SECTION TWO


Science: The Foundation of Our Profession


S


cience—the art of asking questions and finding new knowledge and perspective—is the foundation of the nutrition and dietetics profession. Te science of nutrition is at the core of our authority, credibility, and influence, whether we apply our expertise as individual counselors, educators, transla- tional scientists, bench researchers, or public health regulators, and whether we work in clinical settings, such as hospitals and nursing homes, school food service, industry, agriculture, or any of the other settings in which dietitians make their mark. Nutrition science exists within the greater world of scientific


inquiry. Boundaries between the science of nutrition and many other biological sciences have blurred over the decades. For example, the science of chemistry is now used to study how food ingredients


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