The role, skills required, the mission of the dietitian

The profession of dietician (do) is to develop balanced menus based on the physiology and pathology of those who consume. It must also ensure compliance with basic hygiene and keep abreast of regulations (HACCP) ever increasing governing this sector. For this profession, many qualities are required. Of course, the main qualification will be listening and communication.

According to the patient’s pathology (diabetes, cholesterol, overweight), the dietician will also demonstrate to teaching people to accept the constraints of a diet. From the patient’s diagnosis, the dietician will offer the attractive menus and balanced with him and establish a customized plan with the foods to choose the quantity to absorb every meal and cooking methods appropriate to this regime. Along with the development of diets, the role of the dietician is also to ensure the sanitary quality of food. The mission of the health professional does not stop there, his role is to restore a healthy balance, but also to prevent.

The statistics are there, more and more people tend to grow. The dietitian should therefore remember the importance of eating well and explain the role and benefits of integrating his meals, fruits, vegetables and fiber for a healthy and balanced diet.
The current era with health crises such as avian flu or mad cow disease requires some knowledge to fiddle quality health food.
In the food industry or pharmaceutical products, the role of the dietitian is to either introduce new products, work or looking to finally participate in studies on diet or diets.