Food Nutrition Dietary Reference Intake

Question: Discuss about the Food Nutritionfor Dietary Reference Intake. Answer: The Canadas Food Intake and dietary Reference Intake (DRI) agree with each other according to the Diet Analysis Plus. According to the Canadas Food Intake should have sufficient amount of carbohydrate, protein and fat whereas the Dietary Reference Intake suggests that the protein contain should be 2.-35%, the carbohydrate contents should be 45-65% and the fat contents should be 10-20% (Lease et al. 25). DRI also suggests the same percentage of macronutrients (Johnson, Steven). DRI also suggests the RDI (Recommended Dietary Allowance) of the micronutrients (Volpi et al. 679). Strength and weakness of Canadas Food Intake and DRI Strength and weakness of Canadas Food Intake- the strength of this food guide is that the food guide provides an idea of balanced diet chart. However, the weakness is that the food guide does not provide the exact amounts of calories. One can eat according to the Canadas Food Intake guide but he or she needs the guidance of physician and nutritionist to know the proper amount of consumption. Strength and weakness of DRI- the Dietary Reference Intake (DRI) recommends mainly the intake of micronutrients like iron, foliate, riboflavin, magnesium, thiamine and retinol. However, the description of macronutrients is not specified properly. However, the DRI chart is made on the basis of different age group, physical activities and sex. The modified diet chart must include proper amount of carbohydrate, protein, fat, fiber, sodium, saturated fat, vitamins and other minerals. Per 60 gm of serving must include 870 kj energy, 9% of protein, 1% of ft, 1% of saturated fat, 9% of carbohydrates, 11% sugars and 5% of sodium (Bolzetta et al. 1795). References Bolzetta, Francesco, et al. "Are the Recommended Dietary Allowances for Vitamins Appropriate for Elderly People?."Journal of the Academy of Nutrition and Dietetics115.11 (2015): 1789-1797. Lease, Haidee, et al. "A Sensory-Diet database: A tool to characterise the sensory qualities of diets."Food Quality and Preference49 (2016): 20-32. Volpi, Elena, et al. "Is the optimal level of protein intake for older adults greater than the recommended dietary allowance?."The Journals of Gerontology Series A: Biological Sciences and Medical Sciences68.6 (2013): 677-681.