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. |
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
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).
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
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
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
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