Health and medical information

To be fully informed regarding the selection of a good diet, the consumer should have knowledge concerning:

The body’s use of food: digestion; absorption; functions; interrelationships of nutrients in the body; elimination of wastes

The effect of activity and physical state (growth, pregnancy, ill health) on nutritional needs

Recommended Dietary Allowances; U.S. RDA

The ways in which psychology, emotions, cultural patterns affect food acceptance and

intake

The caloric and nutritive value of foods; use of food tables

Food groupings suitable for meal patterns that are nutritionally satisfactory

Food selection for economy and quality; interpretation of labels

Storage and preparation of foods for maximum nutritive values Sources of information to aid in analysis of published statements on nutrition

Sources of information

Your study of nutrition provides you with a background of information that you can use in answering many questions or in discussing nutrition problems. If you are not certain that your information is reliable, don’t hesitate to say “I don’t know, but I will find out for you” or “I don’t know, but I will ask the dietitian to talk with you.” Other sources of information that you might also consult are

Books on diet and nutrition in your nursing and medical library

Community or state public health nutritionists

County or state food and nutrition specialists in the Cooperative Extension Service

College teachers of food and nutrition

Home economists in food industry; for example, local dairy council

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