I am often asked this vexed question. It is a good question. My answer is my personal opinion based on my own training and professional experience. Both a dietitian and a nutritionist may have a lot to offer a client looking for advice and the following discussion should be seen as more a promotion of naturopathic nutritionists and what they have to offer rather than a diminution of what a dietitian may have to offer.

The primary and driving imperative is that all advice given to a client or patient is based on quality knowledge, evidence and professional experience, and holds the safety of the client paramount.

The hard bit is working out how decisions are made by the government and the medical industry in terms of regulation of practitioners and understanding of qualifications.

The main official difference is that a dietitian gains qualifications that are accepted in the mainstream of hospitals and medical centres, and will follow evidence associated with a mainstream medical approach to health. A nutritionist is considered by the medical industry to be unregulated (by mainstream medicine).

 What is a Dietician?

According to Dietitians Australia, “a Dietitian is a professional who applies the science of food and nutrition to promote health, prevent and treat disease to optimise the health of individuals, groups, communities and populations.” Some dietitians have furthered their education with holistic nutritionist qualifications.

A dietitian, unless fully trained in the link between good holistic nutrition and all consequences on body chemistry, may recommend foods that a nutritionist would not consider to be ‘healthy’. A dietitian is responsible for the menu offered to patients during their hospital stay.

To date, dietitians are considered the qualified go-to for mainstream medically acceptable dietary advice, and are therefore supported by health funds as well.

What is a Nutritionist?

Nutritionists despite excellent qualifications do not generally receive the tick of approval from the medical industry, except from those GPs and specialists who are aware of the qualifications and approach taken. Nutritionists generally are inclusive of the naturopathic approach. An important aspect of this is helping their clients to understand how best to look after their own individual health with a well-balanced approach to nourishment from food.

A nutritionist (and please check qualifications!) is initially trained in the sciences of anatomy and physiology, symptomatology, diagnosis and pathology, and body chemistry, and then goes on to learn applied therapeutics and nutritional composition of foods and how the body biochemically manages those nutritional elements. Good courses vary between three and four years, and may include Diploma, Bachelor degrees, and/or postgraduate degrees. An evidence-based approach is taken in education. A naturopathic nutritionist should have one of these qualifications as part of their naturopathic study.

A Story Highlighting the Differences in Approach

The following is my personal experience attending as a support person for a person diagnosed with gestational diabetes, at a group hospital diet advice session. It is an experience that opened my eyes a little and introduced me to the understanding that many consider this a healthy approach to food.

The Dietitian gave advice to the group on what sort of diet they should be following to manage the condition through the rest of their pregnancies. Included in the advice was allowances of portions of ice cream and brand-named breakfast cereals, well known chocolate drinks (again, a brand name), custard, and foods which contain many additives a nutritionist would consider unhealthy and detrimental to function. ‘Portions’ were discussed, allowing certain amounts of these foods on a daily basis.

I acknowledge that this experience may not be an example of advice given by many dietitians who may be as alarmed as I was to listen to this advice given to pregnant women. Whilst scrutinising diet and eliminating overemphasis on sugar is of course vital for anyone with a diagnosed sugar management issue, to a nutritionist, this only touches the surface and is not inclusive of all the evidence.

A nutritionist might see it as taking it a few steps further, examining the quality and benefit to the individual of those foods and with caution around unwanted extra ingredients which they are known to contain. A nutritionist also takes a highly individual approach for clients, assessing past medical history, lifestyle, current diet and current health.

Nutritionists can be quite critical of how the food industry may neglect quality of nutrients in the mass-manufacturing (and preservation) of foods, poor nutrient quality and what many consider a normal part of daily diet. One question a nutritionist will use to assess a food is “does this food overall provide what is needed or require the body to eliminate or store aspects which are detrimental?”. ‘Detrimental’ meaning artificial flavours, colours, sweeteners, preservatives…. It can be a long list that you may see on the processed food container.

In my approach as a nutritionist, I am bound to recommend to clients that they inform their other healthcare practitioners of recommendations they are adopting. I see this as an important duty of care.

Book an Appointment with Elizabeth d’Avigdor

Elizabeth is a qualified Nutritionist and Naturopath. To find out more about her please view Our Team page on the website.

Elizabeth is available via online consultations and by appointment Wednesdays 9-12 and Saturdays 9-12. You can book via our online booking system.