Science on a Plate

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