Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water

Chapters in this book

1. Frontmatter I
2. Preface VII
3. Contents IX
4. 1 Food, nutrition, and diet 1
5. 2 Water 13
6. 3 Carbohydrates 25
7. 4 Lipids 81
8. 5 Proteins 131
9. 6 Vitamins 187
10. 7 Minerals 258
11. 8 Oxidative stress and antioxidants in nutrition 341
12. 9 The biochemistry of flavor perception 373
13. 10 Food additives 394
14. 11 Food safety 414
15. 12 The biochemistry of digestion 430
16. 13 Absorption of nutrients 462
17. 14 Energy homeostasis and integration of metabolism 500
18. 15 The Mediterranean diet 537
19. 16 The foods of the future 551
20. Appendix 1: Dietary reference values 575
21. Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water 577
22. Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population 579
23. Appendix 4: Alcohol as a nutrient 583
24. Index 587