Chapter 5 Nutrition Guidelines 103 Copyright Goodheart-Willcox Co., Inc. The Tolerable Upper Intake Level (UL) is the maximum level of ongoing daily intake for a nutrient that is unlikely to cause harm to most people in a defined group. Daily intake of a nutrient above its UL could be harmful. ULs are not rec- ommended levels of intake. Not enough information is available to set ULs for all nutrients. When evaluating the macronutrients in a diet, two additional DRIs are used: Estimated Energy Requirement (EER) and Acceptable Macronutrient Distribution Ranges (AMDR). Estimated Energy Requirement (EER) is an estimate of the calories a healthy person needs based on height, weight, age, sex, and physical activity level. The Acceptable Macronutrient Distribution Ranges (AMDR) are ranges of recommended dietary intake for a particular macronutrient energy source that are intended to help people achieve a balanced, healthy diet. Macronutrients are the energy nutrients, and they include carbohydrates, fats, and proteins. The AMDR is associated with reduced risk of chronic disease. Consuming amounts of certain macronutrients outside of the recommended ranges increases the risk of chronic disease. Intended Use DRIs are primarily intended for use by health professionals, policy makers, and scientists. These standards are used for planning and evaluating the diets of groups of people. For example, DRI values are used by scientists and nutrition- ists who work in research areas, such as sports medicine, or academic settings. Scientists analyze diets to determine the levels of nutrients being supplied. If the diet is not supplying enough of a nutrient, a disease state can result. Too much of some nutrients may be toxic. FEATURED Dietetic Technician Dietetic technicians assist dietitians in evaluating, organizing, and conducting nutrition services and programs for schools, hospitals, and industry. Under the supervision of dietitians, dietetic technicians gather and eval-l uate diet histories, assist in planning patient meals, conduct foodservice operations, and maintain records. Education Students wanting to become dietetic technicians should graduate from high school with a well-rounded program. High school business courses may prove help- ful. Dietetic technicians must complete a two-year associate’s degree program that is accepted by the Academy of Nutrition and Dietetics. They must then meet other state requirements. Job Outlook Employment opportunities for dietetic technicians are expected to grow faster than average. This is largely due to the emphasis that the medical community is plac- ing on disease prevention through improved dietary habits. The aging population will also increase demand for dietetic technicians because they will need balanced meals and nutritional counseling. g, pitals, th d