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So far forecasting and planning of medical personnel in health care has not included a professional nutritionist, even though it was entered in the International Standard Classification of Occupations (International Standard Classification of Occupations, ISCO) as early as in 1967. It has been determined that this is the person responsible for planning and supervising the preparation of therapeutic diets for individuals and population groups in hospitals, as well as supervising the choice and preparation of food and meals, participating in programs of nutrition and educating the public. The development of medicine and nutritional science has provided evidence that a balanced diet is one of the most important factors that reduce the risk of chronic non-communicable diseases (cardiovascular diseases, diabetes, cancer, obesity, osteoporosis and tooth decay). It has been shown that treatment of most diseases requires the use of dietary treatment, which increases the effectiveness of drug therapy, reduces the risk of complications, shortens hospitalization and rehabilitation, thus reducing health spending. That is why the health care system in Poland should introduce dietary advice to the range of medical services.

Dietitian in health care – the missing link of the medical staff