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Entrepreneurship in the field of nutrition & dietetics myself
- 1. ENTREPRENEURSHIP IN THE FIELD OF NUTRITION & DIETETICS PRESENTER Bikram Poudel Sanjeev Bhele SEM III MSc. Nutrition & Dietetics, CAFODAT 1
- 2. Contents • Entrepreneur • Quality of Entrepreneur • Entrepreneurship • Pillars of Entrepreneurship • Nutrition & Dietetics • Nutritionist &Dietitian • Role of Nutritionist & Dietitians • Scopes of Nutritionist & Dietitians • Nutripreneur/ Dietitian Entrepreneur 2
- 3. Entrepreneur • An Entrepreneur is a person who develop a new idea and take the risk of setting up an enterprises to produce a services which satisfies customers need and well being. • Entrepreneur is an individual who, rather than working as an employee, runs a small business and assumes all the risk and reward of a given business venture, idea, or good or service offered for sale. The entrepreneur is commonly seen as a business leader and innovator of new ideas and business processes. 3
- 4. Quality of Entrepreneur • Opportunity-seeking • Persevering • Risk Taking • Demanding for efficiency and quality • Information-seeking • Goal setting • Planning • Persuasion and networking • Building self-confidence • Listening to others • Demonstrating leadership 4
- 5. Entrepreneurship • Entrepreneurship is the process of starting a business or other organization where entrepreneur develops a business plan, acquires the human and other required resources, and is fully responsible for its success or failure with the capacity and willingness to develop organize and manage a business venture along with any of its risks in order to make a profit. • It is a practice and a process that results in creativity, innovation and enterprise development and growth that refers to an individual’s ability to turn ideas into action involving and engaging in socially-useful wealth creation through application of innovative thinking and execution to meet consumer needs, using one’s own labour, time and ideas. 5
- 6. Pillars of Entrepreneurship i. An idea and market. ii. Skills/knowledge and experience. iii. Resources. iv. Motivation and hard work. IDEA SKILLS RESOURCES MOTIVATON&WORK 6
- 7. Nutrition & Dietetics • Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. • Dietetics is the interpretation and communication of the science of nutrition where individual can make practical choices about food and life style in terms of both health and diseases. 7
- 8. Nutritionist &Dietitian • A nutritionist is a qualified nutrition professional that has the expertise to provide a range of evidence based nutrition services related to nutrition, public health nutrition, policy and research, and community health. • A nutritionist is a person who advises on matters of food and nutrition that impacts on health. • Dietitian are the healthcare professionals and experts who treats nutritional problems and overview the patients by providing dietary needs, plans menus, and instructs patients and their families about proper nutritional care. • Dietitians have the expertise to provide individual dietary counselling, medical nutrition therapy (MNT), group dietary therapy and food service management. 8
- 9. Role & responsibilities of Nutritionist & Dietitians • Responsible for developing, planning, directing, and coordinating nutritional and dietetic services at the institutional level. • Implement food handling and storage policies that will assure food safety. • Plan, organize, and conduct nutrition and dietetic education for patients. • Complete nutritional assessments and participate in the interdisciplinary comprehensive assessments. • Develop and implement an individualized education plan for medical nutrition therapy in accordance with the patient's medical program goals and objectives. • Facilitate group sessions, participate in supervised lunch groups, and meal planning. • Help the food service director in developing and providing in-service education and training for dietary employees. • Develop and prepare statistical reports, including documentation of patient assessments and nutritional care plans in medical records. 9
- 10. Scopes of Nutritionist & Dietitians Health care units and institutions. Community and public health. Entrepreneurial and private practice. Foodservice systems/ department. Integrative and functional food/ medicine. Management and leadership. Military service. 10
- 11. Nutrition informatics. Preventive care, wellness, and weight management. Research. School nutrition. Sports nutrition. Sustainable resilient healthy food and water systems programs. Business and communications. 11
- 12. 12
- 14. Nutripreneurship/ Dietitian Entrepreneurship • Nutripreneurship is the practice and process that results in creativity, innovation, development and growth of nutrition businesses. • As we know, entrepreneurship is a self willing and approached business firm which starts with a limited investment where they paved their own pathway with their efforts and ideas in their corresponding field. • So, in the field of nutrition and dietetics entrepreneurship, a person is termed as: NUTRIPRENEURS. • Nutripreneurs are nutritionists innovators who use a process of changing the current situation of the existing products and services, to set up new products and new services. 14
- 15. • Basically, Nutripreneurs are the trained and skilled entrepreneurs who may engaged in a field such as: Private Nutrition/ Diet Clinics. Researcher firms. School Nutrition Facilitators. Gyms and Workout firms Nutrition Counselor. Bloggers, Webinars. Consultant. Nutraceutical based firms. 15
- 16. • Nutritionists and Dietitians in private practice are entrepreneurs (Nutripreneurs) and innovators in providing nutrition products (functional foods)and services to consumers, industry, media, and businesses. • They can provide MNT (Medical Nutrition Therapy) to individuals and groups in all populations. • They can be chief executive officers, business owners, consultants, professional speakers, writers, journalists, chefs, educators, health and wellness coaches, and spokespersons. • They can work under contract for organizations and government agencies, such as health care or food companies, businesses and corporations, employee wellness programs, and the media. • Nutritionists and Dietitians Entrepreneurs can provide comprehensive food (litto/ malted products) and nutrition services to individuals, groups, foodservice and restaurant managers, food vendors and distributors, athletes, sports teams, and company employees. • They can act as expert witnesses and consultants on legal matters related to food and nutrition. 16
- 17. Thank you!!! 17
Editor's Notes
- Qualities of an entrepreneur Opportunity seeker Business Opportunity Seekers are in constant search of the latest, most effective money making opportunities. An Opportunity Seeker Is a person that pursues an established opportunity. People who wait for the government to change or for the weather to first become fair do not make it far as entrepreneurs. There are millions of opportunities around us but what are usually lacking are people who take initiative to transform these opportunities into profitable business ventures. Opportunity seekers do not sit around and wait to be told or forced by events to act. Seek opportunities. Persevering Persevere is to continue in a course of action even in the face of difficulty or with little or no prospect of success. Every entrepreneur will face obstacles, ranging from lack of finance, lack of belief by customers to comments of “you are going to fail like others before did.” The successful entrepreneur is determined in the face of serious challenges and obstacles. This is the quality, which enables the entrepreneurs to develop determination to have a thorough job done at any cost in terms of personal sacrifice. By doing this, the entrepreneur remains working towards the achievement of his/her set goals. Entrepreneurs need to be able to deal with obstacles. A business does not get built overnight, and turning your idea into a reality will take time. You'll have to become accustomed to people saying no to you. What makes entrepreneurs great is having the perseverance to grow regardless of how many times they are shut down. Be determined. Risk Taking RISK–TAKING is the act or fact of doing something that involves danger or risk in order to achieve a goal. Entrepreneurs are people who prefer taking moderate risks. Before they commit themselves and their resources, they assess the risks that are associated with a business opportunity that they have selected, and their ability to manage them, the benefits that they will realise and the challenges that they will face from the venture to be undertaken. Entrepreneurs can earn profits as a result of taking risks and the higher the risks, the higher the profits. However, entrepreneurs will always prefer to take on those risks that they can manage. Starting any business can be risky. As an entrepreneur, you should be able to take risks and realize that mistakes happen. If your gut is telling you to sign a contract with a new client, then you should be willing to take the chance regardless of the outcome. When making a major decision regarding your business, ask yourself the three questions listed below: Will this decision be an asset for my business--financially or professionally? What will be the long-term results due to this decision? Does the rest of my team (staff, board of directors, investors) agree with this decision? Remember, mistakes and setbacks are a part of growing a business. Do not become discouraged because a business deal didn't go as planned or your decision resulted in challenges for your business. Through trials and tribulations, entrepreneurs learn from their mistakes which can lead to having a more successful business. Demanding for efficiency and quality Efficiency is the state or quality of being efficient, or able to accomplish something with the least waste of time and effort; competency in performance. Quality is the character with respect to fineness, or grade of excellence. This is the quality that enables an entrepreneur to do things that meet or surpass existing standards of excellence or improve on performance by striving to do things faster, better and cheaply. By doing this, the entrepreneur remains ahead of others, makes more profits and retains a growing market share. Be consistent in your worth of skills and knowledge. Information-seeking Information seeking is the process or activity of attempting to obtain information in both human and technological contexts. Information seeking has been viewed as a cognitive exercise, as a social and cultural exchange, as discrete strategies applied when confronting uncertainty, and as a basic condition of humanity in which all individuals exist. Information is power. An entrepreneur is always in search of new ideas and informations from various sources to help reach objectives or clarify problems. He can consult experts for business or technical advice. He personally undertakes research, analysis or investigation on his own to get information in realising his goals. Goal setting Goal setting involves the development of an action plan designed to motivate and guide a person or group toward a goal. This refers to the ability of an entrepreneur to set clear and specific goals and objectives. These goals and objectives are normally high and challenging but at the same time, realistic and can be attained, given the resources that one has got at his/her disposal.Many people think sweet talking is an important attribute of successful entrepreneurs. The ability to always do what the entrepreneur said they will do is more important than being a sweet talker. At times, it takes great personal sacrifice such as spending more time on the job or losing some of your profit in order to satisfy a customer. Fulfil your commitments no matter what. Perhaps the most important trait is that of setting goals. You should have a clear idea of how your life and your business will look like in the short and long term. Systematic Planning Planning (also called forethought) is the process of thinking about and organizing the activities required to achieve a desired goal. Entrepreneurs develop and use logical, step-by-step, realistic and proper plans to accomplish their goals. They believe in systematic planning and its proper execution to reach goals. Planning every aspect of your business is not only a must, but also builds habits that every business owner should develop, implement, and maintain. Successful entrepreneurs are systematic planners. They decide what they are going to do in an orderly and logical way. You have to get used to breaking large tasks into sub tasks with clear time frames. Keep financial records and use them to make decisions. Engage in systematic planning. Persuasion and networking Persuasion is something meant to get you to do or believe something or the process of guiding people and oneself toward the adoption of an idea. Network is to interact with other people to exchange information and develop contacts, especially to further one's career. It’s nearly impossible to succeed without people to help you. Nobody can do everything on their own, and being friendly and helpful is one of the most important traits for a young entrepreneur to have. Without the ability to network and work with people, you won’t be able to develop the connections that you need to get the places you want to go. Remember that humility is a virtue, and connecting with people is a skill that lasts for your entire career. Entrepreneurs should enjoy meeting people especially for networking, speaking at business seminars and increasing sales. Building self-confidence This is a feeling of trust in one's abilities, qualities, and judgment. Contrary to popular daydreams, being your own boss does not equal sleeping in till noon and taking endless vacation days—at least not if you want to run a business that has any chance of success. When you’re the only one peering over your shoulder, you need to be able to keep yourself on task in the face of distractions, challenges, and the tempting knowledge that you can technically do whatever you want, whenever you want, without getting in any immediate trouble. You have to be able to look at the big picture and realize that cutting corners now will only hurt you down the road. Listening to others Listening is paying attention keenly to what others say. Entrepreneurs need to listen more and talk less. Listen as though the other person is about to reveal a great secret or the winning lottery number and you will hear it only once. Since you always pay attention to what you most value, when you pay close attention to another person, you tell that person that they are of great value to you. You will be remembered. When you are not presenting to investors or your team, try to spend more time listening than talking. You can’t learn anything new while you’re talking, yet many entrepreneurs seem to never stop. It’s a sad spiral, since the more you talk, the less people really hear, meaning they don’t learn anything either 8.Demonstrating leadership Leadership is having a compelling vision for the future. Certain leadership characteristics allow leaders, especially entrepreneurs, to experience greater success. A leader is someone who values the goal over any unpleasantness the work it takes to get there may bring. But a leader is more than just tenacious. A leader has strong communication skills and the ability to amass a team of people toward a common goal in a way that the entire team is motivated and works effectively to get there as a team. A leader earns the trust and respect of his team by demonstrating postive work qualities and confidence, then fostering an environment that proliferates these values throught the team. A leader who nobody will follow is not a leader of anything at all.
- Acute, ambulatory/outpatient, home care, and extended health care. RDs participate in, manage, and direct nutrition programs and services to identify and evaluate individuals for nutritional risk, provide consultation to the physician and interdisciplinary health care team on nutrition aspects of a patient's/client's treatment plan, provide MNT and nutrition education and counseling, and care coordination and management to address prevention and treatment of one or more acute or chronic conditions or diseases. RDs provide and coordinate food and nutrition services and programs in health care settings such as hospitals, long-term acute care facilities, ambulatory clinics, primary care medical homes, community health centers, bariatric centers, behavioral health centers, Veterans Affairs' facilities, home care, assisted living, skilled nursing, extended care, continuing care communities, and correctional facilities. • Business and communications. RDs are employed as chief executive officers, vice presidents, directors, and managers in business and communications, where they participate, manage, and direct in areas such as news and communications, consumer affairs, public relations, food commodity boards, food and culinary nutrition, supermarkets, human resources, nutrition and foodservice computer applications, product development, marketing, sales, product distribution, and consumer education. RDs are authors of books, professional and lay articles, print and electronic publications, newsletters, editorials, columns, social media, and other forms of electronic media, and journalists, speakers, commentators, television and radio personalities, and spokespersons. They are website managers and developers. • Community and public health. RDs with public health and community expertise are directors, managers, supervisors, educators, counselors, consultants, and researchers working in a variety of settings from the national to state and local levels, such as government agencies, community and professional organizations, and schools. RDs monitor, educate, and advise the public and populations about nutrition-related issues and concerns. RDs design, implement, monitor, evaluate, and supervise staff involved in federally funded nutrition programs (eg, Special Supplemental Nutrition Program for Women, Infants and Children; Supplemental Nutrition Assistance Program; Expanded Food and Nutrition Education Program; and Indian Health Services) and community programs that promote equitable food systems, food safety, and population-based strategies to promote healthful eating and lifestyle behaviors. RDs provide and coordinate nutrition services and programs including MNT to individuals and groups; collaborate with others to develop nutrition programs and services; plan and deliver training and education for health personnel; and advocate for sound food and nutrition policies and programs at the federal, state, and local levels. RDs contribute to emergency preparedness and coordinate food and nutrition services during disasters. • Entrepreneurial and private practice. RDs in private practice are entrepreneurs and innovators in providing nutrition products and services to consumers, industry, media, and businesses. They are chief executive officers, business owners, consultants, professional speakers, writers, journalists, chefs, educators, health and wellness coaches, and spokespersons. They may work under contract for organizations and government agencies, such as health care or food companies, businesses and corporations, employee wellness programs, and the media. RDs provide comprehensive food and nutrition services to individuals, groups, foodservice and restaurant managers, food vendors and distributors, athletes, sports teams, and company employees. RDs act as expert witnesses and consultants on legal matters related to food and nutrition. RDs provide MNT to individuals and groups in all populations. • Foodservice systems. RDs manage and direct foodservice operations in health care and other institutions and commercial settings or are employed in these capacities as employees of contract foodservice management companies (eg, hospitals, schools, colleges and universities, continuing care communities, rehabilitation centers, extended care settings, government facilities, and correctional facilities), and commercial settings (restaurants, food vending and distribution, catering). Responsibilities include participating in, managing, or directing any or all of the following: menu and recipe management; food, supplies, and equipment purchasing; food receiving, storage, preparation, and service; financial management; human resource management; food safety and sanitation programs; waste management, water conservation and composting programs; vending services and catering for special events; foodservice in emergency situations, and kitchen design/redesign. RDs use a wide variety of electronic tools to manage data and may specialize in the development and management of specific technological applications related to foodservice operations. • Integrative and functional medicine. RDs are skilled in functional and integrative medicine, nutritional genomics, whole foods, nutrition supplements and dietary supplements and utilizing the NCP in a broad range of holistic and therapeutic modalities. RDs promote the integration of conventional nutrition practices, clinical judgment, and evidence-based alternatives through research, education, and practice. RDs are leaders in evidence-based and practice-based therapies, including personalized nutritional genomics, gene−diet and disease interactions, holistic health care, and functional nutrition therapies using the Integrative and Functional Medical Nutrition Therapy Radial. The Integrative and Functional Medical Nutrition Therapy Radial is a model for critical thinking that embraces both the science and art of personalized nutrition care with consideration of multiple conventional or alternative medicine disciplines using five key areas: lifestyle, systems (signs and symptoms), core imbalances, metabolic pathways, and biomarkers. • Management and leadership. RDs serve in all levels of management (eg, supervisor, manager, unit manager, director, system director, administrator, vice president, president, chief operations, or executive officer, owner). Practice settings for RDs include health care organizations, businesses, and corporate settings such as food distribution, group purchasing, wellness/health coaching, nonprofits, association management, and government agencies. Responsibilities range from managing a unit, department, and multi-departments to system-wide operations in multiple facilities. Focus areas include health care administration, food and nutrition services, clinical nutrition services, foodservice systems, multidepartment management, clinical services and care coordination with multiple disciplines (eg, diabetes education center, wound care program, bariatric center, medical home management), public health agency overseeing health promotion and disease prevention, promotion of programs in states and communities, research, community health program/agency serving a specific client population, and corporate wellness and/or providing consulting services to an organization seeking a specific product or service. • Military service. RDs serve as Active Duty and Reserve Component commissioned officers in the US Armed Forces (Army, Navy, and Air Force) and work as civilians alongside active duty and reserve RDs. RDs provide nutrition expertise worldwide to active duty and retired service members, their families, and other veterans who are eligible for care in the military health care system. RDs provide nutrition expertise for the Department of Defense and are responsible for enhancing human health and performance through policy development, applied nutrition research, comprehensive nutrition assessment, education, and intervention. Practice areas include clinical dietetics, health promotion, wellness and physical activity, community nutrition, and foodservice management. RDs serve as consultants for military readiness, medical education, military training, development of operational meals, Army and Navy Special Operations Forces, and overseas Department of Defense school nutrition programs. RDs educate, counsel, and advise soldiers about fueling for operations, recovering from training/missions and injury/illness, such as burns and trauma, achieving and maintaining mission-specific body composition, optimizing mental function, and preparing for arduous environments. In addition, RDs manage, develop curriculum, and provide instruction for the US Military Dietetic Internship Consortium and the US Military-Baylor University Masters Program in Nutrition. • Nutrition informatics. Informatics is the intersection of information, nutrition, and technology and is supported by the use of information standards, processes, and technology. RDs are leaders in the effective retrieval, organization, storage, and optimum use of information, data, and knowledge for food and nutrition−related problem-solving and decision making. RDs design and implement nutrition software and nutrition education tools, develop and use technology for recipe and menu management, perform or oversee nutritional analysis of product ingredients to comply with state and federal regulations for food labeling and restaurant menu nutrient analysis, and participate in the design and implementation of electronic health records for acute care, outpatient and extended health care settings, and other consumer tools for managing health care data.27, 28 RDs participate in the larger informatics community through collaborative development efforts for standards, terminology, and educational modalities. RDs are informatics educators to students and practitioners and conduct research on informatics tools and processes to enhance practice. • Preventive care, wellness, and weight management. RDs are leaders in evidence-based nutrition practices that address wellness and disease prevention at all stages of the lifespan. Recognizing that nutrition and physical activity interact to improve the quality of life, RDs provide nutrition counseling and guidance for active lifestyles that are consistent with achieving risk reduction from chronic disease, proactive health maintenance, and optimal nutrient intake for healthy lifestyles. RDs address prevention and treatment of overweight and obesity throughout the lifespan. RDs interact with the public, scientific organizations, and industry to provide nutrition and weight-management services and programs to patients, clients, and customers. National weight-management companies/corporations employ RDs at the corporate level. RDs are employed as developers, managers, coordinators, and providers of corporate wellness programs, as program staff and as consultants providing health, weight management, wellness programs, fitness programs, and individualized nutrition counseling. • Research. RDs promote, participate in, conduct, and apply research related to food, nutrition, and dietetics. RDs assist with, manage, and disseminate findings from research projects conducted in clinical, community, health care, foodservice, laboratory, and academic settings. RDs are employed in a variety of settings, including general clinical research centers, translational centers, teaching hospitals, nonprofit research entities, academia, food and pharmaceutical companies, and municipal, state, and federal government (eg, National Institutes of Health, US Department of Agriculture, and Centers for Disease Control and Prevention). They are employed in research settings to direct and manage grants, oversee and conduct food and nutrition-related research, author publications, and guide development and implementation of food and nutrition policy. • School nutrition. RDs are employed in child nutrition programs at the local, state, and national levels to contribute to healthy school environments. They work as educators, agency directors, researchers, and directors of school nutrition programs. Responsibilities include adherence to US Department of Agriculture Food and Nutrition Service guidance and regulations and providing or consulting on school-based special diets. RDs are employed as corporate dietitians supplying products or services to school nutrition operations and as consultants in school nutrition and wellness. RDs provide leadership in a variety of initiatives supported and sponsored by the US Department of Agriculture Food and Nutrition Service and various national, state, and local food and nutrition organizations and alliances. • Sports nutrition. RDs educate and counsel clients of all ages and abilities regarding the relationships between food, health, fitness, physical activity, exercise, and athletic performance. They are employed in rehabilitation; sports medicine clinics; community and medical fitness centers; amateur, collegiate, and professional sport organizations; the US Olympic Committee; academia; the military; sports performance entities; sports food business and industry; and communications. RDs are members of interdisciplinary sports medicine and athletic performance teams, manage foodservice budgets and foodservice to athletic teams, and conduct research in sports nutrition and exercise science. RDs evaluate dietary and sports supplements for safety, efficacy, and quality. RDs educate athletes regarding banned substances in sports. RDs work in prevention and nutrition intervention of eating disorders, disordered eating, and the female athlete triad. RDs develop nutrition programs and counsel professional firefighters, law enforcement officers, and others whose job requirements include physical performance and/or maintenance of specified levels of physical conditioning or body weight and body composition. • Sustainable resilient healthy food and water systems. RDs are leaders and managers in sustainable and accessible food and water systems.29 RDs are employed in food banks, food pantries, farms, nongovernment organizations in natural resource conservation and farming groups, local, state and federal government, private practice consulting, writing, and speaking, academia, foodservice systems management from farm to institution. RDs serve in leadership capacities on food policy councils, sustainability committees, and food gardening groups. They promote increased appreciation for and understanding of food security and resiliency, agricultural production and environmental nutrition issues. RDs educate and support policies, systems and environments that advance sustainable healthy food and water systems related to current and emerging food production, processing, distribution, marketing, retail, and waste management practices.