Clinical nutrition is the field that examines the use of food and nutrition to promote well-being and to manage disease. Registered dietitian nutritionists are required to obtain a bachelor’s degree from an accredited university or college, complete a supervised, training internship program which is approved by the Accreditation Council for Education in Nutrition and Dietetics, and pass a national exam, with continued professional educational requirements to maintain registration. Most states require dietitians and nutritionists to be licensed.
The nutrients in food are the body’s source of energy needed to live, grow, and heal. Patients may have different energy requirements and nutritional needs depending upon medical conditions, activity levels, athletic performance, or weight goals. Clinical studies have shown that some nutrition interventions may offer benefit.
At the initial patient visit, the dietitian nutritionist obtains the patient’s clinical history to determine if there is an excess or deficit of any nutrition within the current diet. Other considerations also include timing and portion of meals, digestion, possible malabsorption, metabolism, and elimination. Then the dietitian nutritionist determines the dietary recommendations that are tailored specifically for the patient including discussion of obstacles that may be hindering the patient from reaching their dietary and health goals.
DISCLAIMER: Persons having conditions and/or receiving treatments that may pose a risk to participating in complementary therapies should obtain medical clearance from their physician prior to partaking in these services. Please consult your medical physician if you have any condition or concern that might place you at risk for harm.
Nutritional Counseling
