There are clearly circumstances in which it is desirable toknow with greater precision which specific foods will ultimately contribute tomaintaining energy balance - for example: in the management of obesity throughweight-loss diets that are high in protein or fibre, which will not becompletely metabolized to yield energy; in diabetes mellitus with concomitantrenal disease, when protein intake may be low, and therefore makes only a smallcontribution to total energy intake; or when using novel foods that may or maynot be fully metabolized. It should be noted that in situations where NMEconversion factors for food energy are used, guidance on “reduced”energy requirements based on NME factors must be provided so that requirementsand intakes are expressed in the same fashion. Nevertheless, in most cases theerror incurred will be about 5 percent, which is within the usually acceptedlimits of measurement error or biological variation.
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