HUBI 2002 - Section 2

Dietary Reference Intakes (DRIs)

Set of values used to assess an individual's energy or nutrient intake and make recommendations or give advice on how much should be consumed.

Vitamins, minerals, carbohydrates, fibre, lipids, protein, water, and energy

DRI committee has set recommended intakes for:

Setting recommended intake values

Goal #1 of the DRI committees

Facilitating nutrition research and policy

Goal #2 of the DRI committees

Establishing safety guildlines

Goal #3 of the DRI committees

Preventing chronic diseases

Goal #4 of the DRI committees

RDA (Recommended Dietary Allowance)

The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

EAR (Estimated Average Requirement)

Nutrient requirements for given life stages and gender groups used by researchers and nutrition policymakers

UL (Tolerable Upper Intake Level)

Identifying potentially hazardous levels of nutrient intake; used to set safe upper limits for food and water supply

Acceptable Macronutrient Distribution Range (AMDR)

The range of macronutrient intakes that provides adequate levels of essential nutrients and is associated with a reduced risk for chronic disease

45-65%

What proportion of our daily caloric intake should be composed of carbohydrates?

20-35%

What proportion of our daily caloric intake should be composed of fats?

10-35%

What proportion of our daily caloric intake should be composed of protein?

Adequate intake (AI)

A set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA.

Chronic disease risk reduction (CDRR)

A new DRI category based on chronic disease risk; for example, keeping the sodium intake below the CDRR is expected to reduce the risk of chronic disease for the otherwise healthy population, while intakes above it will increase risk.

Daily values (DV)

Nutrient reference standards used on food labels in grocery stores. The DV allow comparisons among foods with regard to their nutrient contents