Nutritionists in Industry Home

The Nutritionists in Industry is a Group of about 100 members who exchange information and discuss ideas regarding all areas of nutrition within industry.

The aim of the Nutritionists in Industry Group is to raise the profile of nutritionists and dietitians working in the food industry, as a credible source of nutrition information, knowledge and expertise, to the benefit of the industry and ultimately the consumer.

Who can become a member?

Membership of NII is open to any individual working as a ‘registered’ nutritionist (UK Voluntary Register of Nutritionists or any organisation superseding this) or Associate member, or ‘registered’ dietitian (Health Professions Council) in the food, drink or pharmaceutical industry. This will include producers, manufacturers, retailers and caterers.

Individuals who do not meet these requirements could be considered if they have appropriate qualifications. These individuals will be assessed by the Committee on a case-by-case basis.

Freelancers who meet the membership criteria, are eligible to join but must provide details of their industry clients, and any vested interests on the application form.

The food, drink and pharmaceutical industry is deemed to include organisations supported by the industry such as the Food and Drink Federation, British Nutrition Foundation and Leatherhead Food International.

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A Day in the life of a Nutritionist

Nutritionists have a healthy regard for food and its life-sustaining properties. They are primarily concerned with the prevention and treatment of illnesses through proper dietary care. Nutritionists evaluate the diets of patients and clients suffering from medical disorders and suggest ways of fighting various health problems by modifying the patient’s intake of certain food items. As one nutritionist puts it, “It’s basically all about balance—the older you get, the more you begin to understand the importance of balance in your life, and your diet is no exception.”Hypertension, diabetes, and obesity are some of the common health problems that nutritionists work to alleviate. Through education and research, they also promote sensible eating habits in communities, schools, hospitals, prisons, clinics, and nursing homes. Like all other health professionals, nutritionists are motivated by a concern to improve people’s quality of life. Food manufacturers, advertisers,marketers, and some enlightened restaurateurs employ nutritionists to organize, develop, analyze, test, and prepare meals that are low in fat and cholesterol and virtually devoid of chemical additives. Nutritionists usually specialize in one of three major areas of practice: clinical, community, or administrative management. Clinical nutritionists service the needs of clients who are institutionalized. They develop, implement, and maintain nutritional programs for individuals in hospitals, nursing homes, retirement communities, day care centers, and prisons. Before proposing or implementing any dietary program, nutritionists must consult with doctors or other health professionals to ensure that medical and dietary needs are optimized. Community nutritionists are an integral part of health clinics, clubs, agencies, and HMOs. They advise individuals and groups on the nutritional practices that will promote good health. They also structure and recommend diet plans for whole families, often including guides to the correct preparation of meals and shopping for the right foods. Meal planning and preparation on a large scale, such as for a school district, requires the careful supervision of administrative or management nutritionists. Their responsibilities include preparing food budgets, purchasing food, ensuring that health and safety codes are strictly observed, maintaining records, and writing reports. Nutritionists often spend the greater part of their workday on their feet. Hot, steamy kitchens also figure prominently in a nutritionist’s career, although many of them end up working in well-lit, properly ventilated environments. But nutritionists must be prepared to work in environments that are not always equipped with modern conveniences or sometimes fall short of prescribed standards. In such work situations, the primary concern of the nutritionist will be to bring the work environment up to standard by enforcing health and safety codes and improving overall production capacity.

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What Is Malnutrition? What Causes Malnutrition?

Malnutrition is a broad term which refers to both undernutrition (subnutrition) and over nutrition. Individuals are malnourished, or suffer from undernutrition if their diet does not provide them with adequate calories and protein for maintenance and growth, or they cannot fully utilize the food they eat due to illness. People are also malnourished, or suffer from overnutrition if they consume too many calories.

Malnutrition can also be defined as the insufficient, excessive or imbalanced consumption of nutrients. Several differentnutrition disorders may develop, depending on which nutrients are lacking or consumed in excess.

According to the World Health Organization (WHO), malnutrition is the gravest single threat to global public health.

This text will focus more on the undernutrition aspect of malnutrition, rather than overnutrition.

Subnutrition occurs when an individual does not consume enough food. It may exist if the person has a poor diet that gives them the wrong balance of basic food groups.

Obese people, who consume more calories than they need, may suffer from the subnutrition aspect of malnutrition if their diet lacks the nutrients their body needs for good health.

Poor diet may lead to a vitamin or mineral deficiency, among other essential substances, sometimes resulting in scurvy - a condition where an individual has a vitamin C (ascorbic acid) deficiency. Though scurvy is a very rare disease, it still occurs in some patients – usually elderly people, alcoholics, or those that live on a diet devoid of fresh fruits and vegetables. Similarly, infants or children who are on special or poor diets for any number of economic or social reasons may be prone to scurvy.

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