section one


In 1925, the Association developed a code of ethics, further defin- ing nutrition and dietetics as a profession. A year later, the first edition of the then-quarterly Journal of the American Dietetic Asso- ciation was published as a mechanism for reporting advances in nutrition science. Over the next two decades, the dietitian’s role continued to


evolve outside traditional clinical care settings into a variety of professional contexts, including social service organizations and institutions, industry, government, academia, childcare programs, and foodservice management in venues such as schools, restau- rants, hotels, and health clubs.16


World War II


On December 7, 1941, the United States was once again at war. As they had during World War I, food and nutrition professionals again stepped up to serve their country in government agencies and military hospitals at home and overseas. At the American Dietetic Association’s annual meeting in


1941, members focused on their role in national defense and the need to have enough dietitians to meet the military’s needs while still fulfilling nonmilitary demand. In response, the American Dietetic Association increased its educational efforts with new training programs and refresher courses along with outreach to states that might require dietitians’ assistance in defense planning. Te country’s obligations to its troops, allies, and people at home strained the capacity of the nation’s agricultural system.


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