12. RDA and DRIs Zeyuan DENG.

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Presentation transcript:

12. RDA and DRIs Zeyuan DENG

1.Recommended Dietary Allowances (RDA) A. 1940 -- National Academy of Sciences (NAS) established the Committee of Food and Nutrition under the National Research Council (NRC) B. 1941 -- Food and Nutrition Board (FNB). 1. advise government agencies on issues relating to food and nutrition. 2. first RDA officially published in 1943 3. first RDA made recommendations on kilocalories, protein, calcium, iron, A, thiamin, C, riboflavin, nicotinic acid, and D. 4. to be published every 5 years.

C. Definition of RDA : The levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of practically all healthy persons.

2. Evidence used to establish the RDA (in order of importance) 1. nutrition depletion and repletion studies 2. balance studies 3. biochemical measurement 4. epidemiological studies 5. animal studies

3. Determining the RDA 1. establish the mean requirement 2. safety margin, 2 standard deviations above mean (96% of all people) 3. energy allowance is based on the estimated mean population requirement with no added safety factor

4. Purpose and Use of the RDA 1. standards for food programs a. WIC b. food stamps c. school lunch program d. elderly nutrition program 2. no time interval implied 3. average over 3-5 days assumed

5.Dietary Reference Intakes (DRI) DRIs are recommended amounts of vitamins, minerals and other important dietary components that individuals need to prevent deficiencies and to lower their risks of chronic disease. Refers to a set of at least four nutrient-based references values 1. Estimated Average Requirement (ERA) 2. Recommended Dietary Allowances (RDA) 3. Adequate Intake (AL) 4. Tolerable Upper Level (UL)

6.Food Guide Pyramid 6 major food groupings, listed in descending amounts a. Fats, oils, and sweets (use sparingly) b. milk, yogurt and cheese (2-3 servings c. meats, poultry fish, beans, eggs, and nuts (2-3 servings) d. vegetable (3-5 servings) e. fruits (3-5 servings) g. bread, cereal, rice, and pasta (6+ servings)