"Wherever there is food, there is a golden bowl for a dietitian."
Orbeta S.S.
The importance of nutrition in maintaining human health has been recognized throughout history. Since ancient times, people have naturally understood the impact of nutrition on health. Many civilizations in history have recognized the connection between nutrition and health and shaped their dietary practices accordingly. Dating back to around 2500 BC, stone tablets found in Babylon contain information about dietary practices about illnesses. These tablets encompassed medical knowledge and treatment methods of that era. Similarly, Hippocrates (460-370 BC), considered the father of ancient Greek medicine, emphasized the influence of nutrition on health and stated, "Let food be thy medicine and medicine be thy food." The significance of nutrition remains paramount in modern medicine and nutritional science.
The scientific value of ancient practices was understood only in the late 19th century. During this period, doctors and nurses initially monitored patients' diet plans. However, the heavy workload of doctors and nurses in the treatment process highlighted the need for another healthcare professional to oversee dietary control. The idea of having a new healthcare professional responsible for dietary control first emerged in the United States. The American Medical Association established the Dietetic Committee under its umbrella and appointed Sarah Tyson Rorer, a renowned cooking teacher known for her healthy recipes, as the head of the committee. In the same year, Mrs. Rorer launched a publication called "Dietetic Gazette," which garnered significant interest. Subsequently, in 1880, an offer was made to Mrs. Rorer to open a diet kitchen in a hospital, laying the foundation for dietary kitchen practices in hospitals. Following these developments, the demand for professionals in this field increased, leading to the introduction of a new professional title, "Dietitian," in 1899.
A dietitian is a healthcare professional who has received undergraduate education in the field of Nutrition and Dietetics and provides public service in the areas of food, nutrition, and medical nutrition therapy throughout the lifespan, focusing on individuals and communities. They can develop nutrition plans and policies in the field of public health and provide education and counseling. The International Confederation of Dietetic Associations (ICDA) defines a dietitian as someone who is "legally recognized as having the qualifications prescribed for the practice of nutrition and dietetics, and who applies the science of nutrition to the feeding and education of individuals and groups in health and disease."
As the number of individuals in the profession of dietetics increased over the years, the first dietetic association called the American Dietetic Association (ADA), was established in 1917. Following the United States, various associations were formed in other countries, and departments offering education in this field began to be established in many countries. In Turkey, the beginning of education in Nutrition and Dietetics dates back to 1962 when it was incorporated within the Health Sciences School of Hacettepe University. In our country, the profession of dietitian was initially defined as "Dietician" within the health services and auxiliary health services class of Law No. 657 on State Civil Servants. In 2004, Turkish Standard 13114 was published, officially recognizing "Dietetics" as a profession and establishing its standard. The standard defines a dietitian as an individual who has completed at least a 4-year (5 years including a preparatory year) Nutrition and Dietetics Education-Training Program in any higher education institution, holds a "Bachelor's Degree in Nutrition and Dietetics," and is entitled to practice as a dietitian. Under the leadership of Hacettepe University, similar programs have been established in other universities, and numerous faculties and schools of Nutrition and Dietetics have been established in our country. As a result, the number of trained experts in the field of Nutrition and Dietetics has increased in Turkey, playing a significant role in healthcare services.
The first dietitians in Turkey graduated from the Dietetics Department of Hacettepe University on June 6, 1966. Starting June 6, 1986, which marked the 20th anniversary of the profession, this date has been recognized as "Dietitians' Day" in Turkey.
The profession of dietetics in our country has evolved into a recognized profession through the dedicated efforts of the graduates and keeping a close eye on developments in other countries. Dietetics education and practice in Turkey are conducted by international standards and are continuously being improved. Esteemed academicians such as Prof. Dr. Ayşe Baysal and Prof. Dr. Orhan Köksal have made significant contributions to the development of the dietetics profession in Turkey.
In 1969, when the Dietetics Department of Hacettepe University graduated its fourth batch of students, there was a need for these graduates to come together under a supportive organization that would establish standards for their professional practice and facilitates legal regulations. In response to this need, the "Turkish Dietitians Association" (www.tdd.org.tr) was established in 1969. The association became a member of the "European Federation of the Association of Dietitians" (EFAD) in 1994 and the "International Confederation of Dietetic Associations" (ICDA) in 2000.
The Dietetics profession in Turkey did not have officially defined duties, powers, and responsibilities for a long time. However, significant progress was made in addressing the legal issues of dietitians with the enactment of Law No. 6225 on April 26, 2011. One of the initial initiatives following the establishment of the Turkish Dietitians Association was the publication of the association's academic journal, "Beslenme ve Diyet Dergisi" (Journal of Nutrition and Dietetics). The journal, which is still in publication today, provides professionals working in the field of nutrition and dietetics in Turkey with access to up-to-date information and contributes to their professional development.
The first national congress in the field of nutrition and dietetics was held in 1992, and the first international congress took place in 1995 with the participation of representatives from the World Health Organization, the European Nutrition Bureau, the Food and Agriculture Organization, the State Planning Organization, and Ministries.
The book "Beslenme" (Nutrition), written by Prof. Dr. Ayşe Baysal, the Founding Faculty Member of the Department of Nutrition and Dietetics at Hacettepe University, is currently used as the fundamental textbook for nutrition and dietetics science in over 102 universities. The proceeds from many books are transferred to the Ayşe Baysal Nutrition, Education, and Research Foundation (BESVAK) and returned to nutrition and dietetics students as scholarships.
In the early years of dietetics, the "Four-Leaf Clover" nutrition model was developed. The "Turkish-Specific Nutrition Guide" was prepared in 2004, and the "Nutrition Information Series" by the Ministry of Health was published in 2008.
The profession of dietetics plays a significant role in the preservation of health and the dissemination of awareness of healthy eating. With future scientific advancements in the field of nutrition science and dietetics, the influence and contributions of dietitians will continue to grow. Dietitians will remain at the center of nutrition and health for a healthy society and a better future.
The Department of Nutrition and Dietetics continues its journey with the desire brought by the past and faith in the future, always towards the better and onwards to the forefront.
