Nutritional food science is an understanding of what components are in food, their role (beneficial and detrimental) in the body and the outcome of dietary intake on overall health and well-being.
Food and Nutrition are related, yet different.
Dr Raphaelle O’Connor – The “Clean Science” Expert:
– Nutrition is a young science compared to medicine, physics and chemistry. But it is a science. It is, and should always be based on scientific evidence, to the extent that research is available
– For the purposes of health advice, nutritional food science is a component that complements other medical specialities including but is not limited to medical clinicians, physical therapists (e.g. exercises physiologists), etc.
– We eat food, not individual nutrients
– Nutrients and non-nutritive components in food have specific roles in the body
– Cumulative consumption of particular nutrients (or non-nutritive components) can over time lead to an improvement or detriment to health
– Prevention is better than cure
– The food we consume is fuel for our body
– The role of food in social activities, pleasure and celebrations should never be undermined.
– Food and food components should never be demonized. The issue is not the food or the food component, the issue is the dose, our reliance on certain foods and our relationship with food and eating.
– The complexity of food and its effect on health is subject to factors including culture, ethnicity, biology, family history, lifestyle, work constraints, finances, skills and knowledge.
– The food industry is an integral part of society and our economy. Instead of working against the food industry, there are ways in which we can work together to make a safe food supply healthier, better, more nutritious, and more affordable.
– Food sustainability, food miles and supporting local economy need to be taken into consideration when developing policies and designing food systems.
– One diet is not superior over another. Food choices are based on personal beliefs, and this should always be respected.
– The value contribution and role of the producer, the processor and the retailer need to be accounted for, or at the very least acknowledged.
Code of Conduct
The aim of this Code of Conduct is to advise of the acceptable practices of Dr Raphaelle O’Connor – The “Clean Science” Expert. The Code of Conduct reflects the standards of professional and ethical conduct as a health care advisor and a food scientist and technologist.
1. Code of Conduct
1.1. Team members are accountable for their actions in professional practice and have moral and legal obligations for the provision of safe and competent health advice within the constraints of their speciality.
1.2. Maintain current professional knowledge, skills and attributes through continuing professional education and personal development practices.
1.3. Conduct ourselves ethically and professionally at all times.
1.4. Provide professional services with a duty of care for the benefit and wellbeing of the client(s) at all times.
1.5. Recognise the limitations of the treatment they can provide and refer clients to other appropriate healthcare professionals when necessary.
1.6. Respect a client’s autonomy, needs, values, culture and vulnerability in the provision of nutritional food science advice.
1.7. Accept the rights of clients and encourage them to make informed choices in relation to their healthcare.
1.8. Treat clients with respect, and do not engage in any form of exploitation whether financial, physical, sexual, emotional, religious or for any other reason.
1.9. The provision of the services of The Food and Nutrition Doctor may be withdrawn subject to biases, conflict of interest or if the team feels unsafe for any reason at any time. This is at the discretion of Dr Raphaelle O’Connor – The “Clean Science” Expert.
2. Duty of Care mandate:
2.1. Accept the rights of clients to make their own informed choices in relation to their healthcare.
2.2. Prior to commencing an assessment or treatment, the team member must ensure that informed consent appropriate to that assessment or treatment has been obtained and disclaimer has been sighted and signed.
2.3. In providing assessments and treatment to clients, the team member must exercise reasonable skill, competence, diligence and care.
2.4. Shall not misrepresent or misuse their skill, ability or qualification.
2.5. Must not attempt to dissuade a client from seeking or continuing medical treatment.
2.6. Assist a client to find other appropriate healthcare services when required.