Celebrating Registered Dietitian Day

March 9, 2011, is Registered Dietitians Day and Jersey Shore Hospital would like to acknowledge their Registered Dietitians, Danette McPherson and Rhonda Bird Schlorff, for all their hard work throughout the past year.

Registered Dietitians are food and nutrition experts who have met academic and professional requirements including the following:

• Bachelor’s Degree with course work approved by the American Dietetic Association’s Commission on Accreditation for Dietetics Education. Coursework typically includes food and nutrition sciences, food service systems management, business, economics, computer science, sociology, biochemistry, physiology, microbiology and chemistry.
  
• Complete an accredited, supervised, experiential internship for one year at a healthcare facility, community agency or food service corporation.
  
• Pass a national examination administered by the Commission on Dietetic Registration.
  
• Complete continuing professional educational requirements to maintain registration and licensure.

This makes Registered Dietitians the most credible source of nutritional information.

Registered Dietitians plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals. They prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications. For example, dietitians might teach a patient with high blood pressure how to use less salt when preparing meals, or create a diet reduced in fat and sugar for an overweight patient.

Dietitians manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Many dietitians specialize, becoming a clinical dietitian, community dietitian, management dietitian, or consultant.

Clinical Dietitians provide nutritional services to patients in hospitals, nursing care facilities, and other institutions. They assess patients' nutritional needs, develop and implement nutrition programs, and evaluate and report the results. They also confer with doctors and other healthcare professionals to coordinate medical and nutritional needs.

Some clinical dietitians specialize in managing the weight of overweight patients or in the care of renal (kidney), diabetic, or critically ill patients. In addition, clinical dietitians in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.

Community Dietitians counsel individuals and groups on nutritional practices designed to prevent disease and promote health. Working in places such as public health clinics, home health agencies, and health maintenance organizations, community dietitians evaluate individual needs, develop nutritional care plans, and instruct individuals and their families.

Dietitians working in home health agencies provide instruction on grocery shopping and food preparation to the elderly, children, and individuals with special needs

Management Dietitians oversee large-scale meal planning and preparation in healthcare facilities, company cafeterias, prisons, and schools. They hire, train, and direct other dietitians and food service workers; budget for and purchase food, equipment, and supplies; enforce sanitary and safety regulations; and prepare records and reports.

Consultant Dietitians work under contract with healthcare facilities or in their own private practice. They perform nutrition screenings for their clients and offer advice on diet-related concerns such as weight loss and cholesterol reduction. Some work for wellness programs, sports teams, supermarkets, and other nutrition-related businesses.

They may consult with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting, and planning.

For more information, or for a Registered Dietitian near you, please call 398-3103.