Nutrition for Health and Fitness Flashcards
- giving a personalized meal plan
- nutritional assessments
- specific programming for nutritional or caloric intake or specialty diets
- nutritional counseling to treat or cure a disease
- development, administration, evaluation and consultation outside of nutrition care standards
- recommending, selling, or supplying supplements for clients
- promoting or identifying as a dietician or nutritionist
out of scope of practice
what is the recommended dietary allowance (RDA)
level of intake of nutrients that’s adequate to meet the needs of most healthy people; 97-98%
estimated average requirement (EAR)
adequate enough to meet the needs of 50% of all ppl within age/sex groups
if lower than EAR -> not enough nutrients
tolerable upper intake level (UL)
maximum intake that’s not likely to have any risk of adverse health effects for most people in age/sex groups
adequate intake
recommended intake of nutrient that’s based on research to be sufficient for good health
what is the key guideline 1 to healthy eating
follow a healthy pattern across the lifespan
MyPlate Food Plan
NIH: calorie deficit to lose weight
key guideline 2 to healthy eating
focus on variety, nutrient density and amount
key guideline 3 to healthy eating
limit calories from added sugars and saturated fats and reduce sodium intake
added sugars are stores as
fats if not burned
saturated fats increase
levels of LDL’s and cholesterol
sodium leads to
blood pressure problems
key guideline 4 for healthy eating
shift to healthier food and beverages
key guideline 5 to healthy eating
support healthy eating patterns for all
what should have low percentages in nutrition labels
saturated and trans fat, cholesterol, and sodium
saturated fats
rise blood cholesterol and risk of heart disease
