Dietetics Profession Research Articles

Professional dietetic education in the U.S.

From the very beginning, the evolution of the profession of dietetics and the development of high educational standards for practitioners have gone hand in hand.

Thoughts on the ethics of the dietetic profession

Thoughts on the ethics of the dietetic profession

The dietitian in primary health care

This statement was prepared by The American Dietetic Association for use in a study on the development of an integrated manpower policy for primary care being conducted by the Institute of Medicine, National Academy of Sciences, Washington, D.C. Basically, it is concerned with the role of the dietetics profession in primary care. It is divided into the following sections: (a) Definition of the dietitian and her position regarding the importance of nutrition in all health and health-related programs; (b) present role of dietitians in both in- and out-patient settings; (c) barriers to carrying out the full potential of nutritional care in improving health; and (d) action recommended to maximize the positive influence nutritional services could have and to identify a nutrition component in any comprehensive health care program. Funding of nutrition services in health and medical programs for primary care would be expected to result in cost containment for total health care, as well as improvement in the health and quality of life of the population.

Research in Agriculture and the profession of dietetics

Research in Agriculture and the profession of dietetics

The Profession Of Dietetics.

The Profession of Dietetics represents a report of the Study Commission on Dietetics, chaired by John S. Millis, PhD. The essence of the report is presented concisely in a summary of the major findings and recommendations presented in the first six pages. The overriding emphasis of the commission's findings is that the dietician is a translator of the science of nutrition into the skill of furnishing optimal nourishment to people. In view of the great importance of food and nutrition in the individual environment, both in health and disease, it is evident that the health care system has not utilized the skills and knowledge of the dietician in fulfilling this need. For those interested in developing programs in dietetic internship, the education of the dietician, and particularly the development of nutrition and dietary counseling services, this book is particularly recommended.

Building nutrition services in comprehensive health care. . Learning from the C&Y model

As the dietetic profession prepares to take its place in new systems of health care, it is important to use the experience and knowledge gained to date. In this first part of a two-part series, this article describes the steps taken to build and tools developed to manage nutrition services in one health delivery model—the comprehensive health care projects for children and youth.

Report of the Committee to Study, Evaluate, and Make Recommendations for Implementation of The Profession of Dietetics, the Report of the Study Commission on Dietetics1

Report of the Committee to Study, Evaluate, and Make Recommendations for Implementation of The Profession of Dietetics, the Report of the Study Commission on Dietetics1

Nutrition Services in Child Health Programs1

Existing models for the delivery of child health services, including nutritional care, as well as evolving health care systems, such as national health insurance and health maintenance organizations, are reviewed. Consideration is given to the role of nutrition personnel in emerging health delivery systems and the need for active leadership by the dietetic profession.

Challenging Perceptions of the Health Team Members1

In this “professional polemic,” the author—a member of The A.n.A Advisory Hoard—examines developing trends to promote better health care by enlarging the health team through the use of lesser trained personnel. In so doing, he adjures the dietetic profession to share responsibilities with, rather than delegate duties to, such assistants.

The Dietitian in the Regional Medical Program1

The author urges the dietetic profession to go beyond traditional practice into the new and expanding areas of prevention, training of community workers, and so forth, with greater focus on the team approach.

Goals of the Lifetime Education of the Dietitian: Committee on Goals of Education for Dietetics, Dietetic Internship Council, The American Dietetic Association1

These goals for Lifetime Education of the Dietitian define, unify, and give direction for basic professional and continuing education and personal development. These statements can be effective when used as a framework for the interpretation of the profession of dietetics. They serve as a basis for (a) recruitment of youth to the undergraduate education through understanding of the profession by counselors, parents, and youths (b) college curriculum for understanding of objectives by students, faculty, and administrators, (c) internships for pointing the way in their programs, and (d) the on-going continuing education and development throughout the lifetime of each dietitian. They have been accepted as the current goals for all in the profession of dietetics.

Training for the Profession of Dietetics

Training for the Profession of Dietetics

History, Organisation and Development of the Profession of Dietetics in France

History, Organisation and Development of the Profession of Dietetics in France

Management and the Profession of Dietetics

Management and the Profession of Dietetics

The Highway of the Dietetic Profession

The Highway of the Dietetic Profession

Negro Women's Opportunities for Training and Service in the Field of Dietetics

There is some evidence that more Negro institutions are now seeking women with adequate training in dietetics for positions of responsibility in their foodservice departments. Although still young in the profession of dietetics, the Negro woman has made notable progress in the past few years. Before the dietitian is ready to accept a position she must have adequate preparation in college and an additional year of work in a hospital. As far as could be determined, no study has been made concerning the opportunities for this training and availability of positions after the completion of the training. It was therefore decided to try to secure information concerning opportunities for preparation for dietetics in both the Negro and white colleges and universities; opportunities for hospital training in dietetics; and the positions available for the Negro dietitian after the completion of her training. The questionnaire method was used to secure most of the data. Questionnaires were sent to Negro colleges and universities, Negro hospitals, Negro dietitians, nursery schools, Y.W.C.A. and Y.M.C.A. branches, and social service centers. Letters were also sent to the American Dietetic Association, to the head dietitian at Freedmen's Hospital, Washington, D.C., and to graduates of the student dietitian's training course at Freedmen's Hospital. Since the American Dietetic Association is the professional organization for dietitians and is responsible for the present dietetics training standards established in colleges and in hospitals, a comprehensive survey of its development is included in the original study. Because of limited space only a brief account of the activities of the Association is presented here.