Widely regarded as the classic reference work for the nutrition, dietetic, and allied health professions since its introduction in 1943, Recommended Dietary Allowances has been the accepted source in nutrient allowances for healthy people. Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Food and Nutrition Board of the Institute of Medicine, in partnership with Health Canada, has updated what used to be known as Recommended Dietary Allowances (RDAs) and renamed their new approach to these guidelines Dietary Reference Intakes (DRIs).
Since 1998, the Institute of Medicine has issued eight exhaustive volumes of DRIs that offer quantitative estimates of nutrient intakes to be used for planning and assessing diets applicable to healthy individuals in the United States and Canada. Now, for the first time, all eight volumes are summarized in one easy-to-use reference volume, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment. Organized by nutrient for ready use, this popular reference volume reviews the function of each nutrient in the human body, food sources, usual dietary intakes, and effects of deficiencies and excessive intakes. For each nutrient of food component, information includes:
Also included is a "Summary Table of Dietary Reference Intakes," an updated practical summary of the recommendations. In addition, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment provides information about:
Dietitians, community nutritionists, nutrition educators, nutritionists working in government agencies, and nutrition students at the postsecondary level, as well as other health professionals, will find Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment an invaluable resource.
Table of Contents
|PART I--DEVELOPMENT AND APPLICATION||3-4|
|Introduction to the Dietary Reference Intakes||5-18|
|Applying the Dietary Reference Intakes||19-68|
|PART II--ENERGY, MACRONUTRIENTS, WATER, AND PHYSICAL ACTIVITY||69-69|
|Macronutrients, Healthful Diets, and Physical Activity||70-81|
|Dietary Carbohydrates: Sugars and Starches||102-109|
|Dietary Fat: Total Fat and Fatty Acids||122-139|
|Protein and Amino Acids||144-155|
|PART III--VITAMINS AND MINERALS||167-169|
|Sodium and Chloride||386-396|
|Arsenic, Boron, Nickel, Silicon, and Vanadium||414-422|
|B Biographical Sketches||429-434|
|D Glossary and Acronyms||447-458|
|E DRI Values for Indispensable Amino Acids by Life Stage and Gender Group||459-465|
|G Iron Intakes and Estimated Percentiles of the Distribution of Iron Requirements from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994–1996,||474-484|
|H Standard Deviation of Requirements for Nutrients with an EAR||485-486|
|I Estimates of Within-Subject Variation in Intake||487-492|
|SUMMARY TABLES, Dietary Reference Intakes||529-542|
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