All of the following are characteristics of the Dietary Reference Intakes EXCEPT:
a) the standards are designed to prevent nutrient deficiency.
b) the standards are designed to reduce the risk of chronic disease.
c) there are two sets of standards, one for healthy people and one for when someone is sick.
d) they can be used to determine if a person's diet provides adequate amounts of the essential nutrients.
Ans: c) there are two sets of standards, one for healthy people and one for when someone is sick.
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