1.

Read and make short notes the relationship and interrelations of

nutrition and dietetics with other health related professions.

Relation with Biology - Knowledge of plant and animal organisms, their tissues,
cells, functions, interdependencies, and interactions with each other and the
environment.
Relation with Medicine and Dentistry - Knowledge of the information and
techniques needed to diagnose and treat human injuries, diseases, and deformities.
This includes symptoms, treatment alternatives, drug properties and interactions,
and preventive health-care measures

Relation with Psychology - Knowledge of human behavior and performance;

individual differences in ability,personality, and interests; learning and motivation;
psychological research methods; and the assessment and treatment of behavioral
and affective disorders.

How it is related with Therapy and Counseling - Knowledge of principles,

methods, and procedures for diagnosis, treatment, and rehabilitation of physical
and mental dysfunctions, and for career counseling and guidance.

Relation with Chemistry - Knowledge of the chemical composition, structure,

and properties of substances and of the chemical processes and transformations
that they undergo. This includes uses of chemicals and their interactions, danger
signs, production techniques, and disposal
methods.
 2. Describe the difference between the scope of practice of a dietician and
a nutritionist.

Dietician – The term dietician is a protected term. A dietitian is a registered health

professional who meets standards required by the NZ Dietitians Board under the
Health Practitioners Competency Assurance Act (HPCA) 2003. To practice a
dietitian must be registered with the Dietitians Board and hold a current practicing
certificate, work within a specified scope of practice, participate in a continuing
competency programme and adhere to a Code of Ethics. Dietitians may work in a
clinical, research, policy development or teaching capacity. While on the other
side, Nutritionist is not a protected term and therefore can be used freely by
anyone, as there is no specific qualification or legal registration process required.
A nutritionist may have a PHD in a specialty area of nutrition or equally be
someone providing services with no formal training. Nutritionists that meet set
criteria are able to register with the Nutrition Society. Nutritionists work in all non-
clinical settings such as in Government, food industry, research,
teaching, sports and exercise industries, international work in developing countries,
media and communications, animal nutrition and NGOs

A Registered Dietician is knowledgeable in the science of nutrition.

They learn how to interpret research studies and apply that knowledge to
counseling individuals on how to improve their lifestyle and health. He or She is
able to review ones medical history current symptoms, medications, supplements,
exercise routine, weight, and eating habits and give advice that is safe and effective
for them to reach their goals. Registered Dietitians (RDs) are the only qualified
health professionals that assess, diagnose and treat dietary and nutritional
problems at an individual and wider public health level while on the other side, A
Nutritionist may or may not have credidentials of registered dietician.
Nutritionists are qualified to provide information about food and healthy eating.
Many employers of nutritionists in all sectors will only consider recruiting
Registered Nutritionists

3. Identify two common disease conditions that require dietary

interventions and describe the role/steps that you would take to mitigate
/eradicate the conditions as a practicing nutritionist/dietician.

i). Diabetes mellitus

Diabetes mellitus or type-2 diabetes, is one of the major non-communicable and fastest growing
public health problems in the world, is a condition difficult to treat and expensive to manage. It
has been estimated that the number of diabetes sufferers in the world will double from the
current value of about 190 million to 325 million during the next 25 years. Individuals with
type-2 diabetes are at a high risk of developing a range of debilitating complications such as
cardiovascular disease, peripheral vascular disease, nephropathy, changes to the retina and
blindness that can lead to disability and premature death. It also imposes important medical and
economic burdens.

Roles to mitigate it dietary way.

Food can be powerful in preventing and reversing diabetes. However, dietary approaches have
changed as we have learned more about the disease. The traditional approach to diabetes focuses
on limiting refined sugars and foods that release sugars during digestion-starches, breads, fruits,
etc. With carbohydrates reduced, the diet may contain an unhealthful amount of fat and protein.
Therefore, diabetes experts have taken care to limit fats- especially saturated fats that can raise
cholesterol levels, and to limit protein for people with impaired kidney function. The new
approach focuses more attention on fat. Fat is a problem for people with diabetes. The more fat
there is in the diet, the harder time insulin has in getting glucose into the cells. Conversely,
minimizing fat intake and reducing body fat help insulin do its job much better. Newer treatment
programs drastically reduce meats, high-fat dairy products, and oils
ii).Constipation

About 1 in every 4 adults has high blood pressure, also called hypertension, which is a major risk
factor for heart and kidney diseases, stroke, and heart failure. High blood pressure is especially
dangerous, because it often gives no warning signs or symptoms. Fortunately, you can find out if
you have high blood pressure by having your blood pressure checked regularly. If it is high, you
can take steps to lower it. Just as important, if your blood pressure is normal, you can learn how
to keep it from rising

Steps on how to mitigate it dietary way.

 Drink eight or more cups of fluids per day, such as water, coffee, tea, juice, or flavored
beverages.
 Drink something hot as the first beverage in the morning, such as hot water, coffee, tea,
or hot apple cider. Hot liquids might stimulate a bowel movement.
 Drink 1/2 to 1 cup of prune juice in the morning to stimulate a bowel movement.
 Increase the fiber in your foods. Try whole grain breads, fresh fruits, whole grain cereals,
and fresh vegetables.
 Emphasize fruits that stimulate the bowels, such as watermelon, plums, and other
summer fruits, and avoid fruits that constipate, such as bananas.
 Add two to four tablespoons of unprocessed wheat bran to foods and drink plenty of
liquids. (Liquids help bran to be effective.) Try bran sprinkled over hot or cold cereal,
casseroles, or mixed with applesauce, pancake batter, pudding, muffin batter, milk
shakes, or cookie dough.
 Activity such as walking helps normalize bowel function.
 Plan trips to the bathroom immediately after meals since eating is a natural stimulus for
having a bowl movement.
 If constipation continues, call your doctor. Your doctor might prescribe a stool softener
or laxative. Don't take any medicines, including over-the-counter (non-prescription)
medicines, to treat constipation without talking to your doctor.
 4. Briefly describe the following models of behavior change “trans-
theoretical model” (TTM) and “cognitive behavioral therapy” and
Explain how you would use these model to intervene in a dietary
condition requiring therapeutic care.

Trans-theoretical model

The trans-theoretical stages of change (TTM SOC) model has long been considered a useful
interventional approach in lifestyle modification programmes, but its effectiveness in producing
sustainable weight loss in overweight and obese individuals has been found to vary
considerably. To assess the effectiveness of dietary intervention or physical activity
interventions, or both, and other interventions based on the trans-theoretical model (TTM) stages
of change (SOC) to produce sustainable (one year and longer) weight loss in overweight and
obese adults.

Cognitive-behavioral therapy

Cognitive-behavioral therapy (CBT) derives, in part, from both behavioral and cognitive
theories. While sharing a number of procedures in common, CBT is also distinct in many ways
from these other therapies. In comparison to cognitive therapy, CBT places less emphasis on
identifying, understanding, and changing underlying beliefs about the self and the self in
relationship to substance abuse. It focuses instead on learning and practicing a variety of coping
skills, only some of which are cognitive. A greater emphasis is also placed on using behavioral
coping strategies, especially early in therapy. CBT tries to change what the client both does and
thinks.
How you would use these model to intervene in a dietary condition requiring
therapeutic care.

Behavioral, cognitive, and cognitive-behavioral treatments all rely heavily on an awareness of

the antecedents and consequences of substance abuse. In all of these therapeutic approaches, the
client and therapist typically begin therapy by conducting a thorough functional analysis of
substance abuse behavior. This analysis attempts to identify the antecedents and consequences of
substance abuse behavior, which serve as triggering and maintaining factors. Antecedents of use
can come from emotional, social, cognitive, situational/environmental, and physiological
domains. The functional analysis should also focus on the number, range, and effectiveness of
the individual's coping skills. While a major emphasis in cognitive-behavioral therapy is on
identifying and remediating deficits in coping skills, it is also important to assess the client's
strengths and adaptive skills.

Given the view that dysfunctional behavior, including substance abuse, is determined in large
part by faulty cognitions, the role of therapy is to modify the negative or self-defeating automatic
thought processes or perceptions that seem to perpetuate the symptoms of emotional disorders.
Clients can be taught to notice these thoughts and to change them, but this is difficult at first.
Cognitive therapy techniques challenge the clients' understanding of themselves and their
situation.

Treatment, therefore, is directed primarily at changing distorted or maladaptive thoughts and

related behavioral dysfunction. Cognitive restructuring is the general term given to the process
of changing the client's thought patterns

CTC is founded on the understanding that, if malnourished children have access to nutritional
care early on and can remain in a nutritional programme until they have recovered, success rates
and impact will be high. If children get care late and/or they are discouraged from staying in a

The basis of this understanding is the fact that malnutrition is not a disease that can be caught. It
is the result of a complex interaction of economic, social, political, nutritional, medical and
public health factors. The severity of the condition is primarily a function of the stage of its
evolution. The serious physiological consequences of acute malnutrition appear late in
the evolution of the condition.1 As the condition develops, metabolic and immunological
consequences become more marked, and treatment becomes more difficult, more costly and
more likely to fail. Acute malnutrition that has progressed to the stage where people face life
threatening complications must be treated on an inpatient basis. Inpatient treatment has major
opportunity and economic costs for affected families and for service providers (costs which they
often cannot afford). As a result, programmes often have low coverage and high default rates,
and inpatient services are inadequate.
References.

American Heart Association. Sodium and Salt Accessed 12/17/2014.

Frisoli TM, Schmieder RE, Grodzicki T, Messerli FH. Salt and hypertension: is salt dietary
reduction worth the effort?. Am J Med. 2012;125(5):433-9.
U.S. Food and Drug Administration. Sodium in Your Diet: Using the.

NHLBI. Clinical guidelines on the identification, evaluation, and treatment of overweight and
obesity in adults: Executive summary. expert panel on the identification, evaluation, and
treatment of overweight in adults. Am J Clin Nutr. 1998;68:899–917.