This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient. Table of Contents <ul>
<li>Front Matter</li>
<li>Summary</li>
<li>1 Introduction to Dietary Reference Intakes</li>
<li>2 Vitamin C, Vitamin E, Selenium, and •-Carotene and Other Carotenoids: Overview, Antioxidant Definition, and Relationship to Chronic Disease</li>
<li>3 Vitamin C, Vitamin E, Selenium, and •-Carotene and Other Carotenoids: Methods</li>
<li>4 A Model for the Development of Tolerable Upper Intake Levels for Nutrients</li>
<li>5 Vitamin C</li>
<li>6 Vitamin E</li>
<li>7 Selenium</li>
<li>8 •-Carotene and Other Carotenoids</li>
<li>9 Uses of Dietary Reference Intakes</li>
<li>10 A Research Agenda</li>
<li>A Origin and Framework of the Development of Dietary Reference Intakes</li>
<li>B Acknowledgments</li>
<li>C Dietary Intake Data from the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994</li>
<li>D Dietary Intake Data from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996</li>
<li>E Canadian Dietary Intake Data, 1993, 1995</li>
<li>F Serum Values from the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994</li>
<li>G Options for Dealing with Uncertainties</li>
<li>H Glossary and Acronyms</li>
<li>I Biographical Sketches of Panel and Subcommittee Members</li>
<li>Index</li>
</ul>

Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

Health, Fitness & Dieting

Food and Nutrition Board

Subcommittee on Upper Reference Levels of Nutrients

Standing Committee on the Scientific Evaluation of Dietary Reference Intakes

Subcommittee on Interpretation and Uses of Dietary Reference Intakes

Panel on Dietary Antioxidants and Related Compounds

INSTITUTE OF MEDICINE

Diets & Weight Loss

National Academies Press

DRI Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids (Dietary Reference Intakes Series)

Since 1994 the Institute of Medicine's Food and Nutrition Board has been involved in developing an expanded approach to developing dietary reference standards. This approach, the Dietary Reference Intakes (DRIs), provides a set of four nutrient-based reference values designed to replace the Recommended Dietary Allowances (RDAs) in the United States and the Recommended Nutrient Intakes (RNIs) in Canada. These reference values include Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL). To date, several volumes in this series have been published. This new book, Applications in Dietary Assessment, provides guidance to nutrition and health research professionals on the application of the new DRIs. It represents both a "how to" manual and a "why" manual. Specific examples of both appropriate and inappropriate uses of the DRIs in assessing nutrient adequacy of groups and of individuals are provided, along with detailed statistical approaches for the methods described. In addition, a clear distinction is made between assessing individuals and assessing groups as the approaches used are quite different. Applications in Dietary Assessment will be an essential companion to any-or all-of the DRI volumes. Table of Contents <ul>
<li>Front Matter</li>
<li>Contents</li>
<li>Summary</li>
<li>I. Historical Perspective and Background</li>
<li>1 Introduction and Background</li>
<li>2 Current Uses of Dietary Reference Standards</li>
<li>II. Application of DRIs for Individual Diet Assessment</li>
<li>3 Using Dietary Reference Intakes for Nutrient Assessment of Individuals</li>
<li>III. Application of DRIs for Group Diet Assessment</li>
<li>4 Using the Estimated Average Requirement for Nutrient Assessment of Groups</li>
<li>5 Using the Adequate Intake for Nutrient Assessment of Groups</li>
<li>6 Using the Tolerable Upper Intake Level for Nutrient Assessment of Groups</li>
<li>7 Specific Applications: Assessing Nutrient Intakes of Groups Using the Dietary Reference Intakes</li>
<li>IV. Fine-Tuning Dietary Assessment Using the DRIs</li>
<li>8 Minimizing Potential Errors in Assessing Group and Individual Intakes</li>
<li>9 Research Recommended to Improve the Uses of Dietary Reference Intakes</li>
<li>10 References</li>
<li>Appendix A: Origin and Framework of the Development of Dietary Reference Intakes</li>
<li>Appendix B: Nutrient Assessment of Individuals: Statistical Foundations</li>
<li>Appendix C: Assessing Prevalence of Inadequate Intakes for Groups: Statistical Foundations</li>
<li>Appendix D: Assessing the Performance of the EAR Cut-Point Method for Estimating Prevalence</li>
<li>Appendix E: Units of Observation: Assessing Nutrient Adequacy Using Household and Population Data</li>
<li>Appendix F: Rationale for Setting Adequate Intakes</li>
<li>Appendix G: Glossary and Abbreviations</li>
<li>Appendix H: Biographical Sketches of Subcommittee Members</li>
<li>Index</li>
<li>Summary Table: Estimated Average Requirements</li>
<li>Summary Table: Tolerable Upper Intake Levels</li>
<li>Summary Table: Recommended Intakes for Individuals</li>
</ul>

Dietary Reference Intakes: Applications in Dietary Assessment

Medical Books

Allied Health Professions

Dietary Reference Intakes: Applications in Dietary Assessment (Dietary Reference Intakes Series)

Administration & Medicine Economics

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: <ul>
<li>The establishment of Estimated Energy Requirements at four levels of energy expenditure</li> <li>Recommendations for levels of physical activity to decrease risk of chronic disease</li> <li>The establishment of RDAs for dietary carbohydrate and protein</li> <li>The development of the definitions of Dietary Fiber, Functional Fiber, and Total Fiber</li> <li>The establishment of Adequate Intakes (AI) for Total Fiber</li> <li>The establishment of AIs for linolenic and a-linolenic acids</li> <li>Acceptable Macronutrient Distribution Ranges as a percent of energy intake for fat, carbohydrate, linolenic and a-linolenic acids, and protein</li> <li>Research recommendations for information needed to advance understanding of macronutrient requirements and the adverse effects associated with intake of higher amounts</li> </ul>
Also detailed are recommendations for both physical activity and energy expenditure to maintain health and decrease the risk of disease. Table of Contents <ul>
<li>Front Matter</li>
<li>Summary</li>
<li>1 Introduction to Dietary Reference Intakes</li>
<li>2 Methods and Approaches Used</li>
<li>3 Relationship of Macronutrients and Physical Activity to Chronic Disease</li>
<li>4 A Model for the Development of Tolerable Upper Intake Levels</li>
<li>5 Energy</li>
<li>6 Dietary Carbohydrates: Sugars and Starches</li>
<li>7 Dietary, Functional, and Total Fiber</li>
<li>8 Dietary Fats: Total Fat and Fatty Acids</li>
<li>9 Cholesterol</li>
<li>10 Protein and Amino Acids</li>
<li>11 Macronutrients and Healthful Diets</li>
<li>12 Physical Activity</li>
<li>13 Applications of Dietary Reference Intakes for Macronutrients</li>
<li>14 A Research Agenda</li>
<li>A Glossary and Acronyms</li>
<li>B Origin and Framework of the Development of Dietary Reference Intakes</li>
<li>C Acknowledgments</li>
<li>D Dietary Intake Data from the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994</li>
<li>E Dietary Intake Data from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998</li>
<li>F Canadian Dietary Intake Data, 1990-1997</li>
<li>G Special Analyses for Dietary Fats</li>
<li>H Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994</li>
<li>I Doubly Labeled Water Data Used to Predict Energy Expenditure</li>
<li>J Association of Added Sugars Intake and Intake of Other Nutrients</li>
<li>K Data Comparing Carbohydrate Intake to Intake of Other Nutrients from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998</li>
<li>L Options for Dealing with Uncertainties</li>
<li>M Nitrogen Balance Studies Used to Estimate the Protein Requirements in Adults</li>
<li>Biographical Sketches of Panel and Subcommittee Members</li>
<li>Index</li>
<li>Summary Tables, Dietary Reference Intakes</li>
</ul>

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

Cookbooks, Food & Wine

Panel on the Definition of Dietary Fiber

Panel on Macronutrients

Special Diet

Dietary Reference Intakes: Applications in Dietary Planning

The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for apparently healthy people. This volume is the second of two reports in the DRI series aimed at providing specific guidance on the appropriate uses of the DRIs. The first report provided guidance on appropriate methods for using DRIs in dietary assessment. This volume builds on the statistical foundations of the assessment report to provide specific guidance on how to use the appropriate DRIs in planning diets for individuals and for groups. Dietary planning, whether for an individual or a group, involves developing a diet that is nutritionally adequate without being excessive. The planning goal for individuals is to achieve recommended and adequate nutrient intakes using food-based guides. For group planning, the report presents a new approach based on considering the entire distribution of usual nutrient intakes rather than focusing on the mean intake of the group. The report stresses that dietary planning using the DRIs is a cyclical activity that involves assessment, planning, implementation, and reassessment. Nutrition and public health researchers, dietitians and nutritionists responsible for the education of the next generation of practitioners, and government professionals involved in the development and implementation of national diet and health assessments, public education efforts and food assistance programs will find this volume indispensable for setting intake goals for individuals and groups. Table of Contents <ul>
<li>Front Matter</li>
<li>Summary</li>
<li>1. Introduction to Dietary Planning</li>
<li>2. Using Dietary Reference Intakes in Planning Diets for Individuals</li>
<li>3. Using Dietary Reference Intakes in Planning Diets for Groups</li>
<li>4. A Theoretical Approach Using Nutrient Density to Plan Diets for Groups</li>
<li>5. Examples of Planning for Groups</li>
<li>6. Special Considerations and Adjustments</li>
<li>7. Implications and Recommendations</li>
<li>8. References</li>
<li>Appendix A: Origin and Framework of the Development of Dietary Reference Intakes</li>
<li>Appendix B: Food Guidance in the United States and Canada</li>
<li>Appendix C: The Target Nutrient Density of a Single Food</li>
<li>Appendix D: Voluntary Nutrient Fortification</li>
<li>Appendix E: Adjustment of Observed Intake Data to Estimate the Distribution of Usual Intakes in a Group</li>
<li>Appendix F: Biographical Sketches of Subcommittee Members</li>
<li>Index</li>
<li>Summary Tables</li>
</ul>

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