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The consulting nutritionist in an employee health office.

Authors
Type
Published Article
Journal
Journal of the American Dietetic Association
0002-8223
Publisher
Elsevier
Publication Date
Volume
82
Issue
4
Pages
405–407
Identifiers
PMID: 6833688
Source
Medline
License
Unknown

Abstract

In this time of rising health costs, corporations are striving to limit their employee health care expenditures by using preventive health education and programs. The time is ripe for nutritionists to market their expertise in the corporate setting. As corporations have not traditionally hired nutritionists as health consultants, the nutritionist needs to propose the idea and define her role. Identifying the appropriate contact person is the first step. Subsequent discussions with this person develop the nutrition service. The practical aspects of fees, hours, and coordination and documentation of services should be in contract form. Identification of employee needs and publicizing the service also fall within the nutritionist's realm. In the author's experience, employees presented with nutritional problems common to ambulatory settings: obesity, hypertension, hyperlipidemias, and diabetes. Preliminary evaluation of the nutrition education showed a change in diet as documented by food records and 24-hour recalls and changes in the key parameters of weight, blood pressure, and blood glucose. Further documentation and long-term assessment of the company's health care costs are needed.

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