FrontMatter -- Dedication -- Preface -- Contents -- Summary -- 1 Introduction to Dietary Reference Intakes -- 2 Methods and Approaches Used -- 3 Relationship of Macronutrients and Physical Activity to Chronic Disease -- 4 A Model for the Development of Tolerable Upper Intake Levels -- 5 Energy -- 6 Dietary Carbohydrates: Sugars and Starches -- 7 Dietary, Functional, and Total Fiber -- 8 Dietary Fats: Total Fat and Fatty Acids -- 9 Cholesterol -- 10 Protein and Amino Acids -- 11 Macronutrients and Healthful Diets -- 12 Physical Activity -- 13 Applications of Dietary Reference Intakes for Macronutrients -- 14 A Research Agenda -- APPENDIXES -- A Glossary and Acronyms -- B Origin and Framework of the Development of Dietary Reference Intakes -- C Acknowledgments -- D Dietary Intake Data from the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994 -- E Dietary Intake Data from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998 -- F Canadian Dietary Intake Data, 1990-1997 -- G Special Analyses for Dietary Fats -- H Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988-1994 -- I Doubly Labeled Water Data Used to Predict Energy Expenditure -- J Association of Added Sugars Intake and Intake of Other Nutrients -- K Data Comparing Carbohydrate Intake to Intake of Other Nutrients from the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-1996, 1998 -- L Options for Dealing with Uncertainties -- M Nitrogen Balance Studies Used to Estimate the Protein Requirements in Adults -- Biographical Sketches of Panel and Subcommittee Members -- Index -- Summary Tables, Dietary Reference Intakes.