1301 Module 2 DRIs

Dietary Reference Intakes (DRIs)

A set of nutrient reference standards used for planning and assessing diets of healthy individuals and groups.

Acceptable Macronutrient Distribution Ranges (AMDR)

A range of usual intakes for a macronutrient associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.

Estimated Energy Requirement (EER)

The average dietary energy intake necessary to maintain weight in healthy individuals, based on age, sex, weight, height, and physical activity.

Recommended Dietary Allowance (RDA)

The average daily intake level sufficient to meet the needs of 97-98% of healthy individuals in a specific population.

Estimated Average Requirement (EAR)

The usual daily intake of a nutrient expected to meet the requirement of half of healthy individuals in a defined group.

Adequate Intake (AI)

The recommended average daily intake level for nutrients that do not have an established RDA.

Tolerable Upper Intake Level (UL)

The highest daily nutrient intake level that is likely to pose no risk of adverse health effects to nearly all individuals.

Body Mass Index (BMI)

A measure of body fat based on height and weight that categorizes individuals into weight categories.

Malnourishment

A condition that results from not getting enough nutrients, often leading to disease.

USDA

The United States Department of Agriculture, responsible for dietary guidelines and food-related policies.

CNPP

Center for Nutrition Policy and Promotion; an agency established by the USDA to provide nutritional guidance.

MyPlate

A nutrition guide released by the CNPP replaced MyPyramid, visually representing food groups and portion sizes.

Food Groups

Categories of food established for dietary guidelines; examples include grains, vegetables, proteins, and fats.

Nutritional Guidance

Recommendations or advice regarding dietary practices meant to enhance public health.

Nutrient Metrics

Measurements and data used to assess nutritional intake and requirements of different populations.

Carbohydrates

Macronutrients that provide energy, accounting for 4 kcal per gram.

Fats

Macronutrients that provide energy, accounting for 9 kcal per gram.

Proteins

Macronutrients that provide energy, accounting for 4 kcal per gram.

Vitamins

Organic compounds essential for normal growth and nutrition that often require dietary intake.

Micronutrients

Nutrients required in smaller amounts that include vitamins and minerals.

Cholesterol Test

A health metric indicating whether a diet is too high in fats.

Energy Balance

A state achieved when caloric intake equals caloric expenditure.

Obesity

A condition characterized by excessive body fat, often associated with various health risks.

Nutrient Reference Standards

Guidelines or levels established to inform dietary needs and recommendations.

Chronic Diseases

Long-term health conditions that require ongoing management, often linked to diet.

Weight Maintenance

The process of sustaining a healthy weight over time, typically through balanced intake and physical activity.

Energy Value Calculation

The process of determining the caloric content of food based on its macronutrient composition.