Topic
Dietary Reference Values
About: Dietary Reference Values is a research topic. Over the lifetime, 276 publications have been published within this topic receiving 11261 citations.
Papers published on a yearly basis
Papers
Book•
1 Jan 2006
TL;DR: Dietitians, community nutritionists, nutrition educators, nutritionists working in government agencies, and nutrition students at the postsecondary level, as well as other health professionals, will find Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment an invaluable resource.
Abstract: Widely regarded as the classic reference work for the nutrition, dietetic, and allied health professions since its introduction in 1943, Recommended Dietary Allowances has been the accepted source in nutrient allowances for healthy people. Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Food and Nutrition Board of the Institute of Medicine, in partnership with Health Canada, has updated what used to be known as Recommended Dietary Allowances (RDAs) and renamed their new approach to these guidelines Dietary Reference Intakes (DRIs). Since 1998, the Institute of Medicine has issued eight exhaustive volumes of DRIs that offer quantitative estimates of nutrient intakes to be used for planning and assessing diets applicable to healthy individuals in the United States and Canada. Now, for the first time, all eight volumes are summarized in one easy-to-use reference volume, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment. Organized by nutrient for ready use, this popular reference volume reviews the function of each nutrient in the human body, food sources, usual dietary intakes, and effects of deficiencies and excessive intakes. For each nutrient of food component, information includes: * Estimated average requirement and its standard deviation by age and gender. * Recommended dietary allowance, based on the estimated average requirement and deviation. * Adequate intake level, where a recommended dietary allowance cannot be based on an estimated average requirement. * Tolerable upper intake levels above which risk of toxicity would increase. Along with dietary reference values for the intakes of nutrients by Americans and Canadians, this book presents recommendations for health maintenance and the reduction of chronic disease risk. Also included is a "Summary Table of Dietary Reference Intakes," an updated practical summary of the recommendations. In addition, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment provides information about: * Guiding principles for nutrition labeling and fortification * Applications in dietary planning * Proposed definition of dietary fiber * A risk assessment model for establishing upper intake levels for nutrients * Proposed definition and plan for review of dietary antioxidants and related compounds Dietitians, community nutritionists, nutrition educators, nutritionists working in government agencies, and nutrition students at the postsecondary level, as well as other health professionals, will find Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment an invaluable resource.
1,294 citations
1 Jan 2006
967 citations
TL;DR: The Panel proposes 45 to 60 E% as the reference Intake range for carbohydrates applicable to both adults and children older than one year of age, and considers dietary fibre intakes of 25 g/day to be adequate for normal laxation in adults and 2 g/MJ in children from the age of one year.
Abstract: This Opinion of the EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) deals with the establishment of Dietary Reference Values for carbohydrates and dietary fibre. Nutritionally, two broad categories of carbohydrates can be differentiated: “glycaemic carbohydrates”, i.e. carbohydrates digested and absorbed in the human small intestine, and ‘dietary fibre’, non-digestible carbohydrates passing to the large intestine. In this Opinion, dietary fibre is defined as non-digestible carbohydrates plus lignin. The absolute dietary requirement for glycaemic carbohydrates is not precisely known but will depend on the amount of fat and protein ingested. The Panel proposes 45 to 60 E% as the reference Intake range for carbohydrates applicable to both adults and children older than one year of age. Although high frequency of intake of sugar-containing foods can increase the risk of dental caries, there are insufficient data to set an upper limit for (added) sugar intake. Based on the available evidence on bowel function, the Panel considers dietary fibre intakes of 25 g/day to be adequate for normal laxation in adults. A fibre intake of 2 g/MJ is considered adequate for normal laxation in children from the age of one year. Although there is some experimental evidence that a reduction of the dietary glycaemic index and glycaemic load may have favourable effects on some metabolic risk factors such as serum lipids, the evidence for a role in weight maintenance and prevention of diet-related diseases is inconclusive.
699 citations
TL;DR: Analysis of data indicated a fair degree of uniformity in the definition of dietary fibre, the method used for analysis, the recommended amount to be consumed and a growing literature on effects on digestive health and disease risk.
Abstract: Research into the analysis, physical properties and health effects of dietary fibre has continued steadily over the last 40-50 years. From the knowledge gained, countries have developed guidelines for their populations on the optimal amount of fibre to be consumed each day. Food composition tables from many countries now contain values for the dietary fibre content of foods, and, from these, combined with dietary surveys, population intakes have been determined. The present review assessed the uniformity of the analytical methods used, health claims permitted, recommendations and intakes, particularly from national surveys across Europe and around the world. It also assessed current knowledge on health effects of dietary fibre and related the impact of different fibre types on health. The overall intent was to be able to provide more detailed guidance on the types of fibre which should be consumed for good health, rather than simply a total intake figure, the current situation. Analysis of data indicated a fair degree of uniformity in the definition of dietary fibre, the method used for analysis, the recommended amount to be consumed and a growing literature on effects on digestive health and disease risk. However, national dietary survey data showed that intakes do not reach recommendations and very few countries provide guidance on the types of fibre that are preferable to achieve recommended intakes. Research gaps were identified and ideas suggested to provide information for more detailed advice to the public about specific food sources that should be consumed to achieve health benefits.
613 citations
Book•
1 Jan 1972
TL;DR: This chapter discusses the composition of the Body, Nutrition and the Immune System, and the role of Dietary Factors in Aetiology and Management.
Abstract: SECTION 1 Historical Perspective. Composition of the Body. Energy. Carbohydrates. Proteins. Fats. Alcohol: Its Metabolism and Effects. Fuels of Tissues. Energy Balance and Weight Regulation. Water and Monovalent Electrolytes. Bone Mineral. Iron, Zinc and Other Trace Elements. Fat-Soluble Vitamins. Water -Soluble Vitamins SECTION 2 Food Composition Tables. Cereals and Cereal Products. Vegetables, Fruits, Fungi and Their Products. Meat, Fish, Eggs and Novel Proteins. Milk and Milk Products, Fats and Oils. Beverages, Herbs and Spices. Food Processing. Pathogenic Agents in Food. Food Toxicity. Consumer Protection SECTION 3 Pregnancy and Lactation. Infant Nutrition. Childhood, Youth and Old Age. Exercise, Sport and Athletics SECTION 4 Nutritional Management of Clinical Undernutrition. Primary Protein-Energy Malnutrition. Sepsis and Trauma. Obesity. Nutritional Management of Diseases of the Stomach and Bowel. Nutrition and the Liver. Diabetes. Iodine Deficiency Disorders. Clinical Nutrition and Bone Disease. Dietary Factors in Dental Diseases. Nutritional Management of Diseases of the Blood. Diseases of the Kidney and Urinary Tract. Diseases of the Heart and Circulation: The Role of Dietary Factors in Aetiology and Management. Diet in Relation to the Nervous System. Skin and Hair. Nutrition and the Immune System. Nutritional Factors and Cancer. The Low-Birthweight Infant. Dietetic Treatment of Inherited Metabolic Disease. Nutritional Management of Alcohol-Related Disease. Eating Disorders. Drug-Nutrient Interactions. Policy and a Prudent Diet. Appendix 1: Methods for Dietary Assessment. Appendix 2: Dietary Reference Values. Index
537 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2021 | 10 |
| 2020 | 10 |
| 2019 | 17 |
| 2018 | 6 |
| 2017 | 11 |
| 2016 | 10 |