• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dietitians for Professional Integrity

  • Home
  • Our Team
  • Resources
    • Advocacy & Action Toolkit
    • Conflict-Free CEUs
    • Distinguished Dietitians
    • Ethical Sponsorship
    • FNCE Guides & Reports
    • Like-Minded Organizations
    • RD Resource Toolkit
    • Statements of Concern
    • Understand The Issues
  • Contact
  • FAQ
  • Blog
  • Donate
  • Search

Sep 27, 2013 Leave a Comment

Statement of Concern from Ali Miller, RD, LD, CDE

Today’s statement of concern comes from Ali Miller, RD, LD, CDE:

“I have a big vision for the field of nutrition and dietetics. I can start to see the shift in consciousness on the role of the nutrition from whole non-processed foods and the impact of food choice on chronic illness. The most common diseases in our country have been identified as preventative lifestyle diseases. The medical community and individuals are beginning to see the impact that diet and lifestyle have on prevention, treatment, and recovery of chronic illness.

In order to fulfill the needs of our future, work with the medical community and promote wellness on a large scale, it is important that we keep up to date on functional and biochemical impact of nutrients, the preservation of real food and local foods communities, the impact of biotechnology, confined animal factories, and food chemicals, and the synergistic impact of the nutrients and biocompounds in whole non processed foods.

The dietitian of the future understands the significant role of biochemistry on the health of the individual and that nutritional components create every aspect of the human being. Beyond serving as building blocks for bones, hair, skin, muscle, fat, organs, and even gut cells, these nutrients play a functional role impacting our metabolic pathways influencing our detoxification, hormonal balance, fat burn/storage, blood sugar regulation, inflammatory pathways, and many more! The dietitian of the future understands beyond the impact of these pathways the mechanisms of action and how to affect them favorably with functional nutritional approaches using food as medicine.

The dietitian of the future understands the essential role of the local food system in national food security and integrity of quality sources of nutrition. She/he recognizes the purpose of the soil as a living ecosystem playing an integral role to the nutritional density of the produce through a strong “gut” or root system. She/he is up to date on food policy and concerns for a dead, chemically toxic, nutrient depleted, over sterilized product. The dietitian in the future is concerned with food security and looking to amend the mess of industrialized farming and through supporting and emphasizing the necessity to grow, prepare, and store your own food or those produced around your community while promoting public awareness of processed, packaged, industrialized foods.

The dietitian of the future questions corporate profit over public wellbeing and the sources that fuel research studies, curriculums of schools and medical schools, and public educational outreach. She/he takes the time to understand the bounty of the earth and how to work with it rather than against it to promote best outcomes. Working to fuel biochemical pathways rather than block them and to promote optimal functioning through an abundance of nutrients with limited toxins, promoting once again real whole food vs. food like substances or products of the industry.

From what I have seen in some materials from the Academy of Nutrition and Dietetics and their expo events such as FNCE, we are not supporting the dietitian of the future.

The transparency is not quite clear as their presentations and materials manipulate dietitians and those of the future with items such as the “green is good” product line. And these trends of misinformation and corporate prioritization are seen in a varieties of avenues. The organization not focusing on real food or aiming to empower the nutritionist to understand the impact of whole foods on biological function. The organization is polluted with corporate profit-based agenda that infiltrates the minds and practice of our nutrition professionals. When we go to a product with synthetic nutrients before recommending a real food or focusing on improving digestive function to address patient’s needs we may be undercutting our patients from potential solutions rather than “quick fixes” or “cover-ups.”

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Categories: Statements of Concern

Reader Interactions

Leave a Comment Cancel

This site uses Akismet to reduce spam. Learn how your comment data is processed.

sidebar

Blog Sidebar

Social Media

FacebookTwitter

Subscribe to receive our quarterly newsletter and other breaking news!

  • This field is for validation purposes and should be left unchanged.

Browse by Topic

  • Academic Research
  • Advocacy
  • Distinguished Dietitians
  • Ethical Sponsorship
  • Industry Spin
  • Industry-Funded Research
  • Interviews
  • Photos
  • Problematic Sponsorship
  • Recommended Reads
  • Reports
  • Statements of Concern
  • Uncategorized

Tags

Academy of Nutrition and Dietetics American Beverage Association Andy Bellatti Big Tobacco California Academy of Nutrition and Dietetics Center for Science in the Public Interest CEUs Civil Eats Coca-Cola ConAgra conflicts of interest Corn Refiners Association FNCE front groups General Mills Global Energy Balance Network Hershey's industry-funded research junk food Kellogg Kids Eat Right Kraft Kraft Singles lobbying Marion Nestle marketing marketing to children Mars McDonald's meat industry Michele Simon moderation National Dairy Council Nestlé New York Times PepsiCo policy soda soda tax soda taxes sugar The Sugar Association Unilever World Health Organization Yoni Freedhoff

Footer

Subscribe to receive our quarterly newsletter and other breaking news!

  • This field is for validation purposes and should be left unchanged.

Recent Posts

Farewell to Our Supporters

Dear DFPI Supporters, Since February of 2013, we at Dietitians For Professional Integrity have been a voice for uplifting the registered dietitian credential at a time when corporate influences - both overt and covert Read More

Highly Processed Foods Can Negatively Impact Health

Good read from New York Times on how highly processed foods (and the ingredients in many of them) can negatively impact health by creating an imbalance in the gut microbiome. This is the future of nutrition. The fact Read More

Social Media

FacebookTwitter

RSS

  • RSS - Posts

© 2021 Dietitians for Professional Integrity