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• Dietetic Personal Statement Examples

Our dietetics personal statement examples will give you inspiration and the edge you need to stand out in your university application and secure your spot in the programme. These examples will provide good guidance for applicants who are applying for Dietetic and Nutrition courses at UK universities . 

Read dietetic personal statements below. 

Dietetic Personal Statement

Unlocking the potential of a well-balanced diet to transform lives and promote healthier lifestyles – is my passion and my calling as a prospective dietitian. The importance of a well-balanced diet to a healthy lifestyle is something that I have always been aware of and I would like to help others achieve this by changing their dietary habits. With obesity rates on the rise, I believe that the role of dietitians will become increasingly important in addressing society’s health issues. 

My studies at Schoolcraft College in Subjects Allied to Healthcare have provided me with a solid foundation in chemistry and biology and have also given me a taste of the demands of university-level education. Additionally, I have attended various short courses on nutrition and dietetics, such as Kensington and Chelsea College’s course on Nutrition, Healthy Eating and Weight Management, which was particularly impactful as it was led by Antia Tull, whose books on nutrition have greatly influenced my understanding of the subject.

My previous work experience as a nanny has also played a significant role in my decision to pursue a career in dietetics. The close relationship that I formed with the children in my care and the role that food plays in their development made me realize the impact that a good-quality diet can have on a child’s long-term development and day-to-day behaviour. I have made it a personal mission to educate myself on nutrition and dietetics while working as a nanny to ensure that the children in my care are receiving the best possible start in life.

Furthermore, my experience as a sales assistant has taught me how to work well under pressure and as part of a team, both of which are important skills for healthcare professionals. My internship experience at Dr Andrew’s Nutrition further solidified my desire to pursue a career in dietetics. During my 6-month internship, I was able to gain hands-on experience in the field and learn about the various aspects of dietetics. It was a valuable opportunity that gave me a deeper understanding of the profession and the impact that dietitians can have on people’s lives.

My ultimate goal is to work as a pediatric dietitian, where I can combine my love of child care with my enthusiasm for nutrition and make a positive impact in the lives of children. I am excited about the possibility of achieving this goal through further education and training in the field of dietetics.

Dietetic Personal Statement Example

I am excited to apply for the dietetic course because of my long-standing interest in nutrition and my desire to work in the healthcare industry. My passion for chemistry, food science, and understanding how nutrition impacts the human body led me to pursue this career path. My biology A-level provided a foundation for my interest in the variations of dietary needs throughout the life cycle. Additionally, a week of shadowing a dietitian solidified my decision to pursue this career and exposed me to the various challenges and rewards of nutrition.

I believe that my A-level subjects in biology and chemistry will be beneficial as the programme is divided into academic and clinical components. The first year of the program focuses heavily on biochemistry, and my background in these subjects will aid in my understanding. Additionally, my math skills will be useful as the programme includes many calculations for determining specific dietary needs. While some aspects of the programme, such as behavioural sciences and professional studies, will be new to me, my work experience has given me a glimpse into these skills in practice.

Upon graduation, my goal is to work as a dietitian for the National Health Service in the UK. I consider myself to be organised, committed, and friendly, all traits that will serve me well in the field of dietetics. I am diligent in completing assignments on time and to a high standard, and I enjoy planning my days to ensure that tasks are completed efficiently and effectively. My drive to succeed is exemplified by my decision to attend a college with a more rigorous curriculum despite the added commute. Additionally, I am comfortable interacting with others in unfamiliar situations, an important skill in a career that relies heavily on communication.

In my spare time, I enjoy participating in a variety of activities that further develop my skills. I volunteer as a young guide leader for my local group, working towards a leadership qualification that will help me develop teamwork and leadership skills. Additionally, I am a member of a local gym to improve my fitness and build self-confidence, and I work part-time at a retail store, honing my customer service skills. Furthermore, I take part in my college’s enrichment programme, including IT and Queen’s Scout Award, which have provided me with qualifications in text production and developed my teamwork and leadership skills. I am eager to begin the dietetic course and contribute to the field through my dedication and passion for the subject.

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Nutritional and health sciences personal statement

• Reading time: 2 minutes
• Price: Free download
• Published: 19th July 2019
• Word count: 572 words
• File format: Text

According to the United States, there are approximately 678,000 deaths each year because of unhealthy eating diet. Health related problems are one of the major concerns in this 21st century. Health is an issue which will affect not only the individual but also the community. One of the main factors of maintaining an optimum positive health is the food consumption. Lack of nutritional foods will lead to nutrient deficiency diseases. Therefore, individuals will seek for nutritional advice to maintain a healthy lifestyle. The Master program in School of Nutrition and Health Sciences focuses on a variety of areas of nutrition and its relationship to human health and growth in both healthy and non-healthy individuals.

My name is Kxxxxxx Wxx, I am a Bachelor degree holder in Science, majoring in Food Science and Technology. Throughout my studies in Monash University Malaysia, I had learned the skills, concepts and principles of food science and technology. These includes regional food culture, industrial application of food science and technology, types of food materials and manufacturing process. I also studied the qualitative and quantitative analytical skills of foods, laboratory research technique, quality control in food science and technology and food processing. I am an active and enthusiastic student and I am looking forward to join the Master programme in Nutrition and Health Sciences at Taipei Medical University. A Master’s degree in Nutrition and Health Sciences will provide me with diverse career opportunities and allow me to practice nutrition in various areas. This includes public or private health care industry, health administration in governmental and non-governmental organization or institution, research and academia. Furthermore, the master degree in Nutrition and Health Sciences will strengthen my research skills abilities and will pave my way to gain my PhD degree in a similar field later. I have a strong interest in conducting research that are relevant to human health, nutrition and the association between human health and metabolism and diabetics.

My interest in Nutrition and Health Sciences started through my readings in this field. I found myself interested in nutrition and the impact of food on health. This major will be of utmost priority as I have already planned my career path. I am quite assured that Taipei Medical University is where my academic dreams will come true. Due to the increase in awareness of food nutrition and consumption and its direct effect towards human body, professional whom are specialized in nutrition and health sciences are highly needed in hope for a healthier society. Therefore, it is my ambition to educate and contribute my humble expertise to the society with the knowledge gained from the Taipei Medical University.

I am interested in Taipei Medical University because it is portrayed as a diverse university which is a home for international students. Taipei Medical University is also known for its great research resources and experienced faculty members. I am confident that I am equipped with the necessary requirements and qualifications to pursue my masters in Nutrition and Health sciences with flying colours. As an international student, it is of no doubt that the level of adaptation with the local culture is vital, but with sheer determination and perseverance, I am adamant that persistence is the key to success. With all my respect, I am hoping that the Admissions Committee finds my credentials suitable in this respect and guide me on the right path. I am looking forward to your humble reply. Thank you.

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Privacy Overview

Application and Selection

Application Deadline: January 15*

Program Start Date: August 15

*All applications are reviewed concurrently after the January 15 application deadline

Application Process

To apply for the "Nutrition and Dietetics” Program at Virginia Tech, follow these steps:

1. Application Submission: Apply through the Virginia Tech Graduate System by the specified deadline.

2. Admission to the Graduate School: Your admission is contingent upon meeting the following requirements:

• Complete the  Graduate School Application  and pay a $75 application fee. Information on application fee waivers is available here.  
• Submit two letters of reference: one from a work or volunteer supervisor and one from an instructor or professor familiar with your academic performance. These letters should discuss your academic and work-related strengths. It is recommended that you select people that know you well enough to discuss your academic and work-related strengths. No more than two references can be submitted. Please note that references can still be uploaded after your application is submitted to the graduate school, but all letters of reference need to be uploaded by January 15 for full consideration.
• Prepare a resume (limited to two pages) listing relevant experiences related to the field of dietetics.
• Why do you want to enter the dietetics profession?
• Why are you specifically interested in MSND program at Virginia Tech?
• How have your prior work and/or volunteer experiences prepared you for a career in dietetics?
• Describe any unique challenge(s) that required resiliency and fueled your professional and/or personal growth.
• What are your short- and long-term career goals related to being a dietitian?
• Reflect on your strengths, weaknesses, and areas of improvement and how those would impact your ability to be successful in the program, including fulfillment of graduate-level expectations?
• Why do you believe that constructive feedback is important in the preparation of future healthcare professionals?

3. Additional Forms:  Depending on the track you're applying for, submit the following additional forms:

Track One Applicants

Submit a  Prerequisite Grade Sheet  for applicable coursework, even if working towards a DPD-verification statement. This includes a plan to complete any additional necessary prerequisites before the program start date.

If you're coming from an ACEND-accredited DPD undergraduate program, a Declaration of Intent form (if still in the program) or Verification Statement form (if graduated) from your DPD director to demonstrate your status in, or completion of, the DPD, will be requested upon acceptance.

Track Two Applicants

Provide a degree audit reporting system (DARS) report showing the coursework required to finish your B.S. degree.

Submit a  Proposed Plan of Study  outlining the required courses to be completed in your senior year of the B.S. degree alongside MSND requirements. This plan must be signed by both you and your academic advisor.

4. Official Transcripts:  Order official transcript(s) for all applicants, including Virginia Tech students.

5. Standardized Tests:  Note that GRE scores are not required and are not considered as part of the application process. However, TOEFL scores are required for international students only. International applicants whose first language is not English must submit TOEFL scores, except those applicants who have graduated from an accredited university where English is the language of instruction. A minimum TOEFL score of 80 (IBT) or IELTS score of 6.5 is required for admission.

6. Track-Specific Prerequisites:  Ensure that you meet the track-specific prerequisites for your application.

Have (or will have) earned a bachelor’s degree from an accredited college or university before the program starts.

Maintain an undergraduate cumulative GPA of 3.0 or higher for the equivalent of the last two years of undergraduate study.

ServSafe Manager  training and certification - can be taken after program admission. The leadership team will send out information on this process after program acceptance.

Successfully  complete specified prerequisite courses  (or  Virginia Tech equivalent ) or on track to attain a DPD verification statement: 

• Introduction to Nutrition
• Introduction to Psychology
• General Chemistry (two semesters)
• General Chemistry Lab (two semesters)
• Organic Chemistry+
• Biochemistry+
• Microbiology
• Microbiology Lab (1-2 credits)
• Anatomy and Physiology (two semesters)*
• Nutrition Across the Lifespan* (2-3 credits)
• Health Counseling**
• Food Selection and Preparation Lab***
• Metabolic Nutrition (Advanced Nutrition, Nutritional Biochemistry or equivalent; two semesters; 4-6 credits)**

+ Combined Organic Chemistry - Biochemistry classes will be evaluated. * Should be taken prior to Metabolic Nutrition I. The program will also accept one semester each of Anatomy, then Physiology, if taught separately, for a total of 6-8 credits. ** May be taken at Virginia Tech in the summer prior to August start date. *** May be taken during the first semester of the program.

Recency of education: Basic science prerequisites should be taken within the past 10 years and dietetics specific courses within the past five years.

While there is no minimum grade required for prerequisites, competitive candidates should score a “B” or higher in these courses. 

Be a current Virginia Tech HNFE Nutrition and Dietetics major student with junior status and a minimum overall GPA of 3.4 at the time of application.

Submit a DARS report and a senior year  Proposed Plan of Study  signed by your academic advisor, outlined the required graduate-level coursework. 

For more information about applying to Virginia Tech's MSND program, please visit the Graduate School’s  application information page . 

Please direct all program inquiries to [email protected] or 540-231-3877.

Professor, Director of the Master of Science in Nutrition and Dietetics (MSND) Program, and Director of the Nutrition and Exercise Metabolism (NEM) Lab: How nutrition and exercise influence health and physical performance; special interest in energy, vitamin D and iodine metabolism

Instructor and Assistant Director of the Master of Science in Nutrition and Dietetics (MSND) Program: Nutrition counseling for behavior change; sports nutrition; management and leadership in nutrition and dietetics

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Sample Personal Statement 1st Paragraph

As a student from Paraguay, I hope to contribute to the diversity of ____ University as a graduate student in Nutrition and to learn from my peers from all over the world as well as my professors. My main goal as a dietician would be to improve the lives of individuals by helping them obtain a healthy lifestyle despite their social or economic status, especially in light of the fact that that more than half of Paraguay’s population lives in poverty. ____ University is my first choice for graduate school because it has a higher percentage of international students than any other university in the USA, in addition to the vast intellectual and scientific resources of the surrounding area.

My mother has struggled with her weight at least since she had me if not before as well. There has been a cancer scare, a diabetes diagnoses, and many thousand dollars spent on medications.  Most recently, she had a major weight loss operation.  Throughout everything, there has been minimal nutritional guidance either pre- or post-surgically. As this drama unfolded in my life and took an increasing toll on my entire family, I gradually became less interested in my own career in veterinary medicine, and found myself immersed more and more in the literature in human nutrition. My interest is now such that I am certain that human nutrition is the field to which I want to devote my professional life, building upon the extensive experience that I have in the area of veterinary nutrition. I have known since I obtained my Bachelor’s degree several years ago that I would one day choose to pursue a graduate degree.  I have always craved knowledge and for the last several years, I have become increasingly intrigued by the science of nutrition and herbs and their preventative and curative abilities.  I am very hard working and passionate.  If selected, I believe I would be an excellent student and a successful and inspired graduate of the Master’s in Human Nutrition program.

Human Nutrition and Dietetics Personal Statement Tips

When it comes to applying for Nutrition and Dietetics programs, your personal statement can be a powerful tool to set you apart. However, it's important to avoid simply rehashing the information found in your DICAS application. Here are some key tips to help you write the perfect personal statement that showcases your personality and strengths.

1. Avoid Redundancy

Your DICAS application and personal statement serve different purposes. While your DICAS application highlights your objective qualifications and accomplishments, your personal statement should reveal your personality and passion for dietetics. Don't overshare personal details but provide enough to create a genuine connection with your reader.

2. Eliminate Vagueness

Many applicants make the mistake of being overly vague. Instead of merely stating your passion for dietetics, delve into the specifics. Explain what drives your passion and what experiences have shaped your interest in this field. Providing concrete examples can make your statement more compelling.

3. Showcase Your Uniqueness

To stand out among other applicants, emphasize what makes you unique. Avoid relying solely on being a good student or having a strong commitment to volunteering. While these are commendable traits, illustrate why you're the perfect fit for their program. Admissions committees are looking for candidates who bring something special to the table.

4. Ensure Program Compatibility

Selecting the right dietetics program is crucial. It's recommended to apply to around four programs, according to advice from professors and professionals involved in the selection process. Focus on programs that align with your interests and values. It's essential that you feel a genuine connection with the program, and they see your potential. If a program doesn't resonate with you, it's better not to apply; quality should take precedence over quantity.

5. Address Strengths, Weaknesses, and Goals

In your personal statement, discuss your strengths with confidence. If you're uncertain about your strengths, seek input from friends and family to gain a better understanding of your abilities. When addressing weaknesses, be honest and avoid cliché answers like having no weaknesses or being a workaholic. Instead, share how you're actively working to improve your weaknesses.

Finally, share your short-term and long-term goals as a dietitian. Reflect on what you want to achieve after completing the program and where you envision yourself in 5 or 10 years. Honesty and thoughtful consideration are key when discussing your goals.

In conclusion, crafting the perfect personal statement for dietetics programs requires a balance between showcasing your unique qualities and being authentic. Remember that admissions committees are not only interested in your qualifications but also in your passion, personality, and commitment to the field of dietetics.

Additional Application Material for the PHD in Nutrition

I plan to devote my professional lifetime to the study of cardiovascular disease and its risk markers and why it is on the rise in most low and middle income countries, now accounting for over 31% of global deaths. I look forward to paying special attention in my research to the way in which cardiovascular disease is multifactorial, most particularly how it can but can be prevented or alleviated by good nutrition. I want to closely study how the consumption of fruits and vegetables which contain a bioactive component called flavonoids reduce the risk of several chronic diseases including cardiovascular disease. Vitamin D deficiency and insufficiency have also been linked to the pathogenesis of cardiovascular risk markers and the emergence of complications in cardiovascular disease cases. (Ambuj et al., 2015; Harikrishnan et al., 2015). Flavonoids are a family of biologically active polyphenolic compounds found in fruits, vegetables, tea and red wine. I see these issues of nutrition and cardiovascular health to be especially critical in my country, Nigeria, since political violence and the displacement of so many hundreds of thousands have desperately aggravated malnutrition and the pathogenesis of various non-communicable as well as communicable diseases.

Thus, the central aspect of the research that I seek to undertake is to investigate the effects of dietary flovonids and Vitamin D supplementation on vascular health and cardiovascular risk markers through a randomised, double-blind, placebo-controlled study that assesses the effect of dietary flavonoids and Vitamin D supplementation on vascular function and cardiovascular risk markers;, the mechanism of action and its bioavailability, and particularly the minimum dosage required to effect a positive change in vascular function.

On completion of the XXXX fellowship, I look forward to contributing to progressive change and economic development primarily in Nigeria, in the areas of nutrition, health, employment and economic empowerment – especially for marginalized communities. In Nigeria, death from malnutrition accounts for 2.77% of total deaths, coronary heart disease 2.82% and strokes 3.66%. I seek simple, low cost, and highly intelligent solutions to combat this great toll, such as encouraging and promoting the production of date fruits at the local level in schools in coordination with simultaneous promotions at state and federal levels. I want to educate everyone that I come into contact with concerning the benefits of dietary flavonoids and Vitamin D supplementation, doing as much public speaking in this area as possible. I look forward to paying special attention throughout my career to women and girls because when you empower a girl you empower a nation. In particular, I want to have a share in encouraging girls in Africa to pursue science, technology and also engineering – particularly with respect to food production but a host of other areas as well.

I want to oversee the development of healthy household snacks as well as meals, especially those geared towards children. I will appeal to the great compassion that women have and their love for their children to get them engaged in this issue through interaction with and mentoring of students in community schools and other places, empowering them to become agents of change.

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Proteins, Diet, and Personal Choices

University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program

We have discussed what proteins are, how they are made, how they are digested and absorbed, the many functions of proteins in the body, and the consequences of having too little or too much protein in the diet. This section will provide you with information on how to determine the recommended amount of protein for you, and your many choices in designing an optimal diet with high-quality protein sources.

How Much Protein Does a Person Need in Their Diet?

The recommendations set by the IOM for the Recommended Daily Allowance (RDA) and AMDR for protein for different age groups are listed in Table 6.2 “Dietary Reference Intakes for Protein”. A Tolerable Upper Intake Limit for protein has not been set, but it is recommended that you do not exceed the upper end of the AMDR.

Table 6.2 Dietary Reference Intakes for Protein

Source: Dietary Reference Intakes: Macronutrients. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Institute of Medicine. September 5, 2002. Accessed September 28, 2017.

Protein Input = Protein Used by the Body + Protein Excreted

The appropriate amount of protein in a person’s diet is that which maintains a balance between what is taken in and what is used. The RDAs for protein were determined by assessing nitrogen balance . Nitrogen is one of the four basic elements contained in all amino acids. When proteins are broken down and amino acids are catabolized, nitrogen is released. Remember that when the liver breaks down amino acids, it produces ammonia, which is rapidly converted to nontoxic, nitrogen-containing urea, which is then transported to the kidneys for excretion. Most nitrogen is lost as urea in the urine, but urea is also excreted in the feces. Proteins are also lost in sweat and as hair and nails grow. The RDA, therefore, is the amount of protein a person should consume in their diet to balance the amount of protein used up and lost from the body. For healthy adults, this amount of protein was determined to be 0.8 grams of protein per kilogram of body weight. You can calculate your exact recommended protein intake per day based on your weight by using the following equation:

(Weight in lbs. ÷ 2.2 lb/kg) × 0.8 g/kg

Note that if a person is overweight, the amount of dietary protein recommended can be overestimated.

The IOM used data from multiple studies that determined nitrogen balance in people of different age groups to calculate the RDA for protein. A person is said to be in nitrogen balance when the nitrogen input equals the amount of nitrogen used and excreted. A person is in negative nitrogen balance when the amount of excreted nitrogen is greater than that consumed, meaning that the body is breaking down more protein to meet its demands. This state of imbalance can occur in people who have certain diseases, such as cancer or muscular dystrophy. Someone who has a low-protein diet may also be in negative nitrogen balance as they are taking in less protein than what they actually need. Positive nitrogen balance occurs when a person excretes less nitrogen than what is taken in by the diet, such as during child growth or pregnancy. At these times the body requires more protein to build new tissues, so more of what gets consumed gets used up and less nitrogen is excreted. A person healing from a severe wound may also be in positive nitrogen balance because protein is being used up to repair tissues.

Dietary Sources of Protein

The protein food group consists of foods made from meat, seafood, poultry, eggs, soy, dry beans, peas, and seeds. According to the Harvard School of Public Health, “animal protein and vegetable protein probably have the same effects on health. It’s the protein package that’s likely to make a difference.” [1]

Simply put, different protein sources differ in their additional components, so it is necessary to pay attention to the whole nutrient “package.” Protein-rich animal-based foods commonly have high amounts of B vitamins, vitamin E , iron, magnesium, and zinc. Seafood often contains healthy fats, and plant sources of protein contain a high amount of fiber. Some animal-based protein-rich foods have an unhealthy amount of saturated fat and cholesterol. When choosing your dietary sources of protein, take note of the other nutrients and also the non-nutrients, such as cholesterol, dyes, and preservatives, in order to make good selections that will benefit your health. For instance, a hamburger patty made from 80 percent lean meat contains 22 grams of protein, 5.7 grams of saturated fat, and 77 milligrams of cholesterol. A burger made from 95 percent lean meat also contains 22 grams of protein, but has 2.3 grams of saturated fat and 60 milligrams of cholesterol. A cup of boiled soybeans contains 29 grams of protein, 2.2 grams of saturated fat, and no cholesterol. For more comparisons of protein-rich foods, see Table 6.3 “Sources of Dietary Protein”. To find out the complete nutrient package of different foods, visit the US Department of Agriculture (USDA) Food Composition Databases.

Table 6.3 Sources of Dietary Protein

The USDA provides some tips for choosing your dietary protein sources. Their motto is, “Go Lean with Protein”. The overall suggestion is to eat a variety of protein-rich foods to benefit health. The USDA recommends lean meats, such as round steaks, top sirloin, extra lean ground beef, pork loin, and skinless chicken. Additionally, a person should consume 8 ounces of cooked seafood every week (typically as two 4-ounce servings) to assure they are getting the healthy omega-3 fatty acids that have been linked to a lower risk for heart disease. Another tip is choosing to eat dry beans, peas, or soy products as a main dish. Some of the menu choices include chili with kidney and pinto beans, hummus on pita bread, and black bean enchiladas. You could also enjoy nuts in a variety of ways. You can put them on a salad, in a stir-fry, or use them as a topping for steamed vegetables in place of meat or cheese. If you do not eat meat, the USDA has much more information on how to get all the protein you need from a plant-based diet. When choosing the best protein-rich foods to eat, pay attention to the whole nutrient package and remember to select from a variety of protein sources to get all the other essential micronutrients.

Protein Quality

While protein is contained in a wide variety of foods, it differs in quality. High-quality protein contains all the essential amino acids in the proportions needed by the human body. The amino acid profile of different foods is therefore one component of protein quality . Foods that contain some of the essential amino acids are called incomplete protein sources, while those that contain all nine essential amino acids are called complete protein sources, or high-quality protein sources. Foods that are complete protein sources include animal foods such as milk, cheese, eggs, fish, poultry, and meat, and a few plant foods, such as soy and quinoa. The only animal-based protein that is not complete is gelatin, which is made of the protein, collagen.

Figure 6.18 Complete and Incomplete Protein Sources

Examples of complete protein sources include soy, dairy products, meat, and seafood. Examples of incomplete protein sources include legumes and corn.

Most plant-based foods are deficient in at least one essential amino acid and therefore are incomplete protein sources. For example, grains are usually deficient in the amino acid lysine, and legumes are deficient in methionine or tryptophan. Because grains and legumes are not deficient in the same amino acids they can complement each other in a diet. Incomplete protein foods are called complementary foods because when consumed in tandem they contain all nine essential amino acids at adequate levels. Some examples of complementary protein foods are given in Table 6.4 “Complementing Protein Sources the Vegan Way”. Complementary protein sources do not have to be consumed at the same time—as long as they are consumed within the same day, you will meet your protein needs.

Table 6.4 Complementing Protein Sources the Vegan Way

The second component of protein quality is digestibility, as not all protein sources are equally digested. In general, animal-based proteins are completely broken down during the process of digestion, whereas plant-based proteins are not. This is because some proteins are contained in the plant’s fibrous cell walls and these pass through the digestive tract unabsorbed by the body.

Protein Digestibility Corrected Amino Acid Score (PDCAAS)

The PDCAAS is a method adopted by the US Food and Drug Administration (FDA) to determine a food’s protein quality. It is calculated using a formula that incorporates the total amount of amino acids in the food and the amount of protein in the food that is actually digested by humans. The food’s protein quality is then ranked against the foods highest in protein quality. Milk protein, egg whites, whey, and soy all have a ranking of one, the highest ranking. Other foods’ ranks are listed in Table 6.5 “PDCAAS of Various Foods”.

Table 6.5 PDCAAS of Various Foods

Protein Needs: Special Considerations

Some groups may need to examine how to meet their protein needs more closely than others. We will take a closer look at the special protein considerations for vegetarians, the elderly, and athletes.

Vegetarians and Vegans

People who follow variations of the vegetarian diet and consume eggs and/or dairy products can meet their protein requirements by consuming adequate amounts of these foods. Vegetarians and vegans can also attain their recommended protein intakes if they give a little more attention to high-quality plant-based protein sources. However, when following a vegetarian diet, the amino acid lysine can be challenging to acquire. Grains, nuts, and seeds are lysine-poor foods, but tofu, soy, quinoa, and pistachios are all good sources of lysine. Following a vegetarian diet and getting the recommended protein intake is also made a little more difficult because the digestibility of plant-based protein sources is lower than the digestibility of animal-based protein.

To begin planning a more plant-based diet, start by finding out which types of food you want to eat and in what amounts you should eat them to ensure that you get the protein you need. The Dietary Guidelines Advisory Committee (DGAC) has analyzed how three different, plant-based dietary patterns can meet the recommended dietary guidelines for all nutrients. [2]

The diets are defined in the following manner:

• Plant-based . Fifty percent of protein is obtained from plant foods.
• Lacto-ovo vegetarian . All animal products except eggs and dairy are eliminated.
• Vegan . All animal products are eliminated.

These diets are analyzed and compared to the more common dietary pattern of Americans, which is referred to as the USDA Base Diet. Table 6.6 “Percentage of “Meat and Beans Group” Components in the USDA Base Diet, and Three Vegetarian Variations” and Table 7.7 “Proportions of Milk Products and Calcium-Fortified Soy Products in the Base USDA Patterns and Three Vegetarian Variations” can be used to help determine what percentage of certain foods to eat when following a different dietary pattern. The percentages of foods in the different groups are the proportions consumed by the population, so that, on average, Americans obtain 44.6 percent of their foods in the meat and beans group from meats. If you choose to follow a lacto-ovo vegetarian diet, the meats, poultry, and fish can be replaced by consuming a higher percentage of soy products, nuts, seeds, dry beans, and peas. As an aside, the DGAC notes that these dietary patterns may not exactly align with the typical diet patterns of people in the United States. However, they do say that they can be adapted as a guide to develop a more plant-based diet that does not significantly affect nutrient adequacy.

Table 6.6 Percentage of “Meat and Beans Group” Components in the USDA Base Diet, and Three Vegetarian Variations

*The dry beans and peas are in the vegetable food group of the base diet. Source:  Vegetarian Food Patterns: Food Pattern Modeling Analysis. US Department of Agriculture. Appendix E-3.3. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/DGAC/Report/AppendixE-3-3-Vegetarian.pdf. Accessed September 28, 2017.

Table 6.7 Proportions of Milk Products and Calcium-Fortified Soy Products in the Base USDA Patterns and Three Vegetarian Variations

Source: Vegetarian Food Patterns: Food Pattern Modeling Analysis. US Department of Agriculture. Appendix E-3.3. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/DGAC/Report/AppendixE-3-3-Vegetarian.pdf. Accessed September 28, 2017.

From these analyses the DGAC concluded that the plant-based, lacto-ovo vegetarian, and vegan diets do not significantly affect nutrient adequacy. Additionally, the DGAC states that people who choose to obtain proteins solely from plants should include foods fortified with vitamins B12, D, and calcium. Other nutrients of concern may be omega-3 fatty acids and choline .

The Elderly

As we age, muscle mass gradually declines. This is a process referred to as sarcopenia . A person is sarcopenic when their amount of muscle tissue is significantly lower than the average value for a healthy person of the same age. A significantly lower muscle mass is associated with weakness, movement disorders, and a generally poor quality of life. It is estimated that about half the US population of men and women above the age of eighty are sarcopenic. A review published in the September 2010 issue of Clinical Intervention in Aging demonstrates that higher intakes (1.2 to 1.5 grams per kilogram of weight per day) of high-quality protein may prevent aging adults from becoming sarcopenic. [3]

Currently, the RDA for protein for elderly persons is the same as that for the rest of the adult population, but several clinical trials are ongoing and are focused on determining the amount of protein in the diet that prevents the significant loss of muscle mass specifically in older adults.

Muscle tissue is rich in protein composition and has a very high turnover rate. During exercise, especially when it is performed for longer than two to three hours, muscle tissue is broken down and some of the amino acids are catabolized to fuel muscle contraction. To avert excessive borrowing of amino acids from muscle tissue to synthesize energy during prolonged exercise, protein needs to be obtained from the diet. Intense exercise, such as strength training, stresses muscle tissue so that afterward, the body adapts by building bigger, stronger, and healthier muscle tissue. The body requires protein post-exercise to accomplish this. The IOM does not set different RDAs for protein intakes for athletes, but the AND, the American College of Sports Medicine, and Dietitians of Canada have the following position statements [4] :

Nitrogen balance studies suggest that dietary protein intake necessary to support nitrogen balance in endurance athletes ranges from 1.2 to 1.4 grams per kilogram of body weight per day. Recommended protein intakes for strength-trained athletes range from approximately 1.2 to 1.7 grams per kilogram of weight per day.

An endurance athlete who weighs 170 pounds should take in 93 to 108 grams of protein per day (170 ÷ 2.2 × 1.2 and 170 ÷ 2.2 × 1.4). On a 3,000- kilocalorie diet, that amount is between 12 and 14 percent of total kilocalories and within the AMDR. There is general scientific agreement that endurance and strength athletes should consume protein from high-quality sources, such as dairy, eggs, lean meats, or soy; however eating an excessive amount of protein at one time does not further stimulate muscle-protein synthesis. Nutrition experts also recommend that athletes consume some protein within one hour after exercise to enhance muscle tissue repair during the recovery phase, but some carbohydrates and water should be consumed as well. The recommended ratio from nutrition experts for exercise-recovery foods is 4 grams of carbohydrates to 1 gram of protein.

Table 6.8 Snacks for Exercise Recovery

In response to hard training, a person’s body also adapts by becoming more efficient in metabolizing nutrient fuels both for energy production and building macromolecules. However, this raises another question: if athletes are more efficient at using protein, is it necessary to take in more protein from dietary sources than the average person? There are two scientific schools of thought on this matter. One side believes athletes need more protein and the other thinks the protein requirements of athletes are the same as for nonathletes. There is scientific evidence to support both sides of this debate. The consensus of both sides is that few people exercise at the intensity that makes this debate relevant. It is good to remember that the increased protein intake recommended by the AND, American College of Sports Medicine, and Dietitians of Canada still lies within the AMDR for protein.

Protein Supplements

Protein supplements include powders made from compounds such as whey, soy or amino acids that either come as a powder or in capsules. We have noted that the protein requirements for most people, even those that are active, is not high. Is taking protein supplements ever justified, then? Neither protein nor amino acid supplements have been scientifically proven to improve exercise performance or increase strength. In addition, the average American already consumes more protein than is required. Despite these facts, many highly physically active individuals use protein or amino acid supplements. According to the AND, American College of Sports Medicine, and Dietitians of Canada, “the current evidence indicates that protein and amino acid supplements are no more or no less effective than food when energy is adequate for gaining lean body mass.” [5]

Branched-chain amino acids, such as leucine, are often touted as a way to build muscle tissue and enhance athletic performance. Despite these marketing claims, a review in the June 2005 issue of The Journal of Nutrition shows that most studies that evaluated a variety of exercise types failed to show any performance-enhancing effects of taking branched-chain amino acids. [6]

Moreover, the author of this review claims that high-quality protein foods are a better and cheaper source for branched-chain amino acids and says that a chicken breast (100 grams) contains the equivalent of seven times the amount of branched-chain amino acids as one supplement tablet. This means if you are interested in enhancing exercise performance or building muscle, you do not need to support the $20 billion supplement industry.

Although the evidence for protein and amino acid supplements impacting athletic performance is lacking, there is some scientific evidence that supports consuming high-quality dairy proteins, such as casein and whey, and soy proteins positively influences muscle recovery in response to hard training. If you choose to buy a bucket of whey protein, use it to make a protein shake after an intense workout and do not add more than what is required to obtain 20 to 25 grams of protein. As always, choosing high-quality protein foods will help you build muscle and not empty your wallet as much as buying supplements. Moreover, relying on supplements for extra protein instead of food will not provide you with any of the other essential nutrients. The bottom line is that whether you are an endurance athlete or strength athlete, or just someone who takes Zumba classes, there is very little need to put your money into commercially sold protein and amino acid supplements. The evidence to show that they are superior to regular food in enhancing exercise performance is not sufficient.

What about the numerous protein shakes and protein bars on the market? Are they a good source of dietary protein? Do they help you build muscle or lose weight as marketers claim? These are not such a bad idea for an endurance or strength athlete who has little time to fix a nutritious exercise-recovery snack. However, before you ingest any supplement, do your homework. Read the label, be selective, and don’t use them to replace meals, but rather as exercise-recovery snacks now and then. Some protein bars have a high amount of carbohydrates from added sugars and are not actually the best source for protein, especially if you are not an athlete. Protein bars are nutritionally designed to restore carbohydrates and protein after endurance or strength training; therefore they are not good meal replacements. If you want a low-cost alternative after an intense workout, make yourself a peanut butter sandwich on whole-grain bread and add some sliced banana for less than fifty cents.

Supermarket and health-food store shelves offer an extraordinary number of high-protein shake mixes. While the carbohydrate count is lower now in some of these products than a few years ago, they still contain added fats and sugars. They also cost, on average, more than two dollars per can. If you want more nutritional bang for your buck, make your own shakes from whole foods. Use the AMDRs for macronutrients as a guide to fill up the blender. Your homemade shake can now replace some of the whole foods on your breakfast, lunch, or dinner plate. Unless you are an endurance or strength athlete and consume commercially sold protein bars and shakes only postexercise, these products are not a good dietary source of protein.

Learning Activities

Technology Note : The second edition of the Human Nutrition Open Educational Resource (OER) textbook features interactive learning activities.  These activities are available in the web-based textbook and not available in the downloadable versions (EPUB, Digital PDF, Print_PDF, or Open Document).

Learning activities may be used across various mobile devices, however, for the best user experience it is strongly recommended that users complete these activities using a desktop or laptop computer and in Google Chrome .

• Protein: The Bottom Line. Harvard School of Public Health. The Nutrition Source. http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/. Published 2012. Accessed September 30, 2017. ↵
• Jacobs DR, et al. (2009).  Food, Plant Food, and Vegetarian Diets in the US Dietary Guidelines: Conclusions of an Expert Panel. American Journal of Clinical Nutrition, 89 (5). http://ajcn.nutrition.org/content/89/5/1549S.short. ↵
• Waters DL, et al. (2010). Advantages of Dietary, Exercise-Related, and Therapeutic Interventions to Prevent and Treat Sarcopenia in Adult Patients: An Update. Clinical Interventions in Aging, 5 , 259–70. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2938033/?tool=pubmed. Accessed September 28, 2017. ↵
• American College of Sports Medicine, Academy of Nutrition and Dietetics, and Dietitians of Canada. (2009). Joint Position Statement: Nutrition and Athletic Performance. Medicine & Science in Sports & Exercise, 41 (3), 709-31. http://journals.lww.com/acsm-msse/fulltext/2009/03000/Nutrition_and_Athletic_Performance.27.aspx. Accessed September 28, 2017. ↵
• Gleeson, M. (2005). Interrelationship between Physical Activity and Branched-Chain Amino Acids.   Journal of Nutrition, 135 (6), 1591S–5S. http://jn.nutrition.org/content/135/6/1591S.long. Accessed October 1, 2017. ↵

A class of compounds composed of linked amino acids. They contain carbon, hydrogen, nitrogen, oxygen, and sometimes other atoms in specific configurations.

(Acceptable Macronutrient Distribution Ranges) A range of intakes for carbohydrates, fat, and protein expressed as a percentage of total energy intake for normal healthy individuals.

The state in which a person’s nitrogen intake exactly equals the nitrogen losses.

A fat-soluble vitamin that functions as an antioxidant in the body.

An amino acid that cannot be synthesized by the body or synthesized in sufficient quantities to meet the body’s needs.

A measure of how closely the mixture of essential amino acids in a protein matches the body’s need for those amino acids.

Proteins that lack or have limited amounts of one or more essential amino acids.

Proteins that contain all of the essential amino acids in proportions capable of promoting growth when they are the only proteins in the body.

An essential nutrient, needed for the synthesis of the phospholipids, the neurotransmitter acetylcholine, lipid transport and also homocysteine metabolism.

The loss of muscle tissue as a result of aging.

The standard unit of energy used in nutrition; the amount of heat required to raise temperature of 1 kg water 1℃ .

Proteins, Diet, and Personal Choices Copyright © 2020 by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License , except where otherwise noted.

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Dietetics personal statement example 2.

“Can I have the sirloin steak served with the oven dried tomatoes and pizzaiola sauce? This was the order of a girl between the ages of 10-14yrs. This choice of dish made me evaluate people’s reasons behind the food they eat and whether these choices are influenced by the people around them or their own individual decision. Did she choose it because there was no other choice on the menu that she preferred or because she was at a fine dining restaurant?

I am captivated by the nutritional needs of different types of people and the reasons behind them, which is why I have chosen to study nutrition and dietetics at degree level and continue on into further research at MSc level.

I am mostly looking forward to covering the topic of Disease and food in greater depth as being from Rwanda, Africa which is a high risk area for HIV/AIDS I have always been interested in the nutritional needs of people with diseases such as HIV and how the correct nutrition can benefit the disease.

My studies in Biology AS has confirmed my interest in the human body, I most enjoyed the topics of Atherosclerosis and diet and how the functioning of the human body relies on the synchronized workings of the most minuscule cell to the largest organ in order to function at its best.

My research project for the Academic Assignment on “whether fiber is overrated or underrated in the prevention of colorectal cancer” gave me time management skills as I had to organise every aspect of my research to met the deadlines, this helped build confidence in choosing my own topics of interest to study. I have also taken an interest in dietetics outside of college by attending a Sutton trust summer school, where I used my practical skills to study the diagnosis of diabetes mellitus.

I have visited open days and talks about the dietetics course to further my knowledge about the course and develop my understanding of the key issues in nutrition.

My work experience shadowing a community dietician helped me to gain extra knowledge about a dieticians work. I came into contact with patients who had various underlining health issues such as diabetes. I was particularly fascinated with how each patient trusted and valued the help of the dietician’s advice.

This experience highlighted the importance of one to one communication with patients and how to handle sensitive information. Working at Radisson Hotel Blu as a waitress has helped me develop strong team working skills and good communication skills, skills which are vital in the dietetics profession in order to communicate effectively with patients.

I have a range of creative and active hobbies outside of school which help me to keep a healthy balance; my love for music is expressed through a gospel group where I sing every Wednesday for the past 2 years, this gives me the skills to communicate with people of different interests to me which is a skill I highly value as its important to understand others when pursuing a healthcare career.

I was a part of athletics and dance clubs at school which helped to improve my teamwork and leadership skills as being older meant we had to look after younger pupils and build close relationships to help them feel at ease. I look forward to taking part in more sports activities at university.

My wide range of experience and hobbies has kick started my ambition for a career in dietetics and I hope to continue my journey into higher education in a new and diverse environment in which I can build on my skills and apply them to this course

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This personal statement was written by lizalocket for application in 2012.

lizalocket's university choices King's College London The University of Nottingham University of Surrey

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