Scope of Practice

Question 1

Chronic diseases are

Answer 1

-an epidemic
-leading cause of death in the US
-6/10 american having one
-75% of healthcare cost
-heavily linked to diet

Question 2

HCP nutrition knowledge

Answer 2

-must have adequate knowledge of nutrition bc it can decrease a lot of things
-however, lack medical training and only 14% feel trained

Question 3

Registered Dieticians

Answer 3

educational and licensure requirements to become a registered DDN
-MS, dietetic intership, pass comptency, earn RDN, earn state license
-Only RD’s are eligible for state recognition, but all to perform individualized nutrition counseling

Question 4

Exercise professionals and Nutrition

Answer 4

-provide non-medical nutrition education
(food included in normal diet, recommended amts of food, actions of nutrients. effects of deficiencies, food and supplements)
-can use nutrition info and guidelines published by the USDA

Question 5

Outside EP scope of practice

Answer 5

-beyond general info that can be found in the public domain
-involves info out of dietary guideline
-clients require extenive meal planning
-specific diseases/medications

Question 6

Culinary Medicine

Answer 6

evidence-based field that blends the art of food and cooking with the science of medicine
-increasing knowledge of nutrition as medicine across disciplines puts an emphasis on the importance of nutrition and reframes approach to treating disease

Question 7

Biochemical

Answer 7

-bioavailability, which is influenced by many factors such as temp, cooking methods and cofactors
-combining greens and avacado
-olive oil and tomato
-leaving watermelon on counter
-garlic chopped rest 10 minutes

Question 8

applied culinary medicine

Answer 8

-hand on teaching to strengthen nutrition and culinary skills
-gardening, shopping, and meal planning

Question 9

Energy balance

Answer 9

energy in= calories consumed
energy out= BMR, thermic effect and physical activity

Question 10

Energy in

Answer 10

1 pound of fat= 9 x 450= 4050 cal
-body fat contains water, fat protein = 3500 calories
-bomb calorimeter
(direct measure of energy, burn foods, heats water, measure temp change for calories)

Question 11

What makes us eat?

Answer 11

hunger: physiological need to eat
-triggered by nerve signals and chemical messengers acting on the brain
-stimulated by: prescence of nutrients, size and comp of last meal, eating patterns, climate
-we get hungry 4 hrs

Question 12

appetite

Answer 12

desire to eat that accompanies sight, smell, or thought of appealing foods (learned behavior)

Question 13

Satiation

Answer 13

perception of fullness that gradually builds throughout a meal
-stretch receptors in stomach sends signal to the brain
-brain releases neurotransmitters that suppress food
-satiation occurs- feel full, stop eating

Question 14

Satiety

Answer 14

continues to suppress hunger for several hours (allows body to stay stopped)
-determines length of time between meals
-protein are most satiating
-CHO, fiber
-fat low satiation but high satiety

Question 15

energy out

Answer 15

-thermic effect of food is 10% of total energy
-BMR is 60-70%
-Physical activity-most variable

Question 16

thermic effect

Answer 16

specific dynamic effect of food
-diet induced thermogenesis
-increased energy requirements due to increased metabolism
-CHO: 5-10%
-fat: 0-5%
- protein: 20-30%

Question 17

BMR

Answer 17

basal metabolic energy required to support the basic processes of life
-primarily determined by lean body mass (skeletal muscle)
-Affected by age, height, growth, body comp, stress, malnutrition, thyroxine, genetics, weight loss

Question 18

physical activity

Answer 18

-most variable
-voluntary
-FITT

Question 19

Energy Needs

Answer 19

-caloric needs= BMR + energy needed for voluntary activity
-normative tables based on large pop
-men vs women
-men 1.0 kg per hr
-women 0.9 kg per hr