Abstract
<jats:p>Dietary reference values (DRVs) are established within a population as a measure of nutritional adequacy. As such, they are aimed at preventing deficiencies rather than preventing nutrition‐related diseases. They have many uses, including forming the basis of food labelling, food‐based dietary guidelines (FBDGs), such as the Eatwell Guide, and dietary recommendations that are aimed at optimising health and preventing disease related to over‐ and under‐nutrition. DRVs should be used with caution in the dietary assessment of individuals, as it must be remembered that DRVs are based on populations. DRVs have been set for many nutrients, but not all have an estimated average requirement, reference nutrient intake and lower reference nutrient intake. FBDGs translate DRVs into easily understandable messages about healthy eating that are based on foods rather than nutrients. These must be population‐specific to be effective; they require full evaluation and regular revision.</jats:p>