Good reason why very few nutritionists are overweight. Not only do nutritionists have a certain amount of nutritional data in their heads, but they can quickly digest nutrition panels while grabbing a bigger picture … beyond labels.
The Nutrition Facts panel has been around for 20 years. The panel only shows the nutrients that are most important to the USDA nutrition guidelines, partly because the tag is manageable. Nutrients that do not contain nutrients include those for which there is no daily value or "DV" (guidelines on how much nutrients should be consumed or our consumption must be limited daily). So many foods contain nutrients that are not included in the nutrition panel.
For example, there is no consensus on how much starch (apple, grapes, onions, etc.) should be consumed. Therefore, the content of the curing is not allowed in the nutrition panel and there is no nutrient requirement. (like all antioxidants, except vitamins A, C and E). This is an example that dietary practice can maximize the intake of nutrients that are not included in the Nutrition Intake List by eating a wide variety of fruits and vegetables (fresh, dried and frozen). And unnecessarily makes vitamin-popping virtual.
The nutritionist will pay attention to the following on the nutrition label:
1. Size and serving capacity per container. Service dimensions are determined by the Food Labeling Act (FDA) for each food category (eg one serving of dried fruit is always 40 grams). Many packages contain more than one dose. Multiply nutrition data with the number of doses used to calculate food for more than one dose.
2nd Calories. This is the amount of energy stored in food and the foods that can contribute to weight gain. Too much calories and insufficient physical activity to burn calories are the basis for weight gain (a good reason to stop in a single dose). And although all foods provide calories, "calorie density" is greater than those with a higher fat content and greater consumption is required to limit calories. Note that calorie is not a measure of the healthiness of a food; in fact, the FDA criteria do not contain anything about calories to use the word "healthy".
3rd Saturated and trans fats and sodium. These should be minimized. Take care of% DV to see that the maximum daily amount of nutrition (trans fats do not have DV – they have no physiological needs and are actually harmful). Cholesterol in food is not a problem for most people unless they consume foods in saturated fats (eg Eggs, meats, lots of butter or cheese is not a good idea).
The following are generally "good nutrients":
1. Fiber. In foods with higher carbohydrates (fried products, fruit-based foods etc.) Serve at least 2.5 g of fiber.
2nd Vitamins and minerals. The four (A, C, calcium and iron) listed in the panel are both beneficial and contribute to a healthy diet. Look for at least 10% DV per serving.
3rd Protein. To a certain extent, proteins such as fiber and fat slow down the metabolism of carbohydrates (which is favorable for diabetics), so look for carbohydrate foods that have little fiber content (less than 2.5 g). However, you do not need a huge amount of protein, regardless of the activity level, and may have too many adverse effects.
Warnings with Nutrition Label
Unfortunately, many labels are not very accurate (and very few are certified / verified by the FDA). Nutritionists, using common sense and focusing on the big picture (balance, variety and moderation) are the key to healthy nutrition. One "trick" focuses on getting multiple doses of fruit and vegetables a day because it has a high "nutrient density" (consuming more calories by consuming calories). For example, everyone should consume at least 1 or 2 cups of fruit a day, depending on age and activity level. For apples, a glass is equal to a small apple or half a cup of dried apple. For further examples see USDA MyPyramid.gov .
Informing the FDA is a good source of nutrition labeling.