A Day in the Life of a Nutritionist
Nutritionists have a healthy regard for food and its life-sustaining properties. They are
primarily concerned with the prevention and treatment of illnesses through proper dietary
care. Nutritionists evaluate the diets of patients and clients suffering from medical disorders
and suggest ways of fighting various health problems by modifying the patient’s intake of
certain food items. As one nutritionist puts it, “It’s basically all about balance—the older you
get, the more you begin to understand the importance of balance in your life, and your diet
is no exception.”Hypertension, diabetes, and obesity are some of the common health problems
that nutritionists work to alleviate. Through education
and research, they also promote sensible eating habits in communities,
schools, hospitals, prisons, clinics, and nursing
homes. Like all other health professionals, nutritionists are motivated by a concern to
improve people’s quality of life.
Food manufacturers, advertisers,marketers, and some enlightened restaurateurs employ
nutritionists to organize, develop, analyze, test, and prepare meals that are low in fat and cholesterol
and virtually devoid of chemical additives. Nutritionists usually specialize in one of
three major areas of practice: clinical, community, or administrative management. Clinical
nutritionists service the needs of clients who are institutionalized. They develop, implement,
and maintain nutritional programs for individuals in hospitals, nursing homes, retirement
communities, day care centers, and prisons. Before proposing or implementing any dietary
program, nutritionists must consult with doctors or other health professionals to ensure that
medical and dietary needs are optimized. Community nutritionists are an integral part of
health clinics, clubs, agencies, and HMOs. They advise individuals and groups on the nutritional
practices that will promote good health. They also structure and recommend diet plans
for whole families, often including guides to the correct preparation of meals and shopping
for the right foods. Meal planning and preparation on a large scale, such as for a school district,
requires the careful supervision of administrative or management nutritionists. Their
responsibilities include preparing food budgets, purchasing food, ensuring that health and
safety codes are strictly observed, maintaining records, and writing reports.
Nutritionists often spend the greater part of their workday on their feet. Hot, steamy
kitchens also figure prominently in a nutritionist’s career, although many of them end up
working in well-lit, properly ventilated environments. But nutritionists must be prepared to
work in environments that are not always equipped with modern conveniences or sometimes
fall short of prescribed standards. In such work situations, the primary concern of the nutritionist
will be to bring the work environment up to standard by enforcing health and safety
codes and improving overall production capacity.
Paying Your Dues
A bachelor’s degree with a major in dietetics, food and nutrition, food service systems
management, or a related subject is the basic requirement of this profession. Courses in the
sciences, such as biology,microbiology, mathematics, statistics, psychology, and sociology are
core course requirements.
Present and Future Outlook for Nutritionist Careers
The study of nutrition dates back at least as far as the eighteenth century, when the
French scientist Antoine Lavoisier linked respiration with metabolic function.
The employment prospects for dieticians and nutritionists are expected to grow at an
average rate through 2012.
Quality of Life
PRESENT AND FUTURE
At this early stage, nutritionists are still learning how thoroughly to evaluate a
patient’s or client’s dietary needs. They should understand the absolute importance
of communicating clearly and directly with the attending physician or health care
professional before developing or recommending any nutrition program. Nutritionists
should also be establishing their professional style in dealing with and relating to patients.
Their focus is on creating an environment in which the patient feels at ease.
FIVE YEARS OUT
Nutritionists at this stage are now seasoned professionals who perform their duties
with minimal or no supervision, cross-reference their information with doctors, are
thorough in their research, are accurate in their recommendations, and have a good
rapport with their patients. At this stage, individuals seeking a challenge will begin to examine
their options for advancement in their current field, weighing them against employment
opportunities in other areas.
TEN YEARS OUT
At the 10-year mark, highly experienced nutritionists are ripe for setting up their
own private consulting firm. They should have developed a considerable amount of
contacts to easily facilitate such a move. 10-year veterans have kept abreast of industry
developments through trade journals and other publications, revising and updating their
own nutrition programs at every step of the way. They may also write their own books and
articles for publication. Academia will require the services of many nutrition veterans as the
industry continues to expand at its record fast pace and more universities and colleges begin
to offer nutrition and dietetics programs.