March is nutrition month. This years theme is “ingredients for a healthier tomorrow” Dietitians work in a variety of areas and play a key role in a sustainable food system for present and future generations. From food security, food literacy, food sovereignty, nutrition care and prevention dietitian’s provide expertise and skills for a healthier tomorrow, A dietitian helps translate the science of nutrition to help individuals live a healthy lifestyle while taking care of our planet for a healthier tomorrow. Dietitian’s work in a variety of areas including hospital, community, public health, and private practice.
To become a dietitian one must complete a degree in nutrition sciences followed by an accrediated 10 month intensive internship in clinical nutrition, public health, community and nutrition management. Dietitian’s take science classes such as biology, biochemistry, chemistry, and physiology, followed by core nutrition classes in chronic disease, nutrition through the lifecycle, nutrition management, and public health. Following their internship dietitian’s must complete a competency exam as well as complete an annual continuing competence program. The term dietitian in BC is protected through the college of dietitians of British Columbia (CDBC). To practice as a dietitian one must meet the standards of practice and code of ethics set out by the CDBC. A nutritionist or holistic nutritionist does not have to follow the same regulations as dietitians in BC.
I work as a clinical dietitian in the intensive care unit ( ICU) and neonatal intensive care unit (NICU). I am fascinated about how the body responds to critical illness, I learn something new everyday. I can’t think of any other area that I would want to work in as a clinical dietitian, ( if I were to choose another career I would want to be an intensivist but that’s whole another conversation) One of the benefits of working in the ICU and NICU is the way the interdisciplinary team works together. In the ICU setting most of my patients are too sick to eat and they are either feed through a tube or IV. Working in the ICU I do miss not talking about food and all its benefits, except teasing the doctors and nurses how to eat healthy. Which is one of the reasons I started Zest nutrition.
Dietitian’s to follow:
This is a list of a few dietitian’s that I follow but there are many talented dietitian’s who are experts in their filed of interest.
I love Fraiche living, Tori the dietititan behind friache living, knows how to make food look beautiful, I wish I had her eye. I love the recipes, not only do they look beautiful but they are practical, easily adaptable, healthy, and taste amazing. If you are looking for meal planning ideas check out their meal planning site called friache table. Tori is also passionate about reducing food waste and often shares useful tidbits on her instrgram account.
Do you struggle with feeding your kids? Are you worried about their eating habits and overall nutritional wellbeing? Sarah is your dietitian. Not only does Sarah have a wealth of expertise with prenatal, infant and child nutrition but she is a mom of three and understands the challenges parents have when it comes to pediatric nutrition.
If you are interested in gut health and/ or plant based living this is your dietitian. One thing I love about Desiree is all her advice is based on science, and let me tell you she knows the gut better than other dietitian I know.
Natural tubefeeding is a nutrition blog run by , Claire Kariya, a registered dietitian who in an expert in blenderized tubefeeding. Claire is passionate about using real food for someone who receieves their nutrition through a feeding tube. Over the years, Claire has done research in the area and is an educator to fellow dietitians, students, doctors, as well as patients and their families. Claire started natural tubefeeding to inform patients, families and health care providers on the benefits on using real food, plus she shares some tasty recipes.
References:
College of Dietitians of British Columbia
