Nutritionist

beewgee1969

Hey guys -

Does mfp have a nutritionist that will analysis my food log and make recommendations?

Thanks!

mtaratoot

There are plenty of folks here who call themselves nutritionists. Even me. Be very dubious of advice you get from a nutritionist. You will serve yourself best if you get a session or two with a Registered Dietician.

You do get recommendations directly from MFP. When you go through the guided setup, it gives you a calorie goal as well as some macro (protein, fat, carb) goals. That's a good starting point. You have to do your own research on what foods will meet your targets. One thing you can do is look through the diaries of people who have them open to get ideas what works (or doesn't) for them.

Then you'll have to pay attention to what you eat, how it gets you to your goals, and how those individual foods make YOU feel. Different people react differently to various types of foods. The good thing is that you have the rest of your life to continue improving!

AnnPT77

No, as far as I know, MFP doesn't have a registered dietitian (or nutritionist) that will do that.

I agree with mtaratoot, just working toward the MFP defaults is a reasonable strategy, while reading up and learning more about nutrition. Humans are adaptive omnivores. We don't become malnourished quickly from minor issues.

If you have a health issue that's affected by your diet, ask your doctor for a referral to a registered dietitian who's experienced with that health condition. If not, sometimes universities will have services that will do that (for pay). Ditto for some gyms, pharmacies, or grocery chains.

If you ask questions here in the Community, you can get pointers from other interested amateurs who are further along in their understanding of nutrition, or maybe even some who have some relevant formal education or credentials. While we're just random idiots on the internet, such comments can provide helpful pointers to sound research, ideas about search terms you can use via web search to learn more, etc.

Beware of MFP users who say "DM me (or friend me) for more information". High odds that they're selling something, often MLM supplements and programs that aren't worth the electrons they're written on.

If you wish, you could open your MFP diary and ask more experienced people here to take a look at it. (That's an offer, not a demand.) That would be most helpful in a context where you have relatively specific questions. A similar option would be to post screen grabs of a couple of days of your typical routine, diary page and nutrition page.

Best wishes!

klanderbalmes

Hi! I am a Registered Nutritionist-Dietitian and i am open to questions here and make it a thread. Although I am no longer working in a hospital setting, i am still able to help basic nutrition and different knowledge regarding food. We can all contribute here. 😊

AdahPotatah2024

Dear @klanderbalmes
do you approve of one can of soup, on my workdays, for lunch if don't go over in sodium for the day?
Yesterday, I threw it in a mini crockpot with an extra onion/carrot. It was such quick/easy lunch with a peanut butter sandwich.

kshama2001

AdahPotatah2024 wrote: »

Dear @klanderbalmes
do you approve of one can of soup, on my workdays, for lunch if don't go over in sodium for the day?
Yesterday, I threw it in a mini crockpot with an extra onion/carrot. It was such quick/easy lunch with a peanut butter sandwich.

@AdahPotatah2024 in order to give the best answer to this question, it's important to include whether you have a medical condition that is adversely affected by sodium.

kshama2001

AnnPT77 wrote: »

No, as far as I know, MFP doesn't have a registered dietitian (or nutritionist) that will do that.

I agree with mtaratoot, just working toward the MFP defaults is a reasonable strategy, while reading up and learning more about nutrition. Humans are adaptive omnivores. We don't become malnourished quickly from minor issues.

If you have a health issue that's affected by your diet, ask your doctor for a referral to a registered dietitian who's experienced with that health condition. If not, sometimes universities will have services that will do that (for pay). Ditto for some gyms, pharmacies, or grocery chains.

If you ask questions here in the Community, you can get pointers from other interested amateurs who are further along in their understanding of nutrition, or maybe even some who have some relevant formal education or credentials. While we're just random idiots on the internet, such comments can provide helpful pointers to sound research, ideas about search terms you can use via web search to learn more, etc.

Beware of MFP users who say "DM me (or friend me) for more information". High odds that they're selling something, often MLM supplements and programs that aren't worth the electrons they're written on.

If you wish, you could open your MFP diary and ask more experienced people here to take a look at it. (That's an offer, not a demand.) That would be most helpful in a context where you have relatively specific questions. A similar option would be to post screen grabs of a couple of days of your typical routine, diary page and nutrition page.

Best wishes!

Here's how to make your diary public:

In the app, go to Settings > Diary Setting > Diary Sharing > and check Public. Desktop: http://www.myfitnesspal.com/account/diary_settings

AdahPotatah2024

AdahPotatah2024 wrote: »

Dear @klanderbalmes
do you approve of one can of soup, on my workdays, for lunch if don't go over in sodium for the day?
Yesterday, I threw it in a mini crockpot with an extra onion/carrot. It was such quick/easy lunch with a peanut butter sandwich.

(I do not have any sort of medical conditions that I know of.)

bucksrockers

Great ideas - I could do with discussing my nutrition with a Professional Nutritionalist as well

mtaratoot

@bucksrockers

Find a Registered Dietician (RD) rather than a nutritionist if you want someone who has been through specific education on human nutrition. It's a regulated industry. Being a nutritionist is not regulated. Heck, I am a nutritionist.


@AdahPotatah2024

Might also depend what else is in the soup. If it's a cream soup with a lot of saturated fat, that might be different from something like black bean soup, tomato soup, or butternut soup. Same thing as far as other nutrients - is it providing you with good nutrition? Good protein? How much fat? Sodium is for sure an issue with lots of canned products, including soups, and looking for lower sodium isn't a bad idea. Canned or boxed soup is an easy option as it's shelf stable and easy to prepare. Home-made soup might be a better choice, but you'd need to make a big batch or more every so often. You could freeze individual servings and take a few at a time to work. I used to do that with yogurt for breakfast; I'd often take advantage of the rare times I'd drive my truck to work instead of ride my bicycle and take things I wanted to leave in the office fridge.

tomcustombuilder

Most Nutritionists and Dieticians I've known were usually pushing a diet that is away from the basics when that would be the must beneficial for that particular person in most cases. Too many times they attempt to persuade you to follow some "secret" diet they they "invented" to rationalize why you need them.

There is a lot of good info available to posters with questions on here. I'd just start here as I think you'll get what youre after. Since you have no medical conditions the responses can be straightforward.

The short story is to take in a calorie amount that will allow you to progress in the direction of your goals. Limit alcohol and ultra processed foods and drinks. Get in enough protein and good fats. MFP does a good job of allowing you to review your amount of calories, macronutrients and nutrients.

There may be several choices in the database for the seemingly same food so you need to research for a valid entry ESPECIALLY if it's a food you eat often.

Good luck and remember none of this is rocket science.

neanderthin

Personally I would rather talk with a person who has a PhD in human biology and nutrition, who call themselves a nutritionist than a dietitian who is trained in ideas that are at least 20 years old and ideology that is also easily traced back 50 years, nutrition advances year after years but sometimes it sounds like they really haven't a clue. Yeah, just my opinion based on the hundreds of editorials I've read and watched over the years from registered dietitians and Dr's for that matter from major authoritative venues and laugh at them everyday from what is good for you, you must eat these superfoods, fat burning foods, use unrefined sugar instead of white sugar et al. I'll continue to be skeptical of everyone in the medical field. again jmo/

AdahPotatah2024

Thanks all!
Where is klanderbalmes???:D
I wonder if it is better to look at the sodium in your diet by percentage rather than the amount. I tracked the amount of sodium for the first time ever, yesterday, and it was barely over 1000 mg. I only ate about 1300 calories for the day, though. I felt so bloated, and definitely could tell too much sodium for me! I had Amy's lintel soup for lunch and some egg pastries w/ super green salad for dinner.

AdahPotatah2024

https://youtu.be/hHF9qJrOKoQ?si=e7fcb_bFYBTjMAQH

Going to try this recipe!

https://youtu.be/nTRBCHEg8dU?si=J9iX58ahd69HZVIl

AdahPotatah2024

Though the term "superfood" is applied to many foods these days, beans really may be deserving of the title. In addition to being inexpensive (dried beans can cost just pennies per serving), they're full of nutrients, including copper, folate, iron, magnesium, potassium, and zinc, as well as protein and fiber.

"Beans promote good health and can be used many ways, including in soups, salads, dips, and desserts," says Julie Garden-Robinson, Ph.D., a food and nutrition specialist with the North Dakota State University Extension Service. Here, six bean facts you might not know.

They're a vegetable and protein. "Technically, legumes are a vegetable, but more of a starchy vegetable, like a baked potato," says Libby Mills, R.D.N., a spokeswoman for the Academy of Nutrition and Dietetics. Still, beans are a top source of plant protein, with about 15 grams per cup. Getting protein from plants is good for your health.

For instance, a study of 785 older adults from four countries found that every 20-gram increase in legume intake (about an ounce) was linked to a reduced risk of dying (up to 8 percent) from any cause over the seven-year study period. Beans also contain resistant starch, a type of fiber that helps increase the amount of good bacteria in the gut and may help control inflammation, reduce colon cancer risk, and improve satiety.

You need a variety of them. Great Northern and navy beans have more calcium; cranberry beans score high in folate; and adzukis, garbanzos, and limas are particularly high in iron. Navy beans are packed with resistant starch, adzukis are high in potassium, and red and black varieties are rich in disease-fighting antioxidants.

They help with weight loss. A review of 21 studies published in the American Journal of Clinical Nutrition found that people who ate about 2.5 to 9 ounces of beans per day lost three-quarters of a pound more over six weeks than those who didn't eat beans. Researchers think this may be because beans increase the sense of fullness and modulate blood sugar levels.

They help cut cholesterol. Beans are high in soluble fiber; 5 to 10 grams of it per day can reduce LDL ("bad") cholesterol by up to 5 percent, according to the Department of Health and Human Services. Cooked beans contain 0.6 to 2.4 grams of soluble fiber per half-cup.

Canned beans are good, too. Dried beans require soaking before cooking and about an hour on the stove. Most of the prep is hands-off, but there's no doubt that canned beans are simply more convenient. And they supply the same nutrients—but often contain added salt. So opt for lower-sodium varieties, or drain and rinse canned beans before you use them to reduce sodium by 25 to 40 percent.

 You can solve the gas problem. The flatulence factor is caused by the fiber in beans fermenting in the large intestine. One study found that half the people who ate a half-cup of beans daily had gas during the first week, but symptoms decreased after that. "Gradually increasing your fiber intake will help your gut adjust," says Mills. "Drinking plenty of water also helps fiber move through your system faster." Other tips include soaking beans before cooking and using products such as Beano, which contain gas-busting enzymes.

https://www.consumerreports.org/nutrition-healthy-eating/the-many-health-benefits-of-beans
The Many Health Benefits of Beans
These nutrient-packed foods are key contributors to lasting weight loss and good health
By Janet Lee
September 14, 2018

mtaratoot

@AdahPotatah2024

Thanks for writing about beans. I bet the benefits exist for other pulses, like lentils and split peas. I eat quite a lot during the cooler months. I don't like to run the stove that long when it's hot out. Dried beans are better tasting in my opinion. I generally cycle through just a few kinds - black, garbanzo, and mayocoba. I sometimes also like to make split pea soup with barley. So filling. Mixing pulses with grains makes it a complete protein. Lentils and brown rice is easy to make and also a complete protein.

Game changer for me with beans is a pressure cooker. After soaking, I can cook black beans in six minutes and garbanzo beans in 12 minutes. It's such a short cook time, I might be able to extend my bean cooking into the summer.

AdahPotatah2024

@mtaratoot Thanks for reading my post about beans!:D
Split pea soup with barley sounds good! I still have yet to try a pressure cooker. I work from home, though, so I'll just throw them in the slow cooker during summer. I like canned butter beans, but all the others taste so much better cooked from dry beans. I agree!


I'm trying to focus on nutrition instead of just losing five or ten pounds. I'm planning to cook at least two bean or legume dishes per week, one tofu dish, and one fish dinner. Just one or two meaty meals per week.

mtaratoot

The only issue for using a slow cooker for beans is if it doesn't get hot enough to denature a phytotoxin called Phytohaemagglutinin. You can reduce this toxin by soaking (and discarding the water) and cooking near boiling for at least a little while before using a slow cooker. Some beans have more than others.

AdahPotatah2024

@mtaratoot *Thanks for the reminder! I knew about pintos needing to be boiled, but didn't think it mattered for the others.

AnnPT77

AdahPotatah2024 wrote: »

@mtaratoot *Thanks for the reminder! I knew about pintos needing to be boiled, but didn't think it mattered for the others.

Kidney beans for sure. Can't hurt to do it with all of them, I'm thinking.