Rate Your Plate (RYP)
What it measures:
- This test measures the qualitative nutritious information related to typical food choices. It addresses 16 food categories: red meat, organ meat, legumes, eggs, dairy products (including milk, cheese, and frozen dairy desserts), fats and oils, snacks, desserts and sweets, grain products, fruits, and vegetables. One question is on food preparation methods and another on serving size of animal protein.
- In 1983, it was a dietary questionnaire of food habits related to fat and sodium intake. In 1986, it was revised to increase its usefulness as a counseling and educational tool. Questions related to sodium were deleted to narrow questions about food components and disassociate the effects of salt intake on blood cholesterol. Since 1986, minor revisions have ensued to be consistent with nutrition suggestions for health promotion and disease prevention.
- Portuguese and Spanish versions have been published.
This summary measures the quality of an individual’s daily food intake and contains information on use of this test in patients or clients with eagerness to improve their food choices and eat healthier.
You Might Also Like...
CPGThe First Global Physical Activity and Sedentary Behavior Guidelines for People Living With Disability
Jan 3, 2021
This guideline presents 10 areas for advancing inclusive practice in physical activity and sedentary behavior for people living with disability.
CPGAcute Coronary Syndromes [NICE NG185]
Nov 18, 2020
Recommendations on how to improve survival and quality of life for people who have a heart attack or unstable angina.
CPGVA/DoD Clinical Practice Guideline for Screening and Management of Overweight and Obesity 3.0
Jul 1, 2020
Describes critical decision points in the Management of Obesity and Overweight and provides recommendations for practitioners throughout the DoD and VA