Have you ever walked through a buffet line where the salad or roasted vegetables were displayed first, and desserts last? Maybe a grocery store entrance caught your eye with a bright display of soda and snack items? If so, you’ve already experienced “nudging”—a principle of choice architecture—without even realizing it.
Professional Growth
As food and nutrition experts, dietitians are well equipped to teach clients about nutrition and health and help them change their eating and lifestyle behaviors.
Telehealth and virtual nutrition practices were on the rise even before the pandemic made working from home the new normal for many dietitians.
It is well known that diet-related chronic diseases are the leading causes of illness and death in the United States.
I have heard that the Commission on Dietetic Registration (CDR) has updated its guidelines for becoming a provider for continuing professional education units (CPEUs); can you explain these changes?
The matching system, where future interns applied to several programs and both parties ranked their top choices, is a thing of the past.
Nutrition experts abound in today’s culture. Many are high profile individuals on social media, with thousands of followers and firm opinions about the quality, quantity, and composition of the food we eat. But are all their claims validated by their credentials?
In a postpandemic world, the landscape of traditional dietetics work has shifted dramatically. Remote and hybrid positions are becoming more common, as dietitians explore alternate career options that prioritize flexibility and align with their values.
Artificial intelligence (AI) is here and will be a major part of transforming health care, which is predicted to change more in the next decade than it has in the previous century.
Growth in a dietitian’s private practice requires both nurturing existing relationships and branching out to diversify and partner with others in innovative ways.