diététiques

Diététique, or dietetics, is the science and practice of applying nutrition to health. It involves assessing nutritional needs, designing therapeutic and preventive dietary plans, and supporting individuals or groups in making dietary choices that promote well-being or help manage medical conditions.

The field encompasses several areas, including clinical dietetics (medical nutrition therapy for conditions such as diabetes, kidney disease, and cardiovascular disease), community and public health nutrition, and food service management in hospitals, schools, and other institutions. It also covers specialized domains such as sports nutrition, weight management, and lifestyle counseling. Dietetics emphasizes evidence-based intervention, monitoring, and adjustment of diets to achieve health goals.

Practitioners are typically registered or licensed professionals known as dietitians (or diététiciens in French-speaking regions). They perform nutritional assessment, diagnose nutritional problems, plan and implement dietary interventions, and monitor patient progress. In many jurisdictions, the title of “dietitian” is legally protected, while the term “nutritionist” may be used more broadly or with varying levels of regulation. Education generally requires an accredited degree in dietetics or nutrition, often complemented by supervised practice and continuing education to maintain credentialing.

Historically, diététique developed alongside advances in nutrition science in the late 19th and early 20th centuries and has become integral to both clinical care and public health. Today, it emphasizes personalized nutrition, chronic disease prevention, food safety, and sustainability, guiding individuals and populations toward healthier dietary patterns.