Nutritionists work with individuals or organizations in planning meals and diets that result in improved health and vigor. Many hospitals, schools, jails, and nursing homes employ nutritionists to plan healthy meals for a large number of people, utilizing often limited varieties of food and increasingly tight budgets. Education and awareness are also part of a nutritionist’s career, teaching students and patients how to properly nourish their bodies and get all the right nutrients. They also do research and write articles for nutrition magazines and various other publications.

Dietitians are very similar to nutritionists in many respects. However, dietitians must meet certain educational and professional requirements, as well as pass board exams to be registered as dietitians. They work almost exclusively for health care organizations, specializing in treating patients with kidney and gastrointestinal illnesses through healthy eating. Many dietitians work with extremely obese patients with severe cases of diabetes, and other nutritionally related diseases. Clinical dietitians are well prepared to become managers in food service departments at large hospitals and nursing homes, positions that pay upwards of $80,000 a year.

Some nutrition majors become food scientists who study the effects of food decomposition and potential alternative uses such as medicines and vaccines. They are also concerned with proper preservation and sanitation of food, as well as keeping food free of disease and parasites. The United States Food and Drug Administration (FDA) employs thousands of food scientists, with positions in all 50 states.

Increased attention to nutrition by the American public has opened the door to positions in fields like food manufacturing, advertising, and marketing. Dietitians write copy and engage in other promotional activities for food manufacturers, and often distribute information to the public regarding nutritional information and chemical analysis of various foodstuffs. Since nutritional breakdown of foods is often not readily understood by the general public, the use of dietitians as communication liaisons and public relations representatives has also become increasingly popular.

Nutrition degrees will continue to grow in importance and stature within the professional and business community for the foreseeable future. There has never been a better time for you to get your degree in nutrition. And if no colleges nearby offer nutritional curriculum, many online schools allow you to obtain a degree from the comfort of your own home.

Michael Cash is a twenty something freelance writer and internet consultant residing in western Michigan. When he’s not coaching people out of 1990s era web practices, he tutors for a number of online masters programs.

Antioxidants are thought to neutralize and stabilize these free radicals.

So, which antioxidants are naturally found in which foods?

Vitamin E: a fat-soluble vitamin found in vegetable oils, nuts, green leafy vegetables, and fortified cereals. Some of the foods containing the highest amounts of vitamin E are wheat germ oil, almonds, sunflower seeds, sunflower oil, hazelnuts, peanuts, spinach, broccoli, kiwi and mango. Vitamin E is an antioxidant vitamin involved in the metabolism of all cells. It protects vitamin A and essential fatty acids from oxidation in the body cells and prevents breakdown of body tissues.

Vitamin C: Ascorbic acid is a water-soluble vitamin present in citrus fruits and juices, cabbage, green peppers, broccoli, spinach, tomato, kale, guava, cantaloupe, kiwi, papaya, and strawberries. It is important in forming collagen, a protein that gives structure to bones, cartilage, muscle, and blood vessels. Vitamin C also aids in the absorption of iron, and helps maintain capillaries, bones, and teeth.
Beta-carotene: Beta-carotene is a precursor to vitamin A. It is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches, and grains. Studies have been done on beta-carotene’s effectiveness against heart disease, cancer, chronic fatigue syndrome, Alzheimer’s disease, fibromyalgia, male infertility, and psoriasis.

Coenzyme Q10: CoQ10 boosts energy, enhances the immune system, and acts as an antioxidant. A growing body of research suggests that coenzyme Q10 may help prevent or treat some health conditions such as heart disease, high blood pressure, high cholesterol, diabetes, and others. Primary dietary sources of CoQ10 include oily fish, organ meats such as liver, spinach, broccoli, peanuts, wheat germ and whole grains.
Selenium: Selenium is a trace mineral that is essential to good health but required only in small amounts. It helps synthesize antibodies, helps synthesize co-enzyme Q10 and helps transport ions across cell membranes. The best sources of selenium are Brazil nuts, wheat germ, molasses, sunflower seeds, whole wheat bread and dairy foods.

There are many other antioxidants naturally found in foods. The best way to take antioxidants is naturally- through fresh, vibrant food.

Article source: www.universalhealthtips.com