Nutrition

Therapeutic Nutrition is applied mainly in hospitals or private clinics. Therapeutic dieticians work in conjunction with medical practitioners, while drawing up special menus for patients suffering from ailments like diabetes, ulcers, heart disease, tuberculosis etc. where dietary restrictions are necessary for treatment. Menu components are discussed with both physician and patient, to explain the purpose of the diet, discover food preferences and prepare the patient for continuing the diet at home. Thus therapeutic dieticians are responsible for the preparation of a daily meal pattern that combines the patient’s food habits with remedial needs. They also keep records of patients–responses to new diets.

Clinical Dietetics differs slightly from therapeutic nutrition, in that it concerns patients who are not hospitalised, but are referred to the clinic by a physician. They include expectant mothers, and people suffering from obesity or other nutritional problems , who are taught to understand and use diet effectively.

Public Health Nutrition involves working with para–medics in rural and semi–urban areas for giving advice and guidance to expectant mothers, for pre–natal and post–natal care with regard to diet and hygiene.

Community Nutrition is part of the Government Health Scheme which handles the nutritional needs and short coming of the are concerned.

Food Technology is widely applied in the food industry, where nutritionists are employed at various levels in the development, manufacture and making of food products.