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Daily Reference Values (DRVs) A new term similar to RDIs for food components not covered by RDIs. Some DRVs are based on reference calorie intakes of 2,000 (average need by post-menopausal women, women who exercise moderately, teenage girls and sedentary men) and 2,500 calories (adequate for young men) and others on dietary recommendations suggested by some health and nutrition groups. Daily Reference Values are intended to serve as a yardstick for food comparisons, not as a strict dietary prescription. Based on you own calorie intake and activity level, your needs may be more or less than the DRVs. There is no DRV for sugars. Other DRVs are: Calorie Intake—2,000*; 2,500 calories, Total Fat—No more than 30% of total calories (less than 65; 80 grams), Saturated Fat—No more than 10% of total calories (less than 20; 25 grams), Cholesterol—Less than 300 milligrams, Total Carbohydrate—At least 55% of total calories (300; 375 grams), Dietary Fiber—11.5 grams per 1,000 calories (25; 30 grams), Protein**—10% of calories for those over 4 (50 grams; 63 grams), Sodium—Less than 2,400 milligrams and Potassium**—3,500 milligrams. *Due to space limitations, food labels will show percentages of DRVs based on a 2,000-calorie diet. Some large labels may also show DRVs (but not percentages) for a 2,5000-calorie diet. **Listing percentages of DRVs for this nutrient on food labels is optional. Related Words  Daily Values (DVs) Daily Values (DVs) A term on new food labels that represents age-adjusted average levels of protein, fat, cholesterol, carbohydrate (including dietary fiber and sugars), vitamins and minerals recommended for various groups of people of different ages and sexes as established by the National Academy of Sciences. Since they are averages, many Daily Value figures are lower than the familiar U.S. RDAs which represented the highest values for each nutrient. In some cases, DVs are also lower due to new nutritional evidence considered by the National Academy. DVs serve as a yardstick for food comparisons and not as a strict dietary prescription. Related Words  Daily Reference Values (DRVs) Decorating Eggs The egg's shape has often inspired artists. It has been the palette for one of the most intriguing of folk arts in many cultures. There is literally no end to the creative possibilities for individual expression on an eggshell. Eggs can be painted or colored with crayons or felt-tipped pens, turned into funny faces, topped with fantastic hats, trimmed with feathers or sequins or simply dyed in an endless variety of hues. However you decide to do it, decorating eggs is fun for grown-ups as well as for kids. Eggs to be decorated may be either hard-cooked eggs or empty eggshells. The hard-cooked variety is a bit more sturdy for children to use, while empty shells are best if you're making an egg tree or want to keep the eggs on display for a considerable time. If eggs are to be dyed, washing in a mild detergent solution helps to remove the oil coating so that the color adheres more evenly. Commercial egg dyes are available especially at the Easter season. Food coloring works, too, but some craftsmen prefer to experiment with their own colors from nature. Eggs simmered in water to cover for 15 minutes with 1 tablespoon of white vinegar for each cup of water and your choice of one of the materials below will produce a shade of the color shown. You'll have to use your own judgement about quantities. This is an art—not a science!   Material Color • Fresh beets, cranberries, or radishes or frozen raspberries Pinkish red • Yellow onion skins Orange • Orange or lemon peels, carrot tops,celery seed or ground cumin Delicate yellow • Ground turmeric Yellow • Spinach leaves Pale green • Yellow Delicious apple peels Green-gold • Canned blueberries or red cabbage leaves Blue • Strong brewed coffee Beige to brown • Dill seeds Brown-gold • Chili powder Brown-orange • Purple or red grape juice or beet juice Grey   However you decide to color your hard-cooked eggs, follow these tips if you'd like to eat them later: Wash your hands thoroughly before handling the eggs at every step including cooking, cooling, dyeing and hiding. If you won't be coloring your eggs right after cooking them, sore them in their cartons in the refrigerator. Don't color or hide cracked eggs. When coloring the eggs, use water warmer than the eggs and refrigerate them in their cartons right after coloring them. Refrigerate them again after they've been hidden and found and don't eat cracked eggs or eggs that have been out of refrigeration for more than 2 hours. If you plan to use hard-cooked eggs as a centerpiece or other decoration and they will be out of refrigeration for many hours or several days, cook extra eggs to refrigerate for eating and discard the eggs that have been left out as a decoration.   Deviled Eggs Also known as stuffed eggs. Hard-cooked eggs are peeled and cut in half. The yolks are removed, mixed with a moistener such as mayonnaise and seasonings and then piled back into the whites. The word "devil" originally referred to the combination of spices including dry mustard with which the eggs were highly seasoned.