Full Description
Widely regarded as the classic reference work for the nutrition, dietetic, and allied health professions since its introduction in 1943, Recommended Dietary Allowances has been the accepted source in nutrient allowances for healthy people. Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Food and Nutrition Board of the Institute of Medicine, in partnership with Health Canada, has updated what used to be known as Recommended Dietary Allowances (RDAs) and renamed their new approach to these guidelines Dietary Reference Intakes (DRIs).
Since 1998, the Institute of Medicine has issued eight exhaustive volumes of DRIs that offer quantitative estimates of nutrient intakes to be used for planning and assessing diets applicable to healthy individuals in the United States and Canada. Now, for the first time, all eight volumes are summarized in one easy-to-use reference volume, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment. Organized by nutrient for ready use, this popular reference volume reviews the function of each nutrient in the human body, food sources, usual dietary intakes, and effects of deficiencies and excessive intakes. For each nutrient of food component, information includes:
Estimated average requirement and its standard deviation by age and gender.
Recommended dietary allowance, based on the estimated average requirement and deviation.
Adequate intake level, where a recommended dietary allowance cannot be based on an estimated average requirement.
Tolerable upper intake levels above which risk of toxicity would increase.
Along with dietary reference values for the intakes of nutrients by Americans and Canadians, this book presents recommendations for health maintenance and the reduction of chronic disease risk.
Also included is a "Summary Table of Dietary Reference Intakes," an updated practical summary of the recommendations. In addition, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment provides information about:
Guiding principles for nutrition labeling and fortification
Applications in dietary planning
Proposed definition of dietary fiber
A risk assessment model for establishing upper intake levels for nutrients
Proposed definition and plan for review of dietary antioxidants and related compounds
Dietitians, community nutritionists, nutrition educators, nutritionists working in government agencies, and nutrition students at the postsecondary level, as well as other health professionals, will find Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment an invaluable resource.
Table of Contents
Front Matter
Introduction
PART I--DEVELOPMENT AND APPLICATION
Introduction to the Dietary Reference Intakes
Applying the Dietary Reference Intakes
PART II--ENERGY, MACRONUTRIENTS, WATER, AND PHYSICAL ACTIVITY
Macronutrients, Healthful Diets, and Physical Activity
Energy
Physical Activity
Dietary Carbohydrates: Sugars and Starches
Fiber
Dietary Fat: Total Fat and Fatty Acids
Cholesterol
Protein and Amino Acids
Water
PART III--VITAMINS AND MINERALS
Vitamin A
Vitamin B-6
Vitamin B-12
Biotin
Vitamin C
Carotenoids
Choline
Vitamin D
Vitamin E
Folate
Vitamin K
Niacin
Pantothenic Acid
Riboflavin
Thiamin
Calcium
Chromium
Copper
Fluoride
Iodine
Iron
Magnesium
Manganese
Molybdenum
Phosphorus
Potassium
Selenium
Sodium and Chloride
Sulfate
Zinc
Arsenic, Boron, Nickel, Silicon, and Vanadium
PART IV--APPENDIXES
A Acknowledgments
B Biographical Sketches
C Methods
D Glossary and Acronyms
E DRI Values for Indispensable Amino Acids by Life Stage and Gender Group
F Conversions
G Iron Intakes and Estimated Percentiles of the Distribution of Iron Requirements from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996,
H Standard Deviation of Requirements for Nutrients with an EAR
I Estimates of Within-Subject Variation in Intake
INDEX
SUMMARY TABLES, Dietary Reference Intakes
REFERENCES
Contents
1 Front Matter; 2 Introduction; 3 PART I--DEVELOPMENT AND APPLICATION; 4 Introduction to the Dietary Reference Intakes; 5 Applying the Dietary Reference Intakes; 6 PART II--ENERGY, MACRONUTRIENTS, WATER, AND PHYSICAL ACTIVITY; 7 Macronutrients, Healthful Diets, and Physical Activity; 8 Energy; 9 Physical Activity; 10 Dietary Carbohydrates: Sugars and Starches; 11 Fiber; 12 Dietary Fat: Total Fat and Fatty Acids; 13 Cholesterol; 14 Protein and Amino Acids; 15 Water; 16 PART III--VITAMINS AND MINERALS; 17 Vitamin A; 18 Vitamin B-6; 19 Vitamin B-12; 20 Biotin; 21 Vitamin C; 22 Carotenoids; 23 Choline; 24 Vitamin D; 25 Vitamin E; 26 Folate; 27 Vitamin K; 28 Niacin; 29 Pantothenic Acid; 30 Riboflavin; 31 Thiamin; 32 Calcium; 33 Chromium; 34 Copper; 35 Fluoride; 36 Iodine; 37 Iron; 38 Magnesium; 39 Manganese; 40 Molybdenum; 41 Phosphorus; 42 Potassium; 43 Selenium; 44 Sodium and Chloride; 45 Sulfate; 46 Zinc; 47 Arsenic, Boron, Nickel, Silicon, and Vanadium; 48 PART IV--APPENDIXES; 49 A Acknowledgments; 50 B Biographical Sketches; 51 C Methods; 52 D Glossary and Acronyms; 53 E DRI Values for Indispensable Amino Acids by Life Stage and Gender Group; 54 F Conversions; 55 G Iron Intakes and Estimated Percentiles of the Distribution of Iron Requirements from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996,; 56 H Standard Deviation of Requirements for Nutrients with an EAR; 57 I Estimates of Within-Subject Variation in Intake; 58 INDEX; 59 SUMMARY TABLES, Dietary Reference Intakes; 60 REFERENCES
