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1. Nutrient Density

2. Nutrient Density Nutrient density refers to a food’s vitamin and mineral content relative to its energy content. A nutrient dense food is a good source of vitamins, minerals, and other food components that may have positive health effects but is relatively low in energy. Nutrient-dense foods are lean or low in solids fats (fats that are solid at room temperature and that are major sources of saturated and trans fats) and are low in added sugars and refined starches, all of which add kilocalories but few essential nutrients or dietary fiber. Nutrient-dense foods also minimize or exclude added salt or other components that are high in sodium. According to the Dietary Guidelines for Americans, nutrient-dense foods include all vegetables, fruits, whole grains, fat-free or low-fat milk and milk products, beans and peas, nuts and seeds, eggs, seafood, and lean poultry and meats that are prepared without added solid fats, sugars, refined grains, and salt and other sources of sodium

3. Nutrients density comparison

4. Figure 2.4 illustrates the difference in the number of calories in a food that is not nutrient-dense as opposed to a nutrient-dense form of the food. For example, a regular ground beef patty (75% lean) that weighs 3 ounces after cooking contains 236 calories, whereas a cooked 3-ounce extra lean beef patty (90% lean) contains 184 calories. By choosing the extra lean beef instead of the regular ground beef, a person would consume less beef fat, amounting to 52 fewer calories. Breaded fried chicken strips weighing 3 ounces contain 246 calories, whereas a 3-ounce baked chicken breast contains only 138 calories. In this instance, a relatively simple change in the method of preparation and cooking the chicken has eliminated 108 calories that were added by the breading and frying fat

5. A key recommendation for Nutrients density A key recommendation of the most recent edition of the Dietary Guidelines for Americans is that. People opt for nutrient-dense foods, a widely endorsed recommendation by health experts and nutrition groups . Nutrient density helps people manage weight by controlling energy intake while ensuring adequate nutrients and limiting harmful food components . scientific evidence shows that diets emphasizing nutrient-dense foods aid weight loss, weight management, and lower type 2 diabetes risk in adults.

6. Nutrient Profiling The concept of nutrient density for selecting nutritious foods and planning diets lacks a valid scientific method or standard for consistently identifying nutrient-dense foods. Nutrient profiling( nutrition quality indices ) ranks foods based on nutrient composition. Various models have been developed by different organizations, including food manufacturers, government agencies, and non-profits . Nutrient profiling models employ formulas to calculate scores based on specific nutrient values. Models may focus on nutrients to consume more or less frequently, or a combination of both

7. Indices of Diet Quality Diet quality indices are typically based on one of three approaches to assessing diet: comparing intake of certain nutrients and food components to a standard, comparing intake of foods or food groups to a standard, or evaluating both nutrient intake and foods or food groups. The Diet Quality Index and the Healthy Eating Index evaluate intake of various nutrients and food components and assess consumption of foods and food groups

8. 01. Diet Quality Index The Diet Quality Index (DQI ) is an instrument used to assesses overall diet quality of groups and chronic disease risk based on dietary patterns. Originating in 1994, was based on 8 dietary recommendations it incorporates from the National Academy of Sciences . It was revised in 1999 to align with the Food Guide Pyramid, Dietary Guidelines for Americans, and Dietary Reference . Each of the 10 components contributes a maximum of 10 points to the total DQI score, which has a maximum of 100 points. The higher the score, the higher the diet quality.

9. The DQI has been shown to be a useful instrument in evaluating dietary patterns. Healthier maternal dietary patterns during gestation as measured by the DQI were shown to be associated with offspring having a reduced risk of neural tube defects and orofacial clefts. In an intervention designed to promote and evaluate dietary change among older cancer survivors enrolled in a home-based intervention trial, The DQI: Effective in Developing and Evaluating Dietary Interventions Implications for Public Health and Clinical Practice

10. Healthy Eating Index The Healthy Eating Index (HEI) is a measure of diet quality used to assess how well a set of foods aligns with key recommendations and dietary patterns published in the  Dietary Guidelines for Americans  ( Dietary Guidelines ). The  Dietary Guidelines  is designed for nutrition and health professionals to help individuals and families consume a healthful and nutritionally adequate diet . The Healthy Eating Index (HEI) is a tool developed by the USDA to assess how well Americans follow federal dietary guidelines.

11. Original Healthy Eating Index Released in 1995 and Revised in 2005 alongside Dietary Guidelines of American. Several important changes occurs like To encourage Whole grains, whole fruit, dark green and orange vegetables Moderation in sodium, saturated fat, calories from alcoholic beverages, solid fats, and added sugars

12. HEI Comparison: 1995 vs. HEI-2005 Original (1995) : 10 components assessing adherence to Food Guide Pyramid's serving recommendations for major food groups, sodium, saturated fat, total fat, cholesterol, and variety Revised (HEI-2005) : Components grouped into adequacy and moderation Adequacy ensures nutrient intake Moderation limits certain intake

13. . Measuring food consumption at national level

14. Indirect methods Indirect methods use secondary information (e.g. food supply, agricultural statistics, food expenditure) to estimate food available for consumption at the national and household levels . Food Consumption Estimation Methods : 01. Food Balance Sheet (FBS ): 02. Household Consumption and Expenditure Survey (HCES)

15. Food Balance Sheets The food balance sheet (FBS) is a method of indirectly estimating the amounts of food consumed by a country’s population at a certain time . FBS are compiled by FAO annually and are mainly based on country-level data covering a calendar year. They are used to assess national food availability for consumption. It provides data on food availability rather than actual food consumption. It is calculated using beginning and ending inventories, figures on food production, imports and exports, and adjustments for nonhuman food consumption (for example, cattle feed, pet food, seed, and industrial use )

16. FBS for National Food Availability Assess national food availability for consumption. Supply/utilization accounts prepared for each commodity. FAO FBS provides total food availability estimates. Data presented per capita, adjusting for population size. Offer comprehensive view of food supply over time. Limited insight into individual food intake variability.

17. Food Balance Sheet methods

18. Applications and uses of FBS Monitor global food patterns and dietary habits. Track trends in national food availability. Assess adequacy of food supply for meeting nutritional requirements. Used in setting public health priorities and policy formulation. Facilitate intercountry comparisons. Estimate likelihood of micronutrient deficiencies . Assess impact of improved nutrient supply on meeting population's needs. Explore correlations with mortality statistics. Investigate nutrition transition dynamics. Analyze variations in adherence to specific diets over time.

19. Food Balance Sheet ADVANTAGES : Inexpensive source of indirect nutrition data, standardized, accessible by all, relatively simple to analyze Include nearly all countries worldwide Monitor global nutrition patterns and dietary habits, including trends and changes in overall national food availability Helps national planners to take appropriate decision to avert “food crisis”

20. Food Balance Sheet DISADVANTAGES : Cannot provide disaggregated information across different population characteristics, e.g. socio-economic, demographic etc. Do not provide data on seasonal variations in the food supply Do not provide individual-based dietary estimates Food waste (domestic and retail), processed foods, home grown food production and food from non-retail sources are not accounted for . Do not provide data on food not include in national production statistics such as game,wild animals and insects

21. Household Consumption and Expenditure Surveys - household food consumption Household food consumption has been defined as “the total amount of food available for consumption in the household, generally excluding food eaten away from the home unless taken from home” (Putnam et al., 1994). Various surveys measure food consumption or proxies: Household Budget Survey (HBS) Living Costs and Food Survey (LCFS) Household Income and Expenditure Survey (HIES) Living Standards Measurement Study (LSMS) Household Expenditure Survey (HES) Integrated Household Survey (IHS) These collectively known as Household Consumption and Expenditure Surveys (HCESs ).

22. Household member keep record all expenses and food consumed over 1-4 weeks. Data given to enumerators distributed during different times in the yea for analysis. Used to assess household food consumption at household level . Surveys of this type are provide essential data for calculating consumer price indices, studying living conditions, and analyzing poverty and income trends worldwide