NFS 223 Lecture Notes - Lecture 2: High Fructose Corn Syrup, Mypyramid, Myplate

• School: University of Vermont
• Department: Nutrition and Food Sciences
• Course: NFS 223
• Professor: Farryl Mac Kenna Bertmann

Document Summary

In 2011, the us dept. of agriculture replaced the mypyramid food guide with the plate- shaped i(cid:272)o(cid:374) (cid:272)alled (cid:862)m(cid:455)plate(cid:863) The guidelines are the basis for nutrition counseling and education programs and federal assistance programs. Good resource to look at data that is available: population data. 87% taste as motivation: when working with clients, make sure to provide menu items that work for them because taste is a huge factor. 69% trying to lose or maintain weight. 69% do not balance intake with output. 63% (cid:449)ould rather hear (cid:449)hat (cid:862)to eat(cid:863) tha(cid:374) hat (cid:862)(cid:374)ot to eat(cid:863) stay up on the research: research should be within the last 5 years. 67% get information from tv, 44% from magazines, 40% from internet. Pro(cid:448)ides guida(cid:374)(cid:272)e o(cid:374) (cid:449)hat is (cid:449)ithi(cid:374) a pra(cid:272)titio(cid:374)er"s skill set or s(cid:272)ope of pra(cid:272)ti(cid:272)e. Standards of practice and professional performance (sopp: general info. Indicators for standard: assess where you are in the process/nutrition assessment.