Registered dietitians, staff nutritionists, and experienced metabolic kitchen staff provide comprehensive dietary and nutrition services to all U-M investigators. NAL staff are available to perform nutrition assessments using a wide variety of methods including, but not limited to: 24-hour dietary recalls utilizing the USDA 5 pass method; daily food records/diaries; validated food frequency questionnaires; and short surveys or screeners. All 24-hour recalls and records are analyzed using the Nutrition Data System for Research (NDSR), a well-researched and developed program specifically designed for the collection and analysis of 24-hour dietary recalls, food records, menus, and recipes.
In addition, research dietitians are available for general or individualized nutritional counseling; and for the design and development of individualized meals/menus to meet a variety of study needs. Experience includes, but is not limited to: weight loss and/or maintenance; low FODMAP diets (for those experiencing IBS symtomology), Dietary Approaches to Stop Hypertension (DASH); low sodium diets; diets for Non-alcoholic Fatty Liver Disease (NAFLD) and the inclusion or exclusion of specific macro- or micronutrients.
NAL staff are experienced in preparing and delivering timed, calculated meals for both short and extended stay participants. The various menus and diets developed to meet the needs of past and current studies include: limited copper; specified calories with various macronutrient distribution; Ketogenic; CYP450 restricted; and severe sodium restriction (<450 mg), vegetarian, vegan and gluten-free, and standard meals per protocol. Outpatient meal preparation and packaging is available, as well as gram weight measurement of pre- and post-meal delivery.