The food we eat has a significant impact on our health, according to a number of scientific studies. Changes in diet can help prevent or control many health problems, including obesity, diabetes and certain risk factors for cancer and heart disease.
Dietetics is the science of how food and nutrition affects human health. The field of dietetics has a strong emphasis on public health and a commitment to educating all Americans about the importance of making proper dietary choices.
Dietitian nutritionists use nutrition and food science to help people improve their health. Nutrition and dietetic technicians work with dietitian nutritionists to provide care and consultation to patients. Both dietitian nutritionists and nutrition and dietetic technicians may also provide general nutrition education. Both are nationally credentialed and are an integral part of health care and food service management teams.
Professionals in the field of dietetics often focus their efforts on specific populations, facilities or initiatives, including:
- Designing individual nutritional therapies to address specific health issues, such as unhealthy weight, diabetes
- Developing facility-wide nutrition programs for health care, educational, correctional and other institutions
- Increasing public awareness of proper nutritional standards and habits
- Improving the accuracy and comprehension of food labels
- Ensuring the safety of our food supply
- Researching how changes in diet (such as reducing salt intake) affect health (by reducing blood pressure)
- Working with food manufacturers to improve the nutritional quality of prepared foods
The Bureau of Labor Statistics projects that employment for dietitian nutritionists will grow 16% from 2014 to 2024, much faster than the average for all occupations. It notes that the role of food in good health is well known, leading to a larger role for dietitian nutritionists and nutrition and dietetic technicians in patient care and to advise people who want to improve their health.
Registered dietitian nutritionists design nutrition programs to protect health, prevent allergic reactions and alleviate the symptoms of many types of disease.
Clinical dietitians provide medical nutrition therapy for patients in institutions such as hospitals and nursing care facilities. They assess patients’ nutritional needs, develop and implement nutrition programs and evaluate and report the results. They confer with doctors and other health care professionals in order to coordinate medical and dietary needs. Some clinical dietitians specialize in the management of overweight and critically ill patients, such as those with renal (kidney) disease and diabetes. In addition, clinical dietitians in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.
Carbohydrates
Sugar, starch, and fiber are types of carbohydrates.
Sugars are simple carbs. The body quickly breaks down and absorbs sugars and processed starch. They can provide rapid energy, but they do not leave a person feeling full. They can also cause a spike in blood sugar levels. Frequent sugar spikes increase the risk of type 2 diabetes and its complications.
Fiber is also a carbohydrate. The body breaks down some types of fiber and uses them for energ; others are metabolized by gut bacteria, while other types pass through the body.
Fiber and unprocessed starch are complex carbs. It takes the body some time to break down and absorb complex carbs. After eating fiber, a person will feel full for longer. Fiber may also reduce the risk of diabetes, cardiovascular disease, and colorectal cancer. Complex carbs are a more healthful choice than sugars and refined carbs.
Health
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