As a nutritionist, three objects I couldn’t live without, rather work without, would be a reliable weight scale and food scale for accurate measurements, a set of quality measuring cups and spoons for portion control, and a nutrition reference manual or app for quick access to nutritional information.

What tools must you have as a Nutritionist?

• Nutrient analysis software or databases for assessing the nutritional content of foods and meal plans.

• Measuring tools such as scales, cups, and spoons for precise portion control.

• Educational materials and resources to communicate nutritional information effectively to clients. Like charts…

• Body composition analyzers for assessing clients’ body fat percentage, muscle mass, and other relevant metrics.

• Food models or visual aids to demonstrate portion sizes and food group proportions.

• Health tracking apps or software to monitor clients’ progress and adherence to nutritional goals.

• Reference books or online resources to stay updated on the latest research and guidelines in nutrition science.

The BMI calculator 

The BMI (Body Mass Index) calculator is a useful tool for nutritionists. It provides a quick assessment of an individual’s weight status based on their height and weight, helping to categorize them into underweight, normal weight, overweight, or obese categories.

However, it’s important to note that BMI has limitations and doesn’t account for factors like muscle mass or body composition, so it’s best used in conjunction with other assessments for a comprehensive evaluation of health status.

Tape measure for waist circumference

Measuring waist circumference is commonly used in nutrition to assess abdominal obesity, which is linked to various health risks. It’s a simple and useful tool for tracking changes in body composition over time. The cutoffs vary depending on factors such as gender, age, and ethnicity. Generally, for adults, a waist circumference above 102 cm (40 inches) for men and 88 cm (35 inches) for women is considered indicative of increased health risks associated with obesity. However, these values may differ based on specific guidelines and populations.

Nutrition reference manual 

It typically includes information on dietary guidelines, nutrient recommendations, food composition tables, meal planning principles, dietary assessment methods, and strategies for addressing various nutritional needs and health conditions.

Portion control cups and spoons 

Portion control cups and spoons are essential tools for nutritionists to accurately measure and control serving sizes for their clients. These tools come in various sizes and are typically colour-coded to represent different portion sizes for different food groups. They help ensure clients consume appropriate amounts of various foods, promoting balanced nutrition and portion moderation. With portion-control cups and spoons, nutritionists can effectively teach clients about portion sizes and assist them in achieving their dietary goals.

For example, a cup of cooked pasta typically contains around 40-45 grams of carbohydrates, while a cup of cooked rice contains about 45-50 grams. Fruits and vegetables also vary; for instance, a cup of sliced bananas has approximately 27 grams of carbs, while a cup of cooked carrots contains around 12 grams.

Teaspoon: around 5 ml
Tablespoon: around 15 ml
Dessert spoon: between 5 to 10 ml

Food models to demonstrate 

Food models are fantastic tools for nutritionists to visually demonstrate portion sizes and food group proportions to their clients. These models typically represent common food items in various portion sizes, making it easier for clients to understand recommended serving sizes and balanced meal compositions. 

Example food model for portion control

Portion control can vary depending on the individual and their dietary needs, but here’s a general example:

• Protein: A portion of protein, like chicken or fish, is about the size of your palm or a deck of cards.

• Carbohydrates: A serving of carbohydrates, like rice or pasta, is about the size of your fist.

• Vegetables: Aim for at least two servings of vegetables per meal, which is roughly the size of two fists.

• Fats: Healthy fats, like avocado or nuts, should be limited to about the size of your thumb.