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

Description

Part of the authoritative series on reference values for nutrient intakes, this new release establishes a set of reference values for dietary energy and the macronutrients: carbohydrate (sugars and starches), fiber, fat, fatty acids, cholesterol, protein, and amino acids. This book expands upon and replaces the Recommended Dietary Allowances and the Recommended Nutrient Intakes (published in the U.S. and Canada, respectively), drawing together and updating the information provided in both volumes--and including additional reference values based on the needs of many users. The book highlights the evidence relating intakes of specific macronutrients to reducing the risk of chronic disease and maintaining health. It includes a substantial review of the role of daily physical activity in sustaining fitness and health. The report discusses appropriate uses of the dietary reference intakes in assessing and planning diets, including examples for energy and for many of the macronutrients. Among several new features are estimated energy requirements at four levels of energy expenditure, energy values for different types of activities, recommended levels of specific amino acids, and definitions for dietary fiber, functional fiber, and total fiber. The committee also outlines a research agenda for advancing understanding of human energy and macronutrient requirements. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.

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 Matteri - xxvi
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

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1. Ebooks list page : 3289
2. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate (Dietary Reference Intakes Series)
3. Fatty Acids (Nutrition and Health)
4. Fatty Acids (Nutrition and Health)
5. Fatty Acids (Nutrition and Health)
6. And Amino Acids
7. Fatty Acids in Foods and Their Health Implications
8. Amino Acids and Peptides
9. Plant Amino Acids
10. Amino Acids and Peptides
11. Fatty Acids in Foods and their Health Implications (2007)
12. Cardiovascular Benefits of Omega-3 Polyunsaturated Fatty Acids (2007)
13. Plant Amino Acids by Singh
14. Amino Acids in Animal Nutrition
15. Plant Amino Acids by Singh
16. Enantioselective Synthesis of Beta-Amino Acids