|
|
|
|
|
|||
|
Smart Skills Nutritionists and dieticians are professionals, equipped with the knowledge of the chemistry and nutritional value of foods and their preparation. Broadly speaking, the nutritionist and dietician are trained in the science of food and nutrition, and its institutional management. The nature of work in this field varies according to the area of specialisation as the profession has a wide range of application: Healthcare: This is one of the best-known functions of the profession. In hospitals and clinics, dieticians on the staff assist in the treatment of patients. Large hospitals often provide ample scope for further specialisation, for instance, food administration, therapeutics, outpatient clinic work, teaching, research, etc. Therapeutic dieticians work in conjunction with medical practitioners drawing up special menus for patients suffering from ailments like diabetes, ulcers, heart disease and so on, where dietary restrictions are necessary for treatment. Social welfare: Nutritionists form an important section of the staff of all development and welfare programmes such as the Integrated Child Development Scheme (ICDS), run by the government and non-governmental organisations, as nutrition is an integral part of public health. They specialise in public health or community nutrition work with paramedics and officials of the Government Health Department for giving advice and guidance to expectant mothers and for pre-natal and post natal care in rural areas. They may also be asked to handle the mid-day meal scheme in such areas. Institutional catering: In schools, colleges, office, factory and military canteens, where dieticians are required to plan and prepare nutritious and balanced meals for large numbers of people on a daily basis, handling the purchase of food supplies and equipment, supervision of the cooking and service of meals in institutions. Food services: This covers a vast area in the commercial sector — and includes food product manufacture, catering and restaurant services — where nutrition and dietetics professionals perform a variety of tasks ranging from product development and promotion to menu planning and preparation. Research and Development: R&D merits an essential place in this field, from the standpoint of both, health care provision, as well as the commercial food services industry. Information dissemination: In an increasingly health-conscious era, books, articles, promotions and even television programmes on good dietary practices are in great demand at every level- providing full time employment for many. Education: The teaching of nutrition and dietetics in schools, hospitals or colleges is another important function of this profession There is, however, an essential difference in the function of the nutritionist and that of the dietician. Nutritionists study the effects of a range of foods on individuals—its metabolism, its long-term physical result. They work with both normal people, as well as referrals from medical practitioners. Their work has two aspects: prevention of illness, like those suffering from obesity, malnutrition or hereditary disorders, and rehabilitation. Dieticians, on the other hand, provide guidance on the development of healthy eating habits. Dieticians also handle meal planning—that is, deciding what foods should be eaten, and in what quantities, and administrative functions. Course clues Most jobs in this field require professionals with a basic B. Sc in Home Science, or Food and Nutrition. An additional diploma in Food Science, or a postgraduate diploma in dietetics, applied nutrition or public health nutrition, however, are preferred. A large number of institutions around the country offer good courses in home science, dietetics, and public health nutrition. Some institutions also conduct graduate courses in nutrition and dietetics. For most postgraduate degree and diploma courses you need to have done a bachelor’s degree in home science, food and nutrition, physiology, microbiology or biochemistry. One/two-year PG diplomas in Dietetics and Applied Nutrition are available at the Universities of Mumbai, Delhi, Chennai, Punjab University, SNDT University and others. An M. Sc in food and nutrition is offered by Delhi University, Bangalore and Mysore Universities and MS University, Baroda. A certificate in dietetics and public health & nutrition is offered by IGNOU. Along with the necessary academic qualifications, nutritionists and dietitians must have excellent communications skills, an ability to get on with people and good motivational skills. You also need to have good health and emotional stability, a scientific bent of mind and the ability to empathise with and understand others’ problems. Jobs galore There are a variety of jobs for qualified nutritionists and dietitians. A majority find posts in hospitals, schools, colleges and industrial or institutional canteens. Others work for various government departments, or as programme consultants to non-governmental organisations like UNICEF, WHO, and NGOs. Some dieticians work in the home economics divisions of food, equipment and utility companies. Health clinics and fitness centres also require the services of nutritionists/dieticians. Self-employment also offers some scope as freelance consultants. The writer is a noted
|
Today, we are spoilt for choices of food — burgers and pizzas, tandoori, south Indian, Thai, Mexican, Chinese, Mongolian — ‘you name it, we have it’ kind of options. Cooking methods, readymade foods, and availability of all kinds of ingredients has also brought these options within the reach of everyone. But, at the same time, we are also bombarded by cautionary messages everyday. Did you know that a non-vegetarian burger adds 350 to 400 calories to your already existing body layers plus 40 gm of fat? Never before has there been such an acute consciousness of healthy diets and an awareness of foods. 
