Dietetics as a science

1. D I E T E T I C S
A S A
S C I E N C E
Prachi Raghav
12i Dietology (Topic 1)

2. ABOUT DIETETICS
Dietetics is the science of how nutrition affects our health. Scientific studies
have shown how a change to our diet can help prevent or control a variety
of health problems, including obesity, diabetes and heart disease.

3. Dietetics Fundamentals
• The study of nutrients and elements of food that impact the human body
• The substances injected into food and drinks are analyzed to ascertain the
impact on the human body.
• Bringing out the best ways to offer a balanced diet to the body.
• A preventive approach to health and diseases associated with nutrition.
• Using microbiology to understand the underlying composition and
elements.
• The management of weight from the perspective of beauty and wellness
both.

4. BASIC ASPECTS OF DIETETICS

5. Nutrition
• Nutrients are substances required by the body to perform its basic
functions. Most nutrients must be obtained from our diet, since the
human body does not synthesize or produce them.
• Nutrients have one or more of three basic functions: they provide
energy, contribute to body structure, and/or regulate chemical
processes in the body. These basic functions allow us to detect and
respond to environmental surroundings, move, excrete wastes, respire
(breathe), grow, and reproduce.

6. Impact of Diet and Lifestyle on Health
• Good nutrition, physical activity and a healthy lifestyle are essential for
good health. A well established body of research links poor diet and
inactivity to a wide range of preventable diseases and premature death.
There are five key factors that make up a healthful diet: (1) An adequate
diet, (2) A balanced diet, (3) Calorie control, (4) Moderation, and (5)
Variety.

7. Why the need for Dietetics
• Malnutrition, in every form, presents significant threats to human
health. Today the world faces a double burden of malnutrition that
includes both undernutrition and overweight, especially in low- and
middle-income countries. There are multiple forms of malnutrition,
including undernutrition (wasting or stunting), inadequate vitamins or
minerals, overweight, obesity, and resulting diet-related
noncommunicable diseases.
• The developmental, economic, social, and medical impacts of the
global burden of malnutrition are serious and lasting for individuals and
their families, for communities and for countries.

8. HISTORY OF DIETETICS

9. History of Dietetics
The profession of dietetics is a relatively young one, first formalized in the
United States in 1917 with the foundation of the American Dietetic
Association (ADA). In the United Kingdom, the first dietitians were nurses
and the first dietetic department opened in the Edinburgh Royal Infirmary
in 1924.The British Dietetic Association (BDA) was established in 1936.The
profession developed rapidly in other countries, and in 2004 there were 23
dietetic associations registered with the European Federation of the
Association of Dietitians and 36 national dietetic associations registered with
the International Committee of Dietetic Associations.

10. History of Dietitians
The term ‘dietitian,’ used to describe a practitioner of dietetics, was in use long
before the science of nutrition had become an accepted discipline. The first use
of the title of dietitian was recorded in 1899 in the United States when the
dietitian was described as ‘a person working in a hospital who provided
nutritious meals to patients.’ The earliest dietitians were therefore mainly
concerned with provision of food and usually trained as home economists. The
role of the dietitian has changed markedly in the past 50 years, and the dietitian
is now accepted as the expert in the planning and evaluation of nutritional care
for patients requiring therapeutic dietary regimens as well as for the population
in general.

11. History of Dietetics in India
Until World War I the significance of nutrition was only recognized by a
relatively small group of scientists and physicians.
Some progress was stimulated by national emergencies like inadequate food
production, series of famines, nutritional deficiency disorders like Beriberi,
Pellagra and Scurvy, severe under-nutrition and malnutrition among children,
high child mortality rates, very low literacy levels and nutritional awareness.
Others depended on technical development of the supporting sciences.
Nutrition research in India, as beriberi inquiry was started in 1918, under the
guidance of Sir McCarrison at Coonoor in South India.

12. LLU DIETETICS CLASS
OF 1925

13. Work of a Dietitian
With the help of research, dietetics, and nutrition, it is possible to evaluate food
consumption and offer the best advice.
A nutrition and dietetics degree helps in communication with students and
patients.
They can associate in real-time with industry clinicians and dieticians.
They get the opportunity to interact with professionals during conferences and
research projects.
They find solutions with the help of seamless integration between chemistry,
food, and medicines to treat the body.

14. Roles of a Dietitian
Clinical dietetics and the acute hospital service claim a large proportion of the
graduates from dietetics but other areas of work are increasingly becoming more
important. In the United Kingdom, changes in the emphasis of health care has
resulted in a marked increase in the number of dietitians based in primary care.
Dietitians also have many other roles outside the health services. Increasingly
practitioners work with government agencies, for example, in dietary surveys of
the population, in execution and evaluation of nutrition intervention programs,
and advising on the practical application of policy.
In industry, they may work as advisors to food companies, wholesale and retail
suppliers of food, and with companies producing specialized dietary products.
In addition, dietitians are increasingly working independently as consultants, for
example, in private practice, journalism, and sports nutrition.

16. ORGANISATION OF
RATIONAL NUTRITION

17. Building a Healthy and Balanced Diet
Make most of your meal vegetables and fruits – ½ of your plate. Aim for color
and variety (potatoes don’t count because of their negative impact on blood
sugar).
Go for whole grains – ¼ of your plate. Whole and intact grains- whole wheat,
barley, wheat berries, quinoa, oats, brown rice, and foods made with them, such
as whole wheat pasta—have a milder effect on blood sugar and insulin than
white bread, white rice, and other refined grains.
Protein power – ¼ of your plate. Fish, poultry, beans, and nuts are all healthy,
versatile protein sources. Limit red meat, and avoid processed meats.
Healthy plant oils – in moderation. Drink water, coffee, or tea. Stay active.

18. Focus on diet quality
The type of carbohydrate in the diet is more important than the amount of
carbohydrate in the diet, because some sources of carbohydrate—like vegetables
(other than potatoes), fruits, whole grains, and beans—are healthier than others.
Avoid partially hydrogenated oils, which contain unhealthy trans fats.
It is also advised to the consumers to skip sugary drinks, limit milk and dairy
products to one to two servings per day, and limit juice to a small glass per day.
There is not a set maximum on the percentage of calories people should get each
day from healthy sources of fat.

20. THANK YOU