What Is The Role Of A Nutritionist?
Nutritionists and dietitians may study similar courses although they differ in the roles and specifications as we discussed in the post The Differences Between Nutritionists And Dietitians. In this post we specify the roles of each in various contexts they are likely to be employed at. Nutritionists provide generalized information on nutrition and healthy eating.
Therefore, in whichever context they are hired, they are likely to provide nutrition counselling and education to clients. For example, if working in a hotel, a nutritionist can advise other kitchen staff what individuals with special dietary requirements can consume. Those working in the community will be found providing nutrition education to community members. They may also be observed screening those with undernutrition before enrolling them into therapeutic programs. In food companies, nutritionists ensure the proper labelling of food and that safety measures are attained. Nutritionists in health facilities may be found counselling on general nutrition information.
What Is The Role Of A Dietitian?
The consultant dietitian, normally has a lot of experience before he or she pursues to offer consultancy services. They advise and develop diet plans and meal plans for their clients.
The administrative dietitian, also referred to as the food service systems management dietitian, is a part of the management team and is accountable for the provision of nutritional care of groups through managing food service systems that promote optimal nutrition and quality food. He or she may provide expertise in sanitation, safety procedures, menus development, budgeting and planning. They may work in schools, senior centres, healthcare facilities, restaurants, food companies, cafeterias, hotels or prisons.
Typical responsibilities include:
- Planning, controlling, and assessing food service.
- Managing budget resources.
- Establishing standards of sanitation, safety, and security.
- Undertaking research to enhance the quality and efficiency of food service systems.
- Creating menus and review client acceptance;
- Developing specifications for the procurement of food, equipment, and supplies
- Identifying and planning for equipment requirements.
The clinical dietitian is a member of the health care team and is primarily concerned with therapeutic diets for individuals or groups who are located in health care facilities, and long-term care facilities.
The roles of the clinical dietitian include:
- Participating in ward rounds with other health team officials and serves as the consultant on nutritional care.
- Evaluating nutritional requirements and determining the nutritional status of clients through nutrition assessment methods including dietary histories, anthropometric methods, laboratory values etc.
- Advising clients with medical conditions on diet and nutrition approaches to manage their conditions as well as design for them diet plans that fit their individuals requirements and lifestyles individuals and families on dietary plans, adapting plans to the individual’s therapeutic needs and lifestyle.
- Applying relevant and updated research related to nutritional care.
- Developing nutrition educational materials to use as an instructing aid when educating clients.
The teaching dietitian usually has advanced preparation in dietetics or education. They are employed by universities and health care facilities.
Responsibilities:
- Planning, conducting, and reviewing training programs for dietetic and nutrition students.
- Teaching nutrition and dietetic courses.
Business dietitians and nutritionists can be found in various business contexts. For example , they can be hired by companies to promote their food products or supplements. They may also attend events, TV or radio shows to provide nutrition education.
Food service dietitians can be found in food companies or food industries. These dietitians ensure the safety and hygiene of food and proper nutrition labelling. They may also work with management personnel to implement policies on labelling new food products.
Research dietitians and nutritionists can be found in learning institutions i.e. universities and research centres conducting further nutrition research, identifying gaps and prospective solutions.