CDR Report on Trends within Registered Dietetics

-

The Commission on Dietetic Registration created a Workforce Demand Task Force in 2009 with the responsibility of identifying employment trends in the field of registered dietetics, and the Journal of the Academy of Nutrition & Dietetics published it this past March.  It was interesting to look over because the trends seen in this analysis are related to some of the topics we have discussed in class.  For instance, the report demonstrated that there is a definite trend toward clinical specialties and away from the food service focus.  From the interests of those in our group, this seems to hold true.  Another aspect of this report worth noting is that “in a trend likely related to the increase in clinical practice, RD positions are gradually losing managerial responsibility”.  The idea of protecting our scope of practice from those who are not registered or properly educated has been brought up in both class and at the Public Policy Day, and the downward trend in registered dietitians holding management positions is concerning.  If registered experts are not fulfilling these duties, this means that non-registered individuals are, and this could be dangerous for the profession and for the patients it serves.  The report also discusses other topics such as the supply and demand for RD’s, dietetic technicians, and DTRs and the gender/racial/ethnic diversity within the profession, and the trends mentioned are interesting to think about.

-Ashley

Comments

Post a Comment

Popular posts from this blog

Are All Sugars Created Equal?

-
Image
Are All Sugars Created Equal?  I think one of the most confusing nutrition topics for people is sugar. With so many conflicting stories out there, it’s difficult to separate the facts from the fiction. Not to mention, the types of sugars are endless. How do we know what’s best for our bodies? White or brown sugar? Cane or raw? Should we just go with Stevia instead? Is it even okay to consume artificial sweeteners? Should we avoid foods with high amounts of natural sugar in them? Each answer only seems to lead to another question!  Let’s start off with distinguishing the purpose of sugar in the first place. Do our bodies even need it? The short answer is yes! Sugars are carbohydrates (what we commonly call “carbs”), one of the three main macronutrients that our bodies need for fuel to function and survive. One of the major ways to categorize sugar is by separating the “natural” sugars from the “added” sugars. Natural sugars are, well, naturally found in foods. They give us the energy th
Read more

Milk Mythbusters

-
Image
Just like with any nutrition topic, the facts about milk can become convoluted pretty quickly. Whether you drink milk for the protein, the nutrients, the flavor, or just like to switch it up, there are pros and cons to every kind. Here are some quick nutritional facts about each type to help you decide which is best for you. Animal-Based Milks  Whole Milk: The original diary drink. It gets a bad rap, but what whole milk has going for it, is that it’s in its proper nutritional form. Whole milk contains all of its original fat-soluble vitamins, A, E, D, & K, along with the fat to help you absorb them all. It also has the proper concentrations and ratio of polyunsaturated fatty acids, or your omega-3s and omega-6s, so that they are metabolized as they should be. The downside is that whole milk is calorically dense, meaning that a little goes a long way. You don’t need much to get what you need, so just don’t overdo it!  2% Milk: The fat content of 2% milk is about half of that in who
Read more