TSamaniego HW220 Unit 9 Diet and Nutrition Education Guide
HW220-9: Diet and Nutrition Education Guide
Tina Samaniego
Kaplan University
Introduction This Diet and Nutrition Education Guide will be a resource for my future career in health and wellness counseling bariatric patients and individuals who have been diagnosed obese and need to make lifestyle changes in order to live a healthier life. This guide will cover Dietary Trends and Nutrition (Schlenker, E., & Roth, S., 2011), How the Food Industry Influences Nutrition and Health (Nestle, M,), dietary guidelines, food economics, food-borne illness, genetically engineered and modified foods, organic food, globalization of international food products, weight loss programs and medications, and the diversity of food choices.
Dietary Trends and Nutrition When thinking about dietary trends, one of the topics that typically comes up is calories. If someone is counting calories, it 's important to understand there is a difference between a kilocalorie(kcal) and a calorie. 1 kcal equals 1,000 calories. The term calorie can reference two units of energy, small calorie and large calorie. Large calorie is what we are referring to when we speak about food calories and is what is used in doing my previous kcal to calorie conversion. A kilocalorie is easiest described as a measurement of the amount of energy in food. Physicians and fitness professionals, among others use body mass index (BMI) as a general gauge of the weight status of an individual. BMI is an easy calculation that uses your height in inches multiplied by your weight in pounds. This is not a completely accurate method for all body types and in the diversity of what type of fat is contained in the body or where the body fat is located. " For years, scientists have said that BMI can’t distinguish between fat and muscle, which tends to be heavier and can tip more toned individuals into overweight status, even if their fat levels are low. In the journal Science, the latest data from University of
Tina Samaniego
Kaplan University
Introduction This Diet and Nutrition Education Guide will be a resource for my future career in health and wellness counseling bariatric patients and individuals who have been diagnosed obese and need to make lifestyle changes in order to live a healthier life. This guide will cover Dietary Trends and Nutrition (Schlenker, E., & Roth, S., 2011), How the Food Industry Influences Nutrition and Health (Nestle, M,), dietary guidelines, food economics, food-borne illness, genetically engineered and modified foods, organic food, globalization of international food products, weight loss programs and medications, and the diversity of food choices.
Dietary Trends and Nutrition When thinking about dietary trends, one of the topics that typically comes up is calories. If someone is counting calories, it 's important to understand there is a difference between a kilocalorie(kcal) and a calorie. 1 kcal equals 1,000 calories. The term calorie can reference two units of energy, small calorie and large calorie. Large calorie is what we are referring to when we speak about food calories and is what is used in doing my previous kcal to calorie conversion. A kilocalorie is easiest described as a measurement of the amount of energy in food. Physicians and fitness professionals, among others use body mass index (BMI) as a general gauge of the weight status of an individual. BMI is an easy calculation that uses your height in inches multiplied by your weight in pounds. This is not a completely accurate method for all body types and in the diversity of what type of fat is contained in the body or where the body fat is located. " For years, scientists have said that BMI can’t distinguish between fat and muscle, which tends to be heavier and can tip more toned individuals into overweight status, even if their fat levels are low. In the journal Science, the latest data from University of
References: Rodale News, 2014 Dirty Dozen List: The Most Pesticide-Laden Produce You 're Eating, Zerbe, L., retrieved from http://www.rodalenews.com/2014-dirty-dozen Schlenker, E., & Roth, S U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.