The Profession of Dietetics by June R. Payne-Palacio, Deborah D. Canter
By June R. Payne-Palacio, Deborah D. Canter
The occupation of Dietetics is a succinct, straight forward advent to the sphere of dietetics. It stories the background of dietetics, provides an summary of the career because it is at the present time, offers an intensive exam of the tutorial and credentialing standards, and tasks destiny tendencies within the box. The Fourth version takes a pragmatic and private method of effectively maneuvering the customarily complex and aggressive steps to luck within the nutrients career.
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Extra resources for The Profession of Dietetics
My combined internship program emphasized medical nutrition therapy with an elective in nutrition policy, and my master’s degree in was in nutrition sciences. What are some examples of your professional involvement? My professional involvement continues to be very important to me. While a student, I was president of the Massachusetts Student Dietetic Association, and since my student days I have been a member of the American Dietetic Association and active in public policy positions. I have been president of the American Overseas Dietetic Association and an active member of dietetic practice groups within ADA.
This title reflects the high level of entry-level education and training and the continuing education required to achieve and maintain RD status. 7 The title dietetic technician, like dietitian, implies that the person is a registered dietetic technician (DTR) (Figure 2–3). DTRs are trained in food and nutrition and are an integral part of healthcare and foodservice management teams. 7 According to the American Dietetic Association: Registered Dietitians are the food and nutrition experts who can translate the science of nutrition into practical solutions for healthy living.
DTRs treat and prevent disease and administer MNT as an important part of the healthcare team. qxd:Payne-Palacio 38 7/29/10 12:07 PM Page 38 Chapter 2 The Dietetics Profession • Schools, day care centers, correctional facilities, restaurants, healthcare facilities, corporations, and hospitals. DTRs manage foodservice operations, including food purchasing and preparation, supervising employees, and teaching nutrition classes (Figure 2–9). • WIC programs, public health agencies, Meals on Wheels, and community health programs.