Ethical Considerations When Students Experience an Active Eating Disorder during Their Dietetics Training

Eating attitudes and behaviours of students enrolled in undergraduate nutrition and dietetics degrees

“…Furthermore, educational institutions in conjunction with professional bodies could develop discipline‐specific policies to ethically support the needs of students. A recent publication from the Academy of Nutrition and Dietetics has provided some insight into the issue of ED in nutrition students . Similar guidance would be of benefit for Australia.…”

“…Dietitians and nutritionists work closely with food and the influence it has on health of individuals and populations. It has been suggested that a professional with disordered eating attitudes or an active eating disorder (ED) may bring their personal views on health and diet into nutritional care, thus compromising evidence‐based practice and, potentially, the health of the individual in their care . A European study investigating eating behaviour in dietitians showed that approximately 8% of the sample was considered to be at risk for developing an ED, while 14% had pre‐existing issues with eating or weight that motivated them to study nutrition .…”

Intuitive Eating Practices and Attitudes of Registered Dietitian Nutritionists

“…This gives reason to suggest that intuitive eating and dieting might simultaneously exist in a similar manner as restriction and flexible control. Given the concerns and apprehension amongst the dietetic community regarding dietetic students and eating disorders, 43,56 more attention should be given to training and students and RD/N professionals within the dietetic community to adopt a sustainable Intuitive Eating philosophy and lifestyle.…”

Stress-Induced Eating Behaviors of Health Professionals: A Registered Dietitian Nutritionist Perspective

“…RDNs have also studied the ethical considerations that arise when students experience disordered eating or eating disorders during their training (Houston et al, 2015). Faculty have the responsibility of calling attention to these behaviors if they observe them in their students, with the goal of protecting both the student and the public.…”

“…Faculty in all professions can create a climate in which open dialogue about healthy food relationships is part of the culture. They can provide interprofessional opportunities for health professions students to engage in self-reflection about their own relationship with food such as "including weight prejudice reduction intervention [2] in cultural competence training [3]" (Houston et al, 2015(Houston et al, , p. 1717. Students can demand a healthy food environment in their training settings, access to MNT, and sufficient nutrition education to engage in appropriate nutrition self-care (Hark and Deen, 2017, in press).…”