The Work

Nutritionists and dieticians are professionals, equipped with the knowledge of the chemistry and nutritional value of foods and their preparation. They are the experts who develop new uses of food, advise patients in a clinic regarding their diet, serve as consultants to public health teams supervise the serving of food in industrial cafeterias or hospitals, assist individuals or groups in dietary education and teach in nursing schools, colleges and universities. 

The nature of work in this field varies according to the area of specialization. Broadly speaking, nutritionists and dieticians are trained in the science of food and nutrition and their institutional management. Various careers in this field branch out from this basic foundation.

Major Tasks Performed

There is, however, an essential difference in the function of the nutritionist and of the dietician.
The nutritionist studies the effects of a variety of food on an individual in terms of metabolism and long-term physical results. Nutritionists work with both normal people as well as referrals from medical practitioners. Their work has two aspects: 

PREVENTION

Illness in those whose physical characteristics tend towards it, like those suffering from obesity, malnutrition or hereditary disorders.

REHABILITATION 

After illness or surgery, which includes helping patients to cope with their new life, and showing them how to maximize the benefits of the treatment.

The dietician, on the other hand, provides guidance on the development of healthy eating habits, for example, with overweight persons-advising on how to modify food consumption patterns, what high nutrition supplements to include in the diet and drawing up a personalized food plan to ensure that individual dietary requirements are met. Other important tasks undertaken by the dietician are:

MEAL PLANNING

That is, deciding what foods should be eaten, and in what quantities.

ADMINISTRATION 

Which involves looking into the day-to-day functioning of an organization's dining facilities. Both nutritionists and dieticians spend much of their time in counseling.

Areas of Specialization

Most nutritionists/dieticians specialize in one or more of these areas:

INSTITUTIONAL FOOD ADMINISTRATION 

Deals with food administration in institutions such as hotels, hospitals, colleges, industrial plants, armed forces and so on. The major activities in this area are the estimation and purchase of food supplies and equipment; receiving, checking and taking inventories of provisions; supervision of the chef and other kitchen hands to ensure that food is properly cooked and served; and menu planning, which is one of the most essential tasks in this area.

THERAPEUTIC NUTRITION 

Is applied mainly in hospitals or private clinics. Therapeutic dieticians work in conjunction with medical practitioners, while drawing up special menus for patients suffering from ailments like diabetes, ulcers, heart disease, tuberculosis etc. where dietary restrictions are necessary for treatment. 

Menu components are discussed with both physician and patient, to explain the purpose of the diet, discover food preferences and prepare the patient for continuing the diet at home. Thus therapeutic dieticians are responsible for the preparation of a daily meal pattern that combines the patient's food habits with remedial needs. They also keep records of patient-responses to new diets.

CLINICAL DIETETICS 

Differs lightly from therapeutic nutrition, in that it concerns patients who are not hospitalized, but are referred to the clinic by a physician. They include expectant mothers, and people suffering from obesity or other nutritional problems, who are taught to understand and use diet effectively.

PUBLIC HEALTH NUTRITION 

Involves working with para-medics in rural and semi-urban areas for giving advice and guidance
to expectant mothers, for pre-natal and post-natal care with regard to diet and hygiene.

COMMUNITY NUTRITION 

Is part of the Government Health Scheme, which handles the nutritional needs and shortcomings
of the area concerned. Food Technology is widely applied in the food industry where nutritionists are employed at various levels in the development, manufacture and marketing of food products