Unit 1

Which vitamins are more susceptible to loss during food preparation?

Water soluble vitamins

Recommended dietary allowance (RDA)

average dietary intake level required to meet the needs of 97-98% of the population

Adequate intake (AI)

similar to RDA, but used when there isn’t enough scientific evidence to determine RDA

Tolerable upper intake (UL)

highest average level of daily nutrient intake that will not pose a risk to nearly all individuals in the general population

estimated average requirement (EAR)

estimated requirement that will meet the needs for about half (50%) of the population

What is the accepted macronutrient distribution range?

the range of macronutrient consumption associated with a reduced risk of chronic disease while providing adequate intake of essential nutrients; expressed as a range of % total calorie intake

Carbohydrate: 45-65%

protein: 10-35%

lipid: 20-35%