English for Dietetics

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Unit 1. Studying Dietetics and Nutrition Dietetics and nutrition as a branch of science l Studying dietetics and nutrition l A formal letter and email

Unit 2. A Dietician and Nutritionist Professional tasks of a dietician/nutritionist l Workplaces l A professional profile of a dietician/ nutritionist l A CV and cover letter

Unit 3. Body parts The basic structure of the human body l Cavities and organs

Unit 4. Systems of the human body Systems and organs of the human body – structure and functions

Unit 5. The digestive system and the process of digestion Organs of the digestive system l Digestive system in cooperation with other systems l Digestive enzymes and hormones l The second brain

Unit 6. Nutritional Chemistry Basic notions of chemistry l Mathematical numbers and chemical expressions l Macroelements and microelements l Electrolytes l Macronutrients l Vitamins

Unit 7. Dietary guidelines Types of food l History of Food Pyramid in the USA – New Food Pyramid, My Plate l Food Pyramid in Poland

Unit 8. Menu Planning and Culture Food patterns based on culture, customs, religion or philosophy l Menus and diets l Creating a menu l Meals and cooking techniques l Graphs in presenting dietary issues

Unit 9. New food – genetically modified, functional and convenience food New food l Probiotics and prebiotics l Eating habits l Concerns about genetically modified food l Convenience food consumption 138
Unit 10. Nutrition Assessment The 24-hour dietary recall l The food diary l Nutritional status and its features l Signs of nutritional deficiency diseases l Cumulative effects of nutrition

Unit 11. Vegetarianism – food and healt h Vegetarianism and a variety of a plant-based diet l Vegetarian diet and disease prevention l Non-meat sources of nutrients l Vegetarian dishes and recipes l Food preparation techniques

Unit 12. Therapeutic and special diets Types of therapeutic diets l Diet-treatable diseases l Diet in pregnancy and breastfeeding l The eatwell plate

Unit 13. Dietary consultation Patient-centred communication approach l Abbreviations l Laboratory and anthropometric reports l Specialist and lay terminology l Making an appointment by phone l Medical history l Taking dietary history l Case report l 24-hour dietary recall l Dietary preferences

Unit 14. Additional reading practice – miscellaneous texts Clinical eating disorders l Anorexia nervosa l Bulimia nervosa l Binge Eating and Compulsive Eating Disorder l A Scientific text. The abstract. l What’s behind the headlines?

Appendix 1. Answer Key
Appendix 2. Scripts
Appendix 3. Glossary Food products and dishes Food processing Institutions, departments, fields of study, posts and functions Wordlist

References

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