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ICM Week 2 > Nutritional Counseling > Flashcards

Flashcards in Nutritional Counseling Deck (13)
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Recommendations for healthy eating

-limit refined grains
-limit solid fats, sugars, and sodium
-consume alcohol in moderation (1drink women, 2drink men/day)
-consume more K+, dietary fiber, calcium, and vit. D
-more veggies
-lean meats and poultry
-eggs,beans, nuts, seeds


Why is it important to consume nutrient dense foods?

- complex carbs, fiber, & protein provide stable blood sugar and extended feelings of fullness.


Recommended time of exercise for adults

to decrease risk of chronic disease---> 30minutes of moderate intensity most days of week

to manage weight---> 60minutes moderate intensity most days of the week

to lose weight---> 60-90mins of moderate intensity exercise daily.


Guidelines on fat for adults

keep trans fatty acids low
10% should be sat'd fats
20-35% of energy should come from fat


Types of fat and where they come from

Sat'd-animal fat, milk,eggs, meat,butter, cheese

Mono sat'd: olive oil

Polyunsaturated: omega 6 (vegetable oil) & omega 3 (fish oils)

Trans: margarine, baked goods, snack chips, imitation cheese, processed foods.


Etiology of weight loss

-Inadequate intake: depression, lack of funds, GI problems,chronic illness

-Excess requrements: increased metabolic demands, thryoid abnormalities (hyperthyroidism), excessive excercise (anorexia)



Evaluation of weight loss

-measure BMI


Etiologies of weight gain

-increased intake
-decreased metabolism: aging, thyroid problems(hypothyroidism), menopause, sedentary lifesstyle

-Fluid retention: heart failure, liver failure/cancer, ovarian cancer(metastases in abd and secret fluid)


Evaluation of weight gain

BMI elevated

-CBC, CMP (elevated LFT, decreased albumin?), low TSH


BMI Ranges

underweight: 18
obese: 25-29
morbidly obese: >30


serving sizes

I cup- fist

3oz-deck of cards

1/4cup- golf ball

1.5 oz- 6 dice

1tsp- tip of thumb


Amount of physical activity for children

60mins each day!

limit screen time


Approach to Nutritional Change

-identify their strength and identify areas for improvement
-good follow up for motivation
- tell them to use food diary
-prescribe little, attainable changes in a persons diet/eating behaviors