AHS_300_Nut - D IETETICS Susan Miller, MS, RD, LD Asst....

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Susan Miller, MS, RD, LD Asst. Professor and Asst. Director UAB Dietetic Internship and Graduate Program in Clinical Nutrition Webb 441 934-3223 miller1@uab.ed u D IETETICS
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T HE D EFINITION OF D IETETICS Professional practice of the art and science of dietetics and nutrition; the integration and application of principles derived from the sciences of food, nutrition, management, communication, and biological, physiological, behavioral, and social sciences, to achieve and maintain optimal human health.
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Registered Dietitians Nutritionists Researchers Foodservice Directors Outpatient Dietitians Clinical Dietitians Administrative Dietitians Child Nutritionists Scientists Food Experts Educators W HO A RE W E ?
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B RIEF H ISTORY Nutritional epidemiology (the study of the relationship between diet to human disease) is often dated to 1747 when Dr. James Lind, introduced citrus fruit in the treatment of scurvy when ships traveled from England to the Plymouth colonies.
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P URPOSE OF D IETETICS Change is rapid in all areas of the dietetics profession but the three main purposes are: Science of applying food and nutrition to health Promote optimal nutrition and well being for all people Leading source of food and nutrition services
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T HE P ROFESSION Nutrition throughout the Lifecycle Pregnancy, Lactation, Infancy, Childhood, Adolescence, Adulthood and Aging Nutrition for Health and Fitness Weight Management, Eating Disorders, Exercise and Sports Performance, Cardiovascular Disease, Hypertension, Bone Health, and Oral and Dental Health
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T HE P ROFESSION Medical Nutrition Therapy GI, Liver, Pancreas, Metabolic Stress, DM, Anemia, Heart, Pulmonary, Renal, Neoplastic Diseases, HIV & AIDS, Food Allergy and Intolerance, Neurological Disorders, Rheumatic Disorders and Metabolic Disorders
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T HE P ROFESSION Food Science, Technology and Research Ensuring a safe food and water supply, food development, research in new product and product development, RDI’s, DI’s. Food temperatures, safe food preparation, preparation, processing, and serving. Involved in public policy i.e. new food guide pyramid, school wellness policies etc.
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A REAS OF E MPLOYMENT Clinical (28% ) - Pediatrics, Renal, Nutrition Support, Diabetes, General Medicine and Obesity . Community (11%) - School Food Service, Health Departments . Food Management/Service (13%) - Hospitals, Factories, Food Contract Companies, Retail, Nursing Homes
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A REAS OF E MPLOYMENT Long Term Care (12%) Ambulatory Care/Outpatient (14%) Consultant and Business (11%) Education and Research (6%)
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C ALCULATING Y OUR I DEAL BODY W EIGHT : Females start with100#. Add 5# for each additional inch over 5 ft. Males start with 106#. Add 6# for each additional inch over 5 ft.
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MyPyramid.gov gives more specific guidelines about the types and AMOUNTS of foods to eat than previous Food Guide Pyramid 12 MyPyramid recommends total amounts rather than “servings”
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W HAT IS A SERVING ”?
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This note was uploaded on 08/21/2011 for the course AHS 300 taught by Professor Paustian during the Fall '08 term at University of Alabama at Birmingham.

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AHS_300_Nut - D IETETICS Susan Miller, MS, RD, LD Asst....

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