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The quality of our life depends to a large extent upon the quality of food we eat. A plentiful and nutritious diet is a prerequisite for good health and a productive and useful life. Many major diseases in both developed and developing countries are linked to inappropriate eating habits or inadequate food intake. Nutrition and Dietetics hence assumes great value. The study of nutrition implies an understanding of the components of the food we eat and how these foodstuffs affect us. It finds answers to questions such as which components are essential? Which are harmful? What are the right quantities for consumption? How is food digested and absorbed? How does it react inside our bodies? What are the consequences of these actions and reactions? How can we improve our health or productivity? Can we change the course of disease by altering our diet - as individuals or as a group? These and similar questions find an answer in the study of nutrition. Nutrition and Dietetics finds application in medicine, dentistry, veterinary sciences, agriculture and public health. The wide range of professionals and practitioners in all these fields need to know what can or cannot and what should or should not be in our diets and the diets of the animals in our care.
Nutritionists and Dietitians deal with the practical means by which we can use information on diet and energy needs to improve our general health and well being. Nutritionists counsel individuals and groups, organize and supervise food service systems in hospitals, hotels, schools, community centres, prisons. Nutritionists could be dietitians, food technologists or home economists.
Dietitians especially work to assist people in all their special circumstances in life - the young, the elderly, the sick, nursing mothers active sports persons, the health conscious and the like. Dietitians specialize in administration, education, research and clinical and community dietetics.
Administrative dietitians are involved in large scale meal planning and supervision of the preparation process in canteens, schools etc. From the selection, training and supervision to budgeting, purchase of equipments and supplies, checking safety regulations and preparing records is their responsibility.
Clinical or therapeutic dietitians work in hospitals, nursing homes or clinics. They are aware of patients nutritional needs, they develop and implement nutritional plans and evaluate results of dietary therapy. They are guided by doctors about patient's nutritional care. In hospitals dieticians oversees the preparation of high nutrition formulas for patients.
Research dietitian work in the field of nutrition in healthy food stuffs as well as for therapeutic foods. They work in managing food service systems and equipments, and studying body chemistry in relation to diets. Highly specialized research in nutritional needs during space travel, in clinic, in chronic diseases etc. is also conducted.
Work Environment
Dietitians and Nutritionists generally work for regular hours and in hospitals may be required to work on weekends. In commercial food service they have irregular work hours. The work in research is carried on in laboratories while in most other assignments their office is located near food preparation areas. Sometime has to be spent in kitchens and serving areas that are often hot and steamy. In hospitals the daily rounds of wards require considerable walking.
Nutritionists and Dietitians who prefer to work more directly with people have the options to work in a clinical setting i.e., in hospitals and nursing homes where they work directly with patients whose illnesses are related to their diet and help them choose more appropriate foods. The diets they provide have therapeutic value and are worked out for each patient according to the illness. The food industry too offers career opportunities. In response to increasing awareness of good nutrition many food companies employ nutritionists and dietitians to oversee the nutritional quality of food products, for new product development and for advice on marketing. In the processed food industry laboratories, nutritionists and dietitians develop and improve the products and production processed. Food technologists and nutritionists often work as a team while experimenting on flavours and preparations.
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An aptitude in science, an interest in diets and temperament to work in a group along with responsibility, concern and patience and ability to interact with people are qualities vital for this profession.
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Opportunities exist in research particularly in agriculture, medicine and public health. Universities, government departments, hospitals and research organizations, pharmaceutical and food manufacturing companies in India and around the world need people educated and trained in the science and application of nutrition.
In the commercial setting dietitians are working in large institutions, factories, industrial houses, offices, schools and with catering departments. Health and fitness clubs too employ dietitians who have specialized in health foods e.g. nutritious meals, snacks which are low in calorie content yet tasty.
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Dietetics is a specialized field of study which is generally available as a post graduate course after graduating in any of the following subjects - Microbiology, chemistry, home science, medicine, hotel management and catering technology. However, there are some undergraduate courses too.
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B.Sc. courses with Nutrition/Dietetics/Food technology
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University of Delhi, Delhi |
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Marathwada University - Aurangabad, Maharashtra |
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Osmania University - Hyderabad, A.P. |
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University of Mysore, Mysore, Karnataka |
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Manipal University - Manipur |
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Andhra Pradesh Agricultural University - Hyderabad |
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Bhartidasan University - Tiruchirapalli 620024 |
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Pondicherry University - Pondicherry 605014 |
M. Sc. and Post Graduate diploma courses
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Govind Ballabh Pant University of Agriculture and technology Pantnagar - 263145, Nanital Distt. UP |
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University of Health Science, Vijaywada - 520005, AP |
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University of Mysore, Mysore 570005 (M.Sc. Food Tech./Food Sc. & Nutrition) |
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Tamil Nadu GD Naidu Agricultural University, Coimbatore 641003 (M.Sc. Food Sc. & Nutrition) |
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University of Bombay. Mumbai |
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Delhi School of Home Economics, Delhi |
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SNDT Women's University, Mumbai |
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All India Institute of Hygiene and Public Health, Calcutta |
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Avinashilingam Institute for Home Science and Higher education for women |
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Sophia College, BK Somani Polytechnic, Mumbai |
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Nirmala Niketan, Mumbai |
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Guru Nanak Dev University, Amritsar 143005 (M.Sc. Food & Fermentation Tech., M.Sc. Food and Nutrition) |
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Sri Padmavati Mahila Vishwavidyalayam, Tirupati 517502 |
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Maharshi Dayanand Saraswati University, Ajmer 305001 |
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