dietetic

Dietetic refers to the science and practice of diet and nutrition as applied to health and disease. In professional use, dietetics encompasses the assessment of individuals and populations, the development of nutrition interventions, and the education and counseling necessary to promote healthy eating and manage disease through diet. The field combines elements of biology, medicine, psychology, and food science to support evidence-based dietary care.

Dietetic work is carried out by dietitians or dietetic professionals in a variety of settings. Clinical dietetics involves nutrition assessment, planning, and monitoring of treatment in hospitals or clinics. Community and public health dietetics focus on prevention, nutrition education, and program implementation in schools, workplaces, and community organizations. Food service management and system-level roles include menu planning, procurement, and policy development to ensure safe and nutritious food supply. Research and education are other important components, contributing to the evidence base and professional training.

Education and regulation of dietetic professionals vary by country. In many places, dietitians are regulated health professionals. For example, in the United States, becoming a registered dietitian nutritionist requires completion of an accredited degree, supervised practice, and passing a national exam, with licensure or certification possible at the state level. In the United Kingdom, the title dietitian is protected and requires registration with the relevant health professions body. Ongoing continuing education is commonly required to maintain credentials.

Dietetic practice emphasizes evidence-based approaches, including nutrition assessment, nutrition diagnosis, intervention, and follow-up. Dietetic foods and products are often used to support specific therapeutic goals in medical nutrition therapy.