There are many career opportunities in the field of human nutrition and dietetics. Some options include clinical dietetics practice working in hospitals or clinics, community/public health roles developing nutrition programs, food service management, private practice consulting, research, teaching, and various government roles. Most clinical and community positions require becoming a Registered Dietitian (RD) which involves obtaining a bachelor's degree, completing a post-baccalaureate internship, and passing a national exam. Higher degrees are needed for roles in research, teaching, and management. State licensure requirements vary but often mandate RD certification.
The pp has 3 main parts, but we'll offer more concentration on Risks of eating fast food
1.Brief introduction
2.Reasons for fast food’s popularity
3.RISKS OF EATING FAST FOOD
P/S: Sorry for not having transcript since we reckon these slides are quite informative enough, so the transcript isn't needed
Thanks for your supports
The pp has 3 main parts, but we'll offer more concentration on Risks of eating fast food
1.Brief introduction
2.Reasons for fast food’s popularity
3.RISKS OF EATING FAST FOOD
P/S: Sorry for not having transcript since we reckon these slides are quite informative enough, so the transcript isn't needed
Thanks for your supports
Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
Effect of processing and storage on nutrientsPoojaParab12
This presentation describes the effect of processing and storage conditions on nutrients in food namely carbohydrates, proteins, lipids, vitamins and minerals.
10 Healthy Eating Tips | Webinar Wednesday | March 2016kelseyseybold
Registered Dietitian Chris Nixon goes over 10 basic rules for a healthier nutrition regiment in her presentation, “Eat Good, Look Good, Feel Good: 10 Healthy Eating Habits.”
THE NUTRITION THERAPY IN DIABETIC PATIENTS: A REVIEWPARUL UNIVERSITY
Diabetes Mellitus is one of the leading metabolic disorders in the world with many complications. The
management of Diabetes Mellitus can prevent many chronic diseases like stroke, myocardial infarction, diabetic
nephropathy, neuropathy and obesity. An appropriate dietary changes and lifestyle changes have proven to be
effective in the preventing and management of this disorder.Medical nutrition therapy (MNT) is an essential
component of diabetes management that comprises counseling and recommendations for dietary intake and nutrition
goals by a registered dietician (RD) or a nutrition expert to optimize metabolic control and maximize treatment
outcomes. The designing of the diet according to the nutrional needs of an individual and regular monitoring by a
dietician can provide effective results in the management. The counseling with the patient provides the detailed
information about the diet and the modifications in the diet can be made according to the age, weight, glucose level
and physical activity. The desired goal of the blood pressure, blood glucose, triglycerides can be achieved by
following the diet plan.
Introduction of Nutritional requirements ( according to RDA data ), different methods for assaying nutritional requirements, interaction with other nutrients and Antagonists & Analogues of vitamins.
Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
Effect of processing and storage on nutrientsPoojaParab12
This presentation describes the effect of processing and storage conditions on nutrients in food namely carbohydrates, proteins, lipids, vitamins and minerals.
10 Healthy Eating Tips | Webinar Wednesday | March 2016kelseyseybold
Registered Dietitian Chris Nixon goes over 10 basic rules for a healthier nutrition regiment in her presentation, “Eat Good, Look Good, Feel Good: 10 Healthy Eating Habits.”
THE NUTRITION THERAPY IN DIABETIC PATIENTS: A REVIEWPARUL UNIVERSITY
Diabetes Mellitus is one of the leading metabolic disorders in the world with many complications. The
management of Diabetes Mellitus can prevent many chronic diseases like stroke, myocardial infarction, diabetic
nephropathy, neuropathy and obesity. An appropriate dietary changes and lifestyle changes have proven to be
effective in the preventing and management of this disorder.Medical nutrition therapy (MNT) is an essential
component of diabetes management that comprises counseling and recommendations for dietary intake and nutrition
goals by a registered dietician (RD) or a nutrition expert to optimize metabolic control and maximize treatment
outcomes. The designing of the diet according to the nutrional needs of an individual and regular monitoring by a
dietician can provide effective results in the management. The counseling with the patient provides the detailed
information about the diet and the modifications in the diet can be made according to the age, weight, glucose level
and physical activity. The desired goal of the blood pressure, blood glucose, triglycerides can be achieved by
following the diet plan.
Introduction of Nutritional requirements ( according to RDA data ), different methods for assaying nutritional requirements, interaction with other nutrients and Antagonists & Analogues of vitamins.
Medical research relies heavily on statistical inference for generalization of findings, for assessing the uncertainty in applying these findings on new patients. SPSS and similar packages has made complex statistical calculations possible with no or very little understanding of statistical inference. As a consequence, research findings are misunderstood, the presentation of them confusing, and their reliability massively overestimated.
Market orientation and market participation of smallholders in Ethiopia: Impl...ILRI
Presentation by Berhanu Gebremedhin and Moti Jaleta at the 28th triennial conference of the International Association of Agricultural Economists (IAAE), Foz do Iguaçu, Brazil, 18-24 August 2012.
Consultant dietitians and long term care facilitiesRobert DeLair
RD Nutrition Consultants LLC is the industry leader in Registered Dietitian Consultant and Nutrition Staffing Services. RDNC services healthcare and wellness organizations throughout the United States.
Dietitians provide food and nutrition information, and support people to improve their health. They provide advice on nutrition-related matters. Dietitians can also change diets to help manage conditions such as: diabetes
RUNNING HEAD Analyzing Issues and Need and Identifying Mediators.docxjoellemurphey
RUNNING HEAD: Analyzing Issues and Need and Identifying Mediators of Change 15
Analyzing Issues and Need and Identifying Mediators of Change
Kaplan University
September 16, 2014
NS-600
Deserie Thomas
Professor Kimberly Brodie
Before you design any nutrition education intervention, whether it is a few sessions or a larger program with several components, it is important to determine your intervention focus and identify your intended primary audience. When those have been determined, you will need detailed information on the behaviors and practices that contribute to the issue or problem you have selected as your intervention focus. Step 1 worksheets will help you conduct assessments to obtain the information you will need.
Think of yourself as a detective as you work through these worksheets. You are trying to find out as much as you can to determine which core behaviors or behavioral goals will be the targets for your educational sessions.
The information you collect may be quite extensive, depending on the scope and duration of your intervention, and will vary by category. Cite information sources (e.g., journal article, government report, observation, interview) used in the worksheet in a bibliography at the end of this step.
At the end of the Step 1 worksheets, you should have products for Steps 1A, 1B, and 1C as follows:
Step 1A: Health issues or needs (one or two) and primary intended audience for the nutrition education intervention. Examples are “overweight in teenagers” or “low rates of breastfeeding in a low-income audience.”
Step 1B: High-priority behaviors contributing to the selected issues. A set of one to a few nutrition-related behaviors or community practices that contribute to the health issue(s) that you identified.
Step 1C: Statement of the program’s behavioral or action goals. The behavioral or action goals describe the purpose or behavioral outcomes for the program in terms of behaviors or community practices.
Use these worksheets as guides to help you identify program behavioral goals. Cite information sources in the text and add references to the bibliography at the end of the step. Electronic versions of these worksheets are available
at http://nutrition.jbpub.com/education/2e. If you are unable to access the worksheets electronically, you can write onto this blank worksheet or create a text document that uses the same flow of information.
Step 1A: Issues and intended audience
Describe the demographics of your audience (e.g., age, subgroup, and ethnicity) and the location of the site.
The Watts Healthcare Corporation is a non-profit organization, is where the Diabetes Education Program will be initiated. It is community based clinic that provides health services to low-income families in the community.
The Diabetes Self-Management Education Program will focus on low-income individuals in the community, from ages 15-70, African Americans and Hispanics population diagnosis with diabet ...
What education or certification is needed to become for getting dietitian jobsDietitian Careers
A dietitian job relies heavily on where they work. For instance, in a nursing home they may counsel senior citizens on food choices based on their health conditions.
Utah Diabetes Telehealth Program --
Wednesday, August 19, 2009
12:00 p.m. - 1:00 p.m. (MDT)
To participate visit http://health.utah.gov/diabetes/telehealth/telehealth.html
Carol Rasmussen, MSN, NP-C, CDE is a nurse practitioner with many years of experience treating patients with diabetes. Currently Ms. Rasmussen practices at the Exodus Healthcare Network in Magna, Utah and also serves on the AADE Editorial Advisory Board for The Diabetes Educator publication. Moreover, Ms. Rasmussen received the Legislative Leadership Award from the American Association of Diabetes Educators at their 2009 Conference in Atlanta.
Her presentation will cover the challenges of increasing access to diabetes education and strategies for overcoming such obstacles, as well as various tools/resources/programs from AADE.
Sodexo’s Population Health Management Approach & the Key Role of Register...Innovations2Solutions
The purpose of this white paper is to highlight Sodexo’s PHM initiatives, with specific emphasis on nutrition and wellness solutions that go beyond food, to help employees and other populations achieve optimal health. The role of the RDN (Registered Dietitian Nutritionist) in these efforts will also be discussed, and case studies and examples will be provided to illustrate the outcomes achieved by Sodexo’s PHM solutions.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
Follow us on: Pinterest
Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Factory Supply Best Quality Pmk Oil CAS 28578–16–7 PMK Powder in Stockrebeccabio
Factory Supply Best Quality Pmk Oil CAS 28578–16–7 PMK Powder in Stock
Telegram: bmksupplier
signal: +85264872720
threema: TUD4A6YC
You can contact me on Telegram or Threema
Communicate promptly and reply
Free of customs clearance, Double Clearance 100% pass delivery to USA, Canada, Spain, Germany, Netherland, Poland, Italy, Sweden, UK, Czech Republic, Australia, Mexico, Russia, Ukraine, Kazakhstan.Door to door service
Hot Selling Organic intermediates
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
1. Society for Nutrition Education and Behavior
9100 Purdue Road, Ste. 200
Indianapolis, IN 46268
T. 800-235-6690 or 317-328-4627
F. 317-280-8527
www.sneb.org
CAREERS IN HUMAN NUTRITION/DIETETICS
Thank you for your interest in the field of nutrition. Your interest only supports the fact that diet can play a
significant role in both the treatment of disease and in the maintenance of health. Because of this there are
job opportunities for people with a background in nutrition and dietetics. The need is further fueled by the
growing and aging population, increased public interest in nutrition, and the food industry's desire to meet
public demand for a wider variety of nutritious products. What follows is an outline of career options in
nutrition and dietetics and the educational requirements associated with them.
CLINICAL DIETETICS PRACTICE
A person in a clinical practice would be what is known as a "registered dietitian" or "RD" (see
educational requirements), and would most likely be employed by a hospital, nursing home, physician or
physicians' group, or out patient health clinic. Responsibilities would include conducting medical
nutrition therapy for the treatment and control of a disease or condition. A clinical dietitian could see a
wide variety of patients, or might specialize in one particular area, such as pediatric nutrition, renal
medical nutrition therapy, or nutritional support in critical care. Most states will require licensure to
practice medical nutrition therapy in the state (see educational requirements).
COMMUNITY/PUBLIC HEALTH
A person in a community-based position could be a registered dietitian, public health nutritionist or
nutrition educator and might be working in a health maintenance organization, health or athletic club,
wellness center, or for a public health-related government agency or advocacy group at the local, state or
federal level. Some states may require licensure for such positions (see educational requirements).
Responsibilities would vary from developing and providing nutrition education and chronic disease
prevention programs to overseeing food or nutrition assistance programs such as congregate meal sites for
the elderly or WIC (Supplemental Nutrition Program for Women, Infants and Children).
FOOD SERVICE MANAGEMENT:
A food service manager coordinates the selection, purchasing, preparation, and serving of food in
hospitals, cafeterias, restaurants, nursing homes, correctional facilities, schools, or hotels to name a few.
This person may or may not be a registered dietitian (those in hospitals often are; however others, such as
those in nursing homes, may use RD's as consultants).
CONSULTING/PRIVATE PRACTICE
Registered dietitians, with or without postgraduate degrees, can provide outpatient nutrition counseling,
often via referrals from physicians. Again, some states may require licensure as outlined below. The
consultant may specialize in one area, such as weight loss or maintenance, or offer a broader range of
services that could include the management of diabetes or hypertension. Some work with professional
actors or athletes, including football teams and even race car pit crews.
1
2. RESEARCH/TEACHING/EXTENSION
Individuals with a master's or doctoral degree in nutrition can find research positions in association with
government agencies, and at medical centers or universities. For those with a PhD, the latter opportunities
would include tenure track academic appointments. The type of research runs the gamut from laboratorybased experiments with cell lines or experimental animals, to clinical trials with human subjects or
nutrition education interventions. Opportunities also exist in the food industry where research is necessary
for the development of new products.
Teaching appointments at the university level typically require a PhD, however positions may be
available at smaller colleges for which a master's degree is adequate. At the university level, most tenuretrack teaching positions would also include research or cooperative extension responsibilities.
The Cooperative Extension Service is an agency within the US Department of Agriculture (USDA) which
serves as a link between the research community and the public, converting the latest findings from the
former into practical applications for the consumer. It is, as its name implies, actually a "cooperative"
association among the federal government, state land-grant universities and the counties within a state.
Extension "educators" or field faculty, typically serve one or more counties; they may be responsible for
nutrition-related programming only, or other family or health areas as well. Foods and Nutrition
Extension "specialists" are faculty members at a university who provide training for the extension
educators and help them carry out and evaluate the programs the specialists have developed to meet
identified needs. Specialists are also likely to be doing applied research.
PUBLIC RELATIONS/CONSUMER AFFAIRS/MARKETING
Nutritionists or RD's hold jobs in the public relations and marketing departments of a variety of
organizations including food companies (Dole, Kelloggs, Heinz, etc.), commodity groups (the Meat
Board, Dairy council, Wheat Industry Council, etc.) and major restaurant and supermarket chains
(McDonalds, Kroger, etc.). Responsibilities are likely to include developing print and audio or visual
promotional and educational materials as well as making presentations to other trade and professional
organizations.
THE FEDERAL GOVERNMENT
Although many of the Federal government jobs have already been mentioned, they deserve a heading of
their own as well because they are so numerous. Two primary Federal agencies that employ nutritionists
or RD's to oversee the nation's food supply and healthy eating include the USDA (its largest agencies
with a nutrition focus are the Food and Nutrition Service, Center for Nutrition Policy and Promotion,
Agricultural Research Service, and National Institute of Food and Agriculture) and the DHHS (its largest
agencies with a nutrition focus are FDA; the Centers for Disease Control and Prevention; and the
National Institutes of Health with its own 17 internal specialized agencies such as the National Cancer
Institute, the National Heart, Lung and Blood Institute, the National Institute for Diabetes and Digestive
and Kidney Diseases). The quasi-Federal offices at the Food and Nutrition Board of the Institute of
Medicine (part of the National Academy of Sciences) also offer nutrition positions., The types of jobs
vary widely, from monitoring food production or nutrient intake, to producing educational materials, to
developing food-related legislation or nutrient intake recommendations, to doing basic or applied
research.
2
3. OTHER TYPES OF POSITIONS
Job opportunities that don't fit neatly under any particular heading include working for a software
company that develops diet/food composition analysis programs, writing nutrition-related columns for a
national health or women's magazine or newsletter or working with a private, non-profit health promotion
or disease prevention organization such as the American Heart Association or the American Cancer
Society.
EDUCATIONAL REQUIREMENTS
There are a variety of educational paths one can take to become a registered dietitian or nutritionist as
outlined below.
Becoming a registered dietitian or RD
The RD certification is administered through the Commission on Dietetics Registration (CDR) through
the Academy of Nutrition and Dietetics (AND). The Accreditation Council for Education in Nutrition and
Dietetics (ACEND) is also involved by determining the competencies that a person must have to be
eligible to become an RD. It is a 3-step process:
1. Complete a minimum of a bachelor's degree at a US accredited university or college and complete
course work approved or accredited by ACEND. These are known as the Didactic Program in
Dietetics (DPD). RD's study a wide range of subjects, including anatomy, physiology, microbiology,
biochemistry, food science, nutrition sciences, behavioral and social sciences, techniques of food
preparation, business and economics.
2.
Complete 960 clock hours of a post baccalaureate degree internship accredited by ACEND. This is a
supervised practice program at a healthcare facility, community agency or food service corporation.
The dietetic intern receives training in medical nutrition therapy, food service management, and
community nutrition. These programs are typically coordinated through a college or university. At
some institutions this experience may be combined with an undergraduate or graduate program.
3. Pass the CDR’s registration examination for dietitians.
A directory of all the dietetic programs across the country is available from the AND by calling
800-877-1600, or by visiting their web site at:
http://www.eatright.org/BecomeanRDorDTR/content.aspx?id=8096
The majority of DPD programs are at the undergraduate level. However, if you already have a bachelor’s
degree that is not in dietetics you can have the director of a DPD evaluate your transcript to determine
what additional courses you would need to meet the competencies to be eligible to apply to a dietetic
internship. It may even be possible to complete these requirements while you are in graduate school.
However, policies and procedures can vary widely from program to program so it is important to check
with each program separately and to contact more than one. Additional course work requirements at the
graduate level can range from five to fifteen credits depending on the program and courses completed for
the bachelor’s degree.
Graduate Degrees in Nutrition
Degrees in nutrition are available at both the undergraduate and graduate level at many colleges and
universities around the country. One need not get a bachelors degree in nutrition however to go on to
graduate school; a related field such as food science, animal science, biological sciences, biochemistry, or
zoology can provide good training for an advanced degree in nutrition. Graduate degrees are required for
3
4. some public health and most managerial, academic and research positions. The American Society for
Nutrition provides a listing of graduate nutrition programs at its web site:
http://www.nutrition.org/education-and-professional-development/graduate-program-directory/
Note that most graduate programs with a clinical or public health focus (as opposed to basic research) will
want students to have already demonstrated an understanding of and commitment to the field through
nutrition-related volunteer or paid experiences, so it is important to look for these opportunities while in
college.
LICENSURE
Many states have passed laws regulating the use of the terms "dietitian" and "nutritionist." The laws vary
some from state to state so it is important to contact either your state's AND office or look under the
Licensing Board heading in the state government listings.
Many states require those at the Master's and bachelors level to be RDs in order to be licensed. Therefore,
it has become increasingly important for those interested in a career in nutrition to think seriously about
becoming a registered dietitian, as not being licensed may limit your job options as indicated above. Even
those considering a job in academia must recognize that many of those positions are likely to be in
departments with undergraduate didactic programs that will be looking for professors with RD
certification to teach their courses.
WEB SITES OF INTEREST
You can find more information about careers and educational opportunities at the following web sites.
The Academy of Nutrition and Dietetics web site at:
http://www.eatright.org/BecomeanRDorDTR/content.aspx?id=8092
The American Society for Nutrition website is http://www.nutrition.org/education-and-professionaldevelopment/graduate-and-professional-development/
A handbook was developed to help people decide on career paths in nutrition. “Untangling the Nutrition
Web in Career Development” can be found at http://www.nutritioncareers.com. An extensive chart in the
book visually shows how skills and interests in nutrition can be paired with many other skills and interests
to create very unusual careers. There is an order form available at
http://www.nutritioncareers.com/ordering.html and you can read a review at
http://www.nutritioncareers.com/review.htm.
Good luck with finding a program that's right for you.
4