Author/Editor		Prelec-Lainščak, Jolanda
Title		Razvoj dietetike v Sloveniji
Translated title		Dietetics development in Slovenia
Type		članek
Source		In: Raspor P, Pitako D, Hočevar I, editors. Tehnologija - hrana - zdravje. Knjiga del 1. slovenski kongres o hrani in prehrani z mednarodno udeležbo. Vol 1. Vol 2; 1996 apr 21-25; Bled. Ljubljana: Društvo živilskih in prehranskih strokovnih delavcev Slovenije,
Publication year		1997
Volume		str. 111-7
Language		slo
Abstract		Early in twentieth century food did not have any therapeutic importance and the hospital nutrition was divided into four diet classes: empty, quarter, half and full helping. In next decade the duet classes were exchanged by "normal" (usual) and "special" (light) food. Development of medical science in next decades also resulted in number of therapeutic diets (gastric, intestinal, unsalted, gall, tuberculosis, for pregnant women, liver, ..). In that time whole state had five "dietitians" who wrote menus and recipes for diet food prepared by educated cooks. In early sixties some nurses and teachers of housekeeping started to work as dietitians. Diseases, which could be treated only by adapted nourishment, were discovered so the number of diets rose steeply. Early seventies brought new scientist to a medical dietetics team: bachelor of food technology. Medical scientists started in 1974 a request for educational system for dietitians, which unfortunately was not realised until today. Dietitians section was founded in 1978 and in 1994 they started preparations for foundation of Slovene Dietitians Chamber. Their main tasks are education of dietitians and enforcement of dietitians status in medicine.
Descriptors		DIETETICS FOOD SERVICE, HOSPITAL DIET DIETARY SERVICES SLOVENIA