Nutrition or food is the supply of materials — food — that organisms and cells require remaining alive. It is the science or exercise of consuming and using food in science and human medicine.
Nutrition in hospitals can refer to patients ‘ food demands, including dietary alternatives provided through an IV (intravenous) or IG (intragastric) tube.

Nutritional science studies how the body breaks down food (catabolism) and repairs and produces tissue and cells (anabolism). Combined catabolism and anabolism can also be called metabolism. Nutritional science is also investigating how the body reacts to food.

Fast nutrition facts

The human body needs seven main nutrient kinds. Not all nutrients, like water and fiber, provide energy but are still essential. Micronutrients in lower quantities are essential but necessary. Vitamins are essential organic compounds the human body can not synthesize that.

What is Nutrition?

As molecular biology, biochemistry, and genetics progress, nutrition has become more centered on metabolism and metabolic pathways-biochemical steps through which substances within it converts us from one form to another.

Nutrition also focuses on how healthy diets can prevent or reduce illnesses, circumstances, and issues.

Similarly, nutrition includes identifying how nutritional variables such as bad diet (malnutrition), food allergies, and food intolerances can cause certain illnesses and circumstances.

Dietitian vs. nutritionist

A registered dietitian nutritionist (RD or RDN) studies food, nutrition, and dietetics through an accredited university and approved curriculum, then complete a rigorous internship and passes a licensing examination to become a registered dietitian.

A nutritionist (without an RD or RDN title) studies nutrition through self-study or formal education but does not satisfy the RD or RDN title criteria. The two words are frequently interchangeable, but not the same.


Dietetics is the nutrition science’s interpretation and communication; it enables individuals to make informed and practical decisions in both health and disease about food and lifestyle.

Hospital and community environments are part of a dietician’s course. Dietitians operate in a multitude of fields, ranging from personal practice to health care, education, corporate wellness, and research, while in the food industry a much lower proportion works.

In order to work as a dietitian, a dietitian must have a recognized degree or graduate degree in nutrition and dietetics and satisfy the demands of continuing education.


Food scientist conducting research with a microscope for major food industrialist.
Nutrition is the study of food nutrients, how the body uses nutrients, and the connection between diet, health, and disease.

Major food industries keep nutritionist as an employee. In journalism, education, and research, nutritionists may also operate. In food science and technology, many nutritionists operate.

What nutritionists and dietitians do and research is a lot of overlap. Some nutritionists operate in a healthcare environment, some dietitians operate in the food sector, but a greater proportion of nutritionists work in the food sector and food science and technology, and a greater proportion of dietitians work in healthcare, corporate health, research, and education.


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