Word: dietitian
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Dates: during 1980-1989
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Modern-day eating habits make it hard to be careful. Many Americans rely on restaurant or supermarket salad bars -- places where the food is left to sit for many hours and handled by many people, often in slovenly fashion. Notes dietitian Bettye Nowlin of the American Dietetic Association: "I've seen people at take-out stores who don't seem to have a problem sneezing on food and then offering...
Programs generally require patients to be from 15% to 30% above normal weight in order to qualify. However, these standards may not always be adhered to. Says Ann Coulston, a senior research dietitian at Stanford University Medical Center: "The institution offering the program is eager to get as many people as possible for revenue-generating purposes. People may get admitted who don't meet the criteria." Some experts would prefer to see the diets used only for very obese patients, those who are at least 50% overweight...
Intelligent eating requires careful reading of food labels, says Dallas dietitian and food writer Leni Reed, who takes shoppers around Texas supermarkets teaching them how to do just that. Her most important piece of advice: disregard the label's measuring of fat by weight. Instead, she recommends working out the percentage of total calories that comes from fat. * For example, a 1-oz. serving of a cheese with a label that proclaims "reduced fat" may indeed be only one-quarter fat by weight. But in terms of calories, it may be 80% fat. "Interpret the fine print," says Reed...
...long ago a dietitian was that underpaid woman in the white smock who decided whether it would be peanut-butter or bologna sandwiches on the school lunch menu. Today, for those students who grew up to be bicoastal investment bankers, a dietitian is likely to be the latest acquisition in personal advisers. Though still usually a woman, she has gone private in a big way, with clients who include not only fitness trendies but the overweight, the pregnant and sufferers from such food-sensitive diseases as diabetes and hypertension. Aiming for permanent eating-pattern changes, the dietitian or nutritionist often...
...they are almost charging shrinks' fees. Sessions may cost $40 an hour and up, and a course of nutritionanalysis can run from an hour to a lifetime. In Beverly Hills, Registered Dietitian Hermien Lee charges $550 for a 14- session, 14-week program. "I call myself a food troubleshooter," says Lee, who asks clients (including Ann-Margret and Robert Wagner) to take note of their troubles by keeping a diary detailing every bit of their daily food intake. At one session with Lee last month, Filmmaker Janna Gelfand, 26, read off the venial sins that had cost her an added...