hBY R O S E S I M M O N D S

President, British Dietetic Association, 1945

WE A R E deeply indebted to Miss Rouse and the British Council, and to Colonel Dyke and the officers of the Churchill Hospital, for so kindly giving us hospitality to-day in order that we may discuss various problems in relation to the training of dietitians. This is a red letter day for those members of the British Dietetic Association who are privileged to be present, for we welcome this unique opportunity of meeting and exchanging ideas with our colleagues from the United States and the Dominions.

The war has shown us how necessary it is to have trained supervisors, who should be dietitians, in charge of the meal services in various institutions such as hospitals, schools, and factory can- teens. We have discovered how necessary it is to train housewives in the proper use and cooking of the foods obtainable.

During the war, great progress has been made by means of the good propa- ganda of the Food Advice Division and Public Relations Department of the Ministry of Food. The health of our nation .has not broken down under the strain of war because our food, though limited, has been adequate and fairly distributed. When peace comes there will be greater scope for the work of dietitians, who must be trained not only to administer a few special diets in hospitals but to supervise the dietary for large numbers and to carry out dietary surveys. Also by working on the

staffs of Medical Officers of Health to give dietary advice and plan menus for individuals and institutions such as the health centres that we all hope to see established throughout the country.

This morning we have six speakers. Four of them dietitians who will give us information in regard to their training. Miss Broatch, Dietetic Advisor to the King Edward Hospital Fund for Lon- don; Lieutenant Beilfuss, Dietitian U.S. Army; Lieutenant Campbell, Dietitian Canadian Army; Miss Marjorie Rouse, who we have to thank for so kindly organizing this week-end for us, Dieti- tian, Commonwealth Department of Labour and National Service, Australia. Lieutenant-Colonel Childs, Canadian Military H.Q., was, prior to the war, the Vice-president of Child’s Restaurants, and I particularly remember eating in Child’s restaurants during the time I spent in the U.S.A. and being most particularly impressed by their methods of educating the public by publishing the food values of each dish on their menus. Captain Stevenson will tell us of some recent research in relation to high protein diets in cases of injury caused by burns and the need for the dietitian to insist on professional status if correct nutrition is to be maintained in military and civilian spheres, in health and in disease.

The papers read by these speakers should give us ample opportunity for a very interesting discussion.

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in regard to the training of these people is of orientation of the student to an appreciation of the broad implications in applied nutrition.

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