Nutrition Intervention and Planning: MS. SYEDDA FATIMA ABID SHAH, UOL

This report, prepared for a nutrition intervention and planning course, details essential dietary guidelines for maintaining optimal health. It emphasizes the importance of balanced macronutrient intake, including carbohydrates (45-60% of total energy), protein (15-20%), and fats (20-35%), while highlighting the need to avoid trans-fatty acids and limit saturated fatty acids. The report stresses the significance of dietary fiber, recommending 30-50 grams per day from sources like oats, barley, pulses, fruits, and vegetables. It also covers the glycemic index and glycemic load of various foods, and discusses the use of non-caloric sweeteners and the recommended intake of protein, saturated fat, and cholesterol. Furthermore, the report addresses the nutritional needs of different age groups and provides guidelines for clinical assessment, healthy behavior interventions, and the role of registered dietitians in diabetes management, including the importance of monitoring A1C levels, LDL and HDL cholesterol and blood pressure. The report includes detailed information on patient assessment, including dietary history, medical history, and lifestyle factors.