Part, Chapter, Paragraph
1 II, 5. 1. 1| obesity, excessive fat intake, lack of exercise and exposure
2 II, 5. 1. 1| fibres, associated with low intake of fruit and vegetables
3 II, 5. 1. 1| factors, such as alcohol intake and cigarette smoking, have
4 II, 5. 1. 1| overweight and limiting alcohol intake, may also contribute towards
5 II, 5. 1. 1| and obesity~Excessive food intake as compared to needs deriving
6 II, 5. 1. 1| basal metabolism. Inadequate intake of specific nutrients.~Reproductive
7 II, 5. 2. 3| vegetables and reducing salt intake). The more recent decline
8 II, 5. 2. 3| some environmental factors (intake of dietary salt and saturated
9 II, 5. 2. 3| antioxidants due to a low intake of fruit and vegetables,
10 II, 5. 2. 4| Interestingly, moderate alcohol intake (20-30 g/day in men and
11 II, 5. 2. 5| marine origin), a reduced intake of foods rich in preformed
12 II, 5. 2. 5| cholesterol, a moderate intake of salt and of salty foods,
13 II, 5. 2. 5| salty foods, an increased intake of fruit, vegetables and
14 II, 5. 2. 6| reduction of sodium (salt) intake to less than 1,5 g (3,8
15 II, 5. 2. 6| g) per day, an increased intake of fruit, vegetables, and
16 II, 5. 5. 2| factors, such as alcohol intake and cigarette smoking, have
17 II, 5. 5. 2| overweight and limiting alcohol intake, may also contribute towards
18 II, 5. 5. 3| discontinuation of medication intake with often serious consequences (
19 II, 5. 5. 3| 1997). Antipsychotic drug intake was associated with a 4-
20 II, 5. 5. 3| in heavy smokers. Alcohol intake, however, was not associated
21 II, 5. 5. 3| factors such as animal product intake, herbal tea or tropical
22 II, 5. 13 | consumption and with the intake of excessive (as compared
23 II, 5. 13 | associated with excess energy intake poses one of the most serious
24 II, 5. 13 | low fruit and vegetable intake and physical inactivity (
25 II, 5. 13 | diseases with excessive food intake and unbalanced nutrition.~
26 II, 9 | pattern, energy and nutrient intake vary widely across Europe.
27 II, 9 | with an emphasis on low intake of saturated fats and high
28 II, 9. 1. 2| Growing gap in folic acid intake with respect to level of
29 II, 9. 3. 1| especially low calcium intake. Severe bone loss and fractures
30 II, 9. 3. 1| not exclusively, from the intake of calcium and vitamin D –
31 II, 9. 3. 1| and moderation in alcohol intake are obvious. A decade ago
32 II, 9. 4. 4| pattern, energy and nutrient intake vary widely across Europe.
33 II, 9. 4. 4| with an emphasis on low intake of saturated fats and high
34 III, 10. 1. 1| al, 2005). High caloric intake combined with low energy
35 III, 10. 1. 1| factors which increase energy intake and / or reduce physical activity
36 III, 10. 1. 1| 2005). The amount of energy intake and expenditure as well
37 III, 10. 1. 1| physical activity influences food intake are complex (Titchenal,
38 III, 10. 1. 1| an important role in food intake regulation (Blundell and
39 III, 10. 1. 1| normal activity range, energy intake is balanced with the activity
40 III, 10. 1. 1| evidence suggests that energy intake is more or less resistant
41 III, 10. 1. 1| equivalent increases in caloric intake (King, 1999; King et al,
42 III, 10. 1. 1| energy expenditure and energy intake may be due to the fact that
43 III, 10. 1. 1| behavioural acts of food intake depend partly on environmental
44 III, 10. 1. 1| correlation between energy intake and expenditure increases:
45 III, 10. 1. 1| demonstrate an increase in energy intake. However, obese, untrained
46 III, 10. 1. 1| through increased energy intake. Intense exercise is more
47 III, 10. 1. 1| by the fact that the food intake response to exercise is
48 III, 10. 1. 1| assessing energy expenditure and intake create an uncertainty about
49 III, 10. 1. 1| only consider the energy intake immediately following the
50 III, 10. 1. 1| interaction between food intake and physical activity is
51 III, 10. 1. 1| Titchenal, 1988).~ ~Food intake is not only influenced by
52 III, 10. 1. 3| training on the dietary intake of healthy adolescents.
53 III, 10. 1. 3| energy expenditure and energy intake. Int J Obes Relat Metab
54 III, 10. 1. 3| physical activity and food intake. Proc Nutr Soc 57:77-84.~
55 III, 10. 1. 3| physical activity on food intake. Clinical Nutrition 24:885-
56 III, 10. 1. 3| 1988): Exercise and food intake. What is the relationship?
57 III, 10. 2. 1| over a lifetime alcohol intake increases the risk of harm.
58 III, 10. 2. 1| consumption (amount, frequency of intake, types) as well as tobacco
59 III, 10. 2. 1| Frequency of daily intake of food and drink~ ~· Proportion
60 III, 10. 2. 1| 10.2.1.7. Excessive food intake and imbalanced diet~ ~ ~
61 III, 10. 2. 1| Years~DRI~Dietary Reference Intake~EHES~European Heath Examination
62 III, 10. 2. 1| consumption and with the intake of excessive (as compared
63 III, 10. 2. 1| associated to excess energy intake poses one of the most serious
64 III, 10. 2. 1| low fruit and vegetable intake and physical inactivity (
65 III, 10. 2. 1| detailed evaluation of dietary intake in Europe, there is a need
66 III, 10. 2. 1| for comparisons of dietary intake data between countries,
67 III, 10. 2. 1| used to collect dietary intake data and food composition
68 III, 10. 2. 1| National Survey of Food Intake and Nutritional Status~ ~
69 III, 10. 2. 1| 2004) Food and nutrient intake in European Journal of Clinical
70 III, 10. 2. 1| European studies on dietary intake have been conducted but
71 III, 10. 2. 1| provide comparative dietary intake information between countries.
72 III, 10. 2. 1| used for the estimation of intake of foods, nutrients and
73 III, 10. 2. 1| the assessment of dietary intake of the specific needs and
74 III, 10. 2. 1| comparable individual dietary intake data were collected at European
75 III, 10. 2. 1| variations in true dietary intake levels. Within this project,
76 III, 10. 2. 1| measuring habitual food intake at the individual level
77 III, 10. 2. 1| origin. The average folate intake of the Austrian population
78 III, 10. 2. 1| The ENHR confirmed the low intake in other member countries.~
79 III, 10. 2. 1| concerns the recommended daily intake level. While the recommendation
80 III, 10. 2. 1| own guidelines for food intake. In Scandinavian countries,
81 III, 10. 2. 1| in the US reference daily intake (RDI). In the light of the
82 III, 10. 2. 1| toxicity effects, a higher intake might however be desirable.~ ~
83 III, 10. 2. 1| Calcium. Adequate calcium intake in older adults can retard
84 III, 10. 2. 1| able to increase calcium intake in this way. In such individuals,
85 III, 10. 2. 1| recommended that an average intake of about 1,200 mg of calcium
86 III, 10. 2. 1| of age (Dietary Reference Intake (DRI)).~o Vitamin D. Because
87 III, 10. 2. 1| Iron~ ~Although meat intake is generally high in most
88 III, 10. 2. 1| elderly although the average intake met the recommendations.
89 III, 10. 2. 1| increased saturated fat intake, reduced intakes of complex
90 III, 10. 2. 1| requires appropriate dietary intake of energy in the form of
91 III, 10. 2. 1| macronutrients as well as adequate intake of essential nutrients,
92 III, 10. 2. 1| the EU excessive energy intake is the main nutritional
93 III, 10. 2. 1| nutritional issue, inadequate intake of micronutrients can also
94 III, 10. 2. 1| for adults notably a high intake of fat and sugar. Special
95 III, 10. 2. 1| applies to adults. While the intake of folate is generally adequate
96 III, 10. 2. 1| Reducing energy and fat intake can easily entail insufficient
97 III, 10. 2. 1| consumption and nutrient intake~ ~Based on EUROSTAT SBA,
98 III, 10. 2. 1| average food and nutrient intake and their distribution over
99 III, 10. 2. 1| balance;~· decrease the intake of salt;~· decrease the
100 III, 10. 2. 1| of salt;~· decrease the intake of total fats from 35-45%
101 III, 10. 2. 1| 45% of the total energy intake to 15-30% and to decrease
102 III, 10. 2. 1| 30% and to decrease the intake also of cholesterol-raising
103 III, 10. 2. 1| FAO population nutrient intake goals~ ~Population groups
104 III, 10. 2. 1| approach can influence dietary intake through small but important
105 III, 10. 2. 1| increase in fruit and vegetable intake. Moderate evidence on assisting
106 III, 10. 2. 1| requirements and recommended intake levels.~· Foods make up
107 III, 10. 2. 1| Yngve A (2005): Intake of fruit and vegetables
108 III, 10. 2. 1| and their mothers, folate intake in Swedish children and
109 III, 10. 2. 1| Reference values for nutrient intake of the German speaking countries (
110 III, 10. 2. 1| Riboli E (2006): Dietary intake of different types and characteristics
111 III, 10. 2. 3| reduction of sodium (salt) intake to less than 1,5 g (3,8
112 III, 10. 2. 3| g) per day, an increased intake of fruit, vegetables, and
113 III, 10. 3. 2| Chemicals~TDI~Tolerable Daily Intake~TEQ~Toxicity Equivalent~
114 III, 10. 3. 2| the TDI (tolerable daily intake) for tributyltin oxide is
115 III, 10. 4. 2| International Estimate of Short Term Intake~MOE~Margin of Exposure~MRLs~
116 III, 10. 4. 2| mercury:~neurotoxic~ ~ ~Intake via fish consumption~well
117 III, 10. 4. 2| animal feed~ ~ ~In 1998/99 intake of~dioxins and dioxin-like~
118 III, 10. 4. 2| population was above~EU/WHO intake standard~ ~ ~Environmental~
119 III, 10. 4. 2| by EFSA in~preparation~ ~Intake in 5% of the~Population
120 III, 10. 4. 2| derived a tolerable weekly intake (TWI) of 14 pg WHO-TEQ/kg
121 III, 10. 4. 2| cancer is in humans after the intake of acrylamide-containing
122 III, 10. 4. 2| on a TDI (Tolerable daily intake) of 0.1µg PFOS/kg body weight (
123 III, 10. 4. 2| the UK showed an average intake of 0.13µg/kg bw (EFSA, 2006).~ ~
124 III, 10. 4. 2| indicate that the level of intake is below the reference values.
125 III, 10. 4. 2| immune system. The tolerable daily intake for tributyltin oxide is
126 III, 10. 4. 2| but allocating the total intake as vegetables with at least
127 III, 10. 4. 2| standard; the average daily~intake of aflatoxin B1 in the~Netherlands
128 III, 10. 4. 2| principles for setting tolerable intake levels for dioxins, furans
129 III, 10. 4. 2| short term and long term intake of pesticide residues via
130 III, 10. 4. 2| International Estimate of Short Term Intake (IESTI). The IESTI is calculated
131 III, 10. 4. 2| out in Annex VII; dietary intake assessment and toxicological
132 III, 10. 4. 2| exposure assessment. Here, the intake of the compound from food
133 III, 10. 5. 1| are mostly related to the intake of contaminated food (Milstead
134 IV, 11. 3. 1| recently, controlled the intake to medical schools. But
135 IV, 11. 3. 1| limiting medical school intake. From 1990 to 2005, the
136 IV, 12. 2 | marine origin), a reduced intake of foods rich in preformed
137 IV, 12. 2 | cholesterol, a moderate intake of salt and of salty foods,
138 IV, 12. 2 | salty foods, an increased intake of fruits, vegetables and
139 IV, 12. 10 | pressure~Decreasing the intake of salt is a objective of
140 IV, 12. 10 | pressure~Decreasing the intake of salt is a objective of
