ietary Analysis Case Study Assessment

Case Study Scenario LB is a 24 year old female account manager for advertising agencies. She worked 12 hours and experienced a good stage of eating. She lives with her friends, she never cooks, she has no time to exercise. She is 172 cm tall and weighs 72 kg. LB recently felt tired and unhappy, suggested that the mother go to a nutritionist. LB did not see her diet, her lifestyle and relationships between her emotions. As a nutritionist asked a series of questions on the intake of LB diet, the following questions were asked: Breakfast: two white toasts worked, one was vegetarian, one was peanut butter (commercial brand) .

Please use only the description of the nutritional supplement label (4). They can be used to control the effects of ingredients on the structure and function of the body, the way that nutrients maintain structure and function, the general condition to benefit from diet, and if it also shows the recurrence of national diseases, You can gain benefits related to having a disease (10). The FDA does not pre-determine structure / function statements. It is the manufacturer's responsibility to ensure that the manufacturing edge is not genuine and attractive, and that a structural / functional description will be provided to the DA within 30 days of the marketing supplement (30). Abel including structure / function statements must also have consumers explaining it to consumers, the FDA does not evaluate the statement, and the product is "to diagnose, treat, cure or prevent disease" Is not intended. € (10)

DSHEA) (9) revised 1938 food, medicine and cosmetics, defined and set the safety and labeling requirements of dietary supplements. DSHEA defines nutritional supplements as some products to supplement vitamins, 1 hour, herbs and other plants, slightly acidic, food contained in human diet etc. , Declare additional labels to describe the description of the structure / function (10), supplementation of meals, increase in total meal intake, health claim (permission and eligibility), nutrient declaration, and structure / function. Health status can be used to characterize relationships between dietary ingredients and to reduce the risk of diseases and diseases related to health (10). Content content that is difficult to meet can be used