Table 2.

Nutritional constraints for daily intake requirements compared with the mean observed diet (INRAN-SCAI 2005–2006) and the optimized diet from linear programming model for the adult female population, 18–60 years^a.

	Established lower and upper bound	Observed diet	Optimized diet
Nutritional
GHGEb (kgCO2e)		3.2	1.6
Energy (kcal/day)	1,900–1,982	1,947	1,900
Protein (g/day)	52–73	76.3	67.3
Total fat (% Energy)	24.1–31.3	36.8	28.8
SFAc (% Energy)	6.4–10.4	11.4	9.2
PUFAd (% Energy)	4.5–10.4	4.7	4.7
Cholesterol (mg/day)	250–300	266.0	250.0
Carbohydrates (% Energy)	46.0–66.7	48.7	60.7
Free + intrinsic sugar (% Energy)	10.3–16.6	17.8	15.4
Free sugar (% Energy)	4.0–5.5	8.3	5.5
Fiber (g/day)	24–26	17.5	26.0
Calcium (mg/day)	900–1,100	729.0	900.0
Iron (mg/day)	17–19e	10.3	11.3
Zinc (mg/day)	8–10	10.6	10.0
Vitamin B12 (μg/day)	2–3	5.6	2.6
Alcohol (g/day)		4.8
Fruit and vegetables (g/day)	400–500	420.0	500.0
Red meat (g/day)	10–30	54.0	10.0
Processed meatf (g/day)		24.0
Culturally acceptability
Total weight of food (g/day)	1,670–2,923 (80–140)% of the total weight of the mean observed diet	2,088	2,900
gFood categories and subcategories	5th ≤ and ≤ 90th percentile calculated on the mean observed dieta,c	(see Table 3)

^aNon-consumers included;

^bGreenhouse Gas Emission;

^cSaturated Fatty Acids;

^dPolyunsaturated Fatty Acids;

^eThis range was not used as explained in the Results section. After the first running of the model, it was observed that the maximum value of iron compatible with all other constraints is 11.8 g/day;

^fThe term “processed meat” refers to meat (usually red meat) preserved by smoking, curing, or salting, or by addition of preservatives. Meat preserved only by refrigeration, however they are cooked, are usually not classified as “processed meat.”

^gExcept for pulses and fish for which quantities were fixed as ≥20 g/day.