Nutrition Fn

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Question 1 (3 pts): Clients will often approach the RD, bewildered as to how to select, plan, and prepare a healthy diet for themselves or their families. Using yourself as an example, discuss the six basic principles of diet planning and how they apply to your dietary intake.

Answer 1: Preparing and eating health meals for me and my family can be difficult with our busy schedule, but it starts with a plan. Using the 6 principles of diet planning I start with adequacy. I accomplish this by writing out a grocery list of all the things my family will need for the week. I also shop weekly because we prefer fresh fruit and vegetables. Next, I make sure we have an even balance of foods. I write out meal plans for the week to make sure my family has an even items of food and also a variety of foods. This can be very challenging with young picky kids, because my son would just eat fruit and oatmeal all day long if I let him. Variety is really hard in the Parker home because of the limited food choices do to my husband intolerance to red meats and dairy products. I also struggle because my favorite food list consists of about 10 different kinds of foods. We don't really have problems with the nutrient density because we only eat lean proteins such as fish, turkey, and chicken. My husband cannot tolerate fatty food so we don't fry, and we enjoy a fixed variety of fruits and vegetables. I do not pay attention to calorie content unless it is a prepackaged food you heat up or add water to, but I do make sure what I'm putting into my families bodies is enough to keep them going for the day. Moderation is the last of the principles and a big one in my house. When cooking we do not add extra salt for taste nor do we consume foods with high trans fat, saturated fat,or cholesterol. Water is also the most consumed beverage. Soda has no home in my pantry, but we do elect for juices that are not made from concentrate.

Question 2 (2 pts): Discuss the key...
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