Overview

Nutrition and dietetics is a relatively young profession The task of planning and preparing family meals was traditionally assigned to the women of the household although the relationship between nutrition, a balanced diet and the health and well-being of the family was not, for a long time, fully understood. 

As awareness grew, food planning assumed greater importance, not only within the home, but also on a much wider scale. Hospitals, schools factories and public eating-places began to apply this knowledge when catering for their wards, employees and customers. 

In the late nineteenth century, hospital workers were employed to teach patients how to
prepare food, thus bringing a new profession into existence.

More than one hundred years later, the field of nutrition and dietetics is still largely dominated by
women. In their role of keepers of the family's health and happiness, women are culturally perceived to be more sensitive to individual needs and habits, and therefore better suited to the task of giving advice and information on nourishment.

The status of the industry has risen considerably over the years. Today, trained to function in a number of specialized areas, the broad aim of the dietician or nutritionist is to help promote good health through correct eating habits.