Recruiter's Glossary

Examples: BMR • Indirect Calorimetry • Food Composition Database

MyPlate

Term from Nutrition industry explained for recruiters

MyPlate is the current nutrition guide published by the U.S. Department of Agriculture (USDA), replacing the older Food Pyramid in 2011. It's a simple visual tool showing how to build healthy meals using five food groups: fruits, vegetables, grains, protein, and dairy. Nutrition professionals use MyPlate when educating clients about healthy eating habits, meal planning, and dietary recommendations. Think of it as the standard blueprint nutritionists and dietitians use to explain balanced eating to their clients in an easy-to-understand way.

Examples in Resumes

Educated 200+ clients on healthy eating patterns using MyPlate guidelines

Developed meal plans following MyPlate recommendations for school nutrition programs

Created educational materials based on MyPlate principles for community workshops

Typical job title: "Nutritionists and Dietitians"

Also try searching for:

Registered Dietitian Clinical Nutritionist Community Nutritionist Nutrition Educator Food Service Dietitian Public Health Nutritionist

Where to Find Nutritionists and Dietitians

Professional Organizations

Job Boards

Professional Networks

Example Interview Questions

Senior Level Questions

Q: How would you implement MyPlate guidelines in a large institutional setting?

Expected Answer: A senior nutritionist should discuss program development, staff training, budget considerations, and methods to track and measure success while ensuring compliance with federal guidelines.

Q: How do you adapt MyPlate recommendations for different cultural or dietary preferences?

Expected Answer: Should demonstrate knowledge of cultural food practices, dietary restrictions, and ability to modify recommendations while maintaining nutritional adequacy.

Mid Level Questions

Q: How do you use MyPlate to create meal plans for different age groups?

Expected Answer: Should explain how to adjust portions and food choices based on age, activity level, and specific nutritional needs while following MyPlate principles.

Q: What strategies do you use to educate resistant clients about MyPlate guidelines?

Expected Answer: Should discuss motivational interviewing techniques, practical implementation strategies, and methods to overcome common barriers to healthy eating.

Junior Level Questions

Q: Can you explain the basic components of MyPlate?

Expected Answer: Should be able to describe the five food groups, their recommended proportions, and basic principles of building a healthy plate.

Q: How do you use MyPlate in client education?

Expected Answer: Should demonstrate ability to explain basic nutrition concepts using MyPlate as a teaching tool and provide simple meal planning examples.