Category: Dietetics

While there is no single medication for general protein deficiency caused by inadequate dietary intake, medical interventions target the underlying disease or severe complications. Most treatments focus on nutritional rehabilitation through dietary changes and specialized feeding methods, with medication reserved for treating the root cause or managing specific conditions.

According to the Food and Agriculture Organization, fermentation of fiber by gut microflora is an efficient digestive process where more than half of consumed dietary fiber is degraded in the large intestine. The specific behavior of this indigestible plant material is defined by its physical properties, which dictate its health benefits and journey through the digestive system.

As the world's largest meeting of food and nutrition experts, the Food & Nutrition Conference & Expo (FNCE) attracts thousands of professionals each year. Potential attendees often wonder: is FNCE 2025 in-person or virtual, and what does this mean for those planning to participate?

The World Health Organization reports that malnutrition affects nearly one in three people globally, highlighting the critical importance of understanding what are the main uses of nutrients in your body,. These essential compounds, derived from food, are the foundation for all biological functions, from cellular activity to systemic health.

According to the National Institute of Health, a food-first approach advocates that food should be considered a primary intervention for health promotion. What is the food first diet? It is a clinical nutritional strategy that prioritizes using ordinary food items to increase calorie and protein intake, particularly for individuals with poor appetite or those at risk of malnutrition. This guide explores the principles, applications, and practical tips for implementing this diet.

According to the Academy of Nutrition and Dietetics, the suggested ratio in acute care settings is one Registered Dietitian (RD) per 65-75 patients for medical nutrition therapy, but this metric only begins to address the complex question of what is the ratio of dieticians to patients, as factors like patient acuity and setting cause significant variation.

According to models of food classification, peripheral foods are defined as those eaten sporadically and reflecting individual food preferences rather than cultural staples. These are the special occasion items and personal indulgences that, while part of our diet, do not form its foundation. This article clarifies this definition and explores its context within broader nutritional frameworks.

According to the U.S. Bureau of Labor Statistics, employment for dietitians and nutritionists is projected to grow by 11 percent from 2023 to 2033, faster than the average for all occupations. With this increasing demand, a key question for many professionals is which course is best for dietitians looking to advance their expertise and specialize in a high-growth area.

Healthy eating habits, especially those established early in life, are key to preventing chronic diseases, according to the World Health Organization. The field that teaches these habits is known by several terms, depending on its specific focus. The central question remains: What is nutrition education called?

According to the Academy of Nutrition and Dietetics, the demand for qualified food and nutrition experts is on the rise. A common another name for a dietitian is a nutritionist, though this is an oversimplification, as the two terms have distinct legal and professional definitions.