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What is the difference among the various dietary reference values that are used in estimating nutrient...

What is the difference among the various dietary reference values that are used in estimating nutrient intake for planning and assessing diets of healthy individuals?

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Expert Solution

The nutrient and energy standards in the U S.,are referred are Dietary Reference Intakes (DRls) Following are the various categories of DRIs and the respective recommendations are used in estimating nutrient intake for planning and assessing diets of healthy individuals.

Dietary Reference Intakes (DRIs) are primary intended for planning diet. A diet plan must specifically meet defined Recommended Dietary Allowance (RDA), Adequate Intake (Al), the tolerable upper intake level, and the estimated average requirement.

Recommended Dietary Allowances (RDAs) are daily nutrient intake amounts that is required to meet the needs of almost all individuals (97- 98%) during a life stage. RDA can be defined for only in cases where nutrients have an Estimated Average Requirement (EAR). RDAs are based on multiple of the EARS.

RDA = EAR X 1.2

Adequate Intakes (Als): Adequate Intakes (Als) are daily Intake amounts defined tor nutrients to meet body needs and support health. The Al is used when there is not insufficient research data to establish RDA but the nutrients appears to have a string health benefit.

Tolerable Upper Level (UL) is the maximum nutrient intake level that is likely to pose no risks of adverse health effects in almost all healthy indrvIduals. Upper Level is used to evaluate guantity of daily nutrient Intake that does not cause any kind of adverse effects in the long run.

Estimated Average Requirement (EAR) represents average required nutrient that will meet the requirement of 50% of healthy people of a given age and sex. It is used an estimate for a group level and not individual specific.

Acceptable Macronutrient Distribotion Range (AMDR): The AMDR guides the division of kilo calories among carbohydrate, fat, and protein in ranges supportive of health, carbohydrate should provide 45% to 65% of total kilo calories, fat should provide 20% to 35% of total kilo calories, and protein should provide 10% to 35% of total kilo calories.


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