annexd.p65
219
8/20/2004, 3:21 PM
350
353
368
341
361
364
345
323
341
261
342
354
350
364
392
363
360
380
350
355
355
Cereal products (food aid items)
Bulgur wheat
Soy-fortified bulgur wheat
Commeal-yellor-degermed
Soy-fortified commeal
Rolled oats
Soy-fortified sorghum grits
Soy-fortified rolled oats
Wheat flour (medium extraction)
Soy-fortified wheat flour, 6% soy
11–12% soy
b
Cereals
Barley
Maize flour-whole
Maize flour-refined
Millet-bulrush
Rice-polished
Rice-parboiled
Sorghum
Wheat-whole
Wheat flour-white
Bread –white
Pasta
Food (waste %)
Energy
(kcal)
11.2
17.3
7.9
13
13
16
20
11.5
14
16.5
8.2
9.3
9.4
10.4
6.5
6.7
10.7
12.6
9.4
7.7
12
Protein
(g)
1.5
2
1.2
1.5
7
1
6
1.5
1.2
1.4
1
3.8
1
4
1
1
3.2
1.8
1.3
2
1.8
Fat
(g)
23
54
25
178
70
40
81
29
0
211
16
10
3
22
4
7
26
36
15
37
25
Calcium
(mg)
Table D-1: Nutrients in 100g Edible Portion of Food
Annex D: Food Security
a
7.8
4.7
1.1
4.8
4
2
5.3
3.7
U
4.8
2
2.5
1.3
3
0.5
1.2
4.5
4
1.5
1.7
2.1
Iron
(mg)
0
0
132
228
0
—
0
0
0
265
0
0
c
50
0
0
0
0
U
0
0
0
Vitamin A
(mcg)
0.3
0.25
0.14
0.7
0.6
0.2
0.74
0.28
U
0.66
0.12
0.3
0.26
0.3
0.08
0.2
0.34
0.3
0.1
0.16
0.22
Thiamine
(mg)
5.5
4.2
1
3.1
1.3
1.7
4
4.5
U
4.6
3.1
1.8
1
1.7
1.5
2.6
3.3
5
0.7
1
3.1
38
74
U
U
24
50
U
U
U
U
20
U
U
U
10
11
U
51
22
17
34
Niacin Folate
(mg) (mcg)
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Vitamin C
(mg)
(Table continues on the following page.)
0.1
0.13
0.05
0.3
0.2
0.1
0.14
0.14
U
0.36
0.05
0.1
0.08
0.22
0.02
0.08
0.15
0.07
0.03
0.06
0.03
Riboflavin
(mg)
219
annexd.p65
380
380
380
360
450
480
149
344
135
79
105
118
333
347
338
343
567
416
605
376
Starchy roots and fruits
Cassava–fresh (26)
Cassava–flour
Plantain (34)
Potato–Irish (20)
Potato–sweet (yellow) (19)
Yam–fresh (dioscorea) (16)
Pulses
Beans-kidney-dry
Mungbeans–dry
Lentils–dry
Pigeon pea–dry
Groundnuts–dry
Soybeans–dry
Sunflower seeds
Coconut flesh (27)
b
Energy
(kcal)
Blended foods and biscuits
Corn soy milk and wheat
soy milk
Instant corn soy milk
Corn soy blend
Wheat soy blend
Australian high protein biscuits
Danish high protein biscuits
Food (waste %)
Table D-1 (continued)
220
23.6
23.9
28.1
21.7
25.8
36.5
22.5
3.9
1.2
1.6
1.2
2.1
1.7
1.5
20
20
18
20
20
20
Protein
(g)
0.8
1.1
1
1.5
49.2
20
49
36.5
0.2
0.5
0.3
0.1
0.3
0.2
6
6
6
6
20
19
Fat
(g)
143
132
51
130
92
277
98
20
68
66
8
7
22
17
1,000
1,000
513
750
1,125
179
Calcium
(mg)
510
510
500
498
0
0
Vitamin A
(mcg)
8.2
6.7
9
5.2
4.6
15.7
6.3
2.3
0
11
4
3
0
2
0
0
1.9
15
3.6
0
1.3
390
0.8
0
d
0.6 (2,000)
0.5
0
18
18
18.5
20.8
25
7.2
Iron
(mg)
0.5
0.6
0.5
0.6
0.6
0.9
1.9
0.6
0.04
0.06
0.08
0.09
0.07
0.11
0.8
0.8
0.65
1.5
2.75
0.25
Thiamine
(mg)
0.22
0.23
0.25
0.19
0.14
0.25
0.14
0.8
0.05
0.05
0.04
0.04
0.04
0.03
0.8
0.8
0.5
0.6
4.08
U
Riboflavin
(mg)
2.1
2.3
2.6
3
12.1
1.6
4.1
0.4
0.6
0.9
0.6
1.5
0.7
0.8
8
8
6.8
9.1
27.5
1
180
120
U
100
110
210
U
U
24
U
16
13
52
23
200
200
U
U
U
U
Niacin Folate
(mg) (mcg)
5
5
6
0
0
0
0
0
31
0
20
20
23
17
40
40
40
40
63
1
Vitamin C
(mg)
220
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221
8/20/2004, 3:21 PM
1.2
1
1.2
0.9
0.9
1
0.9
4
2.5
2.5
5
16
13
34
25
25
26
19
35
26
36
165
161
92
47
30
29
51
65
39
49
32
290
Fruits
Avocado (50)
Banana (33)
Orange (28)
Lime (36)
Lemon (36)
Guava (11)
Mango (31)
Papaw (28)
Pineapple (46)
Water-melon (56)
Baobab (72)
2
1
0.9
0.7
0.6
0.8
0.5
0.6
0.4
0.6
2.2
1
1.1
2.9
43
26
22
Vegetables
Carrots (19)
Eggplant (17)
Leaves-dark green (spinach) (15)
Leaves-medium (Chinese
cabbage) (15)
Leaves-light (lettuce) (32)
Onion (8)
Peppers (23)-green
Peppers (23)-red
Pumpkin (30)
Tomato – ripe
Leaves–sweet potato
Amaranth
Beans-fresh
Maize-fresh
15.3
0.5
0.1
0.2
0.3
0.6
0.3
0.1
0.4
0.4
0.8
0.2
0.2
0.3
0.5
0.5
0.1
0.2
0.3
0.3
0.2
2.1
0.2
0.1
0.4
11
6
40
33
26
20
10
24
7
8
284
77
19
25
6
6
21
7
37
215
43
2
27
36
99
1.02
0.3
0.1
0.6
0.6
0.3
0.1
0.1
0.4
0.2
7.4
0.3
0.5
0.4
1.3
1.3
0.8
0.5
1
2.3
1.4
0.5
0.5
0.6
2.7
61
20
120
1
3
79
389
201
2
37
70
120
33
0
53
530
160
113
130
292
375
28
2813
7
672
0.11
0.05
0.09
0.03
0.04
0.05
0.06
0.03
0.09
0.08
0.37
0.04
0.05
0.06
0.09
0.09
0.05
0.06
0.16
0.03
0.08
0.2
0.1
0.09
0.08
1.9
0.5
0.3
0.2
0.1
1.2
0.6
0.3
0.4
0.2
2.1
0.4
0.2
0.1
0.6
0.6
0.6
0.6
1.1
0.7
0.5
1.7
0.9
0.6
0.7
22
19
30
8
11
7
7
1
11
2
U
79
56
20
17
17
8
9
U
85
U
46
14
18
194
8
9
53
29
53
184
28
62
15
10
270
27
4
8
128
128
9
18
11
43
27
7
9
2
28
(Table continues on the following page.)
0.12
0.1
0.04
0.02
0.02
0.05
0.06
0.03
0.04
0.02
0.06
0.05
0.03
0.1
0.05
0.05
0.11
0.05
0.35
0.16
0.12
0.06
0.06
0.02
0.19
221
annexd.p65
238
300
275
243
234
400
122
115
900
80
123
114
161
225
536
139
82
89
225
70
61
496
362
321
134
Meat
Mutton flesh
Beef flesh
Beef fat
Beef blood
Cattle liver beef
Pork flesh
Goat meat (with fat)
Corned beef
Canned pork
Poultry (33)
Fish
Cod (25)
Perch (60)
Fish-dried-salted
Dairy products
Breast milk
Cow’s milk-whole
Dried whole milk
Dried skimmed milk
Condensed milk-sweetened
Evaporated milk
b
Energy
(kcal)
Fruits and sugar
Dried apricots
Raisins
Dates-dry (10)
Marmalade
Jam
Sugar
Food (waste %)
Table D-1 (continued)
222
1
3.3
26.3
36.2
7.9
6.8
17.7
18.4
47
20.4
22
1.5
17.8
19.7
22
19.5
25.3
11
19
3.7
3.2
2
0.4
0.4
0
Protein
(g)
24
20
343
12
4
0
6
7
3
10
14
U
15
45
49
32
32
10
0
Calcium
(mg)
4.4
32
3.3
119
26.7
912
0.8 1,257
8.7
284
7.6
261
0.4
0.8
7.5
3.4
1.9
94
0.13
3.1
1.9
7.9
12
51.3
7
0.5
0.5
0.5
0
0
0
Fat
(g)
724
1
5
—
—
0
Vitamin A
(mcg)
10
7
0
0.05
64
0.05
31
0.5
280
e
1
1,500
0.2
81
0.2
54
0.4
1
2.8
1.8
U
1.9
20
0
0
44
21
7.1 1,500
1
6
2
36
4.1
0
U
0
1.5
0
4.7
2.1
1.2
2
2
0
Iron
(mg)
0.01
0.04
0.28
0.42
0.09
0.05
0.6
0.8
0.07
0.18
0.23
0
0.9
0.3
0.9
0.15
0.2
0.6
0.1
0.01
0.16
0.09
—
0.1
0
Thiamine
(mg)
0.04
0.16
1.21
1.55
0.42
0.32
0.46
0.12
0.11
0.25
0.26
0
0.3
2.88
0.23
0.28
0.23
0.16
0.15
0.15
0.09
0.1
—
0.1
0
Riboflavin
(mg)
0.18
0.1
0.6
1
0.21
0.2
2.3
1.7
8.6
5.8
7.5
0
1
14.7
5
4.9
3.2
2.5
9
3
0.8
2.2
—
0.3
0
5
5
37
50
11
8
12
U
U
3
15
0
0
22
6
U
2
U
U
10
3
13
—
—
0
Niacin Folate
(mg) (mcg)
5
1
9
7
3
2
2
0
0
0
0
0
0
30
2
0
0
0
0
2
3
0
4
9
0
Vitamin C
(mg)
222
8/20/2004, 3:21 PM
annexd.p65
223
900
717
876
719
884
884
123
127
116
318
585
86
23
Fats and oils
Animal fat–lard
Butter
Butter oil, ghee
Margarine
Palm oil
Vegetable oil (maize)
Cooked Food
Boiled rice polished
Kidney beans–boiled
Lentils–boiled
Groundnuts–boiled
Groundnuts–dry roasted
Potatoes boiled–no skin
Spinach-boiled-drained
a. All values are for raw food, except in the final section.
b. Where there is no figure, the food contains no waste.
c. Yellow maize (FAO, 1982).
d. Deep yellow varieties only.
e. If fortified.
f. Fresh unbleached oil.
(FAO, 1993a)
355
275
475
540
158
594
Canned cheese (average)
Danish new cheese
Milk bars
Milk tablets
Eggs-fresh(12%)
Eggs–dried
2.2
8.7
9
13.5
23.7
1.7
3
0
0.9
0.3
0.9
0
0
22.5
19
23.5
27
12.1
45.8
0.3
0.5
0.4
22
49.7
0.1
0.3
100
81
99.5
80.5
100
100
28
21
23
27
11.2
41.8
U
U
U
U
U
U
U
0
24
0
30
0
0
630
480
U
U
56
212
0.2
2.9
3.3
1
2.3
0.3
3.4
0
0
1
0
0
0
819
0
0
0.2
754
0
925
0
9935
f
0
5,000
0
0
0.2
120
0.6 1,000
U
U
U
U
2.1
156
7.9
586
0.01
U
U
U
U
0.1
U
0
—
0
0.01
0
0
0.03
0.02
U
U
0.09
0.31
0.01
U
U
U
U
U
U
0
0.04
0
0.04
0
0
0.45
0.14
U
U
0.3
1.17
0.3
0.6
1.1
5.3
13.5
1.3
0.5
0
—
0
—
0
0
0.2
4.4
U
U
0.3
6.4
3
129
180
75
145
9
145
0
3
0
1
0
0
U
38
U
U
65
184
0
1
2
0
0
7
10
0
0
0
0
0
0
0
0
U
U
0
0
223
8/20/2004, 3:21 PM
224
Table D-2: Comparative Energy and Nutrient Values
of Raw and Processed Foods/100 ga
VitaProtein min C
(g)
(mg)
Food/100g
Energy
(kcal)
Potatoes
Raw
Boiled
Roasted
Crisps
87
80
157
533
2.1
1.4
2.8
6.3
8–20
4–14
5–16
17
0.5
0.3
0.7
2.1
—
Water absorbed
Fat gain, water loss
Wheat
Flour
Bread
Chapatti
Pasta–raw
Pasta-cooked
337
233
202
370
117
11.3
7.8
7.3
13.7
4.3
0
0
0
0
0
1.5
1.1
2.1
1.4
0.5
—
Water absorbed
Water absorbed
—
Water absorbed
Rice
Raw
Boiled/steamed
363
123
7.0
2.2
0
0
1.7
0.2
—
Water absorbed
25
83
0.4
1.3
—
—
0.3
1.0
—
Increased amount of
flour used
Lentils
Raw
Boiled
339
98
24.0
7.6
Trace
Trace
7.0
2.4
—
Water absorbed
Soy Bean
Raw, dry
Unpressed curd
Fermented (Tempeth)
Sprouts, raw
Sprounts, cooked
355
33
149
62
34
31.3
3.1
18.3
7.7
4.8
0
0
0
10
2
7.3
0.8
10.0
1.1
0.8
—
Water absorbed
Constituent changes
Constituent changes
Water absorbed;
vitamin C lost
28
49
2.0
3.5
50
25
2.5
4.4
—
Water loss; vitamin
loss
Millet
Porridge with unmalted
flour
Malted flour
Spinach type leaves
Raw
Boiled
Iron
(mg)
Comments
a. These are representative figures. Individual or local cooking methods would show some variations.
(Cameron & Hofvander, 1983)
annexd.p65
224
8/20/2004, 3:21 PM
Table D-3: Standard Measures with Some Equivalent
Weights for Volumes
Abbreviations Used for Standard Units of Measure
Microgram
Milligram
Gram
Kilogram
Milliliter
Deciliter
Litre
Ounce
Fluid ounce
Pound
Pint
Quart
Gallon
␮g (or mcg)
mg
g
kg
ml
dl
l
oz
fl oz
lb
pt
qt
gal
Equivalent Weights and Volumes
1 mg = 1000 ␮g
1 g = 1000 mg
1 kg = 1000 g
1 l = 1000 ml
1 dl = 100 ml
1 gal = 4 qt
= 8 pt
1 pt (Imp) = 20 fl oz
1 pt (US) = 16 fl oz
Approximate Equivalent Weights and Volumes for Practical Use
1 standard teaspoon (tspn) = 5 ml
1 standard tablespoon (tbspn) = 15 ml
30 g = 1 oz
1 fl oz = 30 ml
450g = 1 lb
1 kg = 2.2 lb
1/2 pt (Imp) = 10 fl oz = 300 ml
1/2 pt (US) = 8 fl oz = 240 ml
(Cameron & Hofvander, 1983)
annexd.p65
225
8/20/2004, 3:21 PM
225
226
Table D-4: The Volumes and Equivalent Weights
of Some Raw Foodsa
Volumes
500 ml
(5 dl)
Food
200 ml
(2 dl)
100 ml
(1 dl) Local Utensil
Approximate weight
(g)
(g)
(g)
Staples
Rice
Wheat noodles(small)
Rolled oats
Flour-whole grain
Flour-refined
Cassava flour (gari)
180
180
80
110
125
150
90
90
40
55
65
75
Legumes/oil seeds
Large, e.g., kidney beans, cow peas
Small, e.g., mungbeans, chickpeas
Split, no skin, e.g., lentils
Flour, e.g., bean
Groundnuts, whole
Sesame seeds
150
175
175
170
145
140
75
90
90
85
75
70
Other foods
Vegetable oils
Sugar
Milk, liquid
Dried skimmed milk-powder
Dried skimmed milk-granules
200
200
200
90
70
100
100
100
45
35
Oil
Sugar
Bean flour
Sesame seeds
Milk
Evaporated, no sugar
Skimmed powder
Skimmed granules
Full cream powder
450
450
200
275
300
350
1 level tablespoon (15 ml)
g
15 (1 tspn = 5 g)
15 (1 tspn = 5 g)
12
10
15
15
8
4
9
a. Example: for practical use 100 ml rice weighs 90 g.
(Cameron & Hofvander, 1983)
annexd.p65
226
Type Weight
(ml) (g)
Example:
Milk can
8/20/2004, 3:21 PM
200
180
Table D-5: Calculation of Approximate Weights from
Known Volumes of Raw Foods
Foods (raw)
Volume (ml)
x Factor
Staples
Rice
Noodles (small)
Cassava flour (gari)
Refined flours
Whole-grain flours
Rolled oats
0.9
0.9
0.75
0.65
0.55
0.4
Legumes/oilseeds
Larger e.g., kidney beans, cow peas
Smaller, e.g., mungbeans, chikpeas
Split, no skins, e.g., lentils
Flour e.g., bean
Groundnuts
Sesame seeds
0.75
0.9
0.9
0.85
0.75
0.65
Other foods
Sugar
Oil
Milk
Liquid
Powder
Granules
= Weight (g)
1
1
1
0.45
0.35
Note: The factors are derived from Table D-4. The volume (ml) x the given factor = weight (g).
Examples: 200 ml rice x 0.9 = 180 g; 100 ml cow peas x 0.75 = 75g. The weight (g) ÷ the given
factor = volume (ml). Example: 75g cowpeas ÷ 0.75 = 100ml.
(Cameron & Hofvander, 1983)
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228
Table D-6: Effect of Cooking on the Weights and Volumes of Foods
Due to the Absorption or Loss of Watera
Food
Weights
Raw
Cooked
(g)
(g)
Volumes
Raw
Cooked
(ml)
(ml)
Approximate Changes
on Cooking
Rice
Noodles-small
Maize flour
Rolled oats
Potato
Beans
Whole
Split, no skin
Green leaves
100
100
100
100
100
230–250
200–250
500–600 (gruel)
600–700 (gruel)
100–105
100
100
100
300
250
440–460
Volume increases by 3
Volume increases by 2 1/2
Volume increases by 4 1/2
100
300–350
Volume increases by 3
100
100
230–250
250–300
—
—
Weight, little change
Spinach type
100
60–70
Cabbage type
100
80
100
240–260
100
250–300
Boiled,
drained, and
chopped
100 g–1 dl
10 g–1 tbspn
10 g–1 tbspn
Volume increases by 2 1/2
Volume increases by 2 1/2 –3
Weight reduced by 1/3
Weight reduced by 1/5
Miscellaneous
1 average chapatti (flat bread 40g) is equivalent to 25g wheat flour
100g wholemeal or white bread is equivalent to 70g flour
1 average tortilla is made from 60g corn dough
a. The amount of water used and the length of cooking time affects the amount of water absorbed or lost from the food.
These changes shown in the table are examples only. They should be checked locally.
(Cameron & Hofvander, 1983)
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Table D-7: Extraction Rates and Equivalent Amounts of Flour
and Whole Grains
Cereal
Extraction Rate
(percentage)
Yield of Milled
Products from 100 kg
Whole Grain
Amount of Grain
Needed to Yield 100 kg
Milled Product
Wheat
72–90
72–90 kg flour
140–110 kg grain
Maize
80–95
80–95 kg flour/meal
125–105 kg grain
80
80 kg flour
125 kg grain
60–70
60–70 kg polished rice
170–140 mg paddy
Sorghum
Rice-paddy
(FAO, 1993a)
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Table D-8: Equivalent Amounts of Foods
Amounts Giving Equivalent Amounts of Energy
100g cereal flour
• 100g any other cereal flour
• 150g bread
• 300g roots
100g roots
• 35g cereal flour
• 46g bread
100g sugar
• 50g oil or fat
• 150g dried fruit
100g any oil
• 100g any fat
• 200g oil-seed or high-fat pulse
• 200g sugar
Amounts Giving Equivalent Amounts of Protein
100g dry pulses
•
•
•
•
•
•
•
•
•
100g dried whole milk
66g dried skimmed milk
120g canned meat or fish in oil
35g fish flour
120g cheese
120g blended cereal
200g fresh egg
350g evaporated milk
700g fresh milk
100g dried skimmed milk
•
•
•
•
•
•
•
•
•
150g pulses
140g dried whole milk
180g canned meat or fish in oil
50g fish flour
180g cheese
180g blended cereal
300g fresh egg
500g evaporated milk
1,000g fresh milk
100g canned meat, fish
in oil blended cereal
or cheese
•
•
•
•
•
80g pulses
55g dried skimmed milk
80g dried whole milk
30g fish flour
166g fresh egg
(FAO, 1993a)
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41
47
54
61
68
Women
1.4
1.5
1.6
1.7
1.8
26.7 (112)
25.2 (105)
23.9 (100)
22.9 (96)
22.0 (92
29.0 (121)
27.4 (115)
26.0 (109)
24.8 (104)
23.9 (100)
23.0 (96)
Per kg per Day
1100 (4.60)
1190 (4.98)
1290 (5.40)
1390 (5.82)
1500 (6.28)
1440 (6.03)
1540 (6.44)
1650 (6.90)
1770 (7.41)
1890 (7.91)
2030 (8.49)
Per Day
18–30 Years
28.8 (120)
26.3 (110)
24.1 (101)
22.4 (94)
20.9 (87)
29.4 (123)
27.2 (114)
25.4 (106)
23.9 (99)
22.7 (95)
21.6 (90)
Per kg per Day
1190 (4.98)
1240 (5.19)
1300 (5.44)
1360 (5.69)
1420 (5.94)
1450 (6.07)
1530 (6.40)
1620 (6.78)
1710 (7.15)
1800 (7.53)
1900 (7.95)
Per Day
30–60 Years
a. Weight taken as median acceptable weight for height; body mass Index (Wt/Ht 2) = 22 in men, 21 in women.
(FAO/WHO/UNU, 1985)
49.5
56.5
63.5
71.5
79.5
88
Men
1.5
1.6
1.7
1.8
1.9
2
Weighta
Height (m)
(kg)
25.0 (105)
23.1 (97)
21.6 (90)
20.3 (85)
19.3 (81)
23.3 (98)
22.2 (93)
21.2 (89)
20.3 (85)
19.6 (82)
19.0 (80)
Per kg per Day
Per Day
1030 (4.31)
1090 (4.56)
1160 (4.85)
1230 (5.15)
1310 (5.48)
1150 (4.81)
1250 (5.23)
1350 (5.65)
1450 (6.07)
1560 (6.53)
1670 (6.99)
> 60 Years
Table D-9: Basal Metabolic Rate in Adult Men and Women in Relation to Height and Median
Acceptable Weight for Height (values given in kcal with MJ in parentheses)
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232
Table D-10: Physical Activity Levels (PALs) Based
on Doubly-Labeled Water (DLW) Studies
Life Style and Level of Activity
PAL
Chair-bound or bed-bound
1.2
Seated work with no option of moving around
and little or no strenuous leisure activity
1.4–1.5
Seated work with discretion and requirement to move
around but little or no strenuous leisure activity
1.6–1.7
Standing work (e.g., housework, shop assistant)
1.8–1.9
Significant amounts of sport or strenuous leisure
activity (30–60 minutes four to five times per week)
+0.3 (increment)
Strenuous work or highly active leisure
2.0–2.4
(Shetty, et al, 1996)
Table D-11: Alternative PAL Based on FAO/WHO/UNU
1985 Expert Consultation Recommendations
Men
Women
Light
Moderate
Heavy
1.55
1.56
1.78
1.64
2.10
1.82
(Shetty, et al., 1996)
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1.2
3.7
3.5
3.3
8.5
26.2
3.4
Age Group
0.0–0.9
1.0–3.9
4.0–6.9
7.0–9.9
10.0–17.9
18.0–59.9
ⱖ 60
1,522
1,647
1,405
1.55
1.55
1.55
PAL
Males
BMR
(kcal/d)
800
1,400
1,800
2,100
2,359
2,553
2,178
Total
(kcal/d)
1.9
2.5
1.3
3.8
3.5
3.4
8.5
21.8
3.5
% of
Pop.
1,317
1,240
1,145
1.56
1.56
1.56
PAL
Females
BMR
(kcal/d)
2,219
2,434
800
1,300
1,600
1,800
2,055
1,934
1,786
800
1,349
1,700
1,948
2,207
2,272
1,979
1.9
2.5
2.5
7.5
7
6.7
17
48
6.9
2,076
4,217
6,086
2,000
10,120
11,900
13,050
37,516
109,055
13,656
b
TER
(kcal/d)
Note: BMR: basal metabolic rate; PAL: Physical activity level.
a.Population distribution as per Jamison and Hobbs (1994) in Allen & Howson (1995) for developing countries. Body size for sub-Saharan Africa: males, 170cm; females,
155 cm. Body weight as expected for height according to U.S. data: males, 63.5 kg; females, 50 kg. BMR of adults and energy requirements of children as per FAO/WHO/
UNU (1985). PAL, light, as per FAO/WHO/UNU (1985); males, 1.55, females, 1.56.
b. TER: Total energy requirements of age group per 100 persons in the population. Calculated as (weighted average energy requirement of age group) x (number of people
in age group per 100 individuals in population).
(Allen & Howson, 1995)
EMPCER
Pregnant
Lactating
% of
Pop.
Weighted
Average
Energy Req.
of Age
Total
Total
Group
% of
(kcal/d)
(kcal/d)
Pop.
Table D-12: Calculation of Mean per Capita Estimated Energy Requirement (EMPCER),
by Age Groupa
233
234
Table D-13: Energy Requirement for Infants 0–12
Months Estimated from Total Energy Expenditure and
Energy Cost of Growth
Energy Requirement
Age
(months)
a
b
a
b
FF
All
BF
(kcal/
(kcal/
(kcal/
kg/day) kg/day) kg/day)
All
(kcal/d)
BF
(kcal/d)
FF
(kcal/d)
Boys
0–1
1–2
2–3
3–4
4–5
5–6
6–9
9–12
361
433
525
544
578
623
712
862
341
413
504
524
557
602
692
841
381
453
545
564
598
643
733
882
91
93
94
86
84
84
86
93
87
90
91
83
81
80
83
89
94
96
97
90
87
87
89
96
Girls
0–1
1–2
2–3
3–4
4–5
5–6
6–9
9–12
343
408
477
510
557
608
692
841
322
388
457
490
537
588
671
820
363
428
497
530
578
629
712
861
88
90
90
85
85
86
86
93
84
86
87
82
82
82
83
89
90
92
93
89
88
89
89
96
a. BF = breastfed.
b. FF = formula fed.
(Adapted from Butte, 1996)
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Table D-14: Estimates of Total Daily Energy Expenditure from
the Physical Activity Levels Suggested in Table D-15 and Basal
Metabolic Rates Calculated with Schofield’s Equations
Habitual physical activity
Weight a
Age (years) (kg)
Light
(kcal/d)
Moderate
(kcal/kg/d)
(kcal/d)
Heavy
Kcal/kg/d) (kcal/d) (kcal/kg/d)
Boys
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
10.4
12.3
14.6
16.7
18.7
20.7
22.9
25.3
28.1
31.4
35.3
39.8
45
50.8
56.7
62.1
66.3
68.9
854
1018
1211
1281
1346
1510
1587
1671
1770
1885
1988
2112
2254
2491
2659
2811
2930
3004
82.1
82.7
83
76.6
72
72.9
69.3
66.1
63
60
56.3
53.1
50.1
49
46.9
45.3
44.2
43.6
942
1123
1337
1413
1486
1704
1792
1887
1998
2126
2245
2384
2545
2803
2991
3163
3296
3379
90.6
91.3
91.6
84.6
79.4
82.3
78.2
74.6
71.1
67.7
63.6
59.9
56.6
55.2
52.7
50.9
49.7
49.1
—
—
—
—
—
1899
1996
2102
2227
2370
2501
2657
2836
3192
3406
3602
3755
3849
91.7
87.2
83.1
79.2
75.5
70.9
66.8
63
62.8
60.1
58
56.6
56.9
Girls
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
9.8
11.8
14.1
16
17.7
19.5
21.8
24.8
28.5
32.5
37
41.5
46.1
50.3
53.7
55.9
56.7
56.6
783
953
1120
1176
1226
1323
1393
1484
1597
1706
1783
1874
1966
1982
2048
2091
2107
2105
79.9
80.7
79.4
73.5
69.3
67.8
63.9
59.8
56
52.5
48.2
45.1
42.6
39.4
38.1
37.4
37.2
37.2
865
1051
1236
1297
1352
1499
1579
1682
1810
1933
2021
2123
2228
2256
2331
2379
2397
2395
88.2
89.1
87.6
81.1
76.4
76.9
72.4
67.8
63.5
59.4
54.6
51.2
48.3
44.8
43.4
42.6
42.3
42.3
1676
1764
1880
2023
2160
2259
2373
2490
2529
2613
2668
2688
2685
85.9
80.9
75.8
71
66.5
61
57.2
54
50.3
48.7
47.7
47
47.4
a. Median weight for age, NCHS/WHO.
(Torun et al., 1996)
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235
236
Table D-15: Physical Activity Levels Suggested to
Estimate Total Daily Energy Expenditure from the Mean
Basal Metabolic Rate of Children and Adolescents
Habitual Physical Activity
Age (years)
Sex
Light
Moderate
Heavy
1–5
6–13
14–18
6–13
14–18
M, F
M
M
F
F
1.44
1.54
1.6
1.48
1.46
1.61
1.75
1.82
1.68
1.66
1.96
2.04
1.88
1.86
(Torun, et al., 1996)
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Table D-16: Suggested Figures for Energy Requirements
During Lactationa
c
Energy Requirements (kcal/day)
Milk volumeb
(g/d)
Full Costs
Allowing for
Fat Loss d
All women
0–1
1–2
2–3
680
780
820
568
652
686
413
497
530
Full breast-feederse
3–6
6–12
12–24
820
650
600
686
543
502
530
543
502
Partial breast-feedersf
3–6
6–12
12–24
410
325
300
342
272
251
186
272
251
Period (month)
a. As the text emphasises, the values are increments to be added to the maternal requirements
calculated using PAL x BMR (PAL may be slightly reduced if there is evidence of lower activity
during lactation in the population being considered).
b. Derived from studies in Sweden (Sadurskis et al. 1988). England (Paul et al. 1988). USA (Heinig
et al. 1993a.b) and the WHO Collaborative Study on Breast-Feeding (WHO, 1985). Values include a
+4% adjustment to allow for insensible water losses from the baby during test-weighing.
c. Assumes energy density of breast-milk to be .67 kcal/g and dietary-milk energy conversion
efficiency of 80%.
d. Assumed to be approx. 500 g/month up to 6 months post-partum and nothing thereafter.
e. Babies receive only limited complementary feeds ater 3–4 months, and breastmilk is intended to
provide the primary source of nourishment for 6 months or more.
f. Babies are fed breastmilk or almost exclusively until 3–4 months of age; weaning foods are then
introudced progressively as part of an active weaning process.
(Prentice, et al., 1996)
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238
Table D-17: Individual Coping Strategies and the Cumulative Food
Security Index by Income Group
Income
a
Group
VL
L
LM
UM/H
All Groups
b
Round
1
2
1
2
1
2
1
2
1
2
Eating
Less Pre- Limiting
ferred
Portion
Foods
Size
c
c
(1 – 4) x 1 (1 – 4) x 1
1.6
2.4
2.5
2.8
2.6
2.9
3.3
3.3
2.5
2.8
2.4
3
3.1
3.5
3.3
3.7
3.6
3.6
3.1
3.4
Borrow- Maternal
SkipSkipCumulaingFood
Bufferping
ping
tive
or Money
ing
Meals
Days
Index
c
c
c
c
d
(1 – 4) x 2 (1 – 4) x 2 (1 – 4) x 2 (1 – 4) x 3 (11 – 44)
5.1
6.2
6.4
6.7
6.7
7.4
7.3
7.4
6.2
6.8
5.2
6.6
6.3
7
7
7.6
6.9
7.3
6.3
7.1
4.9
5.6
6.5
6.6
7.3
7.3
7.9
7.5
6.5
6.6
9.8
11.2
11.4
11.8
11.8
11.8
12
12
11.3
11.7
29.8
35.6
36.3
39.1
38.7
41.1
41.1
41.4
35.9
39
a. Income groups: VL: very low income; L: Low income; LM: Low-middle income; UMH: upper-mid income.
b. Round of survey: 1: rainy season (N = 328); 2: dry season (N = 304).
c. Frequency scoring: 4: never (zero times per week); 3: rarely (once or fewer times per week); 2: sometimes (2–5 times
per week); 1: frequently (almost every day). Frequency scoring (in parenthesis) times seventy weighing based on
ordinal ranking by focus group respondents gives range of possible means listed for each category.
d. Cumulative index is the sum of scores for the six individual coping strategies.
(Maxwell, 1996)
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