ISBN-13: 978-0309085373
ISBN-10: 030908525X (paperback)
ISBN-10: 0-309-65520-X (pdf)
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Description
Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Institute of Medicine has developed a new approach to establish Recommended Dietary Allowances (RDAs) and other nutrient reference values. The new title for these values Dietary Reference Intakes (DRIs), is the inclusive name being given to this new approach. These are quantitative estimates of nutrient intakes applicable to healthy individuals in the United States and Canada. This new book is part of a series of books presenting dietary reference values for the intakes of nutrients. It establishes recommendations for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. This book presents new approaches and findings which include the following:
- The establishment of Estimated Energy Requirements at four levels of energy expenditure
- Recommendations for levels of physical activity to decrease risk of chronic disease
- The establishment of RDAs for dietary carbohydrate and protein
- The development of the definitions of Dietary Fiber, Functional Fiber, and Total Fiber
- The establishment of Adequate Intakes (AI) for Total Fiber
- The establishment of AIs for linolenic and a-linolenic acids
- Acceptable Macronutrient Distribution Ranges as a percent of energy intake for fat, carbohydrate, linolenic and a-linolenic acids, and protein
- Research recommendations for information needed to advance understanding of macronutrient requirements and the adverse effects associated with intake of higher amounts
Also detailed are recommendations for both physical activity and energy expenditure to maintain health and decrease the risk of disease.
Table of Contents
Front Matteri-xxvi
Summary1-20
1. Introduction to Dietary Reference Intakes21-37
2. Methods and Approaches Used38-52
3. Relationship of Macronutrients and Physical Activity to Chronic Disease53-83
4. A Model for the Development of Tolerable Upper Intake Levels84-106
5. Energy107-264
6. Dietary Carbohydrates: Sugars and Starches265-338
7. Dietary, Functional, and Total Fiber339-421
8. Dietary Fats: Total Fat and Fatty Acids422-541
9. Cholesterol542-588
10. Protein and Amino Acids589-768
11. Macronutrients and Healthful Diets769-879
12. Physical Activity880-935
13. Applications of Dietary Reference Intakes for Macronutrients936-967
14. A Research Agenda968-971
Appendix A: Glossary and Acronyms972-977
Appendix B: Origin and Framework of the Development of Dietary Reference Intakes978-984
Appendix C: Acknowledgments985-987
Appendix D: Dietary Intake Data from the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994 988-1027
Appendix E: Dietary Intake Data from the Continuing Survey of Food Intakes by Individuals (CSFII) 1994-1996, 19981028-1065
Appendix F: Canadian Dietary Intake Data, 1990-19971066-1075
Appendix G: Special Analyses for Dietary Fats1076-1077
Appendix H: Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994 1078-1103
Appendix I: Doubly Labeled Water Data Used to Predict Energy Expenditure1104-1202
Appendix J: Association of Added Sugar Intake and Intake of Other Nutrients1203-1225
Appendix K: Data Comparing Carbohydrate Intake to Intake of Other Nutrients from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998 1226-1243
Appendix L: Options for Dealing with Uncertainties1244-1249
Appendix M: Nitrogen Balance Studies Used to Estimate the Protein Requirements in Adults1250-1258
Biographical Sketches of Panel and Subcommittee Members1259-1274
Index1275-1318
Summary Tables, Dietary Reference Intakes1319-1331
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