Benders'dictionary of nutrition and food technology

338intake, with a more severe restriction of saturated fats (see fat,saturated) (to 10% of energy intake); increase of carbohydrateintake to 55% of energy intake (with a reduction of sugars to10% of energy intake); increased intake of non-starch polysaccharidesand reduced intake of salt.nutritional status assessment In adults, general adequacy of nutritionis assessed by measuring weight and height; the result iscommonly expressed as the body mass index, the ratio of weight(kg)/height 2 (m). Body fat may also be estimated, by measuringskinfold thickness, and muscle diameter is also measured. Forchildren, weight and height for age are compared with standarddata for adequately nourished children. The increase in the circumferenceof the head and the development of bones may alsobe measured. Status with respect to individual vitamins and mineralsis normally determined by laboratory tests, either measuringthe blood and urine concentrations of the nutrients and theirmetabolites, or by testing for specific metabolic responses.See also anthropometry; enzyme activation assays.nutritionist One who applies the science of nutrition to the promotionof health and control of disease; instructs auxiliarymedical personnel; participates in surveys. Not legally defined inthe UK, but there is a Register of Accredited Nutritionists maintainedby the Nutrition Society.See also dietitian.nutrition policy (or planning) A set of concerted actions, basedon a governmental mandate, intended to ensure good health ofthe population through informed access to safe, healthy and adequatefood.nutrition surveillance Monitoring the state of health, nutrition,eating behaviour and nutrition knowledge of a given populationfor the purpose of planning and evaluating nutrition policy.Especially in developing countries, monitoring may includefactors that may be potential causes of nutritional emergencies,in order to give early warning of such emergencies.nutritive ratio In animal feeding; a measure of the value of a feedstufffor growth (or milk production) compared with its fatteningvalue. It is the sum of the digestible carbohydrate, proteinand 2.3 × fat, divided by digestible protein. Ratio 4–5 for growth,7–8 for fattening.nutritive value index In animal feeding; intake of digestibleenergy expressed as energy digestibility multiplied by voluntaryintake of dry matter of a particular feed, divided by metabolicweight (weight 0.75 ), compared with standard feed.nutro-biscuit Indian; biscuit baked from a mixture of 60% wheatflour and 40% peanut flour; contains 16–17% protein.