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Clinical nutrition centers on the prevention, diagnosis, and management of nutritional changes in patients linked to chronic diseases and conditions primarily in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics and in private practice, but also inpatients in hospitals.
A dietitian, medical dietitian, or dietician [1] is an expert in identifying and treating disease-related malnutrition and in conducting medical nutrition therapy, for example designing an enteral tube feeding regimen or mitigating the effects of cancer cachexia.
The professional practice of being a dietitian (also spelled dietician in the US) is different from a nutritionist.In many countries and jurisdictions, the title nutritionist is not subject to statutory professional regulation; thus, any person may self-title as a nutritionist or nutrition expert, even if self-taught and professionally uncertified.
For example, new categories have been created for delineating "paramedical practitioners"—grouping professions such as clinical officers, clinical associates, physician assistants, Feldshers, and assistant medical officers—as well as for community health workers; dietitians and nutritionists; audiologists and speech therapists; and others. [17]
The National Board of Physician Nutrition Specialists (NBPNS) is a nonprofit organization that certifies physicians practicing nutrition medicine. Established in 1997, NBPNS maintains credentialing standards, examination assessments, and offers certification for physician nutrition specialists. [ 2 ]
"Fiber is a prebiotic, meaning it helps feed the beneficial bacteria in your gut," says Adiana Castro, MS, RD, founder of Compass Nutrition and clinical dietitian at Weill Cornell Medicine. "A ...