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Frumil (Amiloride)

The Senate Select Committee on Nutrition and Human Needs in 1977 issued a list of dietary goals to recommend to people in the United States. These goals were based on the fact that many research reports have related excessive calories, too much fat, too much cholesterol, too much sugar, and too little fiber to increased risk of obesity, heart disease, cancer, various disorders of the digestive tract, diabetes mellitus, and others. Many nutritionists and physicians have accepted these findings and strongly support the Dietary Goals. Others state that proof of these relationships is lacking.
The Dietary Goals can be used with appropriate modifications of the Four Food Groups. Since the intake of fats and sugars is reduced, the choices of foods for daily menus must come from increasing amounts of fruits, vegetables, breads, and cereals. Thus, the nutritive value of the diet may actually be improved. If these goals are practiced over a lifetime, they should, in fact, improve the nutritional quality of the diet. They might have a preventive effect against the disease problems mentioned, but there is no guarantee that this is so.
The second edition of the Dietary Goals was published in late 1977.
1. To avoid overweight, consume only as much energy (calories) as is expended; if overweight, decrease energy intake and increase energy expenditure.
2. Increase the consumption of complex carbohydrates and “naturally occurring” sugars from about 28 per cent of energy intake to about 48 per cent of energy intake.
3. Reduce the consumption of refined and processed sugars to account for about 10 per cent of total energy intake.
4. Reduce overall fat consumption from approximately 40 per cent to about 30 per cent of energy intake.
5. Reduce saturated fat consumption to account for about 10 per cent of total energy intake; and balance that with polyunsaturated and monounsaturated fats, which should account for about 10 per cent of energy intake each.
6. Reduce cholesterol consumption to about 300 mg a day.
7. Limit the intake of sodium by reducing the intake of salt to about 5 gm a day.
The Goals suggest the following changes in food selection and preparation:
1. Increase consumption of fruits and vegetables and whole grains.
2. Decrease consumption of refined and other processed sugars and foods high in such sugars.
3. Decrease consumption of foods high in total fat, and partially replace saturated fats whether obtained from animal or vegetable sources, with polyunsaturated fats.
4. Decrease consumption of animal fat, and choose smaller portions of lean meats, poultry and fish which will reduce saturated fat intake.
5. Except for young children, substitute low-fat and nonfat milk for whole milk, and low-fat dairy products for high-fat dairy products.
6. Decrease consumption of butter fat, eggs, and other high cholesterol sources. Some consideration should be given to casing the cholesterol goal for premenopausal women, young children, and the elderly in order to obtain the nutritional benefits of eggs in the diet.
7. Decrease consumption of salt and foods high in salt content.

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