LAUSR

C HRONIC DISEASES ARE THE leading cause of death and disability in the United States and represent >86% of current health care spending. In 2012, it was estimated that half of US adults had one or more chronic diseases, many of which can be prevented or managed with lifestyle changes, such as physical activity (PA), weight management, and healthful dietary choices. Increased awareness of the detrimental effects of chronic disease on health has led to consumer interest in the impact of PA and diet on weight management and overall health. In a 2015 survey of US adults, 91% reported having given “at least some/little thought” about the healthfulness of their diet, and 94% reported having given “at least some/little thought” about the amount of PA they get, and 84% said they were actively trying to maintain or lose weight. Given the increasing consumer interest in the healthfulness of their diet and their PA level, it is important that consumers know which allied health professionals are best qualified to provide guidance in these areas. Health professionals in the fields of food, nutrition, and PA are in a unique position to address the rising tide of chronic disease, inactivity, and obesity. Thus, the US Department of Agriculture, the Academy of Nutrition and Dietetics (the Academy), the American College of Sports Medicine (ACSM), and the International Food Information Council (IFIC) Foundation collaborated on an expert panel meeting and report outlining ways to train practitioners regarding the integrated roles of food and nutrition, PA, and behavior change in improving the nation’s health. The report also focused on the need for registered dietitian nutritionists (RDNs) and exercise professionals to understand the Scope of Practice (SOP) and language used within each profession and the role each plays in assisting clients. Although RDNs and ACSM-certified exercise professionals (hereafter, ACSM certificants) have distinct roles in assisting clients, neither are typically trained to provide guidance on both healthful eating and PA. Thus, an awareness of each other’s knowledge, skills, and SOP allows these health professionals to work collaboratively to improve consumers’ knowledge of healthful eating and PA and assist in making behavioral changes. Nearly 20 years ago, ACSM, the Academy, and the IFIC Foundation surveyed a national sample of Academy (n1⁄4306) and ACSM (n1⁄4317) members to determine each profession’s attitudes about the other profession. At that time, 65% of RDNs surveyed reported providing PA guidance to >70% of their clients, yet only 14% felt that they could provide all of the PA information their clients needed. Similarly, 70% of exercise professionals reported giving clients advice and guidance about healthful eating and 57% thought they knew