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The Food and Nutrition Board first established Recommended Dietary Allowances (RDAs) in 1943 and has reviewed them every five years since then. RDAs consider the absorption levels and metabolism rates of each nutrient averaged across age and sex categories for the U.S. population. In 1970, the Food and Drug Administration (FDA) started food labeling to inform consumers of the percentage of a nutrient's daily recommended requirement supplied by a particular food. The FDA chose the highest levels recommended by RDAs in 1968, concluding that by supplying the maximum daily levels, minimum needs would be met. In 1992, the FDA suggested a new system using Reference Daily Intakes (RDIs), which would show the vitamin contents of foods by taking daily averages across age and sex groups, thus significantly decreasing the values listed on labels. More recent labels print a percent of daily value (% DV) that shows how much of the RDA a serving supplies, based on a daily caloric intake of 2,000 or 2,500 calories. Until food labeling is standardized and made easy for everyone to understand, the best way to evaluate food labels is to compare their contents with RDAs. The Food and Nutrition Board has recently introduced new terminology that replaces RDAs. Although it will take a while for the new terminology and dietary intakes to be in general use, it is worthwhile to describe them now. RDAs have been replaced by Dietary Reference Intakes (DRI). DRIs are more complicated, but more accurately and scientifically represent the four values that follow. Estimated Average Requirement (EAR): The intake of a nutrient adequate to meet the requirement of half the healthy population. Recommended Dietary Allowance (RDA): Intake sufficient to meet the requirement of nearly all healthy persons in particular life-stage, age, and gender groups. Adequate Intake (AI): Intake estimates by groups of healthy people. They are used when reliable evidence is insufficient to determine an EAR and RDA value. Tolerable Upper Intake Level (UL): The highest level of intake likely to pose no risks of adverse health effects to most of the population.
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