Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần D | D Daily Reference Values DRVs A set of dietary reference values established for nutrients for which no standards have previously existed. This includes FAT SATURATED FAT CHOLESTEROL total CARBOHYDRATE protein fiber and potassium. The DRVs for nutrients that produce energy including fat protein carbohydrate and fiber are based on a 2 000 CALORiE-a-day diet unless listed otherwise for a 2 500 calorie diet. DRVs are calculated according to the following guidelines fat 65 g based on 30 percent of calories and saturated fat 20 g based on 10 percent of calories total carbohydrate 300 g based on 60 percent of calories fiber 25 g protein 50 g based on 10 percent of calories. This DRV for protein is for adults except for pregnant women and nursing mothers and children over the age of 4 years The DRV for infants under 1 year is 14 g for children between 1 and 4 years 16 g pregnant women 60 g and nursing mothers 65 g. The DRVs for cholesterol sodium and potassium do not change with the calorie level because they do not yield energy cholesterol 300 mg sodium 2 400 mg potassium 3 500 mg Daily Values DVs A set of reference values designed to help consumers use food labels and assist them in planning a healthful diet. They appear on food labels and are comprised of two sets of nutrient reference values the Daily Reference Values DRVs and the reference daily intakes RDis as the basis for declaring the nutrient content on a food label. Food labels now provide the amount of key nutrients as percentages of the DVs for each nutrient provided by one serving. DVs also provide a basis for thresholds in such descriptions as high fiber or low fat. Thus the term high fiber designates the fiber content in a serving of food providing 20 percent or more of the daily value for fiber that is 5 g or more. See also DIETARY REFERENCE INTAKES. dairy-free frozen desserts ice cream substitutes that contain no milk cream lactose milk sugar or cholesterol. tofu and soy-milk frozen desserts frozen .
