Fiber, dietary requirements/recommendations

The lOM does not specify dietary requirements or recommendations for NSP consumption, but has provided recommended intakes for fiber, which includes NSP. The DRIs for total fiber consumption of individual groups and lifestages are outlined in... 

The average daily intake of fiber in the United States is about 12 g. The Food and Nutrition Board has not established a requirement for fiber but states that fiber intake should be derived from fruits, vegetables, legumes, and cereals, not from fiber concentrates. If a recommended dietary allowance for fiber is established, it will refer to specific types of fiber rather than to fiber in general. 

Nuts are a good source of dietary fiber. After cereals, nuts are the plant food highest in fiber, followed by legumes, whole grain bread, fruits, and vegetables [27]. Yet, this positive attribute of nuts is not well-known or publicized despite the fact that most populations globally do not consume the WHO recommended level of 25 g of fiber/d [28]. A standard serving of tree nuts provides 5%-10% of daily fiber requirements [24]. 

How much carbohydrate should you consume Nutrition experts in the United States and Canada have used thousands of nutrition studies to produce a set of standards caiied the Dietary Reference Intakes (DRI). The DRI for carbohydrates is that they should compose 45-65% of caloric intake. For a person on a 2000-Cai/day diet, that translates to 225-325 g of carbohydrates per day. To meet these requirements, choose a diet with plenty of vegetables, fruits, and grain products and avoid added sugars. Such a diet wiii naturally include the 20-30 g of recommended daily fiber. 

DRIs, dietary reference intakes EAR, estimated average requirement RDA, recommended dietary allowance AI, adequate intake.-Data from Institute of Medicine of the National Academies (2002) Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, Amino Acids. Washington, DC The National Academies Press. 

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