The food science has for its object the study of medical and biological aspects of nutrition. The purpose of this discipline is to improve people’s quality of life and prevent diseases that can result from incorrect food intake (obesity, overweight, underweight, etc.).
The nutrition is described, since ancient times, like a very simple concept: just like taking medications, the ingestion of food leads to different reactions by the body: it can cause illness or, conversely, to solve health problems, depending on the type of diet.
What does the Nutritionist do?
The nutritionist is basically a biologist regularly registered in the register and specialized in Food Sciences, who can draw up diets and food plans but cannot diagnose and prescribe drugs.
He can work as a freelancer or as an employee of public bodies.
His main task is to educate his patients about healthy eating : thanks to his skills he can also draw up diets and collective programs for kindergartens, schools, restaurants, canteens and various types of realities.
Expert in food education and information, the nutritionist is able to analyze the energy needs of individuals to calculate a correct diet based on the activities performed.
How do you become a Nutritionist?
To become a nutritionist, it is necessary to graduate in Medicine and Surgery and to obtain a diploma of Specialization in Food Sciences ; or graduate in Biology, Biotechnology, Food and Human Nutrition and enroll in the professional register of biologists .
In any case, Nutrition Sciences is a limited number of specializations which can be accessed by passing a test. To prepare to take the entrance exam, and pass it, it is advisable to prepare adequately during high school, attending a high school in Biomedical Curvature ; and study, before the admission test, the subjects covered by the test.
What subjects will you need to study to become a nutritionist?
- Mathematics and computer science
- general and inorganic chemistry
- physics
- organic chemistry
- food hygiene and hygiene
- geography of agriculture and the food market
- biochemistry and biochemistry of nutrition
- plant biology
- chemistry of food and dietary products
- food Technology
- plant physiology and food safety
- biomaterials for food
- genetics and general pathology
- food science
- nutrition and prevention
- community nutrition.
Professional outlets
Those who graduate in Nutrition Sciences have various career opportunities ahead of them: freelance, consultant and researcher in the pharmaceutical, nutritional and agro-food sectors. It can also be used in food education centers or in structures that deal with the protection of nutrition and health.
