Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids

A Report of the Panel on Macronutrients, Subcommittees on Upper Reference Levels of Nutrients and Interpretation and Uses of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes

• Front MatterSummary1 Introduction to Dietary Reference Intakes2 Methods and Approaches Used3 Relationship of Macronutrients and Physical Activity to Chronic Disease4 A Model for the Development of Tolerable Upper Intake Levels5 Energy6 Dietary Carbohydrates: Sugars and Starches7 Dietary, Functional, and Total Fiber8 Dietary Fats: Total Fat and Fatty Acids9 Cholesterol10 Protein and Amino Acids11 Macronutrients and Healthful Diets12 Physical Activity13 Applications of Dietary Reference Intakes for Macronutrients14 A Research AgendaA Glossary and AcronymsB Origin and Framework of the Development of Dietary Reference IntakesC AcknowledgmentsD Dietary Intake Data from the Third National Health and Nutrition Examination Survey (NHANES III), 1988–1994E Dietary Intake Data from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994–1996, 1998F Canadian Dietary Intake Data, 1990–1997G Special Analyses for Dietary FatsH Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988–1994I Doubly Labeled Water Data Used to Predict Energy ExpenditureJ Association of Added Sugars Intake and Intake of Other NutrientsK Data Comparing Carbohydrate Intake to Intake of Other Nutrients from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994–1996, 1998L Options for Dealing with UncertaintiesM Nitrogen Balance Studies Used to Estimate the Protein Requirements in AdultsBiographical Sketches of Panel and Subcommittee MembersIndexSummary Tables, Dietary Reference Intakes