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CAREER PROFILE
Want to be a dietician? Some food for thought
Can dietary modifications reverse the course of a disease? What
micro-nutrients are essential, and in what measure? How does food
alter one’s mood? Are some foods positively harmful? Do certain
foods react negatively with a particular medication? How much salt is
permitted on a low-sodium diet? Can aging be delayed by consuming
certain nutrients? What food should a person suffering from renal
dysfunction avoid?
If these questions intrigue and interest you
then you could well consider making nutrition and dietetics your
profession.As a dietician you will assist infants, the elderly, the
sick, the hospitalised, the obese, nursing mothers, sportspersons and
a host of others either in a clinical setting (hospitals and nursing
homes) or as a consultant in a speciality clinic i.e. — for
diabetics, coronary patients, etc. Many people confuse dieticians
with nutritionists — but there is a difference. Both are aware of
the nutritional values of foods (and they extol the virtues of the
same), besides supervising food preparation and its service. But there
is a difference — dieticians guide the clueless on healthy eating
habits and draw up a personalised food plan that meets dietary
restrictions, occupational constraints, fitness and stress levels,
etc. Other than planning meals, dieticians also look into the
day-to-day functioning of the organisation. The nutritionist, on the
other hand, studies the effect of food (on humans) and the effect on
food (when it is cooked/served). A nutritionist’s work mostly
consists of preventing illnesses and rehabilitating patients after an
illness (by showing them what they can eat to hasten their
recovery). Quality control managers are quite different (no confusion
there). They work in the commercial food industry and concentrate on
hygiene, nutritional content and the safety factor (i.e. does the
product adhere to international standards and government
regulations).
What you’ll learnAt the bachelor’s level (BHSc)
your course will cover subjects like food science, biochem,
physiology, bio-statistics and research methodology, food
microbiology, human advanced nutrition, institutional management and
dietetics. Each of these will be dealt with at length at the PG
level.
Where you’ll workIf you enjoy working with people,
you can plumb for hospitals, nursing homes and special clinics where
you will chart out individual diet plans for the patients. This is not
always easy because along with the various clinical factors that you
must take into account, you also need to take the patient’s
lifestyle, eating habits, social set-up, age, metabolism, etc into
consideration. You may also choose to work with large institutional
canteens like those in defence establishments, educational
institutions, residential schools, factories or old-age homes to
oversee the quality of the bulk-cooked meals. You will assist the
kitchen staff in planning tasty, varied and nutritionally balanced
meals within the allocated budget. In health and fitness centres and
spas you will treat obese clients, or sports and fitness buffs and
those with specific health problems. Along with the gym or fitness
instructor who will chart out the appropriate workout, you will
suggest a practical and manageable diet plan to achieve the desired
weight loss or fitness level. Subsequently, you will monitor their
progress at regular intervals and suggest modifications if necessary.
With people becoming increasingly health conscious and unable to
exercise adequately, thanks to sedentary lifestyles, urban cities have
begun to sport well-equipped fitness centres in virtually every
neighbourhood. Today no model or Miss India/Universe hopeful can
afford to ignore the advice of a professional dietician if she hopes
to compete at the national or international level. Star hotels also
have dieticians on their rolls to plan out meals for clients with
specific health problems in consultation with the chef. They also help
ensure that meals served in the various speciality restaurants are as
nutritionally balanced as they are palatable. Demonstration and sales
promotion of nutritive, ready-to-serve foods, beverages and health
snacks is also entrusted to people specializing in this
field. Similarly, you could even be working with NGOs and government
agencies involved in educating specific segments of the
population. Research is yet another option you could consider.
Since home science is also taught at the school level, you could be
teaching the subject at the school, polytechnic or the college level,
depending on your academic qualifications. With increasing health
concerns amongst the population at large and a growing awareness about
fitness and preventive care, writing on health and nutrition and
suggesting innovative recipes with a focus on healthy and balanced
eating, both for regular meals as well as for special occasions, can
be a good journalistic spin-off if you have a flair for writing, but
no stomach for working in a clinical or industrial setting. After you
gain sufficient work experience, you may even set up your own practice
or work as a consultant to hospitals, clinics, sports teams, etc.
What
it takesOver and above the requisite academic qualifications, it
helps to have a scientific temper. That you must be really interested
in health and nutrition and in genuinely helping people goes without
saying. Good communication skills are equally essential as you will
have to convince and motivate your clients in understandable layman
terms.
How to trainAlthough some specialized courses in
applied nutrition are now available at the BSc level in Delhi
University, the University of Mysore, South Gujarat University and
Osmania University, Hyderabad (BSc with Appl Nutrition or Appl Nutri
& Public Health as optional), and as a subject in BA/BSc home
science, nutrition and dietetics is generally offered as a
specialisation in MSc home science. Typically, graduates in any of the
following: home science, microbiology, chemistry or medicine are
eligible. Some courses also admit students from other streams like
hotel management and catering technology, etc. You can even do a PhD
in the subject if you are more inclined towards R & D, teaching or
consulting. PG diplomas in nutrition and dietetics and in applied
nutrition are also offered by a number of leading universities and are
well recognised by the industry. Some universities require 10+2
(science) as a pre-requisite for admission to the BHSc course,
particularly in agricultural universities.
Getting startedYou
require to intern with a hospital or clinic on completion of the
course to gain relevant work experience. While getting your first job
may be a bit tricky, career opportunities are varied and plentiful for
those with some experience. You can start as a trainee — the
minimum requirement is a BSc in home science plus a diploma in food
science. You will have to work under a qualified
dietician/nutritionist for at least a year before you are considered a
professional! To become a nutritionist (or a dietician) you need to
have done reasonably well at the BSc level. Postgraduate candidates
can command higher salaries, (it pays to struggle through your MSc).
While hospitals and private clinics absorb PG candidates willingly,
you can also set up your own practice. However, that entails a crummy
exam called the RD exam (or the Registered Dietician
exam). Alternatively, you can opt for the 1-year PG Diploma in
Dietetics and then work your way up! This course also has a compulsory
three-month internship that entails working under a qualified
dietician and gaining some useful insights! Quality control managers
are normally those who have done microbiology, both at the graduate
and the postgraduate levels.
Best & worst bitsSince no
two human beings are alike, the dietician’s job can be quite varied
and interesting. It’s always a challenge to chart out a specific
diet plan based on the doctor’s diagnosis and the patient’s
condition and lifestyle. There’s no point suggesting a regimen that
is tedious and complicated even if it’s clinically appropriate. And
that’s where the real challenge lies. On the flip side, the only
factor that can be called a ‘con’, if at all, is the time it takes
for results to show up. Although in some cases, i.e. post or
pre-surgical care or management of diabetics and renal failure, they
can be pretty dramatic. Also your work, particularly in a clinical
setting, will involve a lot of cajoling and convincing. Customary
eating habits acquired over a lifetime are hard to change. Careful
monitoring is also required in handling the critically ill and those
with complex problems. In hospitals, trainees generally receive a
starting salary of Rs 3,000 per month, which may go up (after three
months of service) to about Rs 5,000 to Rs 8,000. Nutritionists,
quality control managers and dieticians are in great demand and the
pay depends on the organisation you are working for – it generally
hovers in the range of Rs 12,000/- per month! If you set up your own
practice or start your own restaurant – you could be on your way to
richesville!!
Where to studyA number of universities offer a
3-yr BSc in nutrition/ dietetics / food technology. Both Delhi
University and Bombay University also have a BA with nutrition and
health education course. Delhi University’s BA(Pass) in food
technology is available in five women’s colleges — Aditi Mahila
Mahavidyalaya, Bhagini Nivedita College, Lakshimibai College for
Women, and Vivekananda College. The BA (Pass) course in nutrition and
health education are offered at Aditi Mahila Mahavidyalaya, Bhagini
Nivedita College and Daulat Ram. MSc (home science) with
specialisation in food and nutrition Food and nutrition is
offered as a specialisation in MSc home science courses at over 45
universities. While some like the University of Delhi, require BSc
(home science), others like the MS University of Baroda, also admit
students with BSc in related subjects. Avinashilingam Institute
for Home Science & Higher Education for Women, Coimbatore
641043. Course: Food Science & Preservation. Dr Bhim Rao
Ambedkar University, Agra — 282004. Course: MHSc (Gen/Spl) Govind
Ballabh Pant University of Agriculture & Technology, Naini Tal
district, Pantnagar — 263145 Guru Nanak Dev University, Amritsar
— 143005. Course: Food & Fermentation Technology Guru Nanak
Dev University, Amritsar — 143005. Course: Food &
Fermentation National Institute of Nutrition, Jamai Osmania,
Hyderabad — 500007 (Indian Council of Medical Research). Ph: 701823
Fax: 7019074. Email: icmr@nin.ren.nic.in. Course: MSc (Applied
Nutrition) (9 months). Elig: MBBS/MSc (Biochem/ Physiology).
Notification Feb Deadline 30 April. Rani Durgavati Vishwavidyalaya,
Jabalpur — 482001 Shreemati Nathibai Damodar Thackersey
Women’s University (SNDT), Mumbai — 400020. Course: Food
Service Management University of Agricultural Sciences,
Dharwad- 580005. University of Delhi, Institute of Home
Economics, New Delhi — 110049 & Lady Irwin College, New Delhi—110001. University
of Madras, Chennai — 600005. Course: Food Science &
Preservation University of Mysore, Mysore — 570005. Course:
Food Analysis & Quality Assurance Osmania University,
University College for Women, Koti. Course: MSc in Nutrition &
Dietetics (self-financing). Postgraduate Diplomas in Nutrition
& Dietetics NORTH: Institute of Home Economics (Delhi
University), New Delhi — 110049. Course: Diploma in Dietetics &
Public Health Nutrition Delhi University, Lady Irwin College,
New Delhi - 110001. Diploma in Dietetics and MSc (Home Sc). WEST:
University of Bombay, MG, Rd. Fort, Mumbai -400032 Course: 1
yr Diploma after BSc Home Science. SOUTH: Avinashilingam
Institute for Home Science & Higher Education for Women,
Coimbatore (TN). Course: 1-yr PG Diploma after BSc. Home Science. Madurai
Kamraj University, Madurai (TN). Course: 1-yr PG Diploma in
Applied Nutrition & Dietetics Sri Padmavati Mahila
Vishwavidyalayam, Tirupati, (AP). Course: 1-yr PG diploma in
Nutrition & Dietetics after BSc. Home Sc (50%). Pervin
Malhotra
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