December 8, 2016

Dietetic Associations Around the World Are More Monopolistic

Australia and South Africa are just a few of the places around the world that is creating problems. Great Britain and the USA are also being affected by self-serving members of the dietetic organizations.

Eddie, who writes for Low Carb Diabetichas an excellent article about the British Dietetic Association (BDA). At every opportunity the BDA and it’s members quote the term “Trust A Dietitian.” To me that implies others cannot be trusted to give sound dietary advice, it could mean, or imply, many do not trust a dietitian, but please trust us.

Here in the U.S., the Academy of Nutrition and Dietetics (AND) is pushing hard to expand their monopoly to more states and force all nutritionists to join their organization. The AND is becoming less transparent in showing who is contributing to their cause, especially the beverage companies and other food organizations.

The AND is a member of the International Confederation of Dietetic Associations (ICDA). ICDA is a confederation of national dietetic associations that together represent more than 160,000 dietetics professionals worldwide. International Confederation of Dietetic Associations supports national dietetic associations and their members beyond national and regional boundaries by achieving an integrated communications system, an enhanced image for the profession and increased awareness of standards of education, training and practice in dietetics. The Academy sits on the Board of Directors.

This means that they have some influence on dietetic organizations around the world. In both Australia and South Africa, it was dietitians that started both incidents and in Australia, barred one of their own for even mentioning low carb to a patient.

Many dietitians around the world have only a bachelor's degree and call themselves experts in nutrition. Yet they don't understand why most nutritionists do not respect them and most have a master's degree or higher degree and work with diabetes patients at the level of nutrition the patients' desire. Most dietitians do not work well with diabetes patients, over emphasize carbohydrates, and still promote low fat.

If you stop and think about this, this is what the last about 46 years has been and why obesity has climbed in the world. The wisdom of the crowd is starting to change and those dietitians that refuse to change will find themselves without a job and will become the joke of other professionals. At least more physicians in the United States are promoting other food plans and not high carb/low fat.

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