Latest news with #TopNutritionCoaching
Yahoo
13-07-2025
- Health
- Yahoo
Unclog Your Arteries Naturally With These 5 Pantry Staples
Unclog Your Arteries Naturally With These 5 Pantry Staples originally appeared on Parade. People with high cholesterol often don't experience any symptoms, making regular blood tests necessary. The condition is fairly common among adults in the United States. The CDC reports that approximately 10% of Americans aged 20 and older have cholesterol levels above 240 mg/dL—the threshold for high high cholesterol can be a culprit for artery clogs. However, diet is a key part in prevention."What we eat also affects arterial stiffness, how flexible or rigid our blood vessels are," shares , a preventive cardiology dietitian and certified diabetes educator. "When arteries become stiff, the heart has to work harder to pump blood through the body, increasing the risk of high blood pressure, heart failure and other complications over time."You cannot control risk factors such as age and genetics that can affect your odds of developing clogged arteries and high cholesterol. However, you can stock your pantry with ingredients that can naturally unclog arteries and keep them clear and flexible.🩺 💊 Diet is a key way to unclog arteries, reduce cholesterol and keep both in the healthy zone. "When we talk about heart health, our arteries deserve the spotlight," explains , aregistered dietitian with Top Nutrition Coaching. "These blood vessels are like highways for oxygen-rich blood."However, Soares reports that arteries can also experience "traffic jams." With arteries, clogging occurs because of the accumulation of debris or fatty deposits, such as cholesterol. However, what we eat can play a crucial role in determining whether we develop clogged arteries."There are certain foods and nutrients that can either encourage the clogging of arteries or help improve artery health," shares , a registered dietitian. She notes how studies indicate that fiber-rich foods can assist with lowering cholesterol (and blood sugar). However, other data suggest that consistently eating too many refined carbohydrates and sweets can trigger more plaque formation in the arteries (especially if your diet is low in fiber), promoting inflammation and upping your chances of heart You have an idea of nutrients to prioritize (fiber) and limit (sugar and refined carbs). But what pantry-stable foods can help with artery clogging? Dietitians love the question."Instead of focusing on what you can't eat, shift the mindset to what you're adding to support your heart," Routhenstein explains. "Nutrient deficiencies can compromise heart function. By filling those gaps, you're actively strengthening your cardiovascular system."Fill those gaps—and your pantry—with these staples that support artery health. Beans, beans are good for...a lot of things. "This is one of my top staple pantry foods for heart and gut health," Sauceda raves. "Beans are simple, affordable and accessible food that you can prepare in a variety of have been linked to improving heart-health markers such as total cholesterol and LDL, which is the bad cholesterol."Soares loves throwing beans in soups, stews, tacos and grain bowls, and Sauceda dishes that you can even use them in brownie recipes. Routhenstein suggests people looking to protect against or reverse artery clogging swap coconut oil for olive oil when cooking. "Replacing saturated fats like coconut oil with extra virgin olive oil, an oil rich in monounsaturated fats, may help lower LDL cholesterol and raise HDL cholesterol," Routhenstein says. "Olive oil is also rich in anti-inflammatory polyphenols that may support blood vessel health and improve the lipid panel."Besides cooking with it, Soares says you can drizzle olive oil on roasted dishes or use it as a salad Sauceda loves that chia seeds are a tiny ingredient that packs a major punch in terms of versatility. "Chia seeds are a great pantry staple because they can be used in a variety of ways, offer a lot of fiber and are a source of omega-3s," Sauceda points out. "An ounce of chia seeds has 10 grams of fiber and 5 grams of omega-3s, which is a heart-healthy fat that many people lack in their diets."Some of her go-to ways to incorporate chia seeds into a heart-healthy diet include using them in jam and as a replacement for eggs. Related: Canned fish offer a shelf-stable way to consume seafood, and your heart may have (figuratively) skipped a beat for more than one reason. "Canned salmon is a practical source of omega-3 fatty acids, which are known to reduce blood triglycerides and inflammation that can affect arteries," Soares echoes these sentiments and recommends eating fatty fish, such as salmon, mackerel and sardines, two to three times per week for heart suggests using canned salmon in salads, pasta dishes and salmon cakes. Surprised to see this one? Sauceda thought you might raise an eyebrow. "At first, this may seem like an odd food for your heart health, but don't discount its potential," she reports. "One of the easiest meals you can make that can be higher in fiber, have a variety of plants, and paired with a lean protein is soup. By having some broth on hand, you can make a quick soup with whatever veggies you have on hand, making it an easy, family-friendly dish that is also good for you." Sign us up. Up Next:High Cholesterol Facts. CDC. Michelle Routhenstein, MS, RD, CDCES, CDN, a preventive cardiology dietitian and certified diabetes educator Andrea Soares, MS, RDN, CSSD, aregistered dietitian with Top Nutrition Coaching Amanda Sauceda, MS, RD, a registered dietitian Nutrition interventions for adults with dyslipidemia: A Clinical Perspective from the National Lipid Association. Journal of Clinical Lipidology. The Impact of Dietary Carbohydrates on Inflammation-Related Cardiovascular Disease Risk: The ATTICA Study (2002–2022). Nutrients. The Role of Pulses in Cardiovascular Disease Risk for Adults With Diabetes. American Journal of Lifestyle Medicine. The effects of olive oil consumption on blood lipids: a systematic review and dose–response meta-analysis of randomised controlled trials. Cambridge University Press. Seeds, chia seeds, tried. USDA FoodData Central. Omega-3 Fatty Acids for the Management of Hypertriglyceridemia: A Science Advisory From the American Heart Association. Circulation. Unclog Your Arteries Naturally With These 5 Pantry Staples first appeared on Parade on Jul 12, 2025 This story was originally reported by Parade on Jul 12, 2025, where it first appeared.
Yahoo
12-07-2025
- Health
- Yahoo
These Are the Healthiest Cheeses You Can Buy, According to Registered Dietitians
Cheese can absolutely be part of a healthy diet when eaten in reasonable portions, as it contains nutrients like protein, calcium, and probiotics. While cheese can be high in saturated fat, some varieties—especially fermented or lower-fat types—offer health benefits that outweigh this concern. Cheese like Swiss, low-fat cottage cheese, and part-skim mozzarella stand out for their high nutrient content and the words 'healthy' and 'cheese' aren't often found in the same sentence, they should be! This is because balance and moderation are inherent to a healthy eating routine, meaning that all foods (cheese included) can fit. But aside from this notion, there are actually a handful of cheeses that have quite a lot to offer us nutritionally, standing above the on for a list of the healthiest cheeses to buy as well as how to shop for healthy cheese at the grocery Bakovic, MS, RDN, CNSC, registered dietitian at Top Nutrition Coaching Lisa Andrews, MEd, RD, LD, consultant dietitian and owner of Sound Bites Nutrition in CincinnatiRelated: 12 Cheeses You Can Eat Even If You're Lactose-Intolerant When it comes to enjoying cheese in moderation, 'a good portion size for hard cheeses is approximately one to 1.5 ounces per day, and about a half cup per day for softer cheeses,' says Lena Bakovic, MS, RDN, CNSC, registered dietitian at Top Nutrition Coaching. With this information in tow, we've compiled a list of the eight healthiest cheeses to look for on your next trip to the supermarket. Serving Size: 1 ounce (28 grams)Calories: 111 caloriesProtein: 8 grams (g)Saturated Fat: 5 gCholesterol: 26 milligrams (mg), 9 percent of Daily Value (DV)*Calcium: 252 mg, 19% DVSodium: 53 mg, 2% DV 'Swiss cheese is ideal for individuals watching sodium in their diets,' says Lisa Andrews, MEd, RD, LD. In fact, Swiss cheese is known to be one of the lowest sodium cheese varieties available. It's just an added bonus that it offers a wonderfully nutty flavor, plenty of calcium, minimal dietary cholesterol, and low levels of lactose. Related: The 6 Best Low-Sodium Cheeses, According to a Registered Dietitian Serving Size: 1/2 cup (100 g)Calories: 82 caloriesProtein: 11 gSaturated Fat: 1 gCholesterol: 12 milligrams (mg), 4% DVCalcium: 103 mg, 8% DVSodium: 321 mg, 14% DV In the health food space, cottage cheese has been soaring in popularity over recent years. This viral ingredient is all over social media platforms as a favorite of health influencers, thanks to its high protein and low fat content. 'Cottage cheese is also usually cultured with probiotics, and conveniently available for purchase in individual containers,' says Bakovic. Serving Size: 1 ounce (28 g)Calories: 100 caloriesProtein: 6 gSaturated Fat: 5 gCholesterol: 21 milligrams (mg), 8% DV Calcium: 150 mg, 12% DVSodium: 326 mg, 14% DV For those who like their cheese on the stinkier side, blue cheese can be a great option. It provides a decent amount of calcium and protein, while not being outrageously high in calories or dietary cholesterol. The pungency of this cheese also helps to ensure that you won't go overboard and inadvertently rack up your sodium intake. Serving Size: 1/2 cup (100 g)Calories: 145 caloriesProtein: 15 gSaturated Fat: 5 gCholesterol: 35 milligrams (mg), 12% DVCalcium: 1125 mg, 90% DVSodium: 82 mg, 4% DV If you haven't yet heard of farmer's cheese, it's only a matter of time, as this up-and-coming variety has so much to offer in terms of both taste and nutrition. Farmer's cheese has a very mild flavor that lends itself nicely to either sweet or savory dishes. And with a hefty serving of probiotics, nearly 100 percent of your daily calcium needs, and 15 grams of protein in only a half of a cup, this humble cheese is worth the hype. Serving Size: 1 ounce (28 g)Calories: 72 caloriesProtein: 7 gSaturated Fat: 3 gCholesterol: 18 milligrams (mg), 7% DV Calcium: 222 mg, 18% DVSodium: 175 mg, 8% DV 'Part-skim mozzarella cheese makes for a great snack when paired with fruit or whole-grain crackers, as it is lower in saturated fat,' says Andrews. And who could forget that this stretchy cheese makes for the most irresistible slice of pizza? It's just an added bonus that part-skim mozz is also relatively low in sodium and cholesterol, while being a great source of calcium. Serving Size: 1/2 cup (100 g)Calories: 150 caloriesProtein: 8 gSaturated Fat: 6 gCholesterol: 49 milligrams (mg), 17% DVCalcium: 206 mg, 17% DVSodium: 110 mg, 5% DV Ricotta cheese is often enjoyed in many of the same ways as cottage cheese, especially in many Mediterranean parts of the world. As an ingredient that can be seamlessly added to both sweet and savory dishes, ricotta is a delicious high calcium and protein standalone snack with fruit or crudités, as well as an ingredient in pastas and even baked goods. Serving Size: 1 ounce (28 g)Calories: 75 caloriesProtein: 4 gSaturated Fat: 4 gCholesterol: 25 milligrams (mg), 10% DV Calcium: 140 mg, 11% DVSodium: 323 mg, 15% DV While feta cheese is higher in sodium and cholesterol compared to the other options listed here, this salty favorite has a moderate caloric load and offers meaningful amounts of calcium. One of the biggest selling points of feta, however, is that it's made with sheep's milk and very low in lactose—a major win for those sensitive to dairy products. Serving Size: 1 ounce (28 g)Calories: 111 caloriesProtein: 10 gSaturated Fat: 4 gCholesterol: 19 milligrams (mg), 8% DV Calcium: 335 mg, 26% DVSodium: 335 mg, 16% DV Speaking of lactose, hard cheeses like Parmesan are notably low in the milk sugar. Plus, Parmesan is shockingly high in protein and calcium. However, it's important to stick to a one to 1.5-ounce portion size to avoid a hefty salt load. From pasta and pizza to soups and breads, there's no shortage of ways to use this beloved cheese. When it comes to shopping for a healthier cheese, it's important to scour the nutrition facts panel for beneficial nutrients we want from cheese—as well as those we want to limit. Protein: Protein serves as the primary building block for many tissues throughout the body, from muscles and hair to organs and skin. Probiotics: While not technically a nutrient, probiotics (or healthy bacteria) are a major bonus in any cheese variety. They help to boost the beneficial bacteria populations in the gut microbiome, a system that positively impacts our gut, immune, and brain health (to name just a few). Calcium and Phosphorus: 'Calcium and phosphorus are important nutrients for bone health in older individuals, bone growth in younger individuals, and bone maintenance for all age groups,' says Bakovic. Zinc, Vitamin A, B Vitamins: Meanwhile, zinc, vitamin A, and B vitamins can act as antioxidants throughout the body to reduce systemic inflammation and support immune health, while also benefiting eye health and energy metabolism. Saturated Fat: Saturated fat and dietary cholesterol have long been tied to increased heart disease risk, as they have been linked to elevated blood cholesterol levels. Prolonged high blood cholesterol levels can lead to plaque build-up in the veins and arteries that can contribute to atherosclerosis—a telltale symptom of certain heart diseases. That said, recent research has been somewhat inconclusive as to whether these types of fat are actually correlated to heart disease. In the case of saturated fat, some studies have found a link between intake and heart disease, while others haven't. But interestingly, when it comes to fermented dairy products, like certain cheeses, the fermentation process actually converts some of the product's saturated fat content to heart healthy unsaturated fats. Dietary Cholesterol: Similarly, research around dietary cholesterol also shows intake can negatively impact blood cholesterol levels while other studies haven't found such a strong correlation between this nutrient and heart disease. Despite these findings, it's best to limit intake of both fat varieties, as we know that they can negatively skew our lipid panel. Calories: While counting calories is (thankfully) starting to become a thing of the past, it is important to acknowledge that overdoing it with high-calorie foods, like certain cheeses, can result in unwanted weight gain. Sodium: 'Sodium is a nutrient that not everyone can safely tolerate if consumed in excess, as it can be correlated to increased blood pressure levels and risk for cardiovascular events in certain individuals,' says Bakovic. Lactose: And finally lactose, also known as milk sugar, is a type of carbohydrate found in many cheeses that can trigger gastrointestinal symptoms like gas, bloating, diarrhea, or constipation in some people. Related: 8 Foods That'll Help You Live to 100, According to Centenarians Read the original article on Real Simple
Yahoo
07-07-2025
- Health
- Yahoo
Is It Better To Have Protein Before Or After A Workout For Muscle Growth? What The Science Says
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." If you've given WH's protein challenge a go, you know how important this macro is to your health and fitness goals and a strong training sesh. But does it matter when, exactly, you get some protein in around your workouts impact muscle growth? Before we get into how to time your protein around your workouts, know that the most important thing is hitting your daily protein goals. 'You want to prioritize hitting your daily protein goals from a variety of protein sources and supplement with protein shakes when it suits you best,' says India McPeak, CSCS, a personal trainer and former competitive gymnast. While protein is necessary for peak performance and muscle enhancement, it's more about your overall daily consumption and less about exact timing, research has found. That said, there are pros that come with drinking a protein shake before and after a workout, and you can get the muscle-building boosts either way, according to a recent PeerJ study. Meet the experts: Jordan Hill, RD, is a registered dietitian with Top Nutrition Coaching. India McPeak, CSCS, is a certified strength and conditioning specialist and former competitive gymnast. And there's no reason that protein has to be in the form of powders or supplements, like a shake, either. 'It's more about fueling your body with the right nutrients,' says Jordan Hill, RD, of Top Nutrition Coaching. 'The two big hitters are carbohydrates and protein, and you do want to eat something before and after a workout.' All of that said, there are certain benefits of protein before and after a workout to help you figure our what timing works best for your routine and body. Again, the answer is really up to you and depends on your goals. When you get your protein in is less important than you might think. 'What matters is that you're getting enough protein throughout the day and that your pre- and post-workout meals are no more than four to six hours apart to maximize muscle building,' says McPeak. Fueling up before your workout will help your muscles activate and adapt to your training, minimize potential mid-workout tummy rumbles, and help reduce muscle breakdown and soreness, says Hill. Snacking after your workout will build muscle, repair any breakdown, reduce inflammation, and give you a boost of energy if you're wiped. For high-intensity workouts (long distance running, CrossFit, and HIIT classes), it's in your best interest to eat protein *and* carbs 30 to 45 minutes before and after, explains Hill. For less strenuous workouts (yoga, walking, and bodyweight training), you don't necessarily need to pound a shake before or after a workout because a normal daily diet with three meals and a few snacks is likely sufficient, she adds. In other words, there's no right or wrong answer to this legendary question because it's a personal decision. Plus, the effects of pre- and post-workout protein intake had similar effects when it came to increasing muscle size, boosting strength, and overall body composition, studies have shown. For a pre-workout protein boost, Hill suggests aiming for 15 to 20 grams of protein (and 25 to 30 grams of carbs) about 30 to 45 minutes prior to your workout. Fuel your workout. Your brain, body, and muscles need protein to function and give you energy, says Hill. 'If you're depleted of protein (and carbs), you're not going to have as great of a workout.' Not to mention, a pre-exercise protein intake is critical for optimizing physical performance and making the most of your sweat session. Minimize muscle breakdown. It sounds counterintuitive, but when you work out you are technically breaking down muscle fibers (yep, that's why you might feel sore the next day). 'So, you want to focus on a protein plus carb combo snack pre-workout,' explains Hill. Because protein contains essential amino acids (the building blocks of muscle fibers), consuming a protein-packed snack before you train helps fast track protein absorption in the body and transfers it to repair muscle cells, studies show. Feel satiated. If you haven't eaten in three to four hours, or you don't have time for a full meal before your workout, a protein shake can curb hunger and help you feel full, says McPeak. 'If you have less than an hour before your workout, protein powder is a good option since it can be absorbed very quickly,' she explains. Boost muscle adaptation. 'Fueling prior to your workout is going to help boost how well your muscles actually adapt to the training efforts,' says Hill. In other words, protein primes your muscles to put in the work. If you're prepping for an extra tough or long workout, research suggests that protein supports muscle endurance to keep you feeling strong. Post-workout, Hill suggests trying to consume protein within 30 minutes (known as the anabolic window) to maximize muscle repair and recovery. But don't panic if you're behind because research shows the window of opportunity can be longer. Repair muscle breakdown. As mentioned earlier, protein is going to help minimize muscle breakdown during your workout and speed up the recovery process. 'Muscle fibers are breaking down while we work out, so if we consume protein after a workout, it's going to help stop that process,' says Hill. Build lean muscle. Post-workout protein is not the only reason for gains, but the essential amino acids in protein are major building blocks to maximize and grow lean muscle, according to a 2019 study. Remember that you should strive to consume protein within 30 minutes to an hour after your workout to maximize its impact, but it's okay if you're a little late. 'Your workout won't be wasted if you don't have [protein] within 30 minutes of your last exercise,' stresses McPeak. 'Just aim for a high-protein meal or shake within a couple of hours after your session.' Boost energy. Sometimes after an intense workout you can't even stomach the idea of a full meal. But if you're feeling depleted or even a little nauseous, research suggests a protein shake can boost energy and replenish any lost fluid you sweat out. A scoop of protein is also easier to digest if you're lacking an appetite. Reduce inflammation. Intense workouts can cause tiny, microscopic tears in your muscle fibers, and your body reacts to this damage by increasing inflammation (also known as delayed-onset muscle soreness), according to the American College of Sports Medicine. But the good news is that high levels of protein can help minimize this breakdown and mitigate the inflammatory response, research suggests, that ultimately making you less sore. 'A woman should really aim for 1 to 1.2 grams of protein per one pound of body weight per day,' says Hill. (For example, a 140-pound woman would aim for 140-166 grams of protein.) If you are especially active and do power training, heavy lifting, CrossFit, or high intensity interval training (HIIT), then you should shoot for the higher end of the range. 'For more endurance folks, protein intake can be around.8 to 1 gram of protein per one pound of body weight,' says Hill. Pro tip: Aim to consume 20 to 40 grams of protein at each meal across three to five meals a day. And while daily protein is critical, don't skimp on the carbohydrates! 'The general rule of thumb is to consume a three to one ratio of carb to protein,' says Hill. 'For someone trying to lose weight, they should do a two to one ratio.'$30.55 at at at Amazon$22.99 at at at Your protein sources should also come from a variety of foods with complete and incomplete proteins and adequate amino acid profiles. 'There are 20 amino acids, and nine are essential, which means we have to get them from food,' says Hill. 'Eleven are non-essential, which means our bodies actually create them.' For complete protein sources (contain all nine essential amino acids), try animal products like lean meats, dairy, and fish, says Hill. For incomplete proteins (do not contain all nine essential amino acids) incorporate beans, nut butters, vegetables, and whole grains. For some healthy snack options, she suggests toast with nut butter, a turkey and cheese roll up, or high protein cereal with skim or one percent milk. If you're looking for a powder to maximize your complete protein intake, it's best to come from animal sources, like whey or dairy protein, says Hill. 'Whey protein is going to have distinct muscle building characteristics,' she explains. 'It's also anti-inflammatory, and it helps to turn protein into lean active muscle tissue.' For a vegan alternative McPeak suggests pea, brown rice, or hemp protein. In terms of specific brands, Hill recommends Optimum Nutrition, Muscle Milk, and Bodylogix for a whey based powder. Evolve, Garden of Life, and Orgain are Hill's vegan go-tos. You Might Also Like Jennifer Garner Swears By This Retinol Eye Cream These New Kicks Will Help You Smash Your Cross-Training Goals
Miami Herald
25-06-2025
- Health
- Miami Herald
Demand for dietitians is growing as Americans crave healthier lifestyles. Here's what the job entails.
In an era of social media influencers endorsing fad diets, questionable cleanses, and quick weight loss fixes, registered dietitians are arguably more valuable than ever in helping to cut through misinformation about nutritional health. Jobs for registered dietitians and nutritionists are projected to grow 7% by 2033, according to Bureau of Labor Statistics data. Increased interest in wellness, self-care, and the link between diet and health has spurred an evolution of the profession in recent years. More than 81,000 people are employed as dietitians or nutritionists in America, with job openings projected to grow at a rate faster than the average for all occupations. Top Nutrition Coaching examined the history of dietetics and nutrition, as well as the special interests, skills, and areas of expertise of dietitians and nutritionists. A brief history of nutrition and dietetics Humans have been interested in how nutrition and diet impact health for thousands of years. The word 'dietetics' appears in the writings of ancient philosophers, including Hippocrates, the father of medicine, who recognized the connection between diet and disease. Despite this, the term 'dietitian' was only introduced in the U.S. at the turn of the 20th century. Early dietitians followed principles of general health and were trained in home economics. That changed in 1926 with the discovery of thiamine (vitamin B1). Over the following decades, researchers uncovered additional vitamins and gained an understanding of how their deficiencies and excesses related to specific diseases. When the American Dietetic Association was founded in 1917, the profession received a boost in both recognition and employment. Many dietitians served overseas with hospital units organized by the American Red Cross in support of the British Armed Forces during World War I. The importance of nutritional science and food supplementation evolved during the Great Depression and World War II. Rampant food shortages and subsequent malnutrition led to the creation of the first recommended dietary allowances in 1941, which suggested total calorie consumption and selected nutrients. With the sharp rise in diet-related diseases during the 1950s to 1970s, researchers began to focus their attention on the link between poor health and, most notably, sugar, fat, and salt. With interest in the study of chronic diet-related diseases, in particular Type 2 diabetes and some forms of cancer, nutritional sciences further blossomed during the 1990s and 2000s with many long-term studies on the relationship between diet and disease. Educational and accreditation requirements for dietitians Today, a U.S. registered dietitian, or RD, must complete a four-year bachelor's degree from an accredited program, with a focus in human nutrition or a related field. Most students who intend to become dietitians take courses during their undergraduate degree in the sciences, social sciences, public health, and food service systems management. In order to gain accreditation, an RD must also first complete 1,200 hours of supervised training and pass a standardized exam. As of 2024, all new RD candidates must also complete a master's degree, though the degree does not have to be nutrition-specific as long as it meets the Commission on Dietetic Registration's requirements. In many states, dietitians must also be licensed in the state in which they intend to practice. Once certified, RDs must complete continuing education courses in order to keep their credentials current. Board certifications for specializations, such as pediatric nutrition, gerontological nutrition, or oncology nutrition, are also available. Both RD and RDN (registered dietitian nutritionist) are protected titles. Crucially, people who work as nutritionists, nutritional consultants, or nutrition coaches typically are not RDs with the same level of education, accreditation, or training. In some states, however, a nutritionist does have a protected title and may hold the same education and accreditation as an RD. Also sometimes referred to as clinical dietitians, community dietitians, or management dietitians, RDs make an average annual income of just under $70,000, or $33.50 per hour, according to BLS data. Dietitians' role varies based on workplace setting, population Dietitians work both as private health care providers and for individual patients in a wide variety of settings, including hospitals, schools, nursing homes, and other care facilities. Many dietitians are also employed by nonprofits or various local, state, or government agencies or organizations. Some sports organizations may even keep a dietitian on staff. RDs partner with their patients to develop a "safe and realistic eating plan," according to the Academy of Nutrition and Dietetics. Their role, in part, is to guide and motivate patients using "meal planning, grocery shopping, and mindful eating" strategies that incorporate their dietary needs, lifestyles, and taste preferences. Dietitians may also advise their clients on how to improve aspects of their health or help manage certain diseases or conditions, including diabetes, heart conditions, high cholesterol, or high blood pressure. They may also help with digestive issues, eating disorders, and food allergies or sensitivities. The job varies depending on the setting. For example, dietitians in schools or universities may help establish a healthy menu or ensure that the dietary needs of the institution's population are met. A dietitian working for a government agency may suggest ways to address nutritional issues on a community level, such as finding pathways to provide people who live in isolated or marginalized communities with healthy food options. Anyone seeking to enhance or maintain their health or well-being through diet, improve their relationship with food, or adjust their eating habits can benefit from a dietitian's services. But most people who are recommended to a dietitian are looking to help treat, mitigate, or manage a specific condition or disease that is impacted by diet. In some instances, RD visits and care are covered by health insurance plans, especially when they relate to the treatment of a specific medical condition. In order to be covered under Medicare, a registered doctor, nurse, or psychologist usually needs to refer patients for medical nutrition therapy. As dietitian services continue to rise in popularity, registered and accredited nutrition professionals will continue to be sought after in a variety of settings. Since the COVID-19 pandemic, an interest in healthy living has surged. In a 2022 McKinsey survey of more than 2,000 U.S. consumers, around half of respondents ranked wellness as a top priority in their everyday lives, up from 42% in a similar 2020 survey. With so many Americans seeking ways to improve their health and overall well-being, people who are passionate about nutrition and helping others improve their diet or relationship with food will remain in high demand. Story editing by Alizah Salario. Additional editing by Kelly Glass. Copy editing by Tim Bruns. This story was produced by Topnutritioncoaching and was produced and distributed in partnership with Stacker. Stacker Media, LLC.
Yahoo
24-06-2025
- Health
- Yahoo
Demand for dietitians is growing as Americans crave healthier lifestyles. Here's what the job entails.
In an era of social media influencers endorsing fad diets, questionable cleanses, and quick weight loss fixes, registered dietitians are arguably more valuable than ever in helping to cut through misinformation about nutritional health. Jobs for registered dietitians and nutritionists are projected to grow 7% by 2033, according to Bureau of Labor Statistics data. Increased interest in wellness, self-care, and the link between diet and health has spurred an evolution of the profession in recent years. More than 81,000 people are employed as dietitians or nutritionists in America, with job openings projected to grow at a rate faster than the average for all occupations. Top Nutrition Coaching examined the history of dietetics and nutrition, as well as the special interests, skills, and areas of expertise of dietitians and nutritionists. Humans have been interested in how nutrition and diet impact health for thousands of years. The word 'dietetics' appears in the writings of ancient philosophers, including Hippocrates, the father of medicine, who recognized the connection between diet and disease. Despite this, the term 'dietitian' was only introduced in the U.S. at the turn of the 20th century. Early dietitians followed principles of general health and were trained in home economics. That changed in 1926 with the discovery of thiamine (vitamin B1). Over the following decades, researchers uncovered additional vitamins and gained an understanding of how their deficiencies and excesses related to specific diseases. When the American Dietetic Association was founded in 1917, the profession received a boost in both recognition and employment. Many dietitians served overseas with hospital units organized by the American Red Cross in support of the British Armed Forces during World War I. The importance of nutritional science and food supplementation evolved during the Great Depression and World War II. Rampant food shortages and subsequent malnutrition led to the creation of the first recommended dietary allowances in 1941, which suggested total calorie consumption and selected nutrients. With the sharp rise in diet-related diseases during the 1950s to 1970s, researchers began to focus their attention on the link between poor health and, most notably, sugar, fat, and salt. With interest in the study of chronic diet-related diseases, in particular Type 2 diabetes and some forms of cancer, nutritional sciences further blossomed during the 1990s and 2000s with many long-term studies on the relationship between diet and disease. Today, a U.S. registered dietitian, or RD, must complete a four-year bachelor's degree from an accredited program, with a focus in human nutrition or a related field. Most students who intend to become dietitians take courses during their undergraduate degree in the sciences, social sciences, public health, and food service systems management. In order to gain accreditation, an RD must also first complete 1,200 hours of supervised training and pass a standardized exam. As of 2024, all new RD candidates must also complete a master's degree, though the degree does not have to be nutrition-specific as long as it meets the Commission on Dietetic Registration's requirements. In many states, dietitians must also be licensed in the state in which they intend to practice. Once certified, RDs must complete continuing education courses in order to keep their credentials current. Board certifications for specializations, such as pediatric nutrition, gerontological nutrition, or oncology nutrition, are also available. Both RD and RDN (registered dietitian nutritionist) are protected titles. Crucially, people who work as nutritionists, nutritional consultants, or nutrition coaches typically are not RDs with the same level of education, accreditation, or training. In some states, however, a nutritionist does have a protected title and may hold the same education and accreditation as an RD. Also sometimes referred to as clinical dietitians, community dietitians, or management dietitians, RDs make an average annual income of just under $70,000, or $33.50 per hour, according to BLS data. Dietitians work both as private health care providers and for individual patients in a wide variety of settings, including hospitals, schools, nursing homes, and other care facilities. Many dietitians are also employed by nonprofits or various local, state, or government agencies or organizations. Some sports organizations may even keep a dietitian on staff. RDs partner with their patients to develop a "safe and realistic eating plan," according to the Academy of Nutrition and Dietetics. Their role, in part, is to guide and motivate patients using "meal planning, grocery shopping, and mindful eating" strategies that incorporate their dietary needs, lifestyles, and taste preferences. Dietitians may also advise their clients on how to improve aspects of their health or help manage certain diseases or conditions, including diabetes, heart conditions, high cholesterol, or high blood pressure. They may also help with digestive issues, eating disorders, and food allergies or sensitivities. The job varies depending on the setting. For example, dietitians in schools or universities may help establish a healthy menu or ensure that the dietary needs of the institution's population are met. A dietitian working for a government agency may suggest ways to address nutritional issues on a community level, such as finding pathways to provide people who live in isolated or marginalized communities with healthy food options. Anyone seeking to enhance or maintain their health or well-being through diet, improve their relationship with food, or adjust their eating habits can benefit from a dietitian's services. But most people who are recommended to a dietitian are looking to help treat, mitigate, or manage a specific condition or disease that is impacted by diet. In some instances, RD visits and care are covered by health insurance plans, especially when they relate to the treatment of a specific medical condition. In order to be covered under Medicare, a registered doctor, nurse, or psychologist usually needs to refer patients for medical nutrition therapy. As dietitian services continue to rise in popularity, registered and accredited nutrition professionals will continue to be sought after in a variety of settings. Since the COVID-19 pandemic, an interest in healthy living has surged. In a 2022 McKinsey survey of more than 2,000 U.S. consumers, around half of respondents ranked wellness as a top priority in their everyday lives, up from 42% in a similar 2020 survey. With so many Americans seeking ways to improve their health and overall well-being, people who are passionate about nutrition and helping others improve their diet or relationship with food will remain in high demand. Story editing by Alizah Salario. Additional editing by Kelly Glass. Copy editing by Tim Bruns. This story was produced by Topnutritioncoaching and was produced and distributed in partnership with Stacker.
