APPENDIX A
U.S. RECOMMENDED DAILY ALLOWANCES

The U.S. Recommended Daily Allowances (U.S. RDAs) are a set of values developed by the Food and Drug Administration to be used as standards for the nutritional labeling of foods and dietary supplements.



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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease APPENDIX A U.S. RECOMMENDED DAILY ALLOWANCES The U.S. Recommended Daily Allowances (U.S. RDAs) are a set of values developed by the Food and Drug Administration to be used as standards for the nutritional labeling of foods and dietary supplements.

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease TABLE A.1 U.S. Recommended Daily Allowances (U.S. RDAs)   Adults and Children Over 4 yrs. Children Under 4 yrs. Protein 65 ga 28 ga Vitamins     Fat soluble A 5,000 IU 2,500 IU D 400 IU 400 IU E 30 IU 10 IU Water soluble C 60 mg 40 mg Thiamin 1.5 mg 0.7 mg Riboflavin 1.7 mg 0.8 mg Niacin 20 mg 9.0 mg Vitamin B6 2.0 mg 0.7 mg Vitamin B12 6 µg 3 µg Folacin 0.4 mg 0.2 mg Biotin 0.3 mg 0.15 mg Pantothenic acid 10 mg 5 mg Minerals     Calcium 1.0 g 0.8 g Copper 2 mg 1 mg Iodine 150 µg 70 µg Iron 18 mg 10 mg Magnesium 400 mg 200 mg Phosphorus 1.0 g 0.8 g Zinc 15 mg 8 mg a If protein efficiency ratio of protein is equal to or better than that of casein, U.S. RDA is 45 g for adults and 20 g for children under 4 years of age. SOURCE: U.S. Food and Drug Administration.

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease APPENDIX B RESOURCES Registered Dietitians (RDs) are uniquely qualified to assess your nutritional status and provide counseling. Many RDs are listed in the telephone Yellow Pages, or they may be contacted through the nearest hospital or health department. A list of RDs who provide consultation services can be obtained by contacting The National Center for Nutrition and Dietetics The American Dietetic Association 216 West Jackson Boulevard Suite 800 Chicago, IL 60606-6995 (312) 899-4853 (800) 366-1655 The U.S. Department of Agriculture's campaign, ''Eating Right … The Dietary Guidelines Way," provides a variety of educational materials that can be ordered at modest prices

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease from the Consumer Information Center (Pueblo, CO 81009). The materials include Preparing Foods and Planning Menus Using the Dietary Guidelines Making Bag Lunches, Snacks, and Desserts Using the Dietary Guidelines Shopping for Food and Making Meals in Minutes Using the Dietary Guidelines Eating Better When Eating Out Using the Dietary Guidelines One very useful cookbook is The American Heart Association Cookbook . It is available at most bookstores. Information on the calorie, carbohydrate, protein, fat (including saturated and unsaturated fatty acids), sodium, vitamin, and mineral content of common foods can be found in Nutritive Value of Foods (Home and Garden Bulletin Number 72). This book, issued by the Department of Agriculture, can be purchased from the Superintendent of Documents, Government Printing Office (Washington, DC 20402).

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease APPENDIX C COMMITTEE ON DIET AND HEALTH ARNO G. MOTULSKY (Chairman), Center for Inherited Diseases, University of Washington, Seattle EDWIN L. BIERMAN (Vice Chairman), Division of Metabolism, Endocrinology, and Nutrition, University of Washington School of Medicine, Seattle DeWITT S. GOODMAN (Vice Chairman) (deceased), Institute of Human Nutrition, Columbia University, New York DONALD B. McCORMICK (Vice Chairman), Department of Biochemistry, Emory University School of Medicine, Atlanta, Georgia CLAUDE D. ARNAUD, JR., Program in Osteoporosis and Bone Biology, University of California, San Francisco JOHN C. BAILAR III, Department of Epidemiology and Biostatistics, McGill University School of Medicine, Montreal, Quebec, Canada

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease HENRY BLACKBURN, Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis GEORGE A. BRAY, Section of Diabetes and Clinical Nutrition, University of Southern California, Los Angeles KENNETH K. CARROLL, Biochemistry Department, University of Western Ontario, London, Ontario, Canada GEOFFREY R. HOWE, National Cancer Institute of Canada Epidemiology Unit, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada LUCILLE S. HURLEY (deceased), Department of Nutrition, University of California, Davis LAURENCE N. NOLONEL, Cancer Research Center of Hawaii, University of Hawaii, Honolulu HENRY C. McGILL, JR., Southwest Foundation for Biomedical Research, University of Texas Health Science Center, San Antonio ANTHONY B. MILLER, Department of Preventive Medicine and Biostatistics, University of Toronto, Toronto, Ontario, Canada LOT B. PAGE, National Institute on Aging, Bethesda, Maryland RICHARD M. SCHIEKEN, Division of Pediatric Cardiology, Medical College of Virginia East Hospital, Richmond RICHARD B. SHEKELLE, School of Public Health, University of Texas Health Science Center, Houston LOUIS TOBIAN, JR., Hypertension Section, University of Minnesota Hospital School of Medicine, Minneapolis ELEANOR R. WILLIAMS, Department of Human Nutrition and Food Systems, University of Maryland, College Park Adviser PAUL D. STOLLEY, Department of Medicine, University of Pennsylvania, Philadelphia

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease Food and Nutrition Board Liaison WILLIAM E. CONNOR, Department of Medicine, Oregon Health Sciences University, Portland M.R.C. GREENWOOD, Department of Biology, Vassar College, Poughkeepsie, New York Food and Nutrition Board Staff SUSHMA PALMER, Director FRANCES M. PETER, Deputy Director and Editor CHRISTOPHER P. HOWSON, Project Director FARID E. AHMED, Project Coordinator SUSAN E. BERKOW, Program Officer ALDON GRIFFIS, Research Assistant MARIAN F. MILLSTONE, Research Assistant AVIS I. HARRIS, Senior Secretary DOROTHY MAJEWSKI, Senior Secretary (until October 1988) MICHELLE E. SMITH, Senior Secretary (from November 1988) ELSIE C. STURGIS, Senior Secretary FOOD AND NUTRITION BOARD M.R.C. GREENWOOD (Chair), University of California, Davis DONALD B. McCORMICK (Vice Chairman), Department of Biochemistry, Emory University School of Medicine, Atlanta, Georgia DeWITT S. GOODMAN (Vice Chairman) (deceased), Institute of Human Nutrition, Columbia University, New York EDWIN L. BIERMAN, Division of Metabolism, Endocrinology, and Nutrition, University of Washington School of Medicine, Seattle EDWARD J. CALABRESE, Environmental Health Program, Division of Public Health, University of Massachusetts, Amherst

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease JOHANNA T. DWYER, Frances Stern Nutrition Center, Boston, Massachusetts JOHN W. ERDMAN, JR., Division of Nutritional Sciences, University of Illinois, Urbana CUTBERTO GARZA, Division of Nutritional Sciences, Cornell University, Ithaca, New York RICHARD J. HAVEL, Cardiovascular Research Institute, University of California School of Medicine, San Francisco JANET C. KING, Department of Nutritional Sciences, University of California, Berkeley JOHN E. KINSELLA, College of Agricultural and Environmental Sciences, University of California, Davis LAURENCE N. KOLONEL, Cancer Research Center of Hawaii, University of Hawaii, Honolulu WALTER MERTZ, Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland MALDEN C. NESHEIM, Cornell University, Ithaca, New York ARNO G. MOTULSKY (Ex Officio), University of Washington, Seattle ROY M. PITKIN (Ex Officio), Department of Obstetrics and Gynecology, School of Medicine, University of California, Los Angeles STEVE L. TAYLOR (Ex Officio), Department of Food Science and Technology, University of Nebraska, Lincoln Executive Office Staff CATHERINE E. WOTEKI, Director MARCIA LEWIS, Administrative Assistant