Head of the Department: Prof. Mona Boaz
Nutrition is a relatively new field of science which in the past decades has developed and changed beyond recognition academically and as a clinical profession in its own right. It is indisputably recognized that just as food can be harmful to the body, it can also improve health, prevent disease and even promote healing. Clinical dieticians have the ability to make a significant difference in people’s lives through nutritional counseling in the fields of:
- Acute care (after surgery, life-threatening illnesses)
- A variety of diseases, syndromes and clinical conditions
- Diabetes, including educating diabetics to improve health and quality of life
- Obesity, choosing the most effective types of treatment
- Malnutrition and associated disorders
- Metabolic disorders such as hyperglycemia and dyslipidemia, metabolic syndrome, PCOS, thyroid dysfunctions and more
- Eating disorders – anorexia, bulimia, binge eating
- Healthy population groups with special needs such as: pregnant and breastfeeding women, babies, adolescents, athletes, the elderly, menopausal women, vegetarians, etc.
- Public health and healthy nutrition in population groups to prevent illness, increase life span and to improve the quality of life
- Scientific research about the effects of food ingredients on biochemical and physiological processes in the body, such as aging, immune response and more
- Developing new food products and agricultural crops with unique properties (functional food)
- Food services
- Nutrition research
Due to the importance of the profession and its role in all aspects of health and technology, there is a growing need for highly educated nutritionists in hospitals and clinics, in the food industry, in civil and military institutions (army, police, athletic associations, etc.), as well as in academic and educational institutions.