Script: Scope of Human Nutrition

Module 1: Definition and Objectives:

Human nutrition describes the processes whereby cellular organelles, cells,
tissues, organs, systems, and the body as a whole obtain and use necessary
substances obtained from foods (nutrients) to maintain structural and
functional integrity. For an understanding of how humans obtain and utilize
foods and nutrients from a molecular to a societal level, and of the factors
determining and influencing these processes, the study and practice of human
nutrition involve a spectrum of other basic and applied scientifi c disciplines.
These include molecular biology, genetics, biochemistry, chemistry, physics,
food science, microbiology, physiology, pathology, immunology, psychology,
sociology, political science, anthropology, agriculture, pharmacology,
communications, and economics. Nutrition departments are, therefore, often
found in Medical (Health) or Social Science, or Pharmacy, or Agriculture Faculties
at tertiary training institutions. The multidisciplinary nature of the science of
nutrition, lying in both the natural (biological) and social scientifi c fi elds,
demands that students of nutrition should have a basic understanding of many
branches of science and that they should be able to integrate different concepts
from these different disciplines. It implies that students should choose their
accompanying subjects (electives) carefully and that they should read widely in
these different areas.
The science of human nutrition deals with all the effects on people of any
component found in food. This starts with the physiological and biochemical
processes involved in nourishment—how substances in food provide energy or
are converted into body tissues, and the diseases that result from insufficiency
or excess of essential nutrients (malnutrition). The role of food components in
the development of chronic degenerative disease like coronary heart disease,
cancers, dental caries, etc., are major targets of research activity nowadays. The
scope of nutrition extends to any effect of food on human function: fetal health
and development, resistance to infection, mental function and athletic
performance. There is growing interaction between nutritional science and
molecular biology which may help to explain the action of food components at
the cellular level and the diversity of human biochemical responses. Nutrition is
also about why people choose to eat the foods they do, even if they have been
advised that doing so may be unhealthy. The study of food habits thus overlaps
with the social sciences of psychology, anthropology, sociology and economics.
Dietetics and community nutrition are the application of nutritional knowledge
to promote health and wellbeing. Dietitians advise people how to modify what
they eat in order to maintain or restore optimal health, and to help in the
treatment of disease. People expect to enjoy eating the foods that promote
these things; and the production, preparation and distribution of foods provides
many people with employment. A healthy diet means different things to
different people. Those concerned with children’s nutrition—parents, teachers
and paediatricians—aim to promote healthy growth and development. For
adults in affluent communities nutrition research has become focused on
attaining optimal health and ‘preventing’—which mostly means delaying—
chronic degenerative diseases of complex causation, especially obesity,
cardiovascular diseases, cancer and diabetes. Apart from behavioural and
sociological aspects of eating there are two broad groups of questions in human
nutrition; with appropriate methods for answering them: First, what are the
essential nutrients, the substances that are needed in the diet for normal
function of the human body? How do they work in the body and in which foods
can we obtain each of them? Many of the answers to these questions have been
established. Second, can we delay or even prevent the chronic degenerative
diseases by modifying what we usually eat? These diseases, like coronary heart
disease, have multiple causes, so nutrition can only be expected to make a
contribution—causative or protective.

, The objective of a course in nutrition and dietetics is:

• To identify nutrition and dietary problems in segments of populations.

• To devise socially, economically and technologically viable methods to control

nutrition and dietary problems in the country.

• To devise newer management and administration techniques to monitor

nutrition and dietetics.
• To encourage research on nutrition and develop future scientists for the
country.

• To advise governments and health bodies on issues related with nutrition

Module 2: Scope of Human Nutrition

Diet plays a major role in promotion of health and well being of individual.
A good and balanced diet habit improves the quality of life while poor diet may
lead to morbidity and diseases. Nutritionists and dietetics are concerned with
this aspect. While dietetics is related to food management, nutrition is related
to promotion of health. Due to changes in food habits of most of the urban
population, role of nutritionists and dietitians is becoming more important. They
suggest corrective food habits considering various aspects of an individual such
as age, work routine and sickness etc. and thereby improving their quality of life.
They also educate their clients about preparation of food according to the
principles of nutrition. They know about food production and processing,
psychological factors influencing food choice, digestion and its effects on
nutritional aspects. A growing and aging population will increase the demand
for meals and nutritional counseling in nursing homes, schools, prisons,
community health programmes, and home health care agencies.

Careers in Nutrition and Dietetics:

Dietetics is the science of managing food and nutrition to promote health.

A relatively new profession, this field has gained importance with the realisation
that inappropriate eating habits can lead to many major diseases and that
quality of life depends on the quality of food we eat. Dieticians or nutritionists
help to promote good health through corrective eating habits, thus improving
the quality of life. They assist people in planning meals depending upon their
age, sickness or work routine, counsel and educate them about healthy eating-
selection and preparation of food items according to the principles of nutrition
and evaluate and make changes in their clients diet periodically. Dietitians
promote nutritious eating habits through education and research, as well as
through overseeing the selection and preparation of food services for many
different institutions and groups. They fix nutritional regimens for patients in a
hospital, athletes in physical training camps, mountaineers on an expedition and
so on. They do research on nutritive value of food which help to understand the
various components of food we eat and the right type of food which provides a
balanced mix of the essentials like vitamins, minerals etc needed for the human
body. They study the digestive process, the various reactions of food stuffs in
the body and find out what is harmful and thus help to prevent diseases through
a proper diet program. Some of them specialize in areas such as obesity,
pediatrics or diabetes. They form a vital part of the health team. Organisations
involved in food product manufacture use the services of the nutritionist or
dietician to plan and research new products. The nutritionists also has excellent
prospects in the mass media where top of priority is given to disseminating vital
information on healthy living .They could find employment in hospitals, research
labs of food manufacturers, catering departments of star Hotels, health
departments and recreation clubs, teach the science of nutrition and dietetics
in colleges and universities. They can also work as consultants or do private
practice. The trends today show a increasing interest in health and fitness.

Eligibility
________________________________________
People opting for a career in Dietetics and Nutrition should study home science
or dietetics and nutrition, food science/technology courses at the graduate and
postgraduate levels. Candidates desiring to seek admission to the course in
Bachelor course in Nutrition & Dietetics are required to have a pass in the Higher
Secondary Examination or Plus two in science subjects covering physics,
chemistry, home science and biology. Besides a B.Sc in Nutrition & Dietetics,
other preferable fields of graduation are Home Science, food science and
technology, Medicine,Hotel management or Catering Technology. The three-
year B.Sc. Home science courses covers subjects including food and nutrition.
Several universities or colleges offer B.Sc. and M.Sc. Courses in Home science.
Four year Food technology courses after Plus two in the science stream are also
available in a few colleges and institutions. In the post graduation level, Dietetics
and nutrition course can be either 2 year Masters programs or 1 year Post
Graduate Diploma (Diploma in Dietetics and Public Health Nutrition
(DDPHN).Those with Bachelors degree in food science, home science, hotel
management & catering technology, microbiology, biochemistry and medicine
are eligible for Post Graduate level Degrees or Diplomas. In a 2 year M.Sc. Home
Science course, one can specialise in food science and nutrition.M.Sc. home
science course includes biochemistry, physiology, biostatistics, research
methods, investigation into nutrition, human nutritional requirements, food
microbiology and principles of food science in the first year, human nutrition
and dietetics, institutional management and food science are included in the
final year. The one year DDPHN course has a compulsory three-month internship,
working in a hospital under a qualified dietician. Subjects of study covered
during the DDPHN training include biochemistry, nutrition, applied physiology,
food, microbiology, administration, therapeutic nutrition, and public health
nutrition. After doing Post graduation programme, one can also go in for PhD
and do Research in Food and Nutrition. The National Institute of Nutrition,
Hyderabad is a premier institute under Indian Council of Medical Research, an
autonomous body under the Ministry of Health and Family welfare, Government
of India, that offers regular nutrition training courses every year . Those who
take a doctorate degree in the area can aim at a better career in the research
/academic fields. The Jawaharlal Nehru Technological University, Hyderabad
offers research facilities for Ph.D. in food technology. Postgraduates in
chemistry, microbiology, biochemistry, home science, agriculture, horticulture,
food technology, food science and nutrition, veterinary science, M.Tech in
chemical/ diary/agri/ food technology are eligible for admission. Personal
qualities – A good dietitian or nutritionist should have an interest in food and
food preparation. Good communication skills to communicate with people
individually and in groups and good writing skills for producing reports, leaflets
etc are essential. One should have patience and genuine concern for fellow
beings. They should also have planning and administrative skills and
organizational ability. Dietitians need to be fit and healthy and able to work as a
team member.
Job Prospects and Career Options
________________________________________
Nutrition and Dietetics is a vital, growing field and the opportunities and
possibilities in this field are endless. Nutritionists and dieticians could find
employment in hospitals, health and recreation clubs, canteens, nursing care
facilities, teach the science of nutrition and dietetics in colleges and universities,
catering departments of star hotels, research labs of food manufacturers, in
health departments of government etc. They can also work as consultants or do
private practice. Moreover they could find openings in the mass media where
top priority is given to disseminating vital information on healthy living The main
fields in which a dietician or nutritionists can work is in Food service field,
Institutional Catering, Health Care field, Research & Development and Social
Welfare. Food service field include food Catering service, Restaurants etc where
professionals can do menu planning, monitoring the food preparation etc.
Institutional Catering is another field where Nutrition and dietetics professionals
are needed to plan, supervise and prepare nutritious and well-balanced meals
for schools, colleges, factories or office cafeterias etc. Their work may also
include the estimation and purchase of food supplies and equipment; receiving,
checking and taking inventories of provisions etc. Those who are involved in such
work are called Administrative or Management dietitian or Nutritionists. In
Health Care field,people suffering from certain diseases such as diabetics, heart
diseases, obesity etc, need to take extra care of their eating habits and the kind
of food they eat. Depending on the nutrition needs of the patients, dieticians
prepare their diet charts and monitor the results of dietary therapy and
maintain records. Professionals working in this field are called Clinical/
Therapeutic dietitian or Nutritionists. Research and Development involves
conducting research on various food items to ensure their quality as well as
studying the effects of various types of diet on the body chemistry in labs. The
research dietician or nutritionists do research on nutritive value of food which
help to understand the various components of food we eat and the right type of
food which provides a balanced mix of the essentials like vitamins, minerals etc
needed for the human body. Organizations involved in food product
manufacture use the services of the nutritionist or dietician to plan and research
new products as well as to check the nutritional quality of their products.
Research careers occur mainly in universities, specialist institutions, food
product manufacturing companies and hospitals. Nutrition and dietetics
professionals also work for Social Welfare,they work in organizations mainly
public health departments run by government, which helps in improving the
eating habits and consequently, the health of the public. Public Health /
Community dietitian.
Role of Dietitian in Health Care :

The role of dietitian has come a long way since the early 1900s. Their role
is still unknown to a lot of people. Some think that dietitians, as their name
implies, only give out diets to make individuals lose weight, whereas this is a
small part of their role. The dietitian is the link between the patient and medical
team or physician in assisting difficult decisions making about nutrition care.
Asian Society of Perenteral and Enteral Nutrition (ASEAN) states that the
dietitian role in nutrition care has been recommended an adequate source and
amount of balanced nutrients according to pre- established standards of care. A
dilemma occurs when the disease state of the patient confound the adequacy
of nutritional support, which has resulted in the patient’s malnourishment. The
dietician should be:

1. Planning food and nutrition programmes

2. Supervising meal preparations in schools and hospitals
3. Recommending dietary modifications
4. Educating patients on diets that may help their condition
5. Working with other healthcare professionals to provide a
multidisciplinary healthcare approach
6. Informing on the severity of illness and complications of treatments,
inclusive of the benefits and burdens of feeding in all conceivable routes.
7. Active in the patients care as the dietitian reporting on the nutritional
status of the patient, as well as, the advisor to the physician and medicinal team,
and
8. Informing the legal decisions that may help determine the route of care
for the patient, such as more aggressive or palliative care.
Various Specialized Areas in Dietetics:
Clinical Dietitians are specialists in food nutrition services in hospitals,
outpatient clinics, and private practices. They assess patient nutrition, develop
dietary plans, provide patient counselling, and monitor patient's progress.
Community Dietitians work in public health agencies, health and fitness clubs,
and day care centers. They counsel people on food choices and direct
programmes in nutrition awareness and disease prevention.
Management Dietitians specialize in food service systems or clinical
management. They work in hospitals, nursing homes, school food service,
cafeterias, and restaurants. They manage personnel, plan and conduct
employee training programmes, design food systems, and plan budgets.
Consultant Dietitians are independent business people who work as nursing
home consultants, book authors, and patient counselors in medical centers and
fitness programmes. They also develop and evaluate food service systems and
serve as independent advisors to industry.
CAREER OPPORTUNITIES:
Government Sector: They can work with government hospitals, government’s
health department, schools, colleges, factories and office cafeterias for planning
nutritional regiment.
Sports and Health Clubs: They can also work for sports hostels and athletes
camps. Health and recreation clubs, canteen and nursing care facilities also
require the services of nutritionists and dietitians. Employment opportunities
are also open to them in catering department of star hotels and restaurants.
Teaching, Research and Development: Research and development involves
conducting research on various food items to ensure their quality as well as
studying the effects of various types of diet on the body chemistry in labs. The
research dietician or nutritionists do research on nutritive value of food which
helps to understand the various components of food we eat and the right type
of food which provides a balanced mix of the essentials like vitamins, minerals
etc. needed for the human body. They also can opt for research career mainly in
universities, public or private sector research institutes, food product
manufacturing companies and hospitals. Teaching the science of nutrition of
dietetics in colleges and universities is also a good option.
Mass Media: Moreover they could find openings in the mass media where top
priority is given to disseminating vital information on healthy living.
Gyms, Slimming Centers:
Private Consultant/ Practitioner: Experienced dietitians may become assistant,
associate, or director of a dietetic department, or become self-employed. Some
dietitians specialize in areas such as renal or paediatric dietetics. Besides all
these they can also work as private consultant or private practitioner.
Dietitians and Nutritionists
Nutritionists and dietitians work with clients on a consultant, community or
clinical basis. These professionals plan healthy meals to satisfy nutritional
requirements. By promoting healthy eating habits, nutritionists seek to avert
and remedy illnesses associated with bad health. After examining an individual's
health, a dietitian can recommend a diet designed to assist the patient meet his
or her health needs, such as losing weight or lowering blood pressure.
Additionally, these workers act as spokespersons and educators, informing
others about healthy dietary habits through education and research.

Food Scientists
Food scientists improve and create food products for universities, the
government or food processing industries. Through the use of sciences like
engineering, microbiology, chemistry, physics and biotechnology, food scientists
discover and enhance methods for distributing, stowing, processing, packaging
and preserving foods. Additional job duties can vary depending on one's job, but
range from working in sanitation and safety to analyzing food contents, such as
fats, sugars, proteins and vitamins, for nutritional information.

Food Service Managers

Restaurants and other food service establishments require food service
managers to help run daily and long-term operations. Possessing a bachelor's
degree in nutrition allows food service managers to share accurate nutritional
information to consumers about the products sold at their establishments. Food
service managers usually perform all human resource and administrative duties
at an individual location; these include monitoring, training and hiring
employees, as well as stocking and ordering inventory.