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Related Experiment Videos

Using DRIs as the basis for dietary guidelines.

Suzanne P Murphy1

  • 1Cancer Research Center of Hawaii, 1236 Lauhala St., Suite 407, Honolulu, HI 96813, USA. Suzanne@crch.hawaii.edu

Asia Pacific Journal of Clinical Nutrition
|May 28, 2008
PubMed
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Dietary guidelines based on Dietary Reference Intakes (DRIs) help plan nutrient intake. Food guides using Recommended Dietary Allowances (RDAs) promote nutrient adequacy and prevent excessive intake for public health.

Area of Science:

  • Nutrition Science
  • Public Health Nutrition

Background:

  • Dietary Reference Intakes (DRIs) serve as nutrient standards for planning intake.
  • Dietary guidelines and food guides are essential tools for public health nutrition.
  • Recommended Dietary Allowances (RDAs) are used as targets to ensure nutrient adequacy.

Purpose of the Study:

  • To outline the development process for food guides based on DRIs.
  • To address key considerations in formulating dietary guidelines for public consumption.
  • To highlight the role of food guides in promoting nutrient adequacy and preventing excessive intake.

Main Methods:

  • Examined the use of DRIs as a basis for dietary guidelines.
  • Reviewed the development of the MyPyramid food guide in the United States.

Related Experiment Videos

  • Analyzed the unique approach used for Canada's Food Guide, including simulations.
  • Considered factors such as energy levels, targeted nutrients, and food group profiles.

    • Main Results:

    • Food guides aim to promote nutrient adequacy at specific energy levels for diverse groups.
    • Guidelines target essential nutrients while limiting excessive intake of sodium, saturated fat, and cholesterol.
    • The development process involves determining food group inclusion and nutrient profiles.
    • Simulations of food choices within food groups inform guide development.

    Conclusions:

    • Dietary guidelines and food guides based on DRIs can improve population nutrient intakes.
    • Effective food guides balance nutrient adequacy with the prevention of excessive intake.
    • Standardized approaches to food guide development ensure public health benefits.