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Customising a Diet Log Report

You can add quick enhancements and provide additional information on diet log reports using the fly-out button at the end of the nutrient row.

Customising a Diet Log Report

Line Graph:

Draws a simple line graph to illustrate intake over time. There must be data available for at least 3 days of intake for this:

Customising a Diet Log Report

If activities are logged then these are also plotted on the graph:

Customising a Diet Log Report

Contributors:

Adds a ranked breakdown of the contributing foods to a particular nutrient:

Customising a Diet Log Report

Sample Sources:

Adds a list of the top 10-12 food sources for a particular nutrient, with serving size gram weight and ‘friendly’ measure.

Customising a Diet Log Report

Nutrient Report:

Adds background information about the nutrient. Text reports are sensitive to nutrient intake in relation to recommended intake. The text report also gives details of the implications of inadequate/excess intake and provides a list of foods which are rich sources of that particular nutrient. Text reports may be switched off upon request (eg. University student licences):

Customising a Diet Log Report

Text Report References

  1. FSAI, 2019. The Safety of Vitamins and Minerals in Food Supplements – Establishing Tolerable Upper Intake Levels and a Risk Assessment Approach for Products Marketed in Ireland (Revision 1). Accessed online via: https://www.fsai.ie/publications/VitaminsandMineralsinFoodSupplements/
  2. IOM, 2006. Dietary Reference Intakes, The Essential Guide to Nutrient Requirements. Accessed online via: https://nap.nationalacademies.org/read/11537
  3. EFSA, 2006. Tolerable upper intake levels for vitamins and minerals. Accessed online via: http://www.efsa.europa.eu/sites/default/files/efsa_rep/blobserver_assets/ndatolerableuil.pdf
  4. FSAI, 2011. Scientific Recommendations for Healthy Eating Guidelines in Ireland. Accessed online via: FSAI_Healthy_Eating_Guidelines_Report_2011.pdf
  5. National Institute of Health (NIH), 2019. Vitamin A Fact Sheet for Health Professionals. Accessed online via: https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
  6. SACN, 2018. Draft report: Saturated fats and health. Accessed online via: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/704522/Draft_report_-_SACN_Saturated_Fats_and_Health.pdf
  7. SACN 2015. Carbohydrates and Health. Accessed online via: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/445503/SACN_Carbohydrates_and_Health.pdf 
  8. Augustin L.S. et al,. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutr Metab Cardiovasc Dis. 2015; 25(9):795-815. 
  9. Estruch R, et al, 2013. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet. N Engl J Med 2013; 368:1279-1290. Accessed online via: https://www.ncbi.nlm.nih.gov/pubmed/23432189
  10. Bier Dennis M. et al. Nutrition for the primary care provider. Karger 2015. Accessed online via: https://www.karger.com/Article/Pdf/362287 Nutrition for the Primary Care Provider
  11. FSAI, 2016.Update Report on Folic Acid and the Prevention of Birth Defects in Ireland.  
  12. WHO, 2004. Vitamin and mineral requirements in human nutrition. Second Edition. ISBN 92 4 154612 3. 
  13. Nutrition Advisory Group, 1995. Recommendations for a food and nutrition policy for Ireland. Lenus report. Accessed online via: https://www.lenus.ie/bitstream/handle/10147/45661/8545.pdf?sequence=1
  14. Gibney M, et al, 2009. Introduction to Human Nutrition; Digestion & Metabolism of Carbohydrates, p74-75. 
  15. NHS, 2018. Risks of Alcohol Misuse. Accessed online via: https://www.nhs.uk/conditions/alcohol-misuse/risks/ 
  16. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3999603/
  17. EFSA DRV for nutrient summary report 2017 Accessed online via: https://www.efsa.europa.eu/sites/default/files/2017_09_DRVs_summary_report.pdf
  18. EFSA Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol (2010). Accessed online via: https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2010.1461 
  19. COMA (1991) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. London: HMSO. Accessed online via: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/743790/Dietary_Reference_Values_-_A_Guide__1991_.pdf
  20. WHO Sugars intake for adults and children. Guideline. Accessed online via: https://apps.who.int/iris/bitstream/handle/10665/149782/9789241549028_eng.pdf;jsessionid=4EE2D8557918853652C49FDE9CFCADE7?sequence=1
  21. Santesso N et al, Eur. J. Clin. Nutr., 2012, 66 , 780 —788 Accessed online via: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3392894/
  22. Guoyao Wu, Dietary protein intake and human health. Foof Funct. 2016 7(3): 1251-1265. 
  23. EU Science Hub, Health Promotion and Disease Prevention: Dietary Fibre, 2019. Accessed online via: https://ec.europa.eu/jrc/en/health-knowledge-gateway/promotion-prevention/nutrition/fibre
  24. HSE Training Programme for Public Health Nurses and Doctors in Child Health Screening, Surveillance and Health Promotion Unit 7 Food & Nutrition March 2006 Accessed online via: https://www.hse.ie/eng/services/publications/children/unit-7-food-and-nutrition.pdf 
  25. Stanley M, et al , 1998. Introduction to the chemistry, ioslation, biosynthesis of methylxanthines. Accessed online via: https://books.google.co.uk/books?hl=en