Calories 3.3 Skin To Vitamin

However, it is important to note that very few of these products in the marketplace today are fortified with vitamin D.

They are updated every five years during the deliberations of the Dietary Guidelines Advisory Committee, and are presented to the Committee for their assessment of how well the Patterns meet their goals.

Each level is assigned nutrient goals for one or more age-gender groups, for whom the energy level is appropriate, based on IOM Estimated Energy Requirement equations.

See the food pattern modeling report on Adequacy of the USDA Food Patterns for detailed information on the development and evaluation of the overall USDA Food Patterns.

Most intake in the U.S.

Calories 3.3 Skin To Vitamin

Sunlight exposure can contribute vitamin D via the conversion of pre-vitamin D in the skin to vitamin D from ultraviolet radiation.

However, the IOM Estimated Average Intake (EAR) of 400 IU (10 g) and Recommended Dietary Allowance (RDA) of 600 IU (15 g) for most individuals assumes little or no sunlight exposure due to the relatively little skin exposure in certain geographical regions, especially in winter.

Amounts in the Patterns range from 157 IU in the 1000-calorie Pattern up to 313 IU in the 3200-calorie Pattern.

In no Pattern does the amount of vitamin D meet the RDA or the EAR.

The nutrient profile amount is a weighted average of the vitamin D content of the foods in each group, based on relative consumption of each food.

It is used as the reference amount for calculating the total amount of a nutrient expected from each group when a variety of food choices within the group are made.

The amount of vitamin D in the nutrient profile for the Dairy group is based on about half of consumption coming from fortified fluid milk, yogurt, and soymilk, and the remaining half from cheese and other non-fortified dairy products, such as frozen dairy desserts.

The percent of vitamin D from Dairy ranges from 57 in the 3200-calorie Pattern up to 76 in the 1000-calorie Pattern.

Grains contribute lower amounts, about 6 to 10 (from fortified RTE cereals), and vegetables (mushrooms) contribute about 0.1 to 0.2 of the vitamin D in the Patterns.

Solid fats (butter) also contribute very small amounts of vitamin D.

These amounts were converted to the amount per cup or ounce equivalent using the Food Pattern Equivalents Database (FPED) for NHANES 2009-10.

Seafood sources of vitamin D (cooked forms only) and major fortified food sources of vitamin D are listed in Table 3.

See Table A1 (end of document) for products and calculations.

Based on current consumption proportions, cheese now accounts for about 1.5 cup eqs, or 2.25 ounces, per day in the 2000-calorie Pattern.

This change would reduce it to.75 cup eqs, or about 1 ounce of cheese per day.

Therefore, incorporation of cup of fortified juice would require only a minor change in whole fruit consumption.

These are ready-to-eat (RTE) cereals, for which the most common consumer choices are now fortified.

For this analysis, the nutrient profiles of the whole and refined grain groups were altered to assume that all grain products allowed to be fortified under current FDA regulations would be fortified.

These products include all enriched pasta, rice, and cornmeal; and all RTE and cooked cereals ( Table A1, at end of document).

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