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(dī′ă-ter″ē) 1. Pert. to a diet or to the rules for a diet. 2. A regulated food allowance for an individual or a population.
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Dietary Guidelines for Americans
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Recommendations by the Center for Nutrition Policy and Promotion at the U.S. Department of Agriculture for planning and eating a healthy diet. The Guidelines are revised every five years. Website: www.choosemyplate.gov SEE: table; Food Guide Pyramid.
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A collection of foods that when taken together on a regular basis help maintain health or accomplish a nutritional goal.
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Dietary Reference Intakes
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ABBR: DRI. In the U.S., federally recommended dietary allowances, adequate intakes, tolerable upper intake levels, and estimated average requirements for essential nutrients and other food components in the diet.
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(dĭ″ĕ-tĕt′ĭk) 1. Pert. to diet or its regulation. 2. Food specially prepared for restrictive diets.
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(dī″ĕ-tĕt′ĭks) [Gr. diaitetikos] The science of applying nutritional data to the regulation of the diet of healthy and sick individuals. Some fundamental principles and facts of this science are summarized here.
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CONSERVATION OF ENERGY: To produce metabolic balance, the number of calories consumed must equal the energy required for basic metabolic needs plus additional energy output resulting from muscular work and added heat losses. Thus a person whose basal rate is 1000 kcal per 24 hr may do work and lose heat during the day, adding about 1500 kcal to the energy output; he or she must, therefore, obtain 2500 kcal per day.
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One g of fat yields approx. 9 kcal. One g of carbohydrate or protein yields about 4 kcal.
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NOTE: To convert kilocalories to kilojoules, multiply them by 4.1855.
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CONSERVATION OF MATTER: Everything that leaves the body, whether exhaled as carbon dioxide and water or excreted as urea and minerals, must be replaced by food. Thus, a person excreting 10 g of nitrogen daily must receive the same in his or her diet, for the element can be ...