, P = 0.5) were the diluents of protein.

Its findings, however, provide a novel look at a traditional dietary recommendation: When considering the obesity - related aspects of a diet, one needs to focus not only on fat - related energy intake, but also on total energy intake.

Food energy: 113kcal Saturated fatty acids: 7.07 g Total fat: 10.57 g Calories from fat: 95 Cholesterol: 35 mg Carbohydrate: 3.42 g Total dietary fiber: — Protein: 0.37 g Erythritol: 11.25 g

When deprived of dietary carbohydrates (usually below 50g / day), the liver becomes the sole provider of glucose to feed your hungry organs — especially the brain, a particularly greedy entity accounting for ~ 20 % of total energy expenditure.

Food energy: 278kcal Total fat: 25.74 g Calories from fat: 231 Cholesterol: 1 mg Carbohydrate: 12.19 g Total dietary fiber: 8.03 g Protein: 3.06 g Erythritol:

In a high quality seven day, randomized, crossover study conducted by Sunehag et al. (2002), twelve healthy, non-obese adolescents (six males, six females) were maintained at home on prepared, isocaloric diets containing 60 % carbohydrate, 25 % fat, and 15 % protein, with 10 % or 40 % of the carbohydrate (6 or 24 % of dietary energy) content provided by fructose (low fructose or high fructose diet, respectively)... The total amounts of fructose ingested in the low and high fructose diets were estimated to be 36 and 133 g / day in females and 40 and 136 g / day in males.

It was lower in total energy, energy density, carbs, and higher in unsaturated fatty acids, dietary cholesterol, and several vitamins.

In the following the scientist gives his explanation how to reverse it: «These new insights into Western diet - mediated mTORC1 - hyperactivity provide a rational basis for dietary intervention in acne by attenuating mTORC1 signaling by reducing (1) total energy intake, (2) hyperglycemic carbohydrates, (3) insulinotropic dairy proteins and (4) leucine - rich meat and dairy proteins.

Total calorie intake and the percent of energy intake consumed as dietary fat, carbohydrates, and protein changed significantly over time (P <.001 for all).

365 D IETARY, FUNCTIONAL, AND TOTAL FIBER Energy Intake Grams of Dietary Fiber / Dietary Fiber Intake (g / d)(kcal / d) 1,000 kcal 16.1 2,722 5.9 20.7 2,787 7.4 24.3 2,781 8.7 28.3 2,754 10.3 34.8 2,705 12.9 2,000 a 12.4 6.2 16.6 2,000 8.3 19.6 2,000 9.8 23.0 2,000 11.5 28.9 2,000 14.45 1,600 b 11.5 7.2 14.3 1,600 8.9 16.4 1,600 10.25 18.8 1,600 11.75 22.9 1,600 14.31 Intervention Trials There have been a large number of intervention trials to ascertain whether fiber supplementation can alter blood lipid concentrations and therefore alter the risk of CHD.

Total energy intake is not well estimated from dietary questionnaires, nor does it reflect energy balance, which is necessarily codetermined by energy expenditure.

Dietary variables were energy adjusted using the nutrient density method, and meat variables in each model added up to total meat (addition model).

Based on the average intake of Dietary Fiber and its effect on CHD, as well as the beneficial role of Functional Fibers (such as gums, pectin and psyllium), an AI for Total Fiber is set for each age and gender group by multiplying 14 g / 1, 000 kcal à — median energy intake (kcal / 1, 000 kcal / d).

After adjusting for major lifestyle and dietary risk factors, the HR per 10 % increment of animal protein intake from total energy intake was 1.02 (95 % CI, 0.98 - 1.05; P for trend =.33) for all - cause mortality and 1.08 (95 % CI, 1.01 - 1.16; P for trend =.04) for CVD mortality.

Dietary energy intake was unrelated to plain water intake, but was a positive correlate of the moisture content of foods, beverages, and total water (P < 0.0001).

High total protein intake was associated with a 13 % higher incidence of type 2 diabetes (HR 1.13 [95 % CI 1.08 — 1.19]-RRB- for every 10 - g increment after adjustment for energy, center, sex, type 2 diabetes risk factors, and dietary factors (Table 2; Supplementary Fig. 2).

Nevertheless, the associations of the intake of plain water with dietary fiber intake (positive), energy density of foods, and total and added sugars (inverse) do suggest different dietary selections in relation to plain water intake.

Intakes of dietary fat and carbohydrate (as percentage of energy) were inversely related to total water intake (P ≤ 0.007).

Net carbohydrates are the entire carb content minus the dietary fiber content; dogs just like humans do not use dietary fibers as energy therefore you can subtract them from the total carbohydrate content.

Models used to investigate associations between parental status and dietary intake outcomes were examined with and without adjustment for total energy intake using the nutrient - density method.25 When the outcome variable of interest exhibited positive skewness, testing was conducted using the square root transformation.

RESULTS: Results indicate that although many dietary behaviors were the same between parents and nonparents, mothers reported greater consumption of sugar - sweetened beverages, total energy, and percent saturated fat compared with women without children.