| Abstrakt: |
The twenty-first century brings a new level of change to the food and nutrition enterprise. Dietitians and dietetic technicians need to adopt a new framework for practice and career goals. The marketplace continues to experience large and rapid changes. New settings for practice are emerging outside of traditional food and health care services. Consumers are interested in new approaches they can use to change their lifestyles and food patterns. Successful work strategies for this rapidly changing environment dictate new skills development for all levels of dietetic practitioners. These skills include knowledge of and abilities in food practices, leadership, effective communication, utilization of technology, and interactive therapies. [ABSTRACT FROM AUTHOR] |
