Term,Definition

Scope of Practice,The defined limits and responsibilities of a health professional in their field of practice, including referral, education, and resources.

Continuing Education,Courses, degrees, research conferences, and other opportunities for health professionals to update their knowledge and skills.

Scientific Basis of Nutrition,Using evidence-based research and information in nutrition education, avoiding personal preferences unless providing examples.

Common Diets with Low Chronic Disease and Mortality Rates,Mediterranean diet, DASH diet, MIND diet, Portfolio diet, vegetarian diet, Canada food guide, ketogenic diet.

Therapeutic/Individualized Nutrition,Customizing nutrition recommendations based on an individual's specific health condition or needs.

Sustainability/Organic Foods,Considerations related to reducing pesticide residues, pros and cons of organic foods, impact on health and the environment.

Gut Biome,Key points from Natasha's guest lecture on gut microbiome, focusing on practical guidelines.

Food Biotechnology/Genetic Engineering,Understanding the use of gene insertion, crossbreeding, and selective breeding in improving crop resistance, pros and cons, and its impact on the world.

Food Safety and Cooking,Steps for ensuring food safety, knife use and other cooking techniques, budget and eating preference implications.

Weight Control, Eating Disorders, and Intuitive Eating,Alternative approaches to weight management, components of healthy weight loss, definitions of hunger, satiety, appetite, role of hormones, mindful eating principles, and challenges with gaining weight.

Disordered Eating,Types of eating disorders, prevalence, factors contributing to disordered eating, recovery statistics, and impact on health professionals.

Term,Definition

Scope of Practice,The defined limits and responsibilities of a health professional in their field of practice, including referral, education, and resources.

Continuing Education,Courses, degrees, research conferences, and other opportunities for health professionals to update their knowledge and skills.

Scientific Basis of Nutrition,Using evidence-based research and information in nutrition education, avoiding personal preferences unless providing examples.

Common Diets with Low Chronic Disease and Mortality Rates,Mediterranean diet, DASH diet, MIND diet, Portfolio diet, vegetarian diet, Canada food guide, ketogenic diet.

Therapeutic/Individualized Nutrition,Customizing nutrition recommendations based on an individual's specific health condition or needs.

Sustainability/Organic Foods,Considerations related to reducing pesticide residues, pros and cons of organic foods, impact on health and the environment.

Gut Biome,Key points from Natasha's guest lecture on gut microbiome, focusing on practical guidelines.

Food Biotechnology/Genetic Engineering,Understanding the use of gene insertion, crossbreeding, and selective breeding in improving crop resistance, pros and cons, and its impact on the world.

Food Safety and Cooking,Steps for ensuring food safety, knife use and other cooking techniques, budget and eating preference implications.

Weight Control, Eating Disorders, and Intuitive Eating,Alternative approaches to weight management, components of healthy weight loss, definitions of hunger, satiety, appetite, role of hormones, mindful eating principles, and challenges with gaining weight.

Disordered Eating,Types of eating disorders, prevalence, factors contributing to disordered eating, recovery statistics, and impact on health professionals.

Question,Answer

What is the definition of Scope of Practice?,The defined limits and responsibilities of a health professional in their field of practice, including referral, education, and resources.

What are some examples of Continuing Education for health professionals?,Courses, degrees, research conferences, and other opportunities for health professionals to update their knowledge and skills.

What is the Scientific Basis of Nutrition?,Using evidence-based research and information in nutrition education, avoiding personal preferences unless providing examples.

List some examples of Common Diets with Low Chronic Disease and Mortality Rates.,Mediterranean diet, DASH diet, MIND diet, Portfolio diet, vegetarian diet, Canada food guide, ketogenic diet.

What does Therapeutic/Individualized Nutrition involve?,Customizing nutrition recommendations based on an individual's specific health condition or needs.

What are some considerations related to Sustainability/Organic Foods?,Reducing pesticide residues, pros and cons of organic foods, impact on health and the environment.

What are some key points about Gut Biome from Natasha's guest lecture?,Focusing on practical guidelines.

What is Food Biotechnology/Genetic Engineering?,Understanding the use of gene insertion, crossbreeding, and selective breeding in improving crop resistance, pros and cons, and its impact on the world.

What are some steps for ensuring Food Safety and Cooking?,Ensuring food safety, knife use and other cooking techniques, budget and eating preference implications.

What are some components of Weight Control, Eating Disorders, and Intuitive Eating?,Alternative approaches to weight management, components of healthy weight loss, definitions of hunger, satiety, appetite, role of hormones, mindful eating principles, and challenges with gaining weight.

What are some types of Disordered Eating?,Types of eating disorders, prevalence, factors contributing to disordered eating, recovery statistics, and impact on health professionals.