Exploring Nutritional Research

The provided content consists of multiple research articles and publications in various fields related to nutrition and health. The studies cover topics such as the impact of nutritional status on cardiac disease prognosis, vitamin D levels in adults, lactose intolerance, food intake charts, global nutrition transition, biomarkers for development, edible insect nutrition, and malnutrition documentation guidelines. These sources are a mix of medical journals, academic papers, and industry publications.

Running head: CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Name of the student:
Name of the university:
Author Note:

1CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Executive Summary:
The purpose of this report is to highlight on the dietary plan of self, a colleague student and a family member. The food regime for last four days
were recorded in case of self and 24 hrs recalling was notified from the student-colleague. The family members account on his diet plan was
analyzed using the ready reckoner model. The other diet charts were also assessed in terms of nutritional reference values for ideal nutritional
requirement and the calorie intake. The BMR was also taken into account in ascertaining the factors that can enhance the nutritional quality of
theses diet regimes especially focusing on calorie intake in appropriate manner. The fundamental for proper nutrition is proportionate intake of
all nutritional requirements that include Carbohydrate, Protein and Fat. The necessities of vitamins and minerals have also been kept in mind
while analysis has been made. Nutrients have broadly been classified in two classes which are macro and micro nutrients. The ideal aspect of
dietary nutrition has always been kept in focus in the discussion within the scope of this text. The 4Rs reflection method’s use has been delved in
the last portion of the article. The overall theme of the article as a whole promotes quality of life empowered by proper diet and nutrition.

2CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Table of Contents
Introduction:.................................................................................................................................................................................................................3
Weighed food Record of 4 days:..................................................................................................................................................................................4
Physical activity level as multiple of basal metabolic rate (BMR) and choices:.....................................................................................................5
Estimated energy requirements and Schofield equation:.........................................................................................................................................5
24 hour recall recording sheet....................................................................................................................................................................................10
Ready Reckoner Analysis Of 3 days’ Dietary Pattern of a Family Member:............................................................................................................13
Observation on use of Ready Reckoner in light of 4 Rs model:................................................................................................................................21
Conclusion:.................................................................................................................................................................................................................22
References:.................................................................................................................................................................................................................23

3CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Introduction:
Nutrition is the domain of science that divulges the interaction among the nutrients and elements in food pertaining to health, growth,
diseased condition and reproduction of concerned organisms. It encompasses food intake; the propagation of food via the alimentary canal;
digestion; absorption; synthesis of essential materials a; catabolism of subject products and excrement. The diet of one organism is determined
by the substances it eats as the availability and access permits. A healthy diet ensures proper cooking of the food, storage of the food maintain
criteria so that the nutritional value of the food is not depleted by oxidation and protection from the food borne ailments. A poor diet can
contribute to lacking of essential nutrients either one element or more than one element leading to various anomalies in the physique which
include anemia, stillbirth, iron deficiency, weakness of eyesight (Forbes, 2012). Ill maintenance of proper diet might lead to chronic physical
conditions and diseases like obesity or any other long lasting metabolic aberration. Diseases like heightened sugar level in blood, osteoporosis,
cardiovascular abnormalities can also lurk in life if appropriate nutrition factors are not meet at early stages of life. A proper diet should be
maintained keeping in mind the all possible essential sources of nutrients which include carbohydrate, protein, fat along with vitamins and
minerals. Lack of energy resources with respect to protein can lead to severe physical condition like Kwashiorkor in which hepatomegaly is
evident (Sizer et al., 2012).
The other ancillary aggravations include ulcerating dermatitis, fatty infiltration in liver and edema. There could be sufficient calorie
intake but intake in protein resources matter most in this case. This is a clear testimony to the fact that calorie intake is not the only index to
ascertain whether proper diet is being fed or not. The first instance of dietary advice was recorded in a Babylonian stone tablet (Van De Mieroop,

4CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
2015). The scripture revealed instruction of not eating onion for three days at a stretch who were suffering from internal pain. The study of
nutrition had been started in 6th century BC according to Walter Gratzer. Food was initially classified into two genera which are hot and cold
foods. The first record of dietary experiment on human subject was found in Bible’s Book of Daniel. The first scientific experiment was
conducted by Dr. James Lind who was a physician with British Navy (Milne, 2012). The sailors used to go on long voyages for prolonged period
of time and they used to develop scurvy up on returning. Only dry food was allowed to be taken on ships as fresh food will be putrefied in time.
A common symptom of nutritional deficiency was depletion of vitamin A which used to affect the eyes.
This particular report focuses on the weighted food record of the self, the nutritional habit of a student colleague and ready reckoner
analysis of a three days food habit of a family member, friend or student from another cohort. The analysis of the diet plans reflects on possible
desired changes in the dietary routine and also suggests the plausible implications and impacts of the alteration on over all nutritional value of
the food habit and health condition.
Weighed food Record of 4 days:
Part A- Table 1.Subject’s background details:
Sex: Male
Age: 22

5CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Body weight: 68
Physical activity level as multiple of basal metabolic rate (BMR) and choices:
The subject being the reporter student itself has a Basal Metabolic Rate of around 1473 Calories per day. Basal Metabolic Rate
gives an indication of the status of health (White & Kearney, 2013). Subject is a good athlete and has a sound athletic background. There is a
liking to swimming and does jogging in the morning as well. The subject that is me has represented school at the zonal level of swimming and
was categorized in section to be chosen for the qualifying round to represent state level. Many local level competitions have been attended by me
and I have secured alluring feat in most of them.
Estimated energy requirements and Schofield equation:
The energy requirement accor54dimg to the Schofield equation considering the height and the weight is 1473 Calorie. This equation
estimates BMR in kJ/day (kilojoules per day) from mass of the body. Schofield Method is an equation to estimate basal metabolic rate or BMR
of adult men and women (Blundell et al., 2012). This method is used by World Health Organization or WHO as their major technical procedure
(Butte, Ekelund & Westerterp, 2012). US Academy of Nutrition and Dietetics also recommends the use of this Schofield Method as one
authentic process. Basal Metabolic Rate is defined as the minimal requirement of energy per unit time by the endothermic animals while taking
complete rest (White et al., 2012)
WEIGHED FOOD DIARY DAY OF WEEK Same Routine for 4 Days NAME Mark Waugh

6CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Type of
meal:
Bf, L, D,
Snack
Description of
food item, brand
name
Cooking
method
Where food
was
prepared
AMOUNT
Weight
served
of FOOD
(g)
Weight of
left over
DESCRIPTION
of
FOOD
Cup, spoon, cm
Data for entry into
FOODWORKS
Edible weight (g) Any
comment for
coding?
Break Fast Grape fruit
Cheerios, Wheaties or
bran flak
fat-free milk
medium strawberries
NA
NA
NA
NA
NA
NA
In house
NA
100
1
1
8
Nil
Nil
Nil
Nil
NA
Cup
Cup
NA
100
NA
35
NA
300
NA
56
NA

7CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Lunch Sandwich
Grapes
light yogurt
Pasta Salad
Oven
NA
NA
Oven
In house
NA
NA
In house
1
15
1
1
Ni
Nil
Nil
Nil
NA
NA
Cup
Cup
200
NA
90
170
NA
200
NA
Dinner Pasta
Potato
Yoghurt
Broccoli
Oven
Oven
NA
NA
In house
In house
NA
NA
1
4
1
1/2
Nil
Nil
Nil
Nil
Cup
NA
Cup
Cup
250 NA
300 NA
150 NA
64 NA
Snacks Light Ice cream NA NA 1 Nil Cup 350 NA

8CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
The NRV analysis of the nutrients from the aforementioned tables gives a reflection on the fact that how much ideal lifestyle is
maintained by the subject (Geissler & Powers, 2017). Nutrient Reference Values are alternatively known as Dietary Reference Values and
defines as the nutritional requisition guideline used by the health Department of United Kingdom and the body of the food safety authority of
European Union recommends the use of Dietary Reference Scale (Steele & Cylus, 2012). The Australian reference scale gets followed by both
the countries of Australia and Newzeeland. The United Kingdom first started the initiation of the dietary reference chart that can be used to
determine the nutritional requirement that would be ideal for a person as per the concerned age and the body mass or body weight ( Nowson et
al., 2012). There are three types of Nutritional Reference Value Systems. These include Reference Nutrient Influx scale that suggests the
reference scale to meet the nutritional requirement of the population up to 90 percent (Kolevet al., 2015). The Estimated Average Need
determines the standard for the nutritional requirement by the population meeting up to level of 50 percent ideal match (Rolfes, Pinna &
Whitney, 2014). There is a scale that is used in the developing countries to determine the poor nutritional intake pattern. This system is called
Lower Recommended Intake of Nutritional Supplements. The weight of the subject is more being 68 Kg as the Australian Reference Guide
shows the ideal weight should be 63.
The prime goal of the subject that is me should be to reduce weight by changing in the nutritional regime in order to achieve the ideal body
mass ration as per the age. This will also determine the ideal nutritional intake as per the national standard (Nestle, 2013). The aim should be
regarding taking food which do impart to calorie intake in less intense manner. The nutritional changes in two food elements from the daily
schedule table could be alteration of yoghurt in the dinner by milk. The calorie intake on an average from yoghurt will be 96 calories where the

9CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
calorie rendering capacity of milk is 46 to 48 as per the varying average weight. The grape in the lunch can be replaced by an apple. The
underlying reason for this recommendation is that the grape fruit has calorie value of 63 while 100 g of apple consists of calorie value turning
around 52.
 The short term effect of this change in the food intake pattern will be definitely on the influx of calories. The change in the food habit
starts to get reflected in the nutritional replenishment. The weight and the body mass index will come in the proper range and the BMR or
the Basal Metabolic Rate will be maintained as pert the expected norm.
 The long term goal that will be achieved by this nutritional change is additional supplement of Mallic acid by the alteration of grape via
an apple. Mallic acid has effect in pain reduction, invigorating energy, skin care and also helps to secrete saliva which has enzymes like
amylases that enable the breakdown of the nutritional element like carbohydrate (Gropper & Smith, 2012). The change of yoghurt by the
milk has one long term reflection that yoghurt contains live lactic acid degrading enzyme secreting organisms. As the subject that is self
does not suffer from casein intolerance hence this absence of yoghurt will not be deleterious to health. On the other hand the addition of
milk will provide all essential vitamins including fat soluble vitamins like vitamin A, D, E, K. Milk additionally will impart minerals like
sodium, potassium, calcium, magnesium, ironic phosphorous and citrate (Popkin, Adair & Ng, 2012).
The fiber of the apple is ideal for digestion in the smaller intestine at the end part and at the earlier entrance of larger intestine (Vrček et al.,
2014). The challenge of taking apple in the daily nutritional chart is storage and intestinal acidity. The apple’s nutritional value gets reduced up
on refrigeration and keeping in the open place for long will putrefy the fruit as well (Verman & Patel, 2013). The consumption of apple might

10CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
lead to intestinal acidity or allergy if the concerned individual is hypersensitive to the fruit. Milk is easy to digest unless the concerned subject is
suffering from lactose intolerance and the assimilation of the essential nutrients and vitamins also facilitates the promotion of health unfailingly
(Olivier et al., 2012).
24 hour recall recording sheet
Your colleague student’s name: Henry Beven
Day of the week and date of 24-hour recall: Wednesday, 14.09.2017
Allocated student’s age: 22 height (cm): 165 weight (kg): 72
Colleague student’s activity level: Co-student in different discipline:
The student is not that much interested in the athletic sports though he is interested in indoor games like chess. The lack of physical
activity has been confessed by the subject itself. The subject is more of introvert and reserve type in nature. The student likes video games.

11CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Time and
meal
Break Fast at
8.30am
Lunch at 1.30
pm
Dinner at
Item consumed (include detailed description of food item and quantity
consumed)
1 Apple weighted around 70g, Two slices of whole bread weighting around
80g, 1Cup of Yoghurt weighing around 150g.
Four slices of whole bread weighing around 160g, 1 cup of milk weighing
around 300g, a plate full of salad having mixed onions, cucumber and tomatoes
weighing around 200g
2 slices of whole bread weighing around 120g, one bowl of tomato soup

12CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
8.30pm
Snacks at 5.30
pm
weighing around 100g, 1 cup of yoghurt weighing around 140g and 1 glass of
milk weighing around 250g.
1 pizza with cheese and onion toppings weighing around 50g along with an ice-
cream and peanuts.

13CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
As per the age and the body mass index comparing with height, the maintenance calorie level would be around 1476 Calorie per day. The
total calorie intake from the breakfast is 275 calories. This is imparted by the breakfast food components which are apple contributing 96
calories, bread having a calorie value of 120 calories and 200 calories from yoghurt. The four slices of bread in the lunch imparts 250 calories
around and the salad has onion, cucumber and tomatoes together they contribute calorie value of 229 (Elbadrawy & Sello, 2016). The dinner
renders a calorie value of total 500 calorie units. The ice-cream in the snacks adds around 250 calories while the cheese pizza itself adds around
350 calories. Peanuts do provide additional 200calories in the snack.
There can be three strategies which could be implemented to enhance the assimilation of three essential nutrients that include sodium,
calcium and iron. Implementation of calcium can be done by adding more milk and milk associated products in the diet. Spinach, okra, broccoli,
sweet potatoes and beans cab be consumed in more vigorous manner in order to increase calcium content along with increased intake of fortified
soy milk and lentils. Orange and calcium fortified orange juices can also be included in the diet chart with aim to increase calcium. Cereals can
be added to diet to increase iron assimilation. A source of vitamin C can be included as it will help to procure iron from the cereals. Inclusion of
dairy products during meal time is to be avoided. Low sodium diet is the need of the time to achieve the sound health of a human being. Despite
of that if sodium is to be added more in the diet that can be achieved by inclusion of high-sodium spices and condiments. These high sodium
spices and condiments include soy sauce, taco sauce, plum sauce and adobo.
Ready Reckoner Analysis Of 3 days’ Dietary Pattern of a Family Member:
There is chart that contains the food habit of a family member of the reporter which consists of record of consecutive four days. There is
a ready reckoner analysis table has been given below the food chart which shows the calorie intake and nutritional influx pattern of the
concerned family member matching the patte4rn of food consumption (Palmer & Huxtable, 2015). The macronutrients which could be
accumulated from the given dietary plan are carbohydrates from the bread; proteins from the milk, egg white, nuts and fat from the meat and egg
yolk (Palmer, Miller & Noble, 2015). The meat also provides with animal protein (Rumpold & Schlüter, 2013). The family member has a height
of 6 feet and in the age of 55 now being male by sex. The ideal calorie intake should be 1361 calories per day given the subjects current weight
is 65 kg. The present calorie intake in last three days has been 1500 calories per day on n average. There is an excess intake of calories. This can

14CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
be estimated from the ready reckoner
analysis chart of the 3 day’s food
habit of this particular
individual.
The Ready
Reckoner Analysis of the 3 day’s diet
chart-
FOOD
GROUPS
RECOMMENDED AMOUNT kJ P (g) F
(g)
C(g)
Grain Group 1 Slices of Bread, grilled chicken, Yoghurt, Slices of bread with
cheese and vegetables, green salad, milk
480 3 1 25
Day-1 Food Record Date:
Time/Meal Food & Beverage Description Amount eaten
8.00 am,
Break Fast
Milk, slices of bread, Vegetable soup
1 Cup weighing around 50g; Four slices of
bread weighing around 160g; One cup of
soup weighing around 180g
1.30 pm,
Lunch
Slices of Bread, grilled chicken,
Yoghurt
6 slices of bread weighing around 240g ; 4
pieces of grilled chicken weighing around
123g and 1 cup of yoghurt weighing around
150g
8.30 pm,
Dinner
Slices of bread with cheese and
vegetables, green salad, milk
4 slices of bread weighing around 160g; 1
plate of green salad weighing around 150g
and 1 glass of milk weighing around 150g
Day-2 Food Record Date:
Time/Meal Food & Beverage Description Amount eaten
8.00 am,
Break Fast
Milk, slices of bread, Vegetable soup
1 Cup weighing around 50g; Four slices of
bread weighing around 160g; One cup of
soup weighing around 180g

15CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
~
Grain Group 2
Milk, slices of bread, Vegetable soup
420 3 1 20
Starch and
vegetables
60 g of starchy vegetables that include potato, sweet potato and
beans.
310 3 0 15
Vegetables
having
Aldehyde
70 g of vegetables with moderate aldehyde (pumpkin, parsnip,
chestnut)
140 2 0 7
Low Aldehyde
Vegetables
One cup of raw vegetables or ½ cup of vegetables of weighing
around 70g
120 2 0 3
Legumes/bean Half cup of beans chopped or lentils or 1 cup full of beans. 340 6 1 12
Fruits One full grown apple will consist of 150g.
150g (2 pieces) of small fruit e.g. kiwi fruit, plums
One cup dried or canned food will consist about 150g
Fruit juice canned or served fresh enriched up to 125%
350 1 0 20
Milk, milk 250ml milk – fresh with ultra life and added sugar 650 9 9 15

16CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
products and
yoghurt with
3.5% fat
calcium rich soya milk
125ml of evaporated unsweetened milk
200g yoghurt that is a full cup or bowl
Milk and
yoghurt with
1.5% fat
250ml of fresh having ultra life and reconstituted dried
calcium enriched almond milk/soy milk/rice milk
200g (¾ cup or 1 small carton) yoghurt
400 9 3 13
Milk and
yoghurt,
devoid of fat
250ml milk – fresh and dried up on reconstitution with added
calcium
125ml unsweetened milked prepared by evaporation
A full cup or 200g yoghurt
350 9 0 13
Cheese 2 slices or 40g of cheese e.g. cheddar, brie or
ricotta
550 10 13 0
Lean meat 60g of lean meats when cooked properly e.g. beef, pork, lamb or
kangaroo
500-
600
20 3-7 0
poultry, fish, 80g cooked poultry with 100g weight e.g. turkey or chicken
100g cooked fish with a weight of about 115g
500 25 2-3 0

17CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Eggs Two large eggs weighing around 120g 550 12 10 0
Nuts, seeds Nuts or seed paste weighing around 30g 650 6 15 2
Unsaturated
spreads & oils
Poly or mono saturated spread
7g poly/monounsaturated oil e.g. Olive or Canola
10g of tree or peanuts and peanut butter
35g avocado or olives
200 0 7 0
Discretionary
–fat
3 slices of processed meat (50-60g), 1.5 to 2% thick or thin
sausage, cream of two tablespoons
500 0-10 12-
18
0
Discretionary
–sugar
4 to 5 sugar confectionaries weighing 40g, Honey or jam
weighing around 60g, sports drink and other sweetened drinks
650 0 0 40
Observation on use of Ready Reckoner in light of 4 Rs model:
The 4 Rs model
is model of expressing
the reflective
Discretionary
fatty acids
sugar/refined
aldehyde
1 small scoop ice-cream (60g), 1 small cake or muffin weighing around 40g, 1
bar chocolate weighing around 40 g
1 slice of thin crust pizza
1 slice of thick crust pizza
450 0-10 5-10 10-25

18CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
considerations in four aspects which are reporting of the issue; relating the issue to the pertaining facts and experiences; identifying the
underlying reasoning and reconstruction with respect to future practice and professional understanding. They last table that is the fourth one in
the article reflects the diet plan of consecutive three days. The name of the subject is Ian Miller. The relating part comes into picture from the
ready reckoner analysis. The identification of the gap between the proper nutrient plan and the current one in term of meeting accurate daily
energy or calorie requirement can be done tallying the diet chart and the ready reckoner chart. The reasoning of arthrosclerosis and other obesity
relating problems come from excess calorie intake and the fat accumulation (Nochioka, 2013). If the calorie intake can be reduced the
accumulation of fat will also be reduced which has been suggested in the scope of this text (Underwood, 2012). The future practice should
alw2ays be taking recommendation and suggestion from a professional dietician using ready reckoner chart and then choosing the appropriate
diet plan to meet required calorie intake as per the sex, age, height and body weight.
Conclusion:
Mind and body are two inseparable objects. A healthy mind can be the gateway to elixir of life that is eternal prevailing of mood. A good
nutritional diet plan along with added exercise can restore health easily (Budiningsari et al., 2016). The diet plan should focus on the fact that all
nutritional classes that include carbohydrate, proteins and fat, must be encircled in the food requirements (Paciepnik & Porter, 2017). Energy is
the fundamental requirement of the body to conduct daily activities and energy is provided by burning calories. Calorie is the contributing factor
when the nutrition of an individual or organism is in question. The4 nutrition plan should conform to the calorie need of individuals (Buzby,

19CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Farah-Wells & Hyman, 2014). The subjects in the aforementioned case studies showed that mild alterations in the diet plan can impart to the
nutritional enrichment up to a considerable extent both in terms of macro and micro nutrients and the calorie units.

20CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
References:
Blundell, J. E., Caudwell, P., Gibbons, C., Hopkins, M., Naslund, E., King, N., & Finlayson, G. (2012). Role of resting metabolic rate and energy
expenditure in hunger and appetite control: a new formulation. Disease models & mechanisms, 5(5), 608-613.
Budiningsari, D., Shahar, S., Manaf, Z. A., & Susetyowati, S. (2016). A simple dietary assessment tool to monitor food intake of hospitalized adult
patients. Journal of multidisciplinary healthcare, 9, 311.
Butte, N. F., Ekelund, U., & Westerterp, K. R. (2012). Assessing physical activity using wearable monitors: measures of physical activity. Medicine
& Science in Sports & Exercise, 44(1S), S5-S12.
Buzby, J. C., Farah-Wells, H., & Hyman, J. (2014). The estimated amount, value, and calories of postharvest food losses at the retail and consumer
levels in the United States.
Elbadrawy, E., & Sello, A. (2016). Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9,
S1010-S1018.
Forbes, G. B. (2012). Human body composition: growth, aging, nutrition, and activity. Springer Science & Business Media.
Geissler, C., & Powers, H. (Eds.). (2017). Human nutrition. Oxford University Press.

21CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Gropper, S. S., & Smith, J. L. (2012). Advanced nutrition and human metabolism. Cengage Learning.
Kolev, M., Dimeloe, S., Le Friec, G., Navarini, A., Arbore, G., Povoleri, G. A., ... & Bantug, G. R. (2015). Complement regulates nutrient influx and
metabolic reprogramming during Th1 cell responses. Immunity, 42(6), 1033-1047.
Milne, I. (2012). Who was James Lind, and what exactly did he achieve. Journal of the Royal Society of Medicine, 105(12), 503-508.
Nestle, M. (2013). Food politics: How the food industry influences nutrition and health (Vol. 3). Univ of California Press.
Nochioka, K., Sakata, Y., Takahashi, J., Miyata, S., Miura, M., Takada, T., ... & CHART-2 Investigators. (2013). Prognostic impact of nutritional
status in asymptomatic patients with cardiac diseases. Circulation Journal, 77(9), 2318-2326.
Nowson, C. A., McGrath, J. J., Ebeling, P. R., Haikerwal, A., Daly, R. M., Sanders, K. M., ... & Mason, R. S. (2012). Vitamin D and health in adults
in Australia and New Zealand: a position statement. Med J Aust, 196(11), 686-687.
Olivier, C. E., Lorena, S. L. S., Pavan, C. R., dos Santos, R. A. P. G., dos Santos, L., Patussi, R., ... & de Lima Zollner, R. (2012, September). Is it
just lactose intolerance?. In Allergy and asthma proceedings (Vol. 33, No. 5, pp. 432-436). OceanSide Publications, Inc.
Paciepnik, J., & Porter, J. (2017). Comparing Computerised Dietary Analysis with a Ready Reckoner in a Real World Setting: Is Technology an
Improvement?. Nutrients, 9(2), 99.

22CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Palmer, M., & Huxtable, S. (2015). Aspects of protected mealtimes are associated with improved mealtime energy and protein intakes in hospitalized
adult patients on medical and surgical wards over 2 years. European journal of clinical nutrition, 69(8), 961.
Palmer, M., Miller, K., & Noble, S. (2015). The accuracy of food intake charts completed by nursing staff as part of usual care when no additional
training in completing intake tools is provided. Clinical Nutrition, 34(4), 761-766.
Popkin, B. M., Adair, L. S., & Ng, S. W. (2012). Global nutrition transition and the pandemic of obesity in developing countries. Nutrition
reviews, 70(1), 3-21.
Rohner, F., Zimmermann, M., Jooste, P., Pandav, C., Caldwell, K., Raghavan, R., & Raiten, D. J. (2014). Biomarkers of nutrition for development—
iodine review. The Journal of nutrition, jn-113.
Rolfes, S. R., Pinna, K., & Whitney, E. (2014). Understanding normal and clinical nutrition. Cengage Learning.
Rumpold, B. A., & Schlüter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular nutrition & food research, 57(5),
802-823.
Sizer, F. S., Piché, L. A., Whitney, E. N., & Whitney, E. (2012). Nutrition: concepts and controversies. Cengage Learning.
Steele, D., & Cylus, J. (2012). United Kingdom (Scotland): health system review. Health systems in transition, 14(9), 1-150.