International harmonization of approaches for developing nutrient-based dietary standards
نویسندگان
چکیده
Introduction —J. C. King and C. Garza ..........................................................................................................S13 Nutrient intake values (NIVs): A recommended terminology and framework for the derivation of values —J. C. King, H. H. Vorster, and D. G. Tome ...................................................................................S16 Nutrient risk assessment: Setting upper levels and an opportunity for harmonization —P. J. Aggett ................................................................................................................................................................S27 Using criteria to establish nutrient intake values (NIVs) —A. A. Yates ......................................................S38 Methods for using nutrient intake values (NIVs) to assess or plan nutrient intakes —S. P. Murphy and H. H. Vorster ............................................................................................................................S51 Determining life-stage groups and extrapolating nutrient intake values (NIVs) —S. Atkinson and B. Koletzko ..................................................................................................................................S61 The role of dietand host-related factors in nutrient bioavailability and thus in nutrient-based dietary requirement estimates —R. Gibson ............................................................................................................S77 Human nutrition and genetic variation —P. Stover ................................................................................... S101 Application of nutrient intake values (NIVs) —H. H. Vorster, S. P. Murphy, L. H. Allen, and J. C. King ........................................................................................................................................................... S116 Trade, development, and regulatory issues in food —S. Ramaswamy and B. Viswanathan ................. S123 Beyond recommendations: Implementing food-based dietary guidelines for healthier populations —S. Smitasiri and R. Uauy ..................................................................................................................................... S141 Reviewers ...................................................................................................................................................................... S152 International Dietary Harmonization Meeting participants ................................................................................. S153
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