k.32 Dietary Supplement

8/10/2019 k.32 Dietary Supplement

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DIETARYSUPPLEMENT

Nutrition Dept

Faculty of Medicine,

University of Sumatera Utara


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definisi

Adalah makanan buatan yang ditujukan untuk

mencukupi kekurangan zat-zat gizi.

Bentuk : - kapsul

- kapsul lunak

- tablet

- bubuk

- cairan


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Kandungan

Makronutrien

Mikronutrienvitamin, mineral

Dapat tunggal atau kombinasi


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Zat gizi penting di dalam makanan

(dibutuhkan untuk kesehatan)

MakronutrienProtein

Karbohidrat

Lemak

Vitamin8 vitamin B (tiamin,

niacin, riboflavin, asam folat,Vitamin B 12, Vitamin B6,

Asam pantotenat, biotin)

Vitamin C

Vitamin A, D, E, K

air

MineralCa, Fe, Mg, Mn, Se,

Na, K, V, Bo, I, S, Cl,P, Cr, Cu, F, Mo, Zn


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Do YOUNeed a Dietary

Supplement?


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Perlu atau tidak ?

Kapan dibutuhkan ?

Seberapa banyak dibutuhkan ?

Siapa yang membutuhkan ?


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Invalid reasons

The belief that the food supply or soil contains

inadequate nutrients

The belief that supplements can provide energy The belief that supplements can enhance athletic

performance or build lean body tissue without physical

work or faster than work alone

The belief that supplements will help a person copewith stress

The belief that supplements can prevent, treat, or cure

conditions ranging from common cold to cancer


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Who needs supplements?

People with nutrient deficiencies

People with low food energy intake (


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People in certain stages of the life cycle whohave increase nutrient needs

People with limited milk intake and sun

exposure need vitamin D People who have disease, infection, or injuries

or who have undergone surgery that interfereswith intake, absorption, metabolism &

excretion of nutrients People taking medications that interfere with

the bodys use of specific nutrients


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Kondisi yang dapat menyebabkan

kekurangan zat gizi

Growth in

children

Old age alcoholism or

Drug addiction

reducing

diets

Increased

requirement

Low food

intake

Restricted

Food choice

Therapeutic

diets

VegetarianismIllnessPregnancy &

lactation


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Tidak dibutuhkan pada :

Orang dengan sumber zat makanan yg

mencukupi

Olah raga

Cukup istirahat dan tidur

Kehidupan teratur

Tdk stress

Bebas dr bhn pencemar (udara, mkn, air).


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Recommendations for

Nutrient Intake

Dietary Reference Intakes (DRIs)

Reference values of nutrients, primarily usedby nutrition & health professionals

Basis for assessing & planning diets of healthy people

federal nutrition & food programs


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What are the purposes of the DRIs?

To maintain nutritional adequacy

To promote health

To reduce risk of chronic disease To provide a measure for evaluating inadequacy

and/or excess

To assess intakes as distributions

Across population groups In individuals

To plan diets


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What are the different

DRI values?

Estimated Average Requirement : EAR

Recommended Dietary Allowance : RDA

Adequate Intake : AI

Tolerable Upper Intake Level : UL


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Estimated Average Requirement

Nutrient intake to meet the

requirement of halfthe

healthy people of an age &

gender

The MEDIAN

Basis for establishing an RDA


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Recommended Dietary Allowance

Nutrient intake to

meet the requirement

for nearly all(97-98%)healthy people of an

age & gender

Derived from an EAR

EAR + 2 standard

deviations


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5

5

2

25

3

35

4

45

5

5 5 2 25

N

umberofPeop

le

5

5

2

25

3

35

4

45

5

5 5 2 25

N

umberofPeop

le

EAR RDA

Actual Nutrient RequirementActual Nutrient Requirement


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Adequate Intake

Nutrient intake of healthy people assumedtobe adequate

Used when an RDA cannot be established Insufficient data to determine an EAR

Based on observed intakes, experimentaldata, etc.

When AIs are used, this reflects lack ofknowledge and need for more research


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Tolerable Upper Intake Level

Highest daily nutrient intake likely to poseno risk of adverse health effectsto almostall the general population

More is not always better!

Not a recommended level No established benefits of higher level

Increased risks at higher intakes


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safety

danger

Danger of

toxicity

Safety

Danger ofdeficiency

Tolerable Upper

Intake level

(UL)

The naive view vs the accurate view

of optimal nutrient intake


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Kebutuhan zat gizi

Sangat individual

Dipengaruhi tingkat kesehatan

Berdasarkan AKG untuk rata-rata orangIndonesia yang sehat

Dibedakan berdasarkan kelompok umur

dan jenis kelamin


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Vitamin A


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RETINOL :HATI, GINJAL, MENTEGA, KUNING TELUR,

SUSU, MINYAK IKAN

BETA KAROTEN :SAYURAN DAUN HIJAU TUA,

SAYURAN & BUAH BERWARNA KUNING, MINYAK

KELAPA SAWIT.


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Kandungan vit A dalam bahan makanan

Apel 1 buah 70 IU

Pisang 1 buah 90

Peach 1 buah 470Selada 100 g 446

Tomat 1 buah 1390

Brokoli cup 1090Bayam cup 7370

Wortel cup 19.150


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Vitamin E

Bahan makanan sumber :

Minyak nabati (kedele, jagung) dan

produknya (margarin)

Whole grain products, wheat germ.

Sayuran berdaun hijau tua.

hati, telur, kacang.


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Kandungan vit E/100 g bahan makanan

Kerang 37,5

Kentang goreng 1,5

Kacang 8,1

Minyak 14,7

Kol 2,4


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Vitamin C

Bahan makanan sumber :

Jeruk, anggur, lemon, jeruk nipis.

Strawbery dan berry lain, melon

Kol, brokoli, sayuran berdaun hijau,

Kentang, tomat


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Kandungan vit C (mg/100g) bahan makanan

Brokoli 39,6

Kembang kol 62,7Bayam 52,4

Wortel 30,3

Pisang 18,6Jeruk 64,3

Anggur 23,6


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KEBUTUHAN VITAMIN PERHARI

( RDA = RECOMMENDED DAILY ALLOWANCES )

VITAMIN PRIA WANITA

A 1000 IU 800 IU

D 5 ug 5 ug

E 3 mg 4 mg

K 80 ug 65 ug

B1 1,5 mg 1,1 mg

B2 1,7 mg 1,3 mg

B3 19 mg 15 mg

B5 4 7 mg 4 7 mg

B6 2,0 mg 1,6 mg

B12 2,0 mg 2,0 mg

C 60 mg 60 mg


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Konsumsi megadosis dapat membahayakan

Nutrient yang diperlukan sebaiknya didapat dari

bahan makanan.

Suplemen hanya digunakan jika memang

dibutuhkan


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Lemak

20%

Protein

15%

KH

65%


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Tujuan Nutritional support

Memastikan intake energi adekwat

mencegah kehilangan BB

Mencegah negative nitrogen balance penurunan imune respons & fungsi liver dapat

dicegah.

Agar level mikronutrient & trace element cukup

tidak terjadi defisiensi


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Medical foods

Formula lengkap

Formula tidak lengkap, mis produk modular

lemak, protein atau karbohidrat

Formula makanan khusus


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Getting The Variety of nutrients

Diet yang seimbang berdasarkan the Food GuidePyramid

Makanan yang bervariasi dapat menjamin

kecukupan zat gizi. Tidak ada satu bahan makanan yang

mengandung semua zat gizi dalam jumlah yangcukup.

Diperlukan bahan yang bervariasi untukmendapat makanan yang sehat

M i t i h lthFats, Oils Limit salt to < 6 grams


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Figure 18-7

Page 641

Food Guide Pyramid for Disease Prevention

Maintain a healthy

weight. be physically

active. Dont smoke.

Fats, Oils

& Sweets Limit salt to < 6 grams.

Reduce energy-rich foods high in sat. fat & sugar.

Use unsaturated fats instead of sat. or trans fats.

Drink alcohol in moderation, if at all.

Eat < 4 eggs per week. Eat red meat sparingly.

Eat fish frequently.

Eat nuts and legumes often.

Eat fruit in abundance.

Eat whole-grain breads,

cereals, rice, and pastas

instead of refined products.

Eat low-fat or fat-

free milk products.

Eat vegetables

in abundance.

Milk, Yogurt &

Cheese Group

Vegetable Group

Meat, Poultry,

Fish, Dry Beans,

Eggs & Nuts Group

Fruit Group

Bread, Cereal, Rice & Pasta Group


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Sayuran dan buah-buahan 5 porsi / hari

Hooper L Dietetic Guidelines :

diet in secondary prevention

of cardiovascular disease

(J Human Nutr Dietet 2001)


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Choose Food Instead ofSupplements

Food

Fun

Offers variety

Doesnt have to be expensive

Contains other healthful

substances

Safe

Supplements

Boring

Lacks variety

Can cost a lot of money

Doesnt contain other health

benefits

Can be dangerous to yourhealth


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If a little is good,

more is not necessarilybetter


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