Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids

Presents dietary reference values for the intakes of nutrients. This book establishes recommendations for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. It also includes recommendations for both physical activity and energy expenditure to maintain health and decrease the risk of disease.

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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 Matter
Summary
1 Introduction to Dietary Reference Intakes
2 Methods and Approaches Used
3 Relationship of Macronutrients and Physical Activity to Chronic
Disease
4 A Model for the Development of Tolerable Upper Intake Levels
5 Energy
6 Dietary Carbohydrates: Sugars and Starches
7 Dietary, Functional, and Total Fiber
8 Dietary Fats: Total Fat and Fatty Acids
9 Cholesterol
10 Protein and Amino Acids
11 Macronutrients and Healthful Diets
12 Physical Activity
13 Applications of Dietary Reference Intakes for Macronutrients
14 A Research Agenda
A Glossary and Acronyms
B Origin and Framework of the Development of Dietary Reference
Intakes
C Acknowledgments
D Dietary Intake Data from the Third National Health and Nutrition
Examination Survey (NHANES III), 1988-1994
E Dietary Intake Data from the Continuing Survey of Food Intakes by
Individuals (CSFII), 1994-1996, 1998
F Canadian Dietary Intake Data, 1990-1997
G Special Analyses for Dietary Fats
H Body Composition Data Based on the Third National Health and
Nutrition Examination Survey (NHANES III), 1988-1994
I Doubly Labeled Water Data Used to Predict Energy Expenditure
J Association of Added Sugars Intake and Intake of Other Nutrients
K Data Comparing Carbohydrate Intake to Intake of Other Nutrients
from the Continuing Survey of Food Intakes by Individuals (CSFII),
1994-1996, 1998
L Options for Dealing with Uncertainties
M Nitrogen Balance Studies Used to Estimate the Protein
Requirements in Adults
Biographical Sketches of Panel and Subcommittee Members
Index
Summary Tables, Dietary Reference Intakes