chapter 6

what is within the scope of practice for a PT in regards to nutrition?

share evidence based dietary guidelines and resources

MYPLATE, Dietary Guidelines for Americans

Recommended Dietary Allowance (RDA)

represents the level of intake of a nutrient that is adequate to meet the known needs of practically all healthy persons

Estimated Average Requirement

adequate intake in 50% of an age and sex specific group. If a person’s intake falls below the EAR, it is likely that person does not consume enough of that nutrient

Tolerable Upper Intake Level (UL)

maximal intake that is unlikely to pose a risk of adverse health effects to almost all individuals in an age and sex specific group

Adequate Intake (AI)

recommended nutrient intake level that appears to be sufficient for good health

main components of a healthy eating pattern

vegetables

fruits

grains (half of them are whole grains)

dairy

protein foods

oils

serving size

amount that most people actually consume in a sitting. all nutrition information on the label is based on one serving

calories

represents the total calories from fat, carbs, and protein

total fat

calorie dense, if consumed in large portions it can increase the risk of weight problems. 20-35% of total calories should come from fat

saturated fat

part of total fat. raises blood cholesterol and risk of heart disease. less than 10% should come from saturated fat

trans fat

starts out as liquid unsaturated fat, but then food manufacturers add hydrogen and it turns into solid saturated fat. in the body, the trans fat damages blood vessels and contributes to increasing blood cholesterol and risk of heart disease. consume as little as possible

cholesterol

foods that are high in cholesterol are also high in saturated fat, which can contribute to heart disease.

sodium

can add up to high blood pressure in some people. keep intake below 2300 mg each day

total carbohydrate

further broken down into dietary fiber and sugars. consume foods high in fiber more often and those with higher sugar less often. 45-65% should come from carbs

dietary fiber

can help reduce risk of heart disease and cancer. try to eat 14g for every 1000 calories consumed

sugars

too much contributes to weight gain and increased risk of diseases like diabetes and fatty liver disease. consume lass than 10% of total calories from added sugars, or less than 50g a day

protein

eat small servings of lean meat, fish, and poultry. skim milk, yogurt, and cheese. Consume 10-35% of total calories from protein

how to calculate how many calories from CARBS

# of grams carbohydrates per serving x 4 calories per gram

how to calculate calories per serving of PROTEIN

number of grams per serving x 4 calories per gram

how to calculate number of calories per serving from FAT

number of grams fat per serving x 9 calories per gram

how to calculate PERCENTAGE of calories from CARBS

number of calories from carbs / total number of calories per serving

how to calculate PERCENTAGE of calories from PROTEIN

number of calories from protein / total number of calories per serving

how to calculate PERCENTAGE of calories from FAT

number of calories from fat / total number of calories per serving

Fluid intake before exercise

drink 5-7mL at least 4 hours before exercise

-if urine is not produced or is very dark, add another 3-5mL/kg two hours before

fluid during exercise

monitor body weight changes to estimate sweat loss

composition of fluid should include 20-30mEq/L of sodium, 2-5 mEq/L of potassium, and 5-10% carbohydrate

fluids after exercise

normal meals and bevs will restore euhydration