FrontMatter; Dedication; Preface; Contents; Summary; 1 Introduction to Dietary Reference Intakes; 2 Methods and Approaches Used; 3 Relationship of Macronutrients and Physical Activity to Chronic Disease; 4 A Model for the Development of Tolerable Upper Intake Levels; 5 Energy; 6 Dietary Carbohydrates: Sugars and Starches; 7 Dietary, Functional, and Total Fiber; 8 Dietary Fats: Total Fat and Fatty Acids; 9 Cholesterol; 10 Protein and Amino Acids; 11 Macronutrients and Healthful Diets; 12 Physical Activity; 13 Applications of Dietary Reference Intakes for Macronutrients; 14 A Research Agenda
APPENDIXESA Glossary and Acronyms; B Origin and Framework of the Development of Dietary Reference Intakes; C Acknowledgments; D Dietary Intake Data from the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994; E Dietary Intake Data from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998; F Canadian Dietary Intake Data, 1990-1997; G Special Analyses for Dietary Fats; H Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994
I Doubly Labeled Water Data Used to Predict Energy ExpenditureJ Association of Added Sugars Intake and Intake of Other Nutrients; K Data Comparing Carbohydrate Intake to Intake of Other Nutrients from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998; L Options for Dealing with Uncertainties; M Nitrogen Balance Studies Used to Estimate the Protein Requirements in Adults; Biographical Sketches of Panel and Subcommittee Members; Index; Summary Tables, Dietary Reference Intakes
