Diyetisyen - Teknik Sorular

Q: Macro nutrient hesaplama nasıl yaparsınız?

Protein: 1.2-1.6 g/kg (active), 0.8-1.0 g/kg (sedentary). Carbs: 45-65% total calories. Fat: 20-35% total calories. Calculation: Determine caloric needs → Calculate macro grams → Adjust for individual factors. Tools: USDA guidelines, ADA position papers.

Q: Food labeling okuma ve interpretation?

Reading: Serving size, calories, macro nutrients, micronutrients, %DV. Red flags: High sugar (>10g), high sodium (>20% DV), trans fat. Claims: "Low fat", "high fiber" understanding. Education: Label reading workshops, grocery store tours.

1

BMI hesaplama ve interpretation?

BMI = weight (kg) / height (m)². Categories: Underweight <18.5, Normal 18.5-24.9, Overweight 25-29.9, Obese ≥30. Limitations: Muscle mass, age distribution, ethnicity. Alternatives: Waist circumference, waist-to-hip ratio, body composition analysis. Use: One metric, not sole indicator.

2

Macro nutrient hesaplama nasıl yaparsınız?

Protein: 1.2-1.6 g/kg (active), 0.8-1.0 g/kg (sedentary). Carbs: 45-65% total calories. Fat: 20-35% total calories. Calculation: Determine caloric needs → Calculate macro grams → Adjust for individual factors. Tools: USDA guidelines, ADA position papers.

3

Food labeling okuma ve interpretation?

Reading: Serving size, calories, macro nutrients, micronutrients, %DV. Red flags: High sugar (>10g), high sodium (>20% DV), trans fat. Claims: "Low fat", "high fiber" understanding. Education: Label reading workshops, grocery store tours.

4

Klinik beslenme referans değerlerini nasıl kullanırsınız?

References: Dietary Reference Intakes (DRIs): RDA, AI, UL, AMDR. Application: Assess adequacy, plan diets, evaluate intake. Tools: USDA FoodData Central, nutrient analysis software. Updates: Stay current with research, guideline changes.

5

Besin alerjileri ve intoleransları nasıl yönetirsiniz?

Allergies: IgE-mediated (anaphylaxis), strict avoidance. Intolerances: Lactose, gluten, FODMAPs. Management: Elimination diets, food challenges, label reading, alternative foods. Education: Epinephrine use, cross-contamination prevention. Collaboration: Allergist referral.

6

Enteral ve parenteral beslenme bilgileriniz?

Enteral: Tube feeding (nasogastric, PEG), formula selection, administration. Parenteral: IV nutrition, central lines, TPN composition. Indications: Unable to eat orally, malabsorption, critical illness. Monitoring: Complications, tolerance, nutritional status. Collaboration: Medical team.

7

Pediatric beslenme yaklaşımlarınız?

Age-specific: Infants (breastfeeding/formula), toddlers (variety introduction), school-age (balanced meals), adolescents (body image, eating disorders). Growth monitoring: Weight, height, growth curves. Issues: Picky eating, obesity, sports nutrition. Family involvement: Parent education.

8

Geriyatrik beslenme özel dikkatler?

Concerns: Malnutrition (sarcopenia), dehydration, chronic diseases, medication interactions, dental issues. Assessment: MNA (Mini Nutritional Assessment), weight loss, appetite. Interventions: Nutrient-dense foods, smaller frequent meals, texture modification. Social: Loneliness, meal assistance.

9

Sports nutrition knowledge'nüz?

Principles: Carb loading (endurance), protein timing (recovery), hydration (fluid/electrolyte). Supplements: Creatine, beta-alanine (evidence-based). Population: Athletes, recreational exercisers. Timing: Pre, intra, post-exercise nutrition. Anti-doping: Supplement safety.

10

Nutrition education teknikleriniz nelerdir?

Techniques: Motivational interviewing, goal setting, self-monitoring (food diaries), portion control education, cooking demonstrations. Tools: Visual aids (MyPlate), handouts, mobile apps. Assessment: Teach-back method, behavior change tracking. Adaptation: Health literacy level.