The study or prescription of diets under special circumstances (e.g. metabolic or other illness) and for special physiological needs such as pregnancy, growth, weight reduction.
On food labels.
The study of food, nutrition and health, especially when applied to people’s food intake.
The study of the kinds and quantities of foods needed to maintain health and manage diseases.
The application of the principles of nutrition to the selection of food and the feeding of individuals and groups.
The science dealing with the relationships of foods and nutrition to human health.
Dietitians apply dietetics, the science of nutrition, to the feeding of groups and individuals in health and disease. Their training requires a degree course in the nutritional and biological sciences. The role of the dietitian can be divided as follows.
The science of applying nutritional data to the regulation of the diet of healthy and sick individuals. Some fundamental principles and facts of this science are summarized here.
The field of dietetics encompasses the utilization of nutritional science to promote and preserve good health. It encompasses not only a comprehensive understanding of food composition, the impacts of cooking and processing methods on different foods, and dietary needs, but also incorporates psychological elements of nutrition, such as eating patterns and behaviors.