lines on food of United Kingdom
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Women who could become pregnant or who are planning a pregnancy
are advised to take an additional 400 micrograms (mcg) of folic acid
per day as a supplement from before conception until the 12th week of
pregnancy. In addition to this, they should also eat folate rich foods
such as, green vegetables, brown rice and fortified breakfast cereals
(making a total of 600 mcg of folate per day from both folate rich foods
and a supplement). Pregnant and breastfeeding women should also
take a daily 10mcg supplement of vitamin D.
• Children under the age of 5 who are not good eaters may need to take
a supplement containing vitamins A, D & C. Children who have a good
appetite and eat a wide variety of foods, including fruit and vegetables,
might not need vitamin drops. Parents who are concerned about their
child’s diet should talk to their GP or health visitor for further advice.
4. The action of sunlight on the skin is the major source of vitamin D and
some adults particularly may not receive sufficient sunlight if they spend
large periods of time indoors. Adults in these groups may require
additional vitamin D. Government advice for this population group is that
vitamin D may be required as a 10 microgram (mcg) supplement daily.
This advice applies to the following groups of people:
• women who are pregnant or breastfeeding
• older people
• those of Asian origin
• those who always cover up all of their skin when outside
• those who rarely get outdoors
• those who eat no meat or oily fish
5. Food based guidelines for the general public reflect recommendations for
nutrient intake based on advice from the Committee on Medical Aspects
of Food and Nutrition Policy (COMA) and the Scientific Advisory
Committee on Nutrition (SACN). In 1991, the Department of Health
published Dietary Reference Values (DRVs) which cover a range of
intakes for most nutrients1
. DRVs for total fat, fatty acids, starch, sugars
and fibre (as non-starch polysaccharides, NSP) were set as a percentage
of daily energy intake for adults in addition to those for energy and some
vitamins and minerals. DRVs for children have not been set for some of
these nutrients and, in particular, it should be noted that children below
the age of five with small appetites, who need energy-dense diets, should
not be restricted in their fat intake.
1
Report on Health and Social Subjects 41 Dietary Reference Values (DRVs) for Food Energy
and Nutrients for the UK, Report of the Panel on DRVs of the Committee on Medical Aspe
are advised to take an additional 400 micrograms (mcg) of folic acid
per day as a supplement from before conception until the 12th week of
pregnancy. In addition to this, they should also eat folate rich foods
such as, green vegetables, brown rice and fortified breakfast cereals
(making a total of 600 mcg of folate per day from both folate rich foods
and a supplement). Pregnant and breastfeeding women should also
take a daily 10mcg supplement of vitamin D.
• Children under the age of 5 who are not good eaters may need to take
a supplement containing vitamins A, D & C. Children who have a good
appetite and eat a wide variety of foods, including fruit and vegetables,
might not need vitamin drops. Parents who are concerned about their
child’s diet should talk to their GP or health visitor for further advice.
4. The action of sunlight on the skin is the major source of vitamin D and
some adults particularly may not receive sufficient sunlight if they spend
large periods of time indoors. Adults in these groups may require
additional vitamin D. Government advice for this population group is that
vitamin D may be required as a 10 microgram (mcg) supplement daily.
This advice applies to the following groups of people:
• women who are pregnant or breastfeeding
• older people
• those of Asian origin
• those who always cover up all of their skin when outside
• those who rarely get outdoors
• those who eat no meat or oily fish
5. Food based guidelines for the general public reflect recommendations for
nutrient intake based on advice from the Committee on Medical Aspects
of Food and Nutrition Policy (COMA) and the Scientific Advisory
Committee on Nutrition (SACN). In 1991, the Department of Health
published Dietary Reference Values (DRVs) which cover a range of
intakes for most nutrients1
. DRVs for total fat, fatty acids, starch, sugars
and fibre (as non-starch polysaccharides, NSP) were set as a percentage
of daily energy intake for adults in addition to those for energy and some
vitamins and minerals. DRVs for children have not been set for some of
these nutrients and, in particular, it should be noted that children below
the age of five with small appetites, who need energy-dense diets, should
not be restricted in their fat intake.
1
Report on Health and Social Subjects 41 Dietary Reference Values (DRVs) for Food Energy
and Nutrients for the UK, Report of the Panel on DRVs of the Committee on Medical Aspe
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British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine means unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it. British cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner.[319] However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Anglo-Saxon England developed meat and savuory herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. The British Empire facilitated a knowledge of India's food tradition of strong, penetrating spices and herbs.
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