In attending to issues of good health and athletic fitness in the landscape of the modern-day United States, it can seem at times like there are simply too many venues for information for the average consumer, without an extensive understanding of the scientific ramifications of such issues and the time to pursue such questions, to choose between reliable sources of dietary data and unreliable individuals and businesses more interested in dispensing new technologies and approaches in methodology than in giving accurate information on how best to assure the quality of nutrition and food that a person is receiving. One source of such information that is at least more often guaranteed to be reliable exists in the form of the profession of dietitian, which was created to act as a dispenser of accurate and technically based data on the best approaches to take to your diet. People who are considering the option of calling on the services of professionals defined as dietitians should be aware of the various rules governing such a profession, such as its professional basis, in order to have a more reliable means for making the decision of whether they require a dietitian to help with their culinary life.
In the United States, professionals who can be called on to furnish guidance and advice with the advantage of certification and training can be found in the form of a Registered Dietitian (RD) and of a Dietetic Technician, Registered (DTR), both of whom can provide the services associated with dietitians in slightly various guises. Consumers should be aware of the ways in which one can tell that someone is a genuine dietitian, as opposed to some kind of charlatan, by being aware of the specific procedural details and certifications of the professional associations which are connected with guaranteeing the quality of service provided by dietitians. In examining the credentials of a medical services professional who claims to be a dietitian, one should be aware that both of the job descriptions mentioned above, as well as the straightforward term of a dietitian, can only be rightfully claimed through the offices of the American Dietetic Association (ADA), and through the regulatory arm it maintains to ensure the adherence to the terms it has trademarked, the Commission on Dietetic Registration. Certification as a dietitian requires the fulfillment of academic education requirements, as well as supervised professional activities comprising a minimum requirement of 1200 hours performing the functions of dietitians through the performance of an internship position. As of late, the field of dietitians has been preoccupied by concerns raised in regards to a fall in the number of dietitians who are practicing that is felt by some observers of the field to be due to a shortage in the number of openings that are available to people seeking certification as a dietitian in the form of internship programs, raising the issue of large scale revisions to the means by which dietitians are certified by the Commission on Dietetic Registration for the field.
In the world of food, an awareness of the body of knowledge that exists in regard to the relative safety of different diets is an imperative tool in the hygiene and safety strategy of the food consumer in the contemporary landscape of the modern United States. One particularly urgent point in regard to common food facts has been raised that concerns the issue of unpasteurized milk, which has been pointed by observers of the area of food to be a cause for safety concerns on the part of food consumers. These food facts findings have been seen acting in opposition to the support that exists in some quarters of the world for alternative food interpretations that hold that food facts show raw, unpasteurized milk to be a potential source of protein and other benefits to the person who consumes it. On the contrary, answer the broadly based opponents of this position, food facts indicate that the consumption of raw milk has been shown to possess a high degree of probability for dangerous consequences for the person who consumes it. Experts on the field of food safety and officials from government agencies tasked with ensuring that the public remains safe in its food usage have both been experiencing high levels of frustration in regard to the continued tendency on the demonstrable part of some consumers to persist in going to raw milk as a source of safe nutrition even when many studies insist that such a practice is unsafe. They feel that contemporary standards for sources of food information are at the moment shown to be insufficient in regards to the too little known food facts that suggest that a high probability of risk may be taken on by the person who goes to unpasteurized milk.
Advocates for the vein in food facts that insists that raw milk can provide a source of healthy and safe protein have opened up numerous websites online to spread their understanding of food facts in regards to this issue. Some of the claims put forward as food facts by such people include assertions that the process of pasteurization is in itself a source of potential endangerment for the food consumer and that the world of food would do better to acknowledge that raw milk itself contains enzymes which have the capacity to destroy potentially harmful chemicals. Anecdotal information has also been cited by advocates for the consumption of raw milk as a source for food facts, against which defenders of the conventional wisdom on the pasteurization of milk as a widely adopted practice in the food and drink field have responded with data on the ways in which hazardous chemicals are formed in milk, even that gathered under ostensibly clean and safe conditions, and with figures on the short-term and long-term health consequences that the consumption of raw milk can incur for people who regularly practice this. They encourage physicians and the farmers selling raw milk to educate themselves with the food facts of its potential dangers.
Health Diet & Health Living
The methods and best strategies for healthy living might seem intuitively to be in most cases matters of the most strictly, closely personal concern. Maintaining a healthy diet is for most people, after all, primarily a matter of individual initiative or familial concern, and one that larger institutions, organizations and government bodies might seem best advised to steer clear of. Many people have continued to make such arguments for the approaches that should be taken to the questions of healthy living into the current governmental climate, in which in fact broad-based support exists and is continuing to increase for an ambitious program aimed at curbing excesses of physical indolence and culinary self-indulgence that are believed to be increasingly prevalent in the American population and thus able to be held to account for the growth in health problems of obesity and other issues that have been appearing throughout America. In early February 2010, President Barack Obama’s White House launched a new initiative in the arenas of healthy living and the upholding of a healthy diet to be spearheaded by the First Lady, Michelle Obama, which is specifically aimed at holding down the rates of obesity among young Americans.
Obama has made her case for the effectiveness of a widespread program aimed at the promotion of healthy living amongst the general United States population by pointing to her success with her own children, Malia and Sasha, who she said had at one point experienced a health scare in regards to the advice given to her by a pediatrician in regards to his finding that the body mass index (BMI) of the children was heading towards unhealthy levels which had been shown in his experience working in urban environments to often lead to the development of conditions of obesity. With his help, Obama formulated a new standard for a healthy diet to be followed by her children. In sharing this story about the kinds of steps she took to guarantee a healthy diet playing a central role in her children’s lives, Obama has said she intends to make clear that such questions in regard to the issue of healthy living can affect every section of the American populace equally and should be attended to on a general basis. She also made the case that such questions in regards to a healthy diet regimen should not be understood in the superficial terms of the importance that is placed on them by unrealistic expectations of personal appearance imposed on the average person, nor even as a straightforward issue of physical fitness, but as an issue of “quality of life.” In speaking about the specific measures taken within her family toward the overall goal of healthy living, Obama has made reminders that a healthy diet does not need to be overtly restrictive or severe in cutting off all of the less healthy foods that a person might require, but will simply function in a manner of placing the consumption of such foods in a healthy, aware context.
In searching for the best means for optimizing one’s daily dietary intake as to ensure high standards of health, the average consumer in the contemporary United States is not unlikely to feel overwhelmed by the array of sources and formats through which dietary information may be found. A particular pitfall may exist for people who feel some measure of urgency is ensuring the quality of their nutritional intake in the face of a food market crammed full with unhealthy and high-fat food sources in the form of the heavy monetary value placed on this market, which can impel unscrupulous entrepreneurs and business establishments to offer services that are less designed to genuinely help a consumer’s dietary intake as to maximize their own profit margins. People who feel that they have reason to feel concern over the direction of their eating should be aware of the existence of the professional field of people who provide guidance on these questions as a paid service. Such individuals can be known as nutritionists or as dietitians and can be found in most major metropolitan areas. In deciding whether to make use of the services of a nutritionist in gaining guidance as to your diet, one important thing to be aware of is the vital distinction to be made between nutritionists and dietitians in the degree of professional certification and training which they can be relied upon to possess in regards to the guarantee given of the reliability of the services they furnish.
A nutritionist can be considered as providing services related to the furnishing of advice and consultation on the questions of quality of nutrition to be derived from various diets. That being said, anyone who is considering consultation with professional nutritionists should know that in most of the United States as well in all of the United Kingdom the term nutritionist is not protected under law and thus can be legally claimed by anyone who so desires without the benefit of certification or training. That does not mean that recognized avenues for education in nutrition do not exist in the college systems of these two countries, but that such training is not required for people referred to themselves as nutritionists. Though a nutritionist and a dietitian may sound in name identical in function and purpose, the difference between the two professions exists in the sense that a dietitian can only claim to be such with the benefit of a degree that is gained through commonly recognized means, whereas nutritionists are simply any individual who choose to refer to themselves as such. Due to this lack of a system designed for the professional accreditation of the known occupation of a nutritionist, it has been remarked upon by observers of the health care services field that some people choosing to identify themselves as nutritionists have been often known and remarked upon for ascribing to a number of procedures that fly in the face of contemporary scientific information on the area of dietary science and accepted procedures.
Today’s world is hugely and increasingly preoccupied with the issue of the availability of healthy foods on a day to day basis in regards to a wide array of considerations, ranging from the adherence to standards of good health to the high premium placed on the maintenance of high standards in personal appearance and levels of athletic fitness as markers of social status and personal worth. Whatever the substance and merit of a reason for being interested in the best healthy food that one can eat for maintaining both aesthetic and physical standards, the commercial demand for and availability of the sources of healthy foods is a major component in the landscape of food in today’s America. In such outlets as exist for providing what is usually deemed, though possibly more as a marketing label and less in adherence to consistent standards and measurable results, healthy food, there are few more important players in the American market as Whole Foods, the nationally based supermarket chain. A range of issues and controversies have swirled around this company and its philosophy behind delivering what it identifies as healthy foods since it burst into prominence on the national scene. In understanding the kinds of services that are offered by Whole Foods, one useful aspect of the company’s evolution to consider for the interested consumer or healthy food services professional is the figure of Whole Foods’ co-founder and CEO, John Mackey. Looking at this man’s business philosophy and approach and his understanding of what it means to provide healthy foods can help lead to an understanding of what this store’s success means for the entire concept of healthy foods and the place that is able to fulfill in the contemporary landscape of America.
During the nineteen-seventies, Mackey’s social life led him to gravitate toward a period in a vegetarian cooperative, where for the first time he began to pay attention to the idea of healthy foods and question the traditional supermarket model of frozen foods which he had been raised with. After working for a while as a cashier at a healthy food oriented store, he began to start such a business of his own and solicited start-up funds from family and friends to create a simple establishment in the same vein all of his own. The main idea with which he approached his creation of the store was to deviate from the then accepted model for stores that offered healthy foods, which at that point was quite austere in providing only a limited range of goods, all felt to fall strictly within the countercultural conception of healthy food as then commonly held in alternative social circles. Mackey and his business associates stocked the store with alcohol and meat products of a kind that were frowned on by conventional healthy food providers. With the success of this first store, Mackey began to open new chains of the Whole Foods business across the country, leading to a revolution in the industry of healthy foods stores.