Chapter 43: Nutrition Coaching and Therapeutic Diets

What is the MA role in nutrition education?

Reinforce provider/RD instructions using approved materials; do not prescribe diets independently.

Who is the nutrition specialist for detailed diet planning?

Registered dietitian (RD/RDN).

What is a diabetic diet focused on?

Consistent carbohydrate intake, balanced meals, glucose control per provider/RD plan.

What is a low-sodium diet commonly used for?

Hypertension, heart failure, kidney disease as ordered.

What is a low-fat/heart-healthy diet used for?

Hyperlipidemia and cardiovascular risk reduction.

What is a renal diet commonly restricted in?

Sodium, potassium, phosphorus, fluid, and protein depending on stage/order.

What is a clear liquid diet?

Clear fluids/foods liquid at room temperature, often before procedures.

What is a full liquid diet?

Liquids and foods liquid at room/body temperature, more substantial than clear liquids.

What should the MA do if a patient asks for a custom meal plan?

Refer to provider/RD.

What nutrition advice is high-yield for general health?

Eat fruits/vegetables, whole grains, lean proteins, healthy fats; limit sodium, added sugars, saturated/trans fats.

What should be considered in patient diet education?

Culture, budget, literacy, food access, allergies, and medical conditions.