Please read the Disclaimer before sending a question to Linda!
Q: Will you accept my insurance?
A: I am a provider for several insurance companies. See Appointments Tab. Some of these insurance plans however, limit the types of nutritional diagnoses they will cover and/or the number of visits they permit. We will make a call to your insurance plan to check on your individual insurance coverage, before we schedule your appointment. At your appointment I will make a copy of your insurance card and have you sign an Informed Consent form. See Client Forms in the Appointments Tab. If you work at USAA or another company that has a wellness benefit, nutrition counseling by a Registered Dietitian is usually reimbursed, but I do not take any type of debit or credit cards. You will need to pay me out of pocket, and then I can give you a receipt for you to turn into your human resources department for reimbursement.
I am not a provider for Medicaid or other insurance companies. However, I can provide a receipt for my services that you can send into your insurance company to request reimbursement.
If you are on Medicare, I must have an MD referral before it will be covered. Diabetes and Kidney Disease are currently the only two nutrition conditions that are covered benefits under Medicare. Medicare typically limits visits with a Medicare Registered Dietitian to 3 hours the first year and 2 hours in subsequent years. I suggest that everyone lobby their Congressperson to add heart disease and other medical conditions to the list of Medical Nutrition Therapy services that are reimburseable through Medicare.
Q: Can you guarantee that I will lose weight on your program?
A: No, I cannot guarantee success because the ability to change your eating habits is totally up to you. I am here to instruct and support you, but I cannot make you change. It is all up to you!
Q: Will I gain weight if I eat after 8 PM?
A: You will only gain weight if your caloric intake exceeds the calories you burn through activity. You metabolize food the same way all day, no matter what time you eat. So a food eaten after 8 PM will not make you gain more weight than if you ate the same food at 8 AM. This guideline for weight loss makes sense only as a behavioral tool to eliminate mindless eating and excessive caloric intake when we are not truly hungry.
Q: Should I be taking a vitamin supplement?
A: Recent scientific studies say that multivitamins are not beneficial to your health. It is best to get your vitamins, minerals and phytonutrients from foods, because they are packaged by nature for the best absorption. If you are eating a well balanced diet most days of the week, you don’t need vitamin supplementation. Some consider vitamins as “nutritional insurance” in case you don’t eat properly every day. So if you choose to take vitamins just be careful about taking megadoses of individual vitamins (greater than 100% of the RDI). You could easily overdose.
Q: What is a Registered Dietitian Nutritionist?
A: A “Registered Dietitian Nutritionist” (RDN) is a credentialed nutrition expert recognized nationally by government policy makers and the medical profession. RDNs translate the science of nutrition into practical applications for our clients. In the private practice and health care facility setting RDNS assess nutritional status and then provide interventions and plans for change. This is called Medical Nutrition Therapy.
The principles of nutrition are those based in human biochemistry & physiology, food science, behavioral and social sciences. We work in a variety of work setting such as Public Health, Education, Schools, Corporations, Healthcare Settings, Private Practice, Sports, Communications, Wellness, and Food Services and Culinary. All dietitians are nutritionists, but not all nutritionists meet the educational standards and credentialing to be a Registered Dietitian Nutritionist. The term “Nutritionist” is a general wellness term that may be used by anyone, with or without a credential and is commonly used by those who are trained to sell nutritional supplements. The state of Texas, among several states in the US, credentials Dietitians to provide services in Texas–thus the Licensed Dietitian (LD) credential.
Registered Dietitian Nutritionist and Licensed Dietitians (RDN/LD) are nutrition experts because they have the most rigorous and concentrate education and training of any healthcare practitioner. The RDN/LD is a professional with at least a baccalaureate degree in food and nutrition/dietetics, nutrition education, food service management or other related sciences from an accredited US college or university. They must have also completed a post-graduate, accredited internship and passed a national credentialing examination. To remain credentialed 75 continuing education credits must be obtained every five years nationally. Credentialing protects the public from being harmed by unqualified incompetent practitioners.
Q: What is the definition of Nutrition and Dietetics?
A: Nutrition and Dietetics reflects the integration of Nutrition—which encompasses the science of food, nutrients and other substances contributing to nutrition status and health, with Dietetics—which is the application of food, nutrition and associated sciences, to optimize health and the delivery of care and services for individuals and groups.
Q: Do you have references? What do your clients say about the services you provide?
A: Here are a few comments from my clients.
Linda helped me lose that last 10 pounds of baby weight which are the hardest! I needed someone to take a comprehensive look at my eating habits so I could figure out what I could be doing better. Linda is extremely knowledgeable and realistic in goal setting. She gives several options on how to approach weight loss, which worked well for me considering my busy schedule. Do not expect to get immediate results – this is not a crash diet. Have patience – slow and steady wins the race! I am happy to report all of my baby weight is off. It feels great to fit in my old clothes again. Thank you, Linda. -C.L.
I first saw Linda after struggling for many years to lean up and lose 15-20 lbs. I am a triathlete and was struggling to find the energy to finish my races. I have been a calorie counter for years and had gotten to a point where I was restricting far too much to be able to have energy to function in daily activities much less in sporting events. I was also beginning to see the negative effects on my body in other regards as well, recently being diagnosed as anemic with a ferritin level low enough that it could have required transfusions. Linda sat down with me, and after dealing with a few tears…..mine, not hers ☺, she was able to come up with a food plan that I felt that I could handle. Within a few months my energy level changed drastically and we found that my body composition had started to change. When my race schedule started back up this year I was very pleased to find that I was stronger than I’d ever been and I had changed nothing in my routine other than my diet. In fact, I was so strong, that I set Personal Records in 8 of my races this year. I’m now 15lbs lighter than when I started with her and feeling great!! My labs have all normalized and I’m now able to eat and enjoy a meal instead of focusing on the number of calories I’m consuming. Thank you Linda for giving me my life back! -J.V.D.
I wanted to let you know that since we met with you in February, my son has lost 48 pounds. More importantly, he is feeling great both physically and emotionally. With your advice, he has discovered what he can and cannot eat and still feel good. The weight loss has helped his self-esteem and he is heading back to Texas A&M in August to finish school. I am very grateful for your guidance… -S.H.
I thoroughly enjoyed our meeting last week. You certainly gave me fantastic information which I am also going to enlighten others with. -B.K.
“I just wanted to thank you for helping me understand that food is my source of energy. Although I thought that a high protein versus a low carbohydrates diet was the only way have a lean athletic body, I was happily disappointed to find out that is not true. Ever since I introduced a balanced diet of carbohydrates and protein along with milk products and healthy fats I am seeing great progress. Not only do I have more energy to work out but my physique is starting to improve. I am very happy that I am able to eat foods I enjoy with out the guilt. Thank you for helping understand that carbohydrates are my source of energy. I am realizing that eating sensible and healthy meals helps me to not binge on foods that I once prohibited in my diet.” D.R.
You will be interested to know as a result of our meeting, my energy level is high, my incidences of hypoglycemia are all but gone! And I have started exercise…. What a blessing! I’m feeling so much better. Thank you for your care and time with me! Look forward to seeing you again. -S.D.
Thank you for your time and great information you provided at my appointment. I look forward to our next meeting. Our family made one of the meals you discussed with me and we loved it! My daughter helped with food preparation and cleaned the kitchen. My family and I were very excited about making a meal we all enjoyed. -B.P.
Since I have been on the nutritional diet that Linda Farr put together and structured specifically for my needs, not only has my endurance increased double if not more, but I feel better in general. Also, my blood pressure which was borderline is lower than ever…. I can’t thank her enough. I highly recommend her as a quality nutritionist. I couldn’t be happier with the results. -D.K.
I feel progress but I don’t feel like I’m killing myself or depriving myself. -A.R.
Thanks for giving me the push to challenge myself. -S.R.
This meal plan is working very well and it seems my blood sugar stays constant between 90-105. -A.L.
I’m back into the hectic school schedule. The tools and the food choices that you presented have been invaluable….It is becoming easier to make the appropriate choices… Thank you for your expertise and encouragement. -A.M.I.
Thanks for helping me to be successful with my new eating habits. -M.C.
I was able to improve substantially my total cholesterol level (down from 170 to 130) in only thirty days following my diet versus over a 1.5 year usage of Zocor (80 mg per day), which brought the total down from roughly 190 to 170. I also achieved my secondary goal of loosing weight. The diet was easy to follow and I never felt hungry. -J.M.
The information and handouts you shared were very beneficial in helping us better understand the importance of food selection and nutrition as part of a healthy lifestyle. We appreciate your taking the time in sharing with us your valuable knowledge and experience as a Registered and Licensed Dietitian. Thanks again for all you do in educating and providing information about this important subject matter. -M.W.
Q: What is a proper portion size?
A: The large portions we are served in restaurants and fast food establishments differ greatly from three key standards for portion sizes. Each standard has a different use based on the special needs of consumers.
1. The Nutrition Facts Label on food packaging defines a serving size as the amount of food customarily consumed per eating occasion. It is important to remember that if you eat two times the serving size, you will be consuming two times the calories and nutrients. This serving size has nothing to do with nutritional guidelines.
2. “My Plate” uses household measurements such as cups, ounces, pieces to teach consumers how much to eat eat each meal and to balance caloric intake with physical activity. The plate is a visual representation of the USDA Dietary Guidelines for Americans and is revised every 5 years after the USDA releases revised Dietary Guidelines for Americans. The number of servings a person requires depends on how many calories she or he needs. The serving size used in each food group is the amount of food that provides a comparable amount of key nutrients. In many cases, you way want to serve more than one portion of food to meet proper calorie or nutrient needs. For example, you may want to eat 2 ounces of breakfast cereal rather than 1 ounce. In this case, you would count this as 2 servings. Be sure to check out the http://www.choosemyplate.gov. It is a great resource for adults and kids.
3. The Diabetic Exchange List was developed by the American Diabetes and the American Dietetic Association as a guide for diabetic diet or weight loss diet portion sizes. The food groups are divided into three categories: carbohydrates, proteins, and fats. Each serving in a particular group has the same amount of carbohydrate, protein, fat and calories as other foods on the same exchange list.