• NutrientRetention.csv, contains nutrient retention rates for food groups prepared in different ways. Use only when data for food type and preparation method is not available.

Select “Full Download of All Data Types - December 2019 (CSV – 67M)”

• nutrient.csv, nutrient names and IDs
• food_nutrient.csv, nutrients present in each food
• food.csv, description for each food

The least straightforward part is that some nutrients are “duplicated”. The list was obtained using the following code:

nutrients_to_join = list(filter(
    lambda g: len(g) > 1,
    nutrient[['nutrient_nbr']].astype(int)
    .groupby('nutrient_nbr').groups.values()))
for nut in nutrients_to_join:
    rows = (nutrient[["name", "nutrient_nbr"]].iloc[nut]
            .to_csv(sep="|").split("\n"))
    rows.insert(1, "-+-+-")
    for r in rows:
        if r != "":
            print(f"|{r}|")
    print()

These are just different methods of obtaining their value. We will average the methods.

Units: g

None of the foods have both kinds of sugar measurement. We will use np.nanmean out of convenience, but we are just combining the columns.

Units: g

According to Wikipedia, all of these contribute to the total amount of Vitamin A (Retinol) in the food. They have different contribution factors. We also have 1104: Vitamin A, IU expressed in IU, which should take care of the factors already (I haven’t checked).

Units: μg

Wikipedia does not mention any differences in absorption.

Apparently some kind of fat.

(setq test-source (helm-build-sync-source "test"
                    :candidates '(("Hello World" . "hello-world")
                                 ("Bye World" . "bye-world"))))
(helm :sources '(test-source))

Source US government (NAS report): https://www.nap.edu/download/11537 Source EU government: https://www.efsa.europa.eu/sites/default/files/2017_09_DRVs_summary_report.pdf

Starting on Page 29 are the dietary reference tables. However, more readable quantities can be obtained from the Calculator at the USDA’s site.

Huel Powder is 37:30:30:3 Macro Split

Energy requirements in Tables 1 and 2.

Table 3 NAS report

> The DRIs expand upon and replace the RDAs and RNIs with four categories of values intended to help individuals optimize their health, prevent disease, and avoid consuming too much of a nutrient (emphasis mine)

• Estimated Average Requirement (EAR): The average daily nutrient intake level that is estimated to meet the requirements of half of the healthy individuals in a particular life stage and gender group.
• Recommended Dietary Allowance (RDA): The average daily dietary nutrient intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 percent) healthy individuals in a particular life stage and gender group.
• Adequate Intake (AI): The recommended average daily intake level based on observed or experimentally determined approximations or estimates of nutrient intake by a group (or groups) of apparently healthy people that are assumed to be adequate; used when an RDA cannot be determined.
• Tolerable Upper Intake Level (UL): The highest average daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects may increase.

Source: https://www.who.int/nutrition/publications/nutrientrequirements/WHO_TRS_935/en/

From section 7.10:

• Median adult: 0.66 g/(kg day)
• 97.5th percentile adult: 0.83 g/(kg day)

From section 14.2: > No safe upper limit has been identified, and it is unlikely that intakes of twice the safe level are associated with any risk. However, caution is advised to those contemplating the very high intakes of 3–4 times the safe intake.

From Section 8 and Table 23:

Looking at Figure 14, the protein profiles of all foods (including potato, rice, maize, soya; except cassava) are very close to the required pattern of amino-acids.

From section 8.4 “Safe intakes of indispensable amino acids”:

> There is no information on the variability of requirements for individual amino acids. Therefore, approximate values were calculated on the assumption that the inter-individual coefficient of variation of the requirements foramino acids is the same as that for total protein, i.e. 12%. On this basis, thesafe levels of intake for the indispensable amino acids are 24% higher thanthe values for average requirement shown in the first column of Table 23.

> The requirement for iron is 1.8 times higher for vegetarians due to the lower bioavailability of iron from a vegetarian diet.

> The requirement for zinc may be as much as 50 percent greater for vegetarians, particularly for strict vegetarians whose major food staples are grains and legumes.

• 1.625kg - .180kg queden llenties
• 2x 700g llenties ahir

130g poma