Dietetika

Dietetika, often translated as dietetics, is the science and practice of applying nutrition knowledge to the planning and assessment of diets for individuals and populations. It seeks to promote health, prevent disease, and support treatment through dietary choices and food preparation.

Core activities in dietetika include nutritional assessment, development of personalized or group meal plans, counseling and behavior change support, monitoring and adjustment of plans, and collaboration with clinicians and other health professionals. Dietitians and dietetic professionals may work in clinical settings such as hospitals and clinics, community settings such as schools and public health programs, long-term care facilities, or in food service management for institutions.

Education and regulation: In many countries dietetics is a regulated profession. Practitioners typically hold a university degree in dietetics, nutrition, or a related field and obtain professional credentials such as registration or licensure. Ongoing continuing education emphasizes evidence-based practice and ethical standards.

Applications: Dietetika encompasses medical nutrition therapy for chronic diseases such as diabetes, kidney disease, and cardiovascular disease; weight management; gastrointestinal disorders; maternal and child nutrition; sports nutrition; and elderly care. It also includes public health roles related to nutrition policy, school meals, food safety, and fortification programs.

Relationship to nutrition science: Dietetics integrates biology, chemistry, physiology, psychology, and public health to evaluate dietary needs and translate them into practical food plans. It relies on current research and guidelines to guide care and ensure safe, effective recommendations.