Nutrition refers to the science that studies the nutrients in food, how the body can utilize them and the relationship between nutrition and various health hazards and diseases.

The science of nutrition focuses on how people can alter their nutrition intake in order to minimize the threat of getting ill, what happens to an individual if they have excessive or insufficient nutrient intake but also on how nutrition can be related to allergies. Our food contains healthy substances such as proteins, carbohydrates, fat, vitamins, minerals, trace elements and water. If people do not have a balanced nutrient intake, then they increase the risk for several health concerns.

The primary role of a clinical dietician is the design of nutrition programs for the improvement or maintenance of patient’s health.

These programs can be applied in the short term, such as the reassurance of a healthy diet for a car accident victim until their healing process is completed or can be applied in the long term for patients that they have diabetes, kidney disease or diseases that affect mostly the elderly and their nutrition intake.

Furthermore, these programs can act as an intervention, for several heart conditions or obesity or they can be used therapeutically in cases such as heart disease in order to maintain a balanced health and food intake.

Usually, health dieticians collaborate with hospitals, clinics or in other health organizations and social organizations such as Universities and public schools. Additionally, they can work independently and work on their own personal practice.

A clinical dietician is usually at the center of interaction between a physician and their patient or a caregiver staff member. Sometimes there is a delicate balance between what the doctor recommends to a patient and that patient’s ability to follow their diet or nutrition plan. Several factors need to be taken into consideration such as a patient’s income, education level, psychological or somatic well-being of a patient, living conditions, family support and the capabilities of a program to have some form or surveillance or support towards a patient. Sometimes a clinical dietician has to provide an extensive patient contact in order to council them and provide training for them to maintain or achieve this balance. For this reason, each patient’s diet differs; the approach of a diet will be based on the idiosyncratic values of each patient and their personal schedule.

Florentia Prodromou

MSc Clinical Dietetics, BSc Nutrition and Dietetics