Diätetik kommt vom griechischen Wort ‘diaita’ und bedeutet ‘Lebensweise’. Wenn man heute von Diätetik spricht, meint man meistens nur die Ernährung. Aber ‘diaita’ ist mehr als nur Ernährung.


Up to the age of 20, eat as much as you can

Up to the age of 30, eat as much as you have to.

Over the age of 30, eat as little as you can.                      Philippus Theophrastus Paracelsus

Dietetics comes from the greek word “diaita” and means “lifestyle”. Today it is mostly used to talk about nutrition. But ‘diaita’ is more than just that. It also includes exercise, sleep, the balancing of exertion and recreation, the mindset, how we treat our body and our interactions with the world around us.

Of course, nutrition is a huge part of our lifestyle. Paracelsus coined the phrase : « One is what one eats. » The food we buy at the supermarket contains many additives,  flavour enhancers, acidity regulants, food coloring, preservatives, sweetener and many more. It goes without saying that all these additives have consequences for our metabolism and our whole body. Especially monosodium gluatamate (MSG), other flavor enhancers and also artificial sweeteners can trigger several adverse effects such as involuntary weight gain and neurological damage to name but two.

Obviously, the closer to the natural state our food is, the better it is for us. But who can grow all they need in their own garden? And only buying organic produce is quite expensive. What if ones budget is the limiting factor? On top of that there is such a variety of goods, suppliers and labels whicht make it difficult to choose. So what should you do?

Like always there is no standard answer. For one thing, no two people are alike and thus do not need the same food intake and there is no such thing as the one standard nutrition plan that is perfect for everyone. On the other hand, it is also a question of willingness to change eating habits which varies widely between individuals.

In my experience, the best approach is to look at the status quo and to develop a nutritional plan together with the client that is realistic and sustainable, both short term and in the long run.