Download The Profession of Dietetics by June R. Payne-Palacio, Deborah D. Canter PDF

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By June R. Payne-Palacio, Deborah D. Canter

The occupation of Dietetics is a succinct, trouble-free advent to the sector of dietetics. It stories the background of dietetics, provides an outline of the career because it is at the present time, presents an intensive exam of the academic and credentialing necessities, and initiatives destiny developments within the box. The Fourth version takes a realistic and private method of effectively maneuvering the usually complex and aggressive steps to luck within the nutrients occupation.

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DTRs may also be found working independently or in teams with RDs in a variety of work settings, including health care, business and industry, public health, foodservice, and research. DTRs most commonly work in: • Hospitals, HMOs, clinics, nursing homes, retirement centers, hospices, home healthcare agencies, and research facilities. DTRs treat and prevent disease and administer MNT as an important part of the healthcare team. qxd:Payne-Palacio 38 7/29/10 12:07 PM Page 38 Chapter 2 The Dietetics Profession • Schools, day care centers, correctional facilities, restaurants, healthcare facilities, corporations, and hospitals.

The future of dietetics is assured. ”43 That time has arrived! The increasing diversity of the profession through the years has created the need to broaden the focus of this goal. The ADA was founded at a time when most dietitians worked in acute-care hospitals. 44 At the beginning of the twenty-first century, Lulu Graves’s quote could be modified to read: It is the privilege of those of us who are now in the work to conduct it along such lines that, in the not very distant future, it will be recognized as the best source for nutrition information and the professionals as those best trained to help consumers make individualized food choices.

Vandenbroucke JP. The contribution of William Fletcher’s 1907 report to finding a cause and cure for beriberi. The James Lind Library. org. Accessed January 13, 2004. 27. Atwater WO, Bryant AF. The Chemical Composition of American Food Materials. S. Department of Agriculture Bulletin No. 28. S. Government Printing Office; 1896. 28. Corbett FR. The training of dietitians for hospitals. J Home Econ. 1909;1:62. 29. Funk C. The etiology of the deficiency diseases. J State Med. 1912;341–368. 30. Egan M.

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