Nutritionist doctor

1. General characteristics of the profession

Specialist in the field of therapeutic and preventive nutrition.

2. Official duties

Since, for all diseases, certain disturbances occur in the enzyme set of the organism (at the level of the gastrointestinal tract or at the level of the cell itself, etc.), certain adjustments are made to the diets of therapeutic diets that help compensate for the loss of this or that enzyme link. The diet nutritionists make rations of therapeutic nutrition. Rational use of food is not easy. This requires a deep scientific approach, physiological and biochemical study. In the preparation of any diet, a dietitian should take into account the characteristics of the absorption of nutrients in the human body. The prescribed diet should meet the energy, plastic and other needs of the body, provide the necessary level of metabolism, as well as the correct mode (frequency) of food intake. The patient often has to limit the consumption of certain types of products, and sometimes completely exclude them. The doctor strictly calculates the volume of the daily ration or individual single portions, determines the methods of cooking food, the composition of the food, its consistency, etc. Therefore, he should be well aware of the composition of basic food products, their impact on a healthy and diseased organism, the biological value of the constituent components and its change under the influence of a combination of products or characteristics of their processing, etc. Remember all this can a person with a well-trained memory, having an increased interest in this area of ​​activity. A nutritionist should be able to see a sick person behind every diagnosis, requiring a special individual approach, attentive and sensitive attitude. Dietitians work in medical institutions of medical and scientific profile.

3. Qualification requirements

Higher medical education and specialization in the institute of advanced doctors.