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Optimising vitamin and mineral intake
Optimising vitamin and mineral intake is a bit more complicated than just considering nutrient content in foods. Bioavailability, cooking, processing and seasonality are other important factors to keep in mind. Follow the 10 principles below to improve your vitamin and mineral status. 1. Know your requirements While the Nutrient Reference Values are estimated based on the best evidence that was available at the moment of their development, it is useful to know how much of each micronutrient you need for good health. Your requirements depend on your age, gender and pregnancy/lactation status when applicable. The easiest way of finding out is using the NRV calculator. In “Reference values”, select “Show…
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Mineral overview
If you know minerals are micronutrients that are good for you but struggle to name more than 2 or 3, this mineral overview is for you. In this guide you will find the following information (when applicable or available) for the main minerals: Calcium Sources: dairy foods (e.g. milk, yoghurt, cheese) and in smaller amounts in fish with bones, legumes, dark green leafy vegetables (e.g. kale, spinach), certain nuts, fortified soy beverages and breakfast cereals. Bioavailability: absorption from milk is between 20 and 40%, from vegetables is either in the same range or lower, depending on the vegetable (higher in cruciferous vegetables). Absorption from food can be enhanced by fortification…
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Vitamin overview
If you know vitamins are micronutrients that are good for you but struggle to name more than 2 or 3, this vitamin overview is for you. In this guide you will find the following information (when applicable or available) for all vitamins: Vitamin A Forms: preformed and provitamin A carotenoids (e.g. β-carotene, α-carotene and β-cryptoxanthin), which can be converted to vitamin A. Solubility: fat-soluble. Sources: preformed vitamin A is found in animal foods and carotenoids are found in oils, green leafy vegetables (e.g. spinach and kale), carrots, fruits (e.g. mango, papaya, orange). The conversion factor of β-carotene to vitamin A depends on the source. Making 1 ug of vitamin A…
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What are micronutrients?
As a dietitian, I always advocate for variety in the diet to increase exposure to micronutrients. But what are micronutrients? Below is a quick overview, more in-depth articles to follow. As seen previously, macronutrients are the “bigger” components of food, namely protein, fat and carbohydrates. Water can be also considered a macronutrient, however it does not contribute any energy. Conversely, alcohol cannot be considered nutritious but does contribute energy. The prefix “macro” comes from the ancient Greek makrós, which means “long”. It is normally used to mean “big” or “large”. Thus, macronutrients are needed in large amounts in the diet (tens or hundreds of grams). The prefix “micro” comes from…
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How to adjust carbohydrate intake
How to adjust carbohydrate intake is the third article in this short series dedicated to this important source of fuel for physical activity. We have described what are carbohydrates and the use of carbohydrate for sports. In theory, carbohydrate requirements can be calculated knowing a few variables, however in practice there is often a mismatch between estimated and actual requirements. Sources of mismatch Wrong calculations Biological factors These include insulin sensitivity and glucose oxidation rates, which will determine how much carbohydrate the athlete can actually use for fuel. Health conditions Actual vs predicted output In many cases, this is the biggest source of mismatch. Some athletes can predict with a…
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How much salt is too much?
If you have a heart condition, your doctor has probably told you to limit your salt intake. As it is impossible and undesirable to eliminate salt completely, it is important to know much salt is too much? Sodium vs salt Sodium is a mineral and what we know as salt (the one we use for seasoning our food) is sodium chloride. Therefore, the amount of salt we consume does not equal the amount of sodium we consume. Sodium in food manifests in other forms, not just as the salt that is added for seasoning. Sodium is involved in many processes in the body, including maintenance of plasma volume, acid-base balance,…
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Misreporting dietary intake
Misreporting dietary intake is more common than you think. This becomes an issue when we try to draw health, body composition and/or performance associations based on inaccurate data. The reasons for misreporting vary (not everyone lies on purpose) and does the level of misreporting (i.e. how far off are the reported vs “real” values). However, there are clear trends: for example, most people tend to underreport (say they ate less than they did) than overreport. What is misreporting dietary intake? Misreporting is failing to report with accuracy how much a person ate. Underreporting means reporting less than the actual amount, overreporting means reporting more than the actual amount. In science,…
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10 food swaps for a healthy gut
Instead of changing your whole diet it is easier to swap food items for similar ones that are better for you. In this article you will find 10 food swaps for a healthy gut. Foods for a healthy gut Although there is still a lot more to discover about the gut microbiome, in general higher richness and diversity are correlated with positive health outcomes. As seen in previous articles, a healthy gut microbiome can be achieved by limiting ultra-processed foods and eat a variety of dietary fibre and resistant starch. 10 food swaps for a healthy gut #1: Swap highly highly processed crackers for wholegrain crackers Highly processed crackers contain…
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How to choose between food products
Navigating supermarket shelves can be overwhelming due to the increasing variety and confusing messages in packaging, including health claims. Below is some advice on how to choose between food products. How to choose between food products The triangle paradigm There is a paradigm used to illustrate the fact that there are trade-offs every time you choose one service or product over another. The way I learned it: if you want a service or product you can have it fast, cheap or good. These 3 characteristics are the vertices of a triangle. You can have 2 of the vertices but not all 3. So you can have something done fast and…
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What to do with leftovers
Cooking your own food is great for many reasons: saving money, eating healthy, ensuring your dietary requirements are met, etc. Cooking in bulk has extra benefits: leftovers. If you are of those people who don’t enjoy eating the same meal over and over again, you should learn what to do with leftovers. What to do with leftovers The obvious thing to do with leftovers is to eat them as the original dish. However, I prefer to save leftover food components to put them together as different meals afterward. Principles Food safety Other considerations Food categories Cooked vegetables Cooked vegetables are very versatile. They can be eaten as a side for…
