Newspaper article Evening Gazette (Middlesbrough, England)

Food for Thought

Newspaper article Evening Gazette (Middlesbrough, England)

Food for Thought

Article excerpt

D is for dietitian.

dietetics is the interpretation and communication of the science of nutrition to enable people to make informed and practical choices about food and lifestyle.

A dietitian will have trained in both hospital and community settings as part of their course.

Most dietitians are employed in the NHS, but may also work in the food industry, education, research and on a freelance basis.

Dietitians need to have a recognised degree, MSc or post graduate diploma in nutrition and dietetics.

They undertake the practical application of nutrition with both individuals and population groups to promote health and to prevent nutrition-related problems. They are also involved in the diagnoses and dietary treatment of disease.

Dietitians work with people who have special dietary needs, give unbiased advice, evaluate and improve treatments and educate clients, doctors, nurses, health professionals and community groups.

Dietitians can work in a variety of areas, many of these are in the NHS within hospitals or in the community as clinical dietitians, health educators or as managers.

Both hospital and community dietitians educate people who need special diets as part of their medical treatment, for example patients with/in: kidney disease, food allergies, eating disorders, diabetes, HIV/AIDS, oncology and gastroenterology.

There are also opportunities for dietitians to work outside of the NHS in a variety of different areas such as: food industry, education, research, business, charities, media and freelance work.

A state registered dietitian would need to have an interest in science, people and food, be able to communicate with people from all areas of the community, an ability to explain complex things simply, a positive and motivating attitude and an understanding, non-discriminatory approach as well as patience and a sense of humour. …

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