Sentences with phrase «carbohydrate dietary reference»
Not exact matches
Because we tend to de-emphasize grain intake in our WHFoods recipes and meal plans, and because we generally tend to emphasize intake of low glycemic index foods that have limited to moderate amounts of available carbohydrates, we set a WHFoods recommendation level of 225 grams for total carbohydrate — about 10 % higher than the low end of the range recommended by the National Academy of Sciences (NAS) in its discussion of Dietary Reference Intakes.
http://whfoods.org/
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
Dietary Reference Intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients).
Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids.
A report published by the Institute of Medicine, titled «Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids,» makes a statement to the contrary.
Dietary Reference Intakes: Energy, Carbohydrate, Fiber, Fatty Acids, Cholesterol, Protein, and Amino Acids — Part 1.
The table below displays the Dietary Reference Intakes (DRIs) for carbohydrates amongst all age groups of both sexes.
Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids.
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
Examples of Dietary and Functional Fibers As described in the report, Dietary Reference Intakes: Proposed Definition of Dietary Fiber (IOM, 2001), Dietary Fiber includes plant nonstarch poly - saccharides (e.g., cellulose, pectin, gums, hemicellulose, Î ² - glucans, and fibers contained in oat and wheat bran), plant carbohydrates that are not recovered by alcohol precipitation (e.g., inulin, oligosaccharides, and fructans), lignin, and some resistant starch.
Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids, Part I.