Clinical Nutrition: market research reports

Clinical Nutrition deals with the basic knowledge, diagnosis, and treatment of disease that affect the intake, intestinal absorption, and metabolism of constituents of the diet, and to the promotion of health through prevention of diet-related diseases. Reports in this category may include reports on the product market for infant, enteral or paraenteral foods.

A clinical nutritionist is concerned with how nutrients in food are processed, stored and discarded by your body, along with how what you eat affects your overall well-being.

Besides studying how food works in the body, clinical nutritionists are interested in how the environment affects the quality and safety of foods, and what influence these factors have on health and disease. Professionals in this field assess your nutritional needs based on your family and medical history, lifestyle and laboratory tests in order to make recommendations on your diet and individual nutritional needs. A clinical nutritionist may provide advice on changes to your diet that may help prevent disease and promote weight loss or gain.

Becoming a dietitian or nutritionist usually requires at least a bachelor's degree in dietetics, foods and nutrition, food service systems management, or a related area. While government regulation of the use of this professional title is less universal than for "dietician", the field is supported by many high-level academic programs, up to and including the Doctoral level, and has its own voluntary certification board, professional associations, and peer-reviewed journals, e.g. the American Society for Nutrition and the American Journal of Clinical Nutrition. Clinical nutritionists generally work in both acute and ambulatory care settings such as cardiac rehabilitation, renal dialysis, diabetes, pediatrics, nutrition support, cancer, trauma, wellness centers, and community based intervention programs.