List of Interventions

Educated about alcohol consumption’s impact on nutrient absorption and health.

Discussed the role healthy kidneys play in your body and the basics of a healthy kidney diet.

Reviewed labs that can be affected by kidney disease.

Learned about protein needs with kidney diease.

Discussed limiting potassium intake with declining kidney function.

Discussed limiting phosphorus intake with declining kidney function.

Reviewed how managing your blood pressure can help prevent further kidney damage.

Discussed managing heart disease and diabetes with kidney disease.

Reviewed safe supplementation with chronic kidney disease.

Educated on shopping smartly with chronic kidney disease.

Educated on adopting a whole food plant based diet with chronic kidney disease.

Provided education about diabetes and provided overview of Foodsmart diabetes program.

Provided education about carbohydrates and impact on blood sugar; reviewed types of carbohydrates

Provided education about how sugar and sugar sweeteners impact blood sugar

Provided education on how protein helps with satiety, improves blood sugar levels, and how to incorporate plant-based protein

Provided education on how fats impact blood sugar and which fats can improve blood sugar balance

Provided education on how fiber impacts blood sugar and energy levels

Provided education related to timing and balance of meals, focusing on eating more calories in the morning

Provided education about how cortisol from high stress levels can increase blood sugar and reviewed strategies to reduce everyday stress

Provided education about how moving helps balance blood sugar

Provided education about how consistent meal planning can help improve diabetes outcomes

Reviewed checking blood sugar if experiencing symptoms of low blood sugar and follow the 15-15 rule if levels are <70 mg/dl.

Provided education on carbohydrate counting for managing blood glucose levels. Aim for a set number of carbohydrate choices per meal. (See intervention note.)

Provided education on managing diabetes with balanced meals, portion control, and healthy carbohydrate choices.

Provided guidelines on consistent carbohydrate intake, shopping and cooking support to improve overall diet quality and save money.

Reviewed foods that impact blood sugar, including carb type, carb amounts, and fiber.

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Advised on dining out strategies, like using to-go containers, sharing an entree and ordering smaller portion sizes.

Suggested navigating special occasions with a healthy eating plan.

Suggested healthier restaurant choices and limiting how often dining out occurs.

Discussed holiday celebration strategies with family for maintaining healthy habits.
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Discussed signs of emotional eating and how to differentiate with true hunger.
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Discussed lab results associated with ESRD.

Reviewed sodium and fluid management with ESRD.

Reviewed potassium intake with ESRD while on dialysis.

Discussed mineral bone disorder with ESRD.

Educated on phosphorus intake with ESRD.

Discussed how ESRD affects albumin, protein, infection and inflammation.

Discussed how to stay active while on dialysis.

Educated on smart shopping with ESRD.

Discussed managing blood sugar with ESRD.

Educated on safe supplementation for ESRD.

Educated on adopting a whole food plant based diet with ESRD.
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Reviewed your fiber daily goal from a variety of non-starchy vegetables, whole grains, beans, legumes, and fruits. (See intervention note.)

Provided education on dealing with constipation through increased fiber intake, hydration, and physical activity.
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Advised continuing low-FODMAP elimination diet and starting FODMAP challenges.

Discussed careful reintroduction of high-FODMAP foods to test tolerance.

Eliminated high-FODMAP foods to manage symptoms of IBS or IBD.

Provided education on the gut microbiome and the health benefits of probiotics and prebiotics.

Discussed and reviewed food incentives and how to redeem them and use to shop online.
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Provided education on reading a nutrition label focusing on ingredients and macro and micronutrients.
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Built 3 balanced meals per day and utilized resources like the Foodsmart website for meal planning

Encouraged exploring features in the Foodsmart website for meal planning, recipes, and grocery shopping/delivery.

Educated on adding fruit to meals consistently throughout the day.

Reviewed your goal servings of fruit per meal.
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Reviewed individual symptoms, discussed the purpose of elimination diets with reintroduction, and assessed appropriateness of an elimination diet versus alternative nutritional interventions.

Discussed structure of and approach to individualized elimination diet, including: length, approach, and symptom monitoring. Reviewed tips and resources for success, including label reading and use of Foodsmart resources for meal selection/menu planning.

Reviewed individual experience during initial diet implementation with focus on troubleshooting issues, identified potential adjustments to foods eliminated, and reinforced availability of Foodsmart resources for meal selection/menu planning.

Outlined principles related to digestive and microbiome health, including nutritional strategies to support a diverse microbiome, and identified individualized strategies to promote efficient digestion.

Assessed adherence to nutritional protocol, reviewed adequacy of nutritional intake and relevance of lifestyle factors for individual goals, reviewed strategies for designing nutritional adequate meals during an elimination diet, and reinforced availability of Foodsmart resources for meal selection/menu planning.

Reviewed symptom changes and progress in relationship to nutritional protocol, encouraged diverse sources of fiber and protein to support microbiome diversity, and discussed individualized nutrition and lifestyle strategies to reduce stress to manage current or future stress-related digestive symptoms.

Reviewed symptom changes and progress in relationship to nutritional protocol and identified protocol-specific guidelines for choosing and consuming foods prepared by others.

Reviewed symptom changes and progress in relationship to nutritional protocol and discussed strategies for navigating holidays, parties, and special events while on an elimination diet.

Reviewed symptom changes and progress in relationship to nutritional protocol, reinforced principles of diverse nutritional intake to support digestive health, and reviewed process of food reintroduction (including timeline and approach to symptom monitoring).

Discussed current symptom response to food reintroduction(s), identified nutritional intake gaps and priorities based on current food intake and discussed opportunities for lifestyle or additional medical interventions as deemed appropriate.

Discussed recent changes in symptom frequency or intensity, as related to reintroduced foods and current nutritional intake. Discussed food substitutions for long-term symptom management, based on identified 'trigger' foods.

Reviewed overall progress toward health and nutrition goals during 12-week program, identified specific achievements relevant to goals, and offered ongoing accountability and support through additional MNT sessions.
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Provided an overview of the principles of intuitive eating.

Encouraged patient to let go of restrictive dieting patterns and focus on long-term wellness.

Taught patient to recognize and respond to their body's hunger cue.

Guided patient in removing the "good" and "bad" labels from foods.

Reviewed how to reframe internal or external judgments about food choices.

Educated the patient on the principles of mindful eating.

Discussed how to reconnect with the joy of eating.

Provided strategies to help differentiate between physical hunger and emotional needs.

Discussed the importance of positive body image.

Emphasized the importance of finding physical activities that are enjoyable.

Reviewed how to choose foods that both satisfy their taste buds and nourish their bodies.

Reinforced the key principles of intuitive eating and helped patient create a personalized plan.
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Discussed the importance of nutrition in the prenatal period and how nutrition impacts your pregnancy.

Reviewed key nutrients that support you and your growing baby during the first trimester.

Discussed strategies for managing pregnancy-related nausea and constipation.

Emphasized the benefits of frequent, safe exercise during pregnancy and how to create the right exercise plan

Reviewed key nutrients that support you and your growing baby during the second trimester.

Discussed how to manage cravings and food aversions as well as foods to avoid during pregnancy.

Identified key nutrients and where to find them for optimal brain development.

Educated on easy ways to stay hydrated during pregnancy.

Reviewed key nutrients that support you and your growing baby during the third trimester.

Discussed the importance of staying active and safe during the final stages of pregnancy.

Educated on the benefits of breastfeeding, how to prepare formula and making a feeding plan for your infant

Reviewed postpartum nutrition for helping your body recover from birth

Discussed Healthy Plate as a way to control portion sizes and the importance of trying different foods, especially non-starchy vegetables and different lean proteins.

Increased knowledge of nutrition management by providing appropriate education on Healthy Plate guidelines with a focus on macro and micronutrient consumption.

Reviewed Healthy Plate guidelines: 1/2 plate non-starchy vegetables, 1/4 plate lean protein, 1/4 plate carbs (whole grains or fruit), small serving healthy fat.

Discussed the Healthy Plate guidelines for weight management and portion control.
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Provided a clear explanation of SMART (Specific, Measurable, Achievable, Relevant, Time-bound) goals, emphasizing their importance in creating actionable and realistic health and wellness objectives.

Introduced the concept of the "Perfect Plate," focusing on portion control, balance of macronutrients (proteins, fats, and carbohydrates), and the inclusion of fruits, vegetables, and whole grains.

Reviewed how to read and interpret nutrition labels.

Discussed the importance of incorporating regular physical activity into daily life, emphasizing the benefits for weight management.

Introduced the principles of mindful eating, emphasizing awareness of hunger cues, the sensory experience of eating, and the emotional aspects of food.

Educated patient on making healthier menu choices when dining out, including portion control, choosing nutrient-dense options, and understanding menu terminology.

Provided guidance on selecting nutritious, budget-friendly foods, focusing on whole foods, seasonal produce, and cost-effective protein sources.

Introduced strategies to manage and reduce cravings, such as mindful eating, stress management, and incorporating satisfying, nutrient-dense foods into the diet.

Guided patient in creating an action plan to address setbacks, focusing on small, achievable steps to regain momentum.

Provided general strategies to overcome plateaus, such as adjusting nutrition, varying physical activity, and reviewing lifestyle habits.d

Educated patient on strategies for social events.

Educated patient on strategies for long term success.
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Provided diet education on strategies to increase intake of healthy fats and fiber and decrease intake of saturated fats to reach overall goals of improving lipid panel.

Reviewed to eat a variety of foods with healthy fats, particularly focusing on omega-3 fats found in fatty fish and certain nuts/seeds.

Educated on heart disease prevention and the importance of a heart-healthy diet, regular exercise, and stress management.

Provided diet education on nutritional strategies to aid with management of cholesterol (LDL, HDL, triglycerides).

Educated on major causes of heart disease, hypertension and high cholesterol and how they affect heart health

Emphasized fruits, vegetables, whole grains, healthy fats and lean protein to support heart health

Discussed the difference between saturated and unsaturated fats and the role they plan in heart health

Identified foods that are high in sodium and developed strategies to avoid them.

Discussed the importance of fiber and how to add more to your diet

Identified sources of added sugar that can be hidden in your diet and ways to reduce sugar intake.

Reviewed the importance of staying hydrated and easy ways to help you stay hydrated each day.

Educated on how to read a nutrition label and fine heart healthy foods within your budget

Discussed ways to incorporate plant-based protein and new cooking techniques to build heart healthy meals

Educated on the importance of daily movement and finding an exercise routine that works.

Discussed how sleep and stress can affect your heart and identified ways to improve the quality of your sleep and ways to reduce stress.

Reviewed ways to maintain your heart healthy lifestyle.
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Discussed the importance of hydration and aim for proper fluid intake with meals and snacks.

Recommend staying hydrated by drinking at least your goal number of ounces of water daily. (See intervention note.)

Educated on staying hydrated by setting reminders or integrating water intake into your routine.

Discussed the importance of hydration for helping to ensure adequate energy levels. Explained that hunger and thirst cues can be easily confused.
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Provided education on specific micronutrients and impact on health/disease state
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Provided overview of program curriculum, discussed member goals, and discussed basics of sports performance using the nutritional pyramid of importance

Reviewed weekly progress, discussed the functional role of macronutrients in an athlete’s diet, explained principles for adjusting macronutrient intake based on training type/intensity, and created a personalized list of performance foods.

Reviewed weekly progress, defined nutrition-specific metrics to monitor (as needed), and discussed recommendations for timing nutrition to promote optimal energy during and recovery from training

Reviewed weekly progress, discussed role of hydration in health and athletic performance, evaluated current adeqacy of hydration, and discussed strategies for monitoring and adapting hydration for optimal health and performance.

Established current intake of sports-related dietary supplements, evaluated individual decision-making process for use of dietary supplements, and communicated principles for determining effectiveness and safety of dietary supplements

Discussed strategies for adjusting nutritional intake during travel, including meal choice at restaurants and ways to adapt available foods to satisfy performance plate goals

Discussed relevance of body composition to athletic performance, reviewed strategies for adapting nutritional intake based on body composition goals, and discussed appropriate pace and timing for body weight modification

Reinforced sports nutrition knowledge foundations (role of macronutrients, fuel timing) and evaluated potential benefits and pitfalls of various eating patterns

Discussed principles of energy availability for sport, signs/symptoms of RED-s or Low EA and strategies to reduce the risk of low EA/RED-s

Explained the impact of alcohol on athletic performance/recovery, and discussed strategies to mitigate undesirable effects of alcohol consumption relevant to individual preferences

Evaluated current sleep habits, reviewed foods which could negatively impact sleep quantity/quality, and created individual goals for improving sleep hygiene

Outlined nutritional tactics to optimize health and body composition when training load is decreased ('off-season'), introduced mindful eating and meal planning tactics to adjust caloric intake for reduced activity, and reinforced available Foodsmart resources to support fueling goals.
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Encouraged adding flexibility, stability, and balance exercises to the regimen.

Focused on cardiovascular/endurance activities, strength-training, stretching for flexibility, and balance exercises.

Increased activity at work by setting reminders to stand up every hour.

Reviewed your goal number of minutes of exercise per day. (See Intervention notes)
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Discussed portion control using hands as a guide (fist = carbs, palm = protein, thumb = fats) as well as using calorie guide provided in the patient summary.

Practiced portion control strategies and mindful eating habits.
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Discussed the importance of sleep in weight loss and suggest techniques to improve sleep hygiene.

Recommended improving sleep quality by working on sleep hygiene, including physical activity, reducing sugar intake, avoiding caffeine, and creating a bedtime routine.
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Reviewed background and customized health goals and needs, food budget, lifestlye, and cooking skills.

Discussed reading a nutrition label to create a plate packed with superfoods that are nutrient dense and cost effective.

Reviewed kitchen tools and appliances that are available to use to make healthy meals.

Reviewed food budget and how to stretch the dollar with coupons, budgeting tools, and affordabel foods.

Discussed how to make grocery shopping faster and cheaper using Foodsmart tools.

Discussed easy meal planning techniques to save money and reduce food waste.

Discussed stretching the budget with canned and frozen foods, filling snacks, and plant-based proteins.

Reviewed simple cooking techniques and food safety basics that will help with healthy cooking.

Reviewed the importance to avoid impulse purhases and expensive fast foods runs with healthy and affordable tips for busy days.

Discussed local resources to help access affordable healthy foods like food banks, school programs, and farmers markets.

Reviewed barriers to health goals and created a SNAP reenrollment plan.

Summarized past goals and accomplishments that turned into healthy habits and set new goals to continue for improvements.
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Reviewed coping skills to improve stress management.
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Recommend using a food journal to track food intake, symptoms, and meal times.
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Educated on adding vegetables (non-starchy) to meals and snacks consistently throughout the day.

Reviewed your goal number of servings of vegetables per meal. (See intervention note.)
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Provided healthy nutrition strategies to save money.

Enrolled member in SNAP.

Reviewed background and customized health goals and needs, food budget, lifestlye, and cooking skills.

Discussed how to build a balanced meal using nutritionally dense and cost effective foods.

Discovered budget-friendly recipes in the Foodsmart app and make a list of low-cost foods to keep on hand.

Utilized the Foodsmart website to help meal plan while accounting for time and budget.

Focused on local seasonal produce and when to buy canned or frozen foods to cut down on meal costs.

Reveiwed the cost and nutrient breadown of different protein sources like beans. lentils, tofu, red meat, poulty, and seafood.

Discussed money saving tips by finding best deals with genric brands, bulk foods, and cost/unit.

Reviewed the basic of growing the easiest foods at home to supplement groceries.

Reveiwed meal planning strategy for busy and emergency nights to avoid expensive takeout.

Discussed storage options for food to prevent unecessary waster and to stretch food scraps.

Discussed turning one meal into multiple meals by safely storing and repurposing leftovers.

Summarized past goals and accomplishments that turned into healthy habits and set new goals to continue to meet goals.

Discussed increasing knowledge of nutrition to support weight management through balanced meals, portion control, lean protein, and fiber-rich carbohydrates.

Recommend adding a source of protein, fiber, or healthy fat to all meals or snacks for increased satiety and more lasting energy.

Discussed strategies for navigating slips and setbacks in healthy eating and lifestyle changes.

Educated on balanced meal planning and portion control for weight management.

Encouraged regular weight checks and diet recall to track progress.

Introduced principles of intuitive eating and mindfulness surrounding food.

Educated on macro and micronutrients to meet dietary recommendations for optimal health and weight maintenance.

Practiced mindful eating by savoring every bite, minimizing distractions, and engaging all senses while eating.

Discussed prepping the fridge and pantry for success and simple and healthy meals.

Promoted mindful eating, including recognizing hunger and fullness cues.

Provided education on calorie tracking; recommended eating within your calorie goal range per day to promote sustained weight loss. (See intervention note.)