Dietary reference intakes (DRIs) present evidence-based criteria ...

[roselinechinyere27m]

Dietary reference intakes (DRIs) present evidence-based criteria for an acceptable range of amounts of vitamins and nutrients for each gender and age group. Components of DRIs include which of the following? (Select all that apply.)
 
  a. Estimated average requirement (EAR)
  b. Recommended dietary allowance (RDA)
  c. The Food Guide Pyramid
  d. Adequate intake (AI)
  e. The tolerable upper intake level (UL)

Question 2

The patient is asking the nurse about the best way to stay healthy. The nurse explains to the pa-tient that from a nutritional point of view, the patient should (Select all that apply.)
 
  a. Maintain body weight in a healthy range.
  b. Increase physical activity.
  c. Increase intake of meat and other high-protein foods.
  d. Keep total fat intake to 10 or less.
  e. Choose and prepare foods with little salt.

[steff9894]

Answer to Question 1

ANS: A, B, D, E
Dietary reference intakes (DRIs) present evidence-based criteria for an acceptable range of amounts of vitamins and nutrients for each gender and age group. DRIs have four components. The estimated average requirement (EAR) is the recommended amount of a nutrient that appears sufficient to maintain a specific body function for 50 of the population based on age and gen-der. The recommended dietary allowance (RDA) indicates the average needs of 98 of the pop-ulation, not the exact needs of the individual. Adequate intake (AI) is the suggested intake for individuals based on observed or experimentally determined estimates of nutrient intakes and is used when evidence is insufficient to allow the RDA to be set. The tolerable upper intake level (UL) is the highest level that likely poses no risk of adverse health events. It is not a recom-mended level of intake. The food guide pyramid is not a component of the DRIs.

Answer to Question 2

ANS: A, B, E
According to the 2005 Dietary Guidelines for Americans, key recommendations include main-taining body weight in a healthy range; increasing physical activity and decreasing sedentary ac-tivities; increasing intake of fruits, vegetables, whole grain products, and fat-free or low-fat milk with less red meat; keeping fat intake between 30 and 35 of total calories, with most fats coming from polyunsaturated or monounsaturated fatty acids (most meats contain saturated fatty acids); and choosing prepared foods with little salt while at the same time eating potassium-rich foods.

[roselinechinyere27m]

Thank you!

[steff9894]

Always glad to help...