Department Director: Prof. Mona Boaz
Nutrition is a relatively new field of science which has developed in the past decades beyond recognition, academically and as a clinical profession that stands on its own. It is indisputably recognized that just as food can harm the body, it can also improve health, prevent diseases as well as treat them, and promote healing. Clinical dieticians make a significant difference in people’s lives through nutritional counseling in the fields of:
- Acute care (after surgery, life-threatening illness)
- A variety of diseases, syndromes and clinical conditions
- Diabetics, including educating diabetics in order to improve health and quality of life
- Obesity, choosing the most effective types of treatment
- Malnutrition and the connected disorders
- Metabolic disorders such as hyperglycemia and dyslipidemia, metabolic syndrome, PCOS, thyroid dysfunctions and more
- Eating disorders – anorexia, bulimia, binging eating
- Healthy population groups with special needs such as: pregnant and breastfeeding women, babies, adolescents, athletes, the elderly, women in menopause, vegetarians etc.
- Public health and healthy nutrition in the population groups to prevent illness, to increase life span and to improve quality of life.
- Scientific research of the effects of food and its 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
- Nutritional research
Due to the importance of the profession and its growing role in all aspects of health and technology, there is a growing need in highly educated nutritionists in hospitals and clinics, in the food industry, in civil and military institutions (army, police, sports societies etc) as well as in academic and educational institutions.