Q4) Explain Dietary Reference Intakes (DRIs) and Recommended Dietary Allowances (RDAs). Q2) Select an item in your kitchen that has a food label. List the amount of calories and determine the percent calories from fat, carbohydrates, and protein for that item. Make a general statement about what you learned about that food.
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They include Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), Tolerable Upper Intake Levels (ULs), and Estimated Average Requirements (EARs). Show more…
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Chapter 2 – Tools of a Healthy Diet ● The purpose of the Dietary Reference Intakes (DRIs) and their components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges). Would we use the DRIs for someone who is sick or injured? ● What does AMDR stand for and what does it mean? ● What is the AMDR for carbohydrates? Lipids? Protein? ● Compare energy density and nutrient density. ● What are some examples of high-energy-density and low-energy-density foods? ● What are “empty calorie” foods? ● Discuss the MyPlate food groupings and how to plan a meal using this tool. ● What are examples of foods in each MyPlate food group? ● Describe the major characteristics of the Western/American diet and the food behaviors that often need improvement.
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The calorie count of a serving of food can be computed based on its composition of carbohydrate, fat, and protein. The calorie count $C$ for a serving of food can be computed using the formula $C=4 h+9 f+4 p,$ where $h$ is the number of grams of carbohydrate contained in the serving, $f$ is the number of grams of fat contained in the serving, and p is the number of grams of protein contained in the serving. Solve this formula for $h,$ the number of grams of carbohydrate contained in a serving of food.
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