Sci­ence on a Plate

Sun.Star Cebu Weekend - - Health - Justinne Lou Go, RND:

In a pre­vi­ous ar­ti­cle, some­time in July, I have talked about the Reg­is­tered Nu­tri­tion­ist-Di­eti­tian (RND) be­ing a “food doc­tor” and the var­i­ous ar­eas or fields that Nu­tri­tion­ist-Di­eti­tians are in­volved in—the most com­mon be­ing the clin­i­cal field, where di­eti­tians run the Di­etary Depart­ment or Food and Nu­tri­tion Ser­vices Depart­ment, and are re­spon­si­ble for the meals served to the pa­tients as well as clin­i­cal re­spon­si­bil­i­ties (e.g. assess­ment, diet coun­sel­ing, etc.). I have also men­tioned that many peo­ple have a mis­con­cep­tion of the course or pro­fes­sion, think­ing that Nu­tri­tion­ist-Di­eti­tians are only “good in cook­ing” or only count calo­ries. How­ever, those are but the tip-most tip of the ice­berg on the scope of a Nu­tri­tion­ist-Di­eti­tian’s ca­pa­bil­i­ties and re­spon­si­bil­i­ties.

The bach­e­lor’s de­gree of Nu­tri­tion and Di­etet­ics is ba­si­cally about the sci­ence of food, how food is be­ing pro­cessed in the body, and the trans­la­tion of these the­o­ries as ther­a­peu­tic nu­tri­tion in­ter­ven­tions in the form of a diet plan. The lat­ter is par­tic­u­larly sig­nif­i­cant as this is the ul­ti­mate out­put of meal plan­ning, which is one of the — if not the most — im­por­tant skill a Di­eti­tian can and should have. This (diet plan) is the prac­ti­cal ap­pli­ca­tion of the sci­en­tific facts and the­o­ries that a di­eti­tian ed­u­cates his/her pa­tient on; this is why I be­lieve that all Nu­tri­tion­ist-Di­eti­tians must at least have a culi­nary back­ground to be able to cre­ate rel­e­vant, ap­peal­ing

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