Dietetics. Practice and Future Trends

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Dietetics: Practice and Future Trends, Third Edition includes new and updated information about the profession of dietetics such as reports on current activities, a review of emerging issues in dietetic practice, and more. The Third Edition continues to provide an overview of the career opportunities for dietitians, explaining what they do, highlighting the specific areas of dietetic practice, and listing the requirements to become a dietitian. With thorough explanations and insight into the dietetic profession, this text is an invaluable resource for students and professionals.

New to the Third Edition:

• Updated Figures and References
• Revised Education Standards
• The Report of the Task force on the Future of Dietetics Education
• New CDR Study on Advanced Practice Report
• Activities of the Dietetic Practice Groups
• Information on Foundation Activities: Research Funding, Research Projects, and Outreach to the Public
• Updated Salary Information
• Nationwide Public Opinion Survey on Public Perception of Food and Nutrition
• Current and Emerging Issues, such as: Gerontology, Genetics, the "Green" Revolution, Food Safety, and Obesity and Related Issues

Table of Contents

Part I The Profession
Chapter 1 Introduction to the Profession of Dietetics
Chapter 2 The American Dietetic Association

Part II Education and Professional Development
Chapter 3 Educational Preparation in Dietetics
Chapter 4 Credentialing of Dietetic Practitioners
Chapter 5 The Dietetics Professional

Part III Areas of Practice
Chapter 6 The Dietician in Clinical Practice
Chapter 7 Management in Food and Nutrition Systems
Chapter 8 Community Nutrition Dietitian
Chapter 9 The Consultant in Health Care, Business, and Private Practice
Chapter 10 Career Choices in Business, Education, Health and Wellness

Part IV Roles Essential for Dieticians
Chapter 11 The Dietician as Manager and Leader
Chapter 12 The Dietician as Educator
Chapter 13 Research in Dietetics

Part V The Future
Chapter 14 The Future in Dietetics

Author Information

Esther A. Winterfeldt is a Regents Emeritus Professor at Oklahoma State university. She holds two degrees from the University and a PhD from Ohio State University. She completed a dietetic internship at the University of Michigan Hospitals and then practiced in hospital dietetics in Kentucky, Illinois, and Ohio before returning to Oklahoma as Head of the Nutritional Sciences Department. She served two years at the U.S. Department of Agriculture in Washington, D.C. She is a past President of the American Dietetic Association and the ADA Foundation as well as holding other positions in the Association.

Margaret L. Bogle, PhD, RD, LD-U,S, Department of Agriculture

Lea L. Ebro, PhD-Professor Emeritus, Oklahoma State University (Emeritus), Stillwater, Oklahoma