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Dietary counseling refers to the process whereby an individual is led to modify his diet according to a specific problem presented at a given point in time. The problem might relate to the need to improve a normal diet in order to correct or prevent a dietary deficiency; to modify a diet for a specific disease condition; or to modify a diet to eliminate certain excesses that could increase the risk of some chronic disease.

Nutrition education denotes a body of knowledge that enables the individual to select and maintain a dietary pattern based on principles of nutrition science. In addition to knowledge of nutrition science it takes into consideration the practical applications in terms of food for nutritive adequacy, food costs and preparation, as well as attitudes, beliefs, cultural factors, and emotional meanings the individual holds regarding food.

Opportunities for nutrition education

Nutrition education should be available to the healthy and the ill; the school child and teenager, mature adults, and the older person. It can be realized through individual or group discussion on an informal basis; by participation in classroom settings; and through books, magazines, radio, and television.

The nurse and dietetic technician share a responsibility with dietitians, physicians, teachers, and others for educating people concerning the essentials of a good diet. For modified diets the dietitian is the person best qualified to give dietary counseling, but she may call upon the nurse or dietetic technician to amplify or to reinforce the counseling. In addition, there are frequent opportunities for informal education while working with patients. Here are a few situations in which information might be given:

Answering questions regarding specific foods on the tray; reasons for the method of

preparation, portions, choice Answering questions about a diet list that the patient has been given; helping the patient to select correct foods from a menu Helping a patient plan his own menus using a diet list such as the exchange lists Answering general questions about nutrition that the patient might ask during the day.

There are also opportunities for participation in group discussions; for example:

Discussion-demonstration of the food groups: what they are; what foods are found in each group; what nutrients are contributed by each group

Exchange lists: what foods are included in each group; exercises in planning menus using these lists.

Demonstration on home preparation of baby foods

Exercises in label interpretation

Menu planning in a weight-control program

Preparation of posters and exhibits for group education.

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