Clinical nutrition is the application of nutritional science to promote health, prevent and manage disease, and support recovery. It involves assessing an individual’s nutritional status, identifying deficiencies or excesses, and developing personalized dietary interventions.
A nutritionist is a professional who advises on matters of food and nutrition, and their impact on health. They may work in various settings, including hospitals, clinics, public health organizations, and private practice.
Macronutrients (carbohydrates, proteins, fats) provide energy and building blocks, while micronutrients (vitamins, minerals) are essential for various bodily functions. Imbalances in either can lead to health issues.
Clinical nutrition is vital in:
Common misconceptions include the belief that all fats are bad or that restrictive diets are always necessary. Evidence-based practice is crucial to navigate misinformation.
What is the difference between a nutritionist and a dietitian? While terms are often used interchangeably, ‘dietitian’ usually implies further regulation and qualifications.
Can nutrition cure diseases? Nutrition can manage, prevent, and support recovery from many diseases, often in conjunction with medical treatment.
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