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Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) (2005)
Food and Nutrition Board (FNB)

Page
477
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Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids

TABLE 8-6 Monounsaturated Fatty Acid Content in Term Human Milk of Women in the United States and Canada

Reference

n

Monounsaturated Fatty Acid

Content in Human Milk

% of Total Fatty Acids

% of Total Energya

Putnam et al., 1982

9

18:1

37.6 ± 0.75

20.52

 

20:1

0.9 ± 0.07

0.49

22:1

0.1 ± 0.02

0.05

Total

38.6

21.06

Bitman et al., 1983

6

16:1

3.83 ± 0.39

2.09

 

18:1

35.51 ± 2.73

19.38

Total

39.34

21.47

Harris et al., 1984

8

16:1

2.5 ± 0.6

1.36

 

18:1

32.6 ± 3.3

17.79

20:1

0.5 ± 0.1

0.27

Total

35.6

19.42

Finley et al., 1985

172

16:1

3.02 ± 0.77

1.65

 

18:1

31.72 ± 3.81

17.31

Total

34.74

18.96

Innis and Kuhnlein, 1988

12

16:1

3.3 ± 0.6

1.80

 

18:1

36.3 ± 2.7

19.81

20:1

0.7 ± 0.3

0.38

22:1

0.2 ± 0.1

0.11

Total

40.5

22.10

Chen et al., 1995a

198

14:1

0.28 ± 0.08

0.15

 

16:1

2.68 ± 0.69

1.46

17:1

0.21 ± 0.06

0.11

18:1

36.09 ± 3.51

19.70

20:1

0.53 ± 0.22

0.29

22:1

0.02 ± 0.03

0.01

Total

39.81

21.72

Innis and King, 1999

103

14:1

0.2 ± 0.01

0.11

 

16:1

2.5 ± 0.08

1.36

18:1

35.7 ± 0.41

19.49

20:1

0.6 ± 0.05

0.33

22:1

0.2 ± 0.02

0.11

24:1

0.1 ± 0.01

0.05

Total

39.3

21.45

a Calculated using the following values: 40 g of fat/L of milk, 8.87 kcal/g of fat, 650 kcal/L of milk.

Page
477
Front Matter (R1-R26)
Summary (1-20)
1. Introduction to Dietary Reference Intakes (21-37)
2. Methods and Approaches Used (38-52)
3. Relationship of Macronutrients and Physical Activity to Chronic Disease (53-83)
4. A Model for the Development of Tolerable Upper Intake Levels (84-106)
5. Energy (107-264)
6. Dietary Carbohydrates: Sugars and Starches (265-338)
7. Dietary, Functional, and Total Fiber (339-421)
8. Dietary Fats: Total Fat and Fatty Acids (422-541)
9. Cholesterol (542-588)
10. Protein and Amino Acids (589-768)
11. Macronutrients and Healthful Diets (769-879)
12. Physical Activity (880-935)
13. Applications of Dietary Reference Intakes for Macronutrients (936-967)
14. A Research Agenda (968-971)
Appendix A: Glossary and Acronyms (972-977)
Appendix B: Origin and Framework of the Development of Dietary Reference Intakes (978-984)
Appendix C: Acknowledgments (985-987)
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, 1998 (1028-1065)
Appendix F: Canadian Dietary Intake Data, 1990-1997 (1066-1075)
Appendix G: Special Analyses for Dietary Fats (1076-1077)
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 Expenditure (1104-1202)
Appendix J: Association of Added Sugar Intake and Intake of Other Nutrients (1203-1225)
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 Uncertainties (1244-1249)
Appendix M: Nitrogen Balance Studies Used to Estimate the Protein Requirements in Adults (1250-1258)
Biographical Sketches of Panel and Subcommittee Members (1259-1274)
Index (1275-1318)
Summary Tables, Dietary Reference Intakes (1319-1331)