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Encyclopedia > Reference Daily Intake

Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. The RDI is used to determine the Recommended Daily Value (RDV) which is printed on food labels in the U.S. and Canada. RDI was formerly called Recommended Dietary Allowance (RDA). RDI is based on the Dietary Reference Intake (DRI). Dietary Reference Intake is a set of guidelines set up in 1997 to give more detailed guidance than the RDA system which preceded it. ...


They are intended to serve as nutrition guidance to the general public and health professionals. Uses:

  • food labels
  • composition of diets for schools, prisons, hospitals or nursing homes
  • industry developing new food stuffs
  • healthcare policy makers and public health officials

Contents

Food labeling reference tables

For people 4 years or older, eating 2000 Calories per day:

Total Fat 65 g
Saturated fatty acids 20 g
Cholesterol 300 mg
Sodium 2400 mg
Potassium 4700 mg
Total carbohydrate 300 g
Fiber 25 g
Protein 50 g

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... BIC pen cap, about 1 gram. ... Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ... The milligram (symbol mg) is an SI unit of mass. ... General Name, Symbol, Number sodium, Na, 11 Chemical series alkali metals Group, Period, Block 1, 3, s Appearance silvery white Atomic mass 22. ... General Name, Symbol, Number potassium, K, 19 Chemical series alkali metals Group, Period, Block 1, 4, s Appearance silvery white Atomic mass 39. ... Lactose is a disaccharide found in milk. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...

History

The RDA was developed during World War II by Lydia J. Roberts, Hazel K. Stiebeling and Helen S. Mitchell under the auspices of the National Research Council. The National Research Council determined that a set of dietary standards were needed, especially given the possibility that rations would be needed during the war. The standards would be used for nutrition recommendations for the armed forces, for civilians, and for overseas population who might need food relief. Roberts, Stiebeling, and Mitchell surveyed all available data, created a tentative set of allowances, and submitted them to experts for review. The final set of allowances were accepted in 1941. The allowances were meant to provide superior nutrition for civilians and military personnel, so they included a "margin of safety." Combatants Allied Powers Axis Powers Casualties Military dead: 17,000,000 Civilian dead: 33,000,000 Total dead: 50,000,000 Military dead: 8,000,000 Civilian dead: 4,000,000 Total dead 12,000,000 World War II (abbreviated WWII), or the Second World War, was a worldwide conflict... The National Research Council of the USA is the working arm of the National Academy of Sciences and the National Academy of Engineering, carrying out most of the studies done in their names. ... For the movie, see 1941 (film). ...


The RDA was established by the Food and Nutrition Board of the (US) National Academy of Sciences. Motto: (traditional) In God We Trust (official, 1956–present) Anthem: The Star-Spangled Banner Capital Washington, D.C. Largest city New York City Official language(s) None at the federal level; English de facto Government Federal Republic  - President George W. Bush (R)  - Vice President Dick Cheney (R) Independence - Declared - Recognized... President Harding and the National Academy of Sciences at the White House, Washington, DC, April 1921 The National Academy of Sciences (NAS) is a corporation in the United States whose members serve pro bono as advisers to the nation on science, engineering, and medicine. ...


In 1997 at the suggestion of the Institute of Medicine of the National Academy RDA became one part of a broader set of dietary guidelines called the Dietary Reference Intake used by both the United States and Canada. Dietary Reference Intake is a set of guidelines set up in 1997 to give more detailed guidance than the RDA system which preceded it. ...


See also

Canadas Food Guide is a diet planning tool produced by Health Canada. ... It has been suggested that this article or section be merged with Trace element. ... An essential amino acid or indispensible amino acid, is an amino acid that cannot be synthesized de novo by the organism (usually referring to humans), and therefore must be supplied in the diet. ... Essential fatty acids, or EFAs, are fatty acids that are required in the human diet. ... An essential nutrient is a nutrient required for normal body functioning that cannot be synthesized by the body. ... // This 1992 food pyramid diagram can still be found on much of the food packaging in the United States The initial USDA - Pyramid divided the three groups: carbohydrates, vegetables and proteins into six new groups: 1) carbohydrates: Bread, Cereal, Rice & Pasta Vegetables into: 2) Vegetables 3) Fruits-Any fruit or... This article does not cite its references or sources. ... Retinol (Vitamin A) For the record label, see Vitamin Records Vitamins are nutrients required in very small amounts for essential metabolic reactions in the body. ...

External links

  • USDA RDA chart (PDF file)
  • USDA Reference Daily Intakes
  • Article comparing recommended amounts of vitamins and minerals in different countries from the European Union (PDF file)
  • Differences in RDA set by medical authorities in the UK, the European Union and the USA.
  • Contributions of Women Scientists in the U.S. to the Development of Recommended Dietary Allowances by Alfred E. Harper Journal of Nutrition 133 (2003): 3968–3072.

 
 

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