RD's and CNM in the Food Industry

-
As the role of the Registered Dietitian (RD) becomes more widespread throughout the workforce, many RD's are finding themselves involved with the food industry. This career path often involves positions dealing with marketing, recipe development, education, etc. Although these are not the tradition job routes of the RD, they can have rewarding benefits such as higher pay, and new opportunities. The RD can bring their scientific background to the food industry and add their professionalism to the products/services in a way that other healthcare professionals cannot. The RD in this role can also be directly involved with promoting the health benefits of the product. Many RD's become involved in the field of nutrition because of their passion to help promote wellness to society. When taking a job in the food industry, the RD can use their knowledge and ability to affect public health. More and more companies are hiring on RD's to benefit their companies. Many times, RD's in the company end up in managerial roles. This means being involved and communicating with many different departments within the companies. This can also mean being put in a position where leadership and values are important. While in this role the RD must ensure that they are still abiding by the Academy of Nutrition and Dietetics (AND) Code of Ethics.

The RD that is in the food industry may come across some work that they must use their knowledge to determine if it is ethical or not. An RD should not put their seal of approval on a product that they do not believe in or do not trust to be in the best interest of the public. It's also crucial for these RDs and Clinical nutrition manager (CNM) to work with companies that use science-based information and evidence-based practices. Being a manager, this means that the RD should do their homework on the company and product before they start to endorse it or tell the other RD's underneath of them to endorse it.

Here are 4 principals that apply directly to RD's and CNM's working in the food industry:

• Principle 6: The dietetics practitioner does not engage in false or misleading practices or communications.
• Principle 12: The dietetics practitioner practices dietetics based on evidence-based principles and current information.
• Principle 15: The dietetics practitioner is alert to the occurrence of a real or potential conflict of interest and takes appropriate action whenever a conflict arises.
a. The dietetics practitioner makes full disclosure of any real or perceived conflict of interest.
b. When a conflict of interest cannot be resolved by disclosure, the dietetics practitioner takes such other action as may be necessary to eliminate the conflict, including recusal from an office, position, or practice situation.
• Principle 18: The dietetics practitioner does not invite, accept, or offer gifts, monetary incentives, or other considerations that affect or reasonably give an appearance of affecting his/her professional judgment.
*You can visit AND's website for the full code of ethics at: eatright.org/codeofethics



Palmer, Sharon, RDN. "Dietitians' Food Industry Relationships: What Is Ethical and What Is Not?" Today's Dieitian. Today's Dietitan, Mar. 2015. Web. 22 Nov. 2016.

TR

Comments

  1. ksu internsNovember 26, 2016 at 8:15 PM

    I enjoyed reading this post about the different job opportunities that Registered Dietitians can do in the food industry. I think many people who get into this profession want to work in more of the clinical based setting or with people in a health and wellness atmosphere. However, RDNs are also greatly needed in the food industry because they are the nutrition experts and their roles can make a difference when creating a label or a new recipe. I also like how you provided the four principles that RDNs and CNMs need to follow to be in compliance with the code of ethics. It is imperative that as a nutrition professional that they follow the principles so that they can provide truthful, non-biased, evidenced based information to the public.

    -KM

    ReplyDelete

Post a Comment

Popular posts from this blog

Do you struggle with pre and post exercise nutrition?

-
Image
What should i eat before and after a workout? First things first…carbohydrates, proteins and fats are important for the body before  and after exercise. Exercising muscle preferentially uses carbohydrates from stored glycogen, but fats are also an important fuel source for energy production during exercise. Fats and carbohydrates are the two major fuel sources during exercise. Fats must be translocated and broken down from their storage form before they are used. Typically there is enough carbohydrate stored as muscle glycogen for exercise but as muscle glycogen stores decline, the skeletal muscle will then use some amino acids (basic components of all protein). More specifically, the amino acid leucine is used for energy.              It is important to consume an adequate amount of carbohydrates exercise to delay fatigue and minimize gastrointestinal distress. It is also important to consume enough fluids to prev...
Read more

Child Malnutrition

-
New approach to childhood malnutrition may reduce relapses, deaths http://www.sciencedaily.com/releases/2015/02/150211124024.htm               Moderate acute malnutrition is experienced by 35 million children worldwide. A new study led by researchers from Washington University School of Medicine in St. Louis has suggested that feeding children until they have met target measures of arm circumference and weight may be more important than a set 12 week feeding time. However, researchers have found that the current targets, set by the World Health Organization (WHO) may not be sufficient and raising these targets slightly could significantly reduce the risk of relapse in malnourished children; a condition that has a 37% relapse rate. The study took place in rural Malawi and was comprised of 2,349 moderately malnourished children aged 6 months to 5 years old. Children were evaluated 12 months after treatment; 1,967 rec...
Read more

Harvest of the Month

-
Image
Harvest of the Month  August – Corn Good source of  fiber Carbohydrate source for energy Antioxidants Contains vitamins and minerals ½ cup or 1 ear = 80 calories   http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90 September – Watermelon High in vitamin A and vitamin C Antioxidants and anti-inflammatory support 1 cup cubed = 46 calories http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31 October – Apples High in fiber Vitamin C Abundant amount of antioxidants 1 medium = 95 calories  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=15 November – Squash and Pumpkin High in vitamin A, vitamin C, vitamin K, vitamin B2, B3 & B6 Many minerals  High in fiber Multiple antioxidant properties  1 cup = 76 calories  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63 Decembe...
Read more