Dietetikere

Dietetikere are health professionals who specialize in nutrition science and its use in the prevention, treatment, and management of diet-related health conditions. They translate nutrition research into individualized advice and programs, and educate individuals and groups on healthy eating patterns, food safety, and weight management. Their work often centers on supporting patients to improve health outcomes through diet and lifestyle changes.

Education and credentials typically include a degree in dietetics or nutrition from an accredited program, followed by supervised practice or internship. In many countries, dietetike professionals pursue registration or licensure to use a protected title and to practice with independent authority. Ongoing professional development and adherence to evidence-based guidelines are emphasized to maintain competence.

Work settings and roles vary but commonly include hospitals, clinics, community health centers, schools, long-term care facilities, and food service operations. Dietetike professionals assess nutritional status, diagnose nutrition problems, develop individualized meal plans or dietary interventions, monitor outcomes, and provide counseling. They collaborate closely with physicians, nurses, and other health professionals and may contribute to public health nutrition programs and policy development.

Specializations and scope often span clinical dietetics in areas such as diabetes, renal disease, oncology, and critical care; pediatric and neonatal nutrition; geriatric nutrition; and sports nutrition. They may also engage in preventive nutrition, community education, research, quality assurance, and menu planning. The exact scope of practice and licensing requirements vary by country or region, reflecting local regulations and health care structures.