Dietetics and the multimensionality of food

Dietetics is inextricably linked to its object: the health dimension of food. In this project, I argue that the multidimensionality of food in everyday life may complicate dietetic practice and reduce its effectiveness. Therefore, I propose to apply 1) an ethnographic mixed methods design to investigate how dietitians in everyday practices regarding the management of malnutrition in community-dwelling elderly enact on the multidimensionality of food and 2) a mixed methods pilot and evaluation study to investigate the working of a tool that will be developed to help dietitians optimising their everyday practice regarding the multidimensionality of food.