The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for apparently healthy people. This volume is the second of two reports in the DRI series aimed at providing specific guidance on the appropriate uses of the DRIs. The first report provided guidance on appropriate methods for using DRIs in dietary assessment. This volume builds on the statistical foundations of the assessment report to provide specific guidance on how to use the appropriate DRIs in planning diets for individuals and for groups. Dietary planning, whether for an individual or a group, involves developing a diet that is nutritionally adequate without being excessive. The planning goal for individuals is to achieve recommended and adequate nutrient intakes using food-based guides. For group planning, the report presents a new approach based on considering the entire distribution of usual nutrient intakes rather than focusing on the mean intake of the group. The report stresses that dietary planning using the DRIs is a cyclical activity that involves assessment, planning, implementation, and reassessment. Nutrition and public health researchers, dietitians and nutritionists responsible for the education of the next generation of practitioners, and government professionals involved in the development and implementation of national diet and health assessments, public education efforts and food assistance programs will find this volume indispensable for setting intake goals for individuals and groups. Table of ContentsFront MatterSummary1. Introduction to Dietary Planning2. Using Dietary Reference Intakes in Planning Diets forIndividuals3. Using Dietary Reference Intakes in Planning Diets for Groups4. A Theoretical Approach Using Nutrient Density to Plan Diets forGroups5. Examples of Planning for Groups6. Special Considerations and Adjustments7. Implications and Recommendations8. ReferencesAppendix A: Origin and Framework of the Development of DietaryReference IntakesAppendix B: Food Guidance in the United States and CanadaAppendix C: The Target Nutrient Density of a Single FoodAppendix D: Voluntary Nutrient FortificationAppendix E: Adjustment of Observed Intake Data to Estimate theDistribution of Usual Intakes in a GroupAppendix F: Biographical Sketches of Subcommittee MembersIndexSummary Tables