R&D DIETITIAN 25 24 RESEARCH & DEVELOPMENT R&D Dietitian Shopping for food products can be challenging, especially if you have a specific dietary requirement such as diabetes or Celiac disease. To address this issue, companies are now producing specialized products to cater to the needs of those with specific dietary requirements. This ensures that people with such conditions can easily access suitable food options. Many organizations and companies employ Research and Development (R&D) Dietitians when creating meals and food products. R&D Dietitians can help develop and market improved food and nutritional products, leading to healthier individuals. 1. R&D Dietitians Are Knowledgeable Professionals In The Area Of Human Nutrition R&D Dietitians are professionals with extensive human nutrition knowledge who hold a unique position in the food industry. They are experts in translating scientific literature and current dietary guidance into practical knowledge that can be applied in the development, manufacturing, and marketing of healthier food products. Their primary responsibility is to advise organizations on nutrition-related matters, such as ingredient choices and manufacturing processes. R&D Dietitians work collaboratively with food scientists to develop products that meet consumer demands and provide optimal nutritional value. Although food scientists may have a strong grasp of the science of structuring foods, R&D Dietitians have a deeper understanding of how these foods affect the body. They are well-versed in the biochemistry of nutrients, digestion physiology, and food’s impact on health. Their expertise enables them to help organizations create food products that cater to consumers’ changing dietary needs and preferences. Moreover, they ensure that the food industry adheres to regulatory requirements and standards related to food labelling and marketing. In essence, R&D Dietitians are vital in connecting food science with consumer health needs. They combine deep nutritional knowledge with product development expertise to create foods that are both healthy and appealing, making them essential in shaping the future of the food industry. 2. R&D Dietitians Are Not The Same As Nutritionists Many people confuse the terms ‘nutritionist’ and ‘dietitian’ without realizing they are not the same. While some dietitians may use the title of ‘nutritionist,’ only ‘dietitian’ is a protected title across Canada. Dietitians have undergone extensive training and hold degrees in food and nutrition from accredited university programs. You can identify a registered dietitian by the initials RD or PDt (DtP in French) after their name. Dietitians are regulated by a governing body, which ensures that they meet the highest standards in their profession. Nutritionists, in comparison, have varying levels of nutritional education; some may not have any formal education. It is possible to become a ‘self-taught’ nutritionist and even start your own practice. However, in Quebec, Alberta and Nova Scotia you need to have an educational background from an accredited food and science university program to be recognized as a ‘nutritionist’. Unlike dietitians, nutritionists are not accountable to a regulatory college so anyone can use the nutritionist title. 3. R&D Dietitians Have Science-Based University Degrees Although there is a bit of variance across countries generally to become a dietitian you first need to obtain a degree in human nutrition and dietetics from a university program. In Canada the degree must be accredited by the Partnership for Dietetic Education and Practice (PDEP) and these programs usually include classes in: • Foundational science (chemistry, biochemistry, physiology, microbiology) • Social sciences and communication • Nutrition through the lifecycle, chronic disease and food service R&D Dietitian Researching and formulating products that meet dietary needs Photo by beyzahzah/pexels.com
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