Nutritional composition recommended dietary

Allowances—To ensure good nutrition, allowances for the daily intake of nutrients are determined. These allowances provide reasonable margins of safety because of variations in such things as food composition, environment, stress, and individuality. Moreover, the nutritive needs vary according to age, sex, pregnancy, and lactation. Allowances must be determined otherwise, imbalances may result, excesses may cause toxicity and needless expense, or deficiency diseases may develop. Recommended daily allowances of nutrients for humans are based on the Recommended Dietary Allowances compiled by the Committee on Dietary Allowances and the Food and Nutrition Board, National Research Council. The most recent edition of... 

The current interest in dietary fat, however, stems primarily from its implication in the origin of several chronic diseases. Interest has centered on both the amount and type of dietary fat in the development of cardiovascular disease, cancer, hypertension, and obesity. As a result, dietary recommendations in many countries call for a reduction in total fat intake, to 30% of energy, and in saturated fat intake, to less than 10% of energy. In addition, some nutrition recommendations specify recommended levels of n-6 and n-3 fatty acids in the diets. Hence, the source of fat in the diet has assumed considerable importance over the past few years. Interest in the nutritional properties of canola oil developed because of its fatty acid composition (Table 2). Canola oil is characterized by a low level of saturated fatty acids, a relatively high level of monounsaturated fatty acids, and an appreciable amount of the n-3 fatty acid ot-linolenic acid (18 3 n-3). 

In 11)31, Pappenheimer and Goettsch published the first description of a newly discovered disease, which was called nutritional encephaloTnalaeia. Although the diet recommended by Pappenheimer and Goettsch for producing encephalomalacia in chicks contained some 20% lard and about 2 % cod liver oil, it was sometime later that the role of the dietary fats was evaluated. The composition of this diet is shown in Table I. 

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