TABLE 1.
Nutritional, environmental, and acceptability constraints applied during diet optimizations for Dutch older adults1
| Lower constraint | Upper constraint | References | |
|---|---|---|---|
| Step 1: PROT | |||
| Nutritional constraints2 | |||
| Energy, kcal/d | Mean HAB | Mean HAB | — |
| Protein, g·kg body weight−1·d−1 | 1.2 | — | (2, 47) |
| SFA, g/d | — | Mean HAB | (48) |
| MUFA, g/d | Mean HAB | — | (48) |
| PUFA, g/d | Mean HAB | — | (48) |
| Fiber, g/d | Mean HAB or 25 | — | (48) |
| DHA + EPA, mg | Mean HAB or 250 | — | (48) |
| Folate equivalents, μg/d | Mean HAB or 300 | 1000 | (49) |
| Vitamin C, mg/d | Mean HAB or 75 | — | (49) |
| Calcium, mg/d | Mean HAB or 1200 | 2500 | (49) |
| Iron, mg/d | Mean HAB or 11 | 25 | (49) |
| Acceptability constraint | |||
| Food items, g/d | — | 95th percentile3 | (50) |
| Step 2: Step 1 + +PROT | |||
| Food groups | |||
| Vegetables, g/d | 200 | — | (22) |
| Fruit, g/d | 200 | — | (22) |
| Whole grains, g/d | 90 | — | (22) |
| Nuts, g/d | 14.3 | — | (22) |
| Fish, g/d | — | 14.34 | (22) |
| Meat, g/d | — | 71.45 | (51) |
| Red meat, g/d | — | 42.96 | (51) |
| Processed meat, g/d | — | Mean HAB | (22) |
| Warm savory snacks, g/d | — | Mean HAB | — |
| Sweets, g/d | — | Mean HAB | (22) |
| Sugar-sweetened beverages, g/d | — | Mean HAB | (22) |
| Step 3: Step 2 + +PROT-GHGE | |||
| Environmental constraint | |||
| GHGE, kg CO2-eq/d | Stepwise 10% reduction from level in mean HAB | — | — |
Mean habitual intakes of the respective nutrients, food items, and food groups are calculated for men and women separately. The constraints applied in each step are in addition to the constraints applied in the prior step(s). HAB, habitual diet; HCN, Health Council of the Netherlands; PROT, high-protein diet; +PROT, high-protein diet aligned with the Dutch food-based dietary guidelines; +PROT-GHGE, high-protein diet aligned with the Dutch food-based dietary guidelines accounting for greenhouse gas emissions.
When the mean habitual intake of a nutrient was above the DRI of that nutrient, the DRI defined by the HCN (49) or the European Food Safety Authority (48) (if not defined by the HCN) was used.
Nonconsumers excluded.
Equivalent to ∼1 serving (100 g) of fish per week.
Equivalent to the recommended maximum 500 g meat per week.
Equivalent to the recommended maximum 300 g red meat per week.