A macrobiotic diet is a fad diet based on ideas about types of food drawn from Zen Buddhism. The diet tries to balance the supposed yin and yang elements of food and cookware. Major principles of macrobiotic diets are to reduce animal products, eat locally grown foods that are in season, and consume meals in moderation.
Vegetarianism is the practice of abstaining from the consumption of meat, and may also include abstention from by-products of animal slaughter.
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds. A fat is made of two kinds of smaller molecules: glycerol and fatty acids. Fats are made of long chains of carbon (C) atoms. Some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). Double bonds can react with hydrogen to form single bonds. They are called saturated because the second bond is broken and each half of the bond is attached to a hydrogen atom.
A dietitian, medical dietitian, or dietician is an expert in identifying and treating disease-related malnutrition and in conducting medical nutrition therapy, for example designing an enteral tube feeding regimen or mitigating the effects of cancer cachexia. Many dietitians work in hospitals and usually see specific patients where a nutritional assessment and intervention has been requested by a doctor or nurse, for example if a patient has lost their ability to swallow or requires artificial nutrition due to intestinal failure. Dietitians are the only regulated healthcare professionals licensed to assess, diagnose, and treat such problems. In the United Kingdom, dietitian is a 'protected title', meaning identifying yourself as a dietitian without appropriate education and registration is prohibited by law.
Raw foodism, also known as rawism or following a raw food diet, is the dietary practice of eating only or mostly food that is uncooked and unprocessed. Depending on the philosophy, or type of lifestyle and results desired, raw food diets may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat, and dairy products. The diet may also include simply processed foods, such as various types of sprouted seeds, cheese, and fermented foods such as yogurts, kefir, kombucha, or sauerkraut, but generally not foods that have been pasteurized, homogenized, or produced with the use of synthetic pesticides, fertilizers, solvents, and food additives.
A nutritionist is a person who advises others on matters of food and nutrition and their impacts on health. Some people specialize in particular areas, such as sports nutrition, public health, or animal nutrition, among other disciplines. In many countries, a person can claim to be a nutritionist even without any training, education, or professional license, in contrast to a dietitian, who has a university degree, professional license, and certification for professional practice.
The British Dietetic Association (BDA) is a professional association and trade union for dietitians in the United Kingdom. It was founded in 1936 and became a certified union in 1982: it is affiliated to the Trades Union Congress and the Scottish Trades Union Congress.
The Academy of Nutrition and Dietetics is the United States' largest organization of food and nutrition professionals, and represents over 100,000 credentialed practitioners — registered dietitian nutritionists, dietetic technicians, registered, and other dietetics professionals holding undergraduate and advanced degrees in nutrition and dietetics. After nearly 100 years as the American Dietetic Association, the organization officially changed its name to the Academy of Nutrition and Dietetics in 2012. The organization's members are primarily registered dietitian nutritionists (RDNs) and nutrition and dietetic technicians, registered (NDTR) as well as many researchers, educators, students, nurses, physicians, pharmacists, clinical and community dietetics professionals, consultants and food service managers.
Nutrient density identifies the amount of beneficial nutrients in a food product in proportion to e.g. energy content, weight or amount of detrimental nutrients. Terms such as nutrient rich and micronutrient dense refer to similar properties. Several different national and international standards have been developed and are in use.
Alkaline diet describes a group of loosely related diets based on the misconception that different types of food can have an effect on the pH balance of the body. It originated from the acid ash hypothesis, which primarily related to osteoporosis research. Proponents of the diet believe that certain foods can affect the acidity (pH) of the body and that the change in pH can therefore be used to treat or prevent disease. Credible laboratories have done extensive research on this subject and have proven the theory to be false, not supporting the claimed mechanism of this diet. Due to conclusive evidence, it is not recommended by dietitians or other health professionals.
Protein combining or protein complementing is a dietary theory for protein nutrition that purports to optimize the biological value of protein intake. According to the theory, vegetarian and vegan diets may provide an insufficient amount of some essential amino acids, making protein combining with multiple foods necessary to obtain a complete protein. The terms complete and incomplete are outdated in relation to plant protein. The position of the Academy of Nutrition and Dietetics is that protein from a variety of plant foods eaten during the course of a day supplies enough of all essential amino acids when caloric requirements are met.
Kathleen Manning Zelman, MPH, RD, LD, is an American nutritionist, dietitian, and writer who currently serves as director of nutrition for WebMD.
Protein bars are nutrition bars that contain a high proportion of protein to carbohydrates/fats.
The Journal of the Academy of Nutrition and Dietetics is the monthly peer-reviewed scientific journal of the Academy of Nutrition and Dietetics published by Elsevier. It covers research in nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.
Ann Reed Mangels is a registered dietitian and Adjunct Associate Professor in the Department of Nutrition in the School of Public Health and Health Sciences at the University of Massachusetts Amherst, specializing in vegan and vegetarian nutrition. She is the author or co-author of numerous papers and books on the subject, including the American Dietetic Association's position paper on vegan and vegetarian diets, Vegan & Vegetarian FAQ (2001), The Dietitian's Guide to Vegetarian Diets (2004), and The Everything Vegan Pregnancy Book (2011).
Katherine L. Ogilvie Musgrave was an American academic, registered dietitian, and nutritional consultant. She taught food science and nutrition at the University of Maine from 1969 to 1986, and after her official retirement continued teaching for close to three decades on the university's online continuing education website, educating thousands of students. During this time she also worked as a dietitian for three Bangor physicians, conducted nutrition workshops and corporate wellness programs across the state, and appeared on a weekly radio show speaking about healthy living.
Lulu Grace Graves was an American dietitian, who was, from 1917 to 1920, the first president of the American Dietetic Association.
Jamie Sue Stang is an American dietitian and nutritionist. She is an associate professor in the Division of Epidemiology and Community Health at the University of Minnesota School of Public Health.
Susan Parkinson was a New Zealand nutritionist who worked in Fiji and the South Pacific. She was particularly known for her encouragement to residents of the region to eat healthily by consuming local foods.
Emma Seifrit Weigley was an American professor of nutrition. Her husband was military historian Russell Weigley.
