Went to a Registered Dietician. WOW!

fatboy235

Hi all,

I was recently put on high blood pressure pills. I've been fighting borderline hypertension for the last 25 years. I can use to lose around 40-45 pounds and have been on and off MFP for the last 2 years. To make a long story short, I had my Dr. refer me to the Diabetes clinic at the local hospital to see a registered dietician. I'm a bit confused on what she told me to do. I had been on a modest high protein, vegetable, low carb eating plan for a while now. Not losing any weight and eating around 1800-2000 calories a day. That is what MFP has me at for my height and weight. (5'10" 238 pounds). For the most part I am keeping within the different categories, keeping sodium under 1200 a day and struggling to keep sugar around 40 which once again is what MFP has set.

The dietician told me to get 45% of my calories from carbs, 25% from protein and 30% from fat. This is based off 2100 calories per day. Does this sound right to the MFP community? That would allow me 2 oz of protein per meal if I were to eat 5 small meals a day. Honestly 2 oz is not really worth it. That's not even a forkful of chicken breast....crazy. The other thing that shocked me was this was coming from a diabetic clinic. My father has been a diabetic for over 40 years and they tell him to limit the carbs due to insulin resistance. Once again strange.

Can maybe some of you explain this to me so I can better understand something that I might have missed.
Thank you for the advice.
FATBOY235

SideSteel

Hi all,

I was recently put on high blood pressure pills. I've been fighting borderline hypertension for the last 25 years. I can use to lose around 40-45 pounds and have been on and off MFP for the last 2 years. To make a long story short, I had my Dr. refer me to the Diabetes clinic at the local hospital to see a registered dietician. I'm a bit confused on what she told me to do. I had been on a modest high protein, vegetable, low carb eating plan for a while now. Not losing any weight and eating around 1800-2000 calories a day. That is what MFP has me at for my height and weight. (5'10" 238 pounds). For the most part I am keeping within the different categories, keeping sodium under 1200 a day and struggling to keep sugar around 40 which once again is what MFP has set.

The dietician told me to get 45% of my calories from carbs, 25% from protein and 30% from fat. This is based off 2100 calories per day. Does this sound right to the MFP community? That would allow me 2 oz of protein per meal if I were to eat 5 small meals a day. Honestly 2 oz is not really worth it. That's not even a forkful of chicken breast....crazy. The other thing that shocked me was this was coming from a diabetic clinic. My father has been a diabetic for over 40 years and they tell him to limit the carbs due to insulin resistance. Once again strange.

Can maybe some of you explain this to me so I can better understand something that I might have missed.
Thank you for the advice.
FATBOY235

Did you ask your dietician whether or not you could decrease carbohydrate and increase protein beyond her suggested intake provided you keep total calories the same as her recommendation?

darkguardian419

That many carbs from a dietician at a diabetes clinic? Wow.

I'm typically a firm believer in "just follow the #@$%@#ing plan" but, IDK.

Personally, I'd try it for a month or two and see how it works... if it doesn't, go back.

athenasurrenders

It sounds fairly reasonable to me - unless I misread it, you were attending for blood pressure issues, not pre-diabetes, right? It doesn't sound that weird or strange. I probably eat similar proportions (though less because I'm much shorter) but I do a fair amount of cardio.

Did you mention your concerns at the appointment? Because there may have been other considerations that we can't guess at.

It's not crazy advice, you weren't told to do a maple syrup fast, so I'd be inclined to trust the professional, at least for a month or two until you have a follow-up.

Ericacarrino

I stick to a high protein lower carb/sugar diet with LOTS AND LOTS AND LOTS OF FIBER.
Stick to fresh fruits and veg, lean meat,eggs, about 100oz of water a day or more and high fiber/low calorie breads or pasta.
I am also a nurse and I work at a nursing home, we have dieticians that come in on a weekly basis evaluating the residents caloric needs. And I have had many conversations where I disagree with a lot of what they order as far as protein/carbs/sugar intake.
Just because someone is an RD doesn't mean what they automatically know, do some research online, experiment with different foods and figure out what is right for you!!

Cheers!

jacksonpt

Are you diabetic? If not, carb intake doesn't matter for medical reasons, and there's no reason you can't lose weight with those macros.

The part I question is this: If you weren't losing weight at 1800-2000 cals per day (MFP's recommendation), why would you at 2100?

Senalj

My doctor referred me to a nutritionist, and she told me the opposite. She told me to eat as much protein and veggies as I want, but to limit my carbs (fruit, dairy and grains) to no more than 2 per meal. I'm not diabetic and I don't have high blood pressure. Although my nutritionist is very thin, she's pre-diabetic, and believes it's because of all of the grains and fruit she ate when she was younger (she was a vegan). Does that skew her advice? Probably. She gave me some literature that supports her advice. If I can find it, I'll post it.

dakitten2

I see a dietician at a diabetes clinic also. I've never had diabetes or even been borderline. She has my levels set at 50% carbs, and 25% each for fat & protein. She started me at 1500 calories in October 2011 and now has me at 1200 calories. I generally exceed my protein percentage, particularly if it's a no exercise day. I've lost the weight but I'm anxious to see what she says my maintenance should be when I reach it. I've seen her every month since I started.

ETA: I have had high blood pressure since my 20's. Plus in later years, I developed high cholesterol and high triglycerides. My doctor has monitored my blood work and blood pressure every 6 months. I was taking 4 different kinds of blood pressure medications. Through the course of my journey all medications have been discontinued except for one very small dose (12.5 mg) of high blood pressure medication.

3dogsrunning

It sounds fairly reasonable to me - unless I misread it, you were attending for blood pressure issues, not pre-diabetes, right? It doesn't sound that weird or strange. I probably eat similar proportions (though less because I'm much shorter) but I do a fair amount of cardio.

Did you mention your concerns at the appointment? Because there may have been other considerations that we can't guess at.

It's not crazy advice, you weren't told to do a maple syrup fast, so I'd be inclined to trust the professional, at least for a month or two until you have a follow-up.

This. While it may be a diabetes clinic, if you are not diabetic there is no reason you would need to follow their diet.

25 % isn't too low. I was at 30% and was getting a ton of protein. You are looking at 130 grams of protein a day which is a fair amount.

Was it their advice to have smaller meals? Or is that you preference? Eating fewer meals would give you a larger portion size of protein per meal. Or, if you do have to do 5-6 meals, make one or two without protein or lower protein, then have a larger serving in the other meals.

3dogsrunning

My doctor referred me to a nutritionist, and she told me the opposite. She told me to eat as much protein and veggies as I want, but to limit my carbs (fruit, dairy and grains) to no more than 2 per meal. I'm not diabetic and I don't have high blood pressure. Although my nutritionist is very thin, she's pre-diabetic, and believes it's because of all of the grains and fruit she ate when she was younger (she was a vegan). Does that skew her advice? Probably. She gave me some literature that supports her advice. If I can find it, I'll post it.

There is a difference between an RD and a nutritionist. RD's go to university and must be registered. There is no regulation or requirements for a nutritionist.

water_coloured

I think that a lot of dieticians don't really know what they're talking about.

I went to see one several months ago, and she told me that I shouldn't eat so much protein. (I was eating near my body weight in protein, and she told me to eat like 30g a day.)

She also told me to eat 2000 calories a day (when I was trying to lose weight) despite the fact that my TDEE is around 1500...

Sarahlascelles

Please note the following comments apply to the UK only.

A dietician is a licensed medical specialist who has to go through set training and hold certain qualifications. You can trust a dietician to know what they are talking about.

By contrast, anyone can call themselves a nutritionist. No qualifications or registration are required. Many nutritionists do not have a clue.

3dogsrunning

Please note the following comments apply to the UK only.

A dietician is a licensed medical specialist who has to go through set training and hold certain qualifications. You can trust a dietician to know what they are talking about.

By contrast, anyone can call themselves a nutritionist. No qualifications or registration are required. Many nutritionists do not have a clue.

That applies in Canada as well, and I believe the US as well.

murdledoe

I know my cardiologist told me to forget the meat and eat plant foods. I now allow myself 3-4 oz of fish or chicken per day. I eat about that much red meat every 3-4 weeks. I get the protein from other forms.

toutmonpossible

It sounds reasonable to me. I think the problem is the amount of calories. Why don't you ask the RD for clarification?

You also don't need to eat five times a day unless you want to. Meal frequency does not make your metabolism faster.

fannyfrost

The thing about being a dietician is that there is so much conflicting research out there now. I also find that what works for one person isn't always what works for someone else. My brother has a problem that caused him to lose tons of weight, he went to so many Drs that checked for Gluten, other things and nothing, nothing, nothing. Atkins clinic tested for Yeast and sure enough he had an excess. Seems his body creates yeast which feeds off the sugars. He went on the Atkins diet and has been since and he is completely healthy now and gained weight.

I on the other hand have IBS and needs tons of fiber, so cutting out all the carbs would not be good becuase I need to eat beans and high fiber items. I also find that the fatty meats make me sick and it is hard to feel full just on the protein alone. (this is for me)

My mother because she is older and sedentary has to avoid bread almost completely to lose weight. No problem with the complex carbs, but bread or rice for her is the worst.

I also know people who went on Atkins and ended up with lower weight, blood pressure, cholesterol and no longer have Diabetes. Others their cholesterol skyrocketed.

So being a registered dietician, they will start with what they have been successful with in the past. However, a good dietician will adjust the diet according to how you react.

BattleTaxi

Please note the following comments apply to the UK only.

A dietician is a licensed medical specialist who has to go through set training and hold certain qualifications. You can trust a dietician to know what they are talking about.

By contrast, anyone can call themselves a nutritionist. No qualifications or registration are required. Many nutritionists do not have a clue.

Nutritionist can be certified as well, it just depends on who you are seeing. Not all nutrition science programs allow for people to be eligible for that cert, though.

Dietitians study nutrition on a molecular level, the science of it if you will, so you would assume they would understand everything better. Not sure who said this quote, "Every dietitian is a nutritionist, but every nutritionist is not a dietitian."

Everyone is different, you cannot expect any Dr to give you the 100% perfect answer for your body on the first visit. For example, I suffer from migraines, it took half a year of keeping a food and stress journal as well as working with a neurologist to figure out what were triggers for me, what medications don't work, etc. After taking that time to do that, I can now deter most of the times when I would have otherwise, in the past, gotten a migraine.

This isn't something you can "fix" with one visit. There will never be a simple-no-fault answer to something as complex as your body. That is why you may be told to do something that sounds a little "odd" at first. Ask lots of questions; if something sounds odd to you, ask for more clarification!

tekwriter

When my husband was first diagnosed and went to a dietician he was given the same standard diet. The whole thing cost us 600. and his blood sugar went up. It was very frustrating. My current Dr. is exactly the opposit. It is so confusing.

Katla49

All carbs are not created equal. Some turn quickly to sugar in your bloodstream, and should be avoided or used sparingly. White rice is an example of a food that quickly turns to sugar. Brown rice, on the other hand, is much lower on the glycemic index, and provides sustained energy for a longer period of time without spiking blood sugar. This is true for everyone, not just diabetics. You can look up a glycemic index on line with an extensive list of foods. DH has been diabetic for years, and only learned about the importance of the glycemic index last year. It has caused us to make some changes in our diet. We stopped using white rice, for the most part. We use brown rice or quinoa instead. We also dramatically reduced our usage of potatoes and now use sweet potatoes because of their lower glycemic index and multiple nutritional advantages.

Many people advise limiting red meat because it contains a great deal of fat. We have not dropped it from our diets. We both feel better and have more energy with a protein heavy diet similar to what people think of as a Paleo diet. We have changed the balance of which meats we eat and now eat more fish and poultry than previously, with less beef. We generally eat three meals a day, and save a few calories for snacks. These changes were not instant. We're learning what works for us as we go. When I look at my nutritional balance as reported by MPF, I end up with about 35% carbs, 20% protein, and 39% fat over the course of a week. This varies, with higher carbs and lower fat some weeks. I feel great, have lost a bunch of weight, and have excellent blood numbers. So does DH. Everyone is different, and you will need to experiment to find out what is best for you.

What you eat is an important part of the equation, and equally important is how much you eat. We always ate healthy foods, we just ate way too much. MFP has taught us about portion control. We now measure our portions, and stick closely to the calorie goals MFP has set for us. The best way to deal with portions is to get a food scale and ice-cream scoop style dishers like they use in the restaurant industry to measure foods portions you put on your plate. Some people here are moderators, like us. We still eat our favorite foods, but limit portions. Other people are abstainers, who have to eliminate foods that trigger over eating. In time, you'll figure out which strategy works for you.

You need to be in charge, and to try things out to see what works best for you. Three meals a day might be great, or might lead to late night binging. If so, divide up your calories into more, smaller meals. Don't give up, no matter how many times you have to try a new strategy! You can succeed.

WendyTerry420

Hi all,

I was recently put on high blood pressure pills. I've been fighting borderline hypertension for the last 25 years. I can use to lose around 40-45 pounds and have been on and off MFP for the last 2 years. To make a long story short, I had my Dr. refer me to the Diabetes clinic at the local hospital to see a registered dietician. I'm a bit confused on what she told me to do. I had been on a modest high protein, vegetable, low carb eating plan for a while now. Not losing any weight and eating around 1800-2000 calories a day. That is what MFP has me at for my height and weight. (5'10" 238 pounds). For the most part I am keeping within the different categories, keeping sodium under 1200 a day and struggling to keep sugar around 40 which once again is what MFP has set.

The dietician told me to get 45% of my calories from carbs, 25% from protein and 30% from fat. This is based off 2100 calories per day. Does this sound right to the MFP community? That would allow me 2 oz of protein per meal if I were to eat 5 small meals a day. Honestly 2 oz is not really worth it. That's not even a forkful of chicken breast....crazy. The other thing that shocked me was this was coming from a diabetic clinic. My father has been a diabetic for over 40 years and they tell him to limit the carbs due to insulin resistance. Once again strange.

Can maybe some of you explain this to me so I can better understand something that I might have missed.
Thank you for the advice.
FATBOY235

I am on 2000 calories and that is my macro ratio. It is based on 0.8g protein per pound of LBM and 0.35g fat per pound of body weight. The fat and protein goals are a minimum, then carbs fill the rest. If you are eating both protein and fats and getting plenty of fiber, then you will be just fine. Protein, fat, and fiber all three help slow down the process of converting carbohydrates into glucose. This will help keep your blood sugar stable. It won't hurt to increase the protein a bit, but I'm doing very well with this ratio, personally. Super-low carb may be a fad, and a long time ago, it was common advice given to diabetics. But the prevailing wisdom is to just eat a sensible, well-balanced diet.

Good luck to you. :flowerforyou:

ETA: Oh! And get plenty of exercise!

_Zardoz_

Do you believe a Registerd Health Professional or loads of random people on an internet forum who think they are experts ..................... Hmmm I know what one I'd go for