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This brief article, based on a careers talk to postgraduate students, outlines the role of the nutritionist in industry, and some of the skills, responsibilities and qualities needed. According to the Nutritionists in Industry Group, the last few years have seen substantial growth in the numbers of nutritionists and dietitians employed by the food and drink, medical, catering and other food‐related industries. The job description of individuals employed by these companies and associations is extremely diverse and some nutritionists who are working alone may be expected to fulfil many different roles. Ultimately, nutritionists are employed by industry for their unique expertise and knowledge of current nutrition issues.

Reports a market survey, investigating the role of nutritionists within the food industry, of 50 organizations by semi‐structured telephone interview. Results demonstrated a strong commitment to nutrition input in areas such as product development and marketing: 80 per cent of the organizations surveyed currently employed at least one nutritionist. Concludes that the role of the nutritionist in this relatively new area is increasing in importance.

Explores the background to the launch of a new qualification in public health nutrition ‐ Registered Public Health Nutritionist (RPHNutr) ‐ in the UK. This new qualification was led by the Nutrition Society and aims to set professional standards, promote the recognition of the need for such expertise, promote the role, create links with other relevant bodies, and provide a publicly available register of qualified people. Defines the role of public health nutritionist and outlines the requirements for accreditation.

This paper evaluates the Nutrition Intervention Project (NIP) implemented statewide in the State of Virginia to determine the effectiveness of nutritional intervention in decreasing pre‐term births and low birth weight (LBW) babies to at‐risk pregnant women in urban and rural areas. Sample size was 1,284. Majority of the respondents were white, primiparae, between 20‐29 years of age, and underweight (BMI < 19.8). Twenty‐one per cent of the of the births were pre‐term, and 13.3 per cent were in the LBW category. Regression analysis indicated that number of visits to the nutritionist was positively associated with birth weight and gestational age of the baby. Nutrition intervention (NI) decreased the smoking behaviour and improved the intake of iron supplements, both of which improved the weight gain and pregnancy outcomes. Effects analysis indicated that the causal effect operated both via intervening variables as well as directly between nutritional intervention and pregnancy outcomes. The path from NI to birth outcomes via weight gain was the strongest. Respondents in urban areas had a higher risk of pre‐term births than rural areas.

The purpose of this paper was to assess the knowledge on sport and exercise science held by a sample of Brazilian physiotherapists, nutritionists and physical educators.

A cross-sectional research design was used. The answers given by 1,147 professionals (300 physiotherapists, 705 physical educators and 142 nutritionists) who participated in a qualifying process for a specialization course on exercise physiology were analyzed. Questions were analyzed on maximal oxygen uptake (four questions), physical fitness assessment (three questions), physical training (two questions), bioenergetics (one question) and exercise in extreme environments (one question).

The results revealed misconceptions held by Brazilian health professionals on a number of concepts related to sport and exercise science, such as maximal oxygen uptake.

These results reinforce the need for continuing education programs to maximize the quality of the service provided by sport and exercise science professionals in Brazil. Improvements in the undergraduate courses curriculum are also recommended.

This is the first study to assess misconceptions about sport and exercise science among Brazilian health professionals.

The purpose of this study was to assess the knowledge, attitude and practice about probiotic use among health professionals of Ahmedabad, India.

A structured questionnaire was prepared. The questionnaire consisted of 12 close-ended questions related to definition, mechanism of action, safety consideration, health benefits, sources and four questions to assess their attitude and practice about probiotics. Total 267 healthcare professionals were requested to fill the questionnaire. Participants were doctors, medical students, nutritionists, nutrition students, pharmacists and pharmacy students.

Results of the survey revealed that most of the participants (93.25 per cent) were aware of the term probiotic, 66.66 per cent professionals were able to answer the right mechanism of action of probiotics. Only 54.68 per cent health professionals knew the health benefits correctly. There was a significant difference between the knowledge of professionals from different fields (p < 0.05). Medical students had highest knowledge scores, whereas nutrition students had lowest knowledge scores. There was no significant difference between knowledge of doctors, pharmacist and nutritionist, but knowledge of medical students was significantly higher than the nutrition students (p < 0.05). Majority of the respondents (85.76 per cent) believed that probiotics are useful for patients. Nearly 50 per cent preferred probiotic food over probiotic drugs. Almost half of them (48.68 per cent) agreed that probiotics can significantly affect the outcome of any therapy.

Nutritionists and medical students have shown to be more knowledgeable about probiotics than professionals and students of other fields. A positive and significant correlation was found between knowledge and attitude of healthcare providers.

Human nutrition is concerned with food and its effect on people. It deals with the food components that are used by the body for energy and growth, and the nutrients that must be supplied in the diet to maintain health. The work of the nutritionist includes analysing these substances in different foods, examining the body's biochemical and physiological reactions to them, estimating the body's requirements for nutrients, and finding out how these requirements vary in different physiological states, between individuals, and in disease. It is concerned, moreover, with recognising the effects of faulty feeding and with finding ways to bring about improvements. In its broadest aspect nutrition takes account of those factors such as culture, religion and psychology which influence the development of group and individual food habits.

‘McCance’ is likely to be the first name to spring to mind if readers were asked to name an eminent nutritionist. Most of us have learnt the essentials of nutrition and dietetics with those famous food tables of McCance and Widdowsonon hand as an invaluable guide and source of reference. Yet Professor McCance does not regard himself primarily as a nutritionist. The study of nutrition has been only one part of his interest in the physiology and well being of the whole human animal in relation to its environment.

This exploratory study aims to identify the main risk reduction strategies when individuals suffer from coeliac disease (CD) or non-coeliac gluten sensitivity (NCGS) travel. Based on Yeung and Yee's (2013; 2019) model, the paper offers a new framework for analysing the main travel risk reduction strategies for people with specific food needs. The empirical work focuses on the perspectives of different stakeholders (CD and NCGS community, restaurant managers/service providers and nutritionists).

A qualitative approach based on thematic analysis is adopted. The results of 32 semi-structured in-depth interviews reveal different stakeholders' perspectives in order to understand the various strategies.

The findings confirm the high level of consensus that the main food risk reducers are: travel information, staff training in safety assurance, legislation and risk prevention protocols. The findings also show significant limitations in the information offered by restaurants, organisations and tourist destinations and the negative repercussions on the tourist experience and the reputation on a particular destination.

The results will help hospitality business managers and destination management organisations develop food risk reduction strategies to solve some of the most important food-related problems when people in this market segment travel.

This work contributes to the literature by providing a new framework on travel risk reduction strategies for people with specific food needs. The novelty of this research is mainly found in the study of risk reduction strategies related to the travel decision-making process for those with CD and NCGS from different perspectives.

Many people regard nutritionists as mean‐minded spoilsports who get a perverse pleasure from telling people what not to do. If it's pleasurable, it's sinful, is another often quoted view. But in truth, nutritionists are neither bores, nor spoilsports and they are not necessarily against sin, if this means deriving pleasure from eating.