El Mes Nacional de la Nutricion, which is celebrated every year in March, is a campaign of nutritional education of the Academy of Nutrition and Dietetics, which is included in the final meeting of the public about the importance of only providing information and more information (more information). ), also contains solid food solids and physical activity.
The theme of this year for the National Nutrition Museum – “Celebrate a world of sabores“- we need to be able to support the culture of all worlds without any form of nutrition, we also have the opportunity to appreciate the impressive cultural diversity of our region.
“All of us are unique, with bodies, lenses, originals and distinctive tastes,” said Lucette Talamas, Dietitian of the Health Department of the Baptist Health Community of South Florida. “As registered dietitians, we can help create healthy living food that allows you to celebrate your inheritance and your favorite favorites – to explore other things.”
What is the difference between a registered dietitian and a nutritionist?
Según Talamas, the registered dietitians (RD for their English and English) or registered nutritionists (RDN for their English and English) are experts in nutrition and nutrition who have accumulated the following criteria for their credentials:
- Learn a minimum of a license from a university or a regionally accredited college in the United States and credential courses approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. To score from the 1st of 2024, the requisite will be at least the title of a bachelor’s title and a title.
- He has completed a program of internships supervised by ACEND in a health center, community agencies and corporations of food services.
- Learn about the national exam administered by the Dietetic Registry Commission (CDR).
- Complete professional training requirements to maintain credibility.
- Some RDNs have additional certifications in areas of specialization such as pediatrics, renal nutrition, sports dietetics, nutritional support and diabetes education.
- In addition to the credentials of RDN, many states have regulated rules for nutritionists and nutritionists with the fine to guarantee that all professionals can meet the minimum requirements for a safe practice. By the way, some dietitians have the credentials of LDN that signify that they are authorized in the state of practice.
Why do I want to reassure those who like me?
“The food is very simple: it is very popular in our cultures and traditions and in our personal preferences”, said Amy Kimberlain, registered registrar and specialist in certification and education of diabetes education and care (CDCES) of the Department of Health. Baptist Health. “As registered dietitians, we are waiting for the people who can support their plateaus with the food that tastes good and is safe to eat.”
Kimberlain says that, without importing the culinary culture that tastes good, you should consider following Plato Baptist adapted from the guidelines of the Plato of the Department of Agriculture of the EU. (USDA). This implies that the 50th on the plateau consisted of vegetables and vegetables, the 25th on the basis of whole grains and the 25th on the basis of high protein.
“It is proportional to the macro and micronutrients that the body needs, it is suitable and can easily accommodate dietary restriction, cultural considerations or food preferences”, says Kimberlain. “All we choose to personalize our plateaus, and all of us are unique and have our unique tastes and individual preferences.”
Carla Duenas, a registered dietician and specialist in diabetes education and care (CDCES) of the Department of Health of the Baptist Health Community, suggests that you have been divided into plateaus in the main groups of foods: vegetables, grains and proteins. “When it comes to Italian food, for example, to a Caesar salad you can eat as a vegetable, with some protein protein made from mozzarella cheese,” says Duenas.
When carbohydrates are treated, Duenas recommends that it be the appetite. Risotto? Pasta? Pan? All accounts for the food group, thanks to her, and help that portion control is important with carbohydrates. Looking for the theme of the Italian food, suggest the 25th day of your plate with your favorite Italian carbohydrate – “You are great, it is better to be obsessed with fiber,” said Ella – and the 25th time de su plato podría ser una proteina magra como pollo a la parrilla o branzino.
Do you have an appetite for the Mediterranean Food? Duenas sugiere sustituir el queso crema por labneh (yogur espeso para untar) y merendarse hummus o babaganoush (salsa de berenjena). “It is also possible to condense the plates with sugar, add a lemon sauce for salads,” she said. “And try the kefir, a fermented milk in probiotics and in a similar way to yogurt.”
SOBRE LAS AUTORAS
Amy Kimberlain RDN LDN He is a registered dietician and Certified Specialist in Diabetes Education and Care (CDCES) with the Department of Health of the Baptist Health Community of South Florida. Kimberlain has 20 years of experience in nutrition and dietetics and is a member of the Academy of Nutrition and Dietetics, the mayor of the World Organization for Professionals in Nutrition and Nutrition.
Carla Duenas MS RDN He is a registered dietician and Certified Specialist in Diabetes Education and Care (CDCES) with the Department of Health of the Baptist Health Community of South Florida. Duenas is a passionate promoter of prevention and prevention, as well as nutrition paper in the control of chronic diseases, and his expert advice he has prepared for the media and audiovisual communication media.
Lucette Talamas MS RD LDN is a registered dietitian with the Department of Health of the Community of Baptist Health South Florida. The Thalamas offer a wealth of practical information to promote lifestyles that can help prevent and control chronic diseases. Your advice and expert suggestions are available in the media of communication and audiovisual communications.