High Cholesterol: How a Dietitian Can Help
Millions of people struggle to lose weight and improve their diets. Finding a diet that works for you and then staying with it can be a huge challenge. Registered dietitians are experts in diet and nutrition, particularly for promoting general health and treating conditions such as high cholesterol. A dietitian can evaluate your diet and create a cholesterol-lowering plan and detailed menu to work with your lifestyle and daily routine.
A dietitian will ask about your eating habits. For example:
- What times of the day do you usually eat?
- Do you skip meals?
- When do you eat your largest meal of the day?
- Where do you typically eat? At work? At home?
- How do you prepare meals at home? From packaged or fresh foods?
- What are your favorite foods?
A dietitian can suggest strategies and tips for adjusting to your new diet. Most will recommend that you switch to your new diet gradually. The dietitian can also teach you how to keep track of the amount of saturated fat, trans fat, cholesterol, and calories in your diet and how to continually make gradual adjustments until you achieve your basic goals. Most of all, a dietitian can help make your new diet fun by suggesting creative recipes and helping you find ways to eat the foods that you enjoy the most.
The Academy of Nutrition and Dietetics has a directory of registered dietitians and can help you find one in your area. You can visit the organization's website at www.eatright.org or call 1-800-877-1600.
Other Places To Get Help
|Academy of Nutrition and Dietetics|
|120 South Riverside Plaza|
|Chicago, IL 60606-6995|
The Academy of Nutrition and Dietetics sets standards for all types of prescribed diets. The organization produces a variety of consumer information, including videos. This group will help you find a registered dietitian in your area who provides nutrition counseling.
Other Works Consulted
- Raymond JL, Couch SC (2012). Medical nutrition and therapy for cardiovascular disease. In LK Mahan et al., eds., Krause's Food and the Nutrition Care Process, 13th ed., pp. 742–781. St Louis: Saunders.
|Primary Medical Reviewer||E. Gregory Thompson, MD - Internal Medicine|
|Specialist Medical Reviewer||Rhonda O'Brien, MS, RD, CDE - Certified Diabetes Educator|
|Last Revised||June 18, 2012|
Last Revised: June 18, 2012
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