25% of nutrition professionals lose work during COVID-19 despite increased obesity concerns
01 Oct 2020 --- A quarter of nutrition professionals have lost work during the pandemic. This could have an impact on fighting obesity, which has been repeatedly connected to more severe outcomes in patients with COVID-19.
The research undertaken by UK-based Nutrition Talent, a specialist nutrition recruitment agency and consultancy, also reveals that of people whose role has continued, 48 percent have seen an increased workload.
Dr. Danielle McCarthy, registered nutritionist and co-founder of Nutrition Talent, tells NutritionInsight that the timing of decreased investment in nutrition is ill-advised.
“It is recognized now more than ever how important our collective health is to society and the impact and risk that underlying health conditions can have. Many of these conditions are diet-related, so we need to work at solutions that will improve our diets and help prevent the development of disease,” she details.
“With the link between COVID-19 and obesity becoming increasingly clear and health inequalities widening, this is not the time to be investing less in nutrition expertise,” adds Anna Wheeler, registered nutritionist and co-founder of Nutrition Talent.
A wide-spanning survey
Nutrition Talent’s investigations included registered nutritionists, registered associate nutritionists and registered dietitians. They ranged from those in their early career through to those with more than 15 years’ experience.
The participants also worked across the public sector within NGOs, charities and universities, as well as in the private sector in foodservice, food manufacture, food retail, food communications, trade associations, pharmaceuticals and consultancy.
Employment status remained the same as before the pandemic for only 60 percent of respondents. A quarter was furloughed, had their hours reduced, found it more difficult to find consultancy work or were made redundant.
Of the 25 percent whose work was reduced, 45 percent were furloughed for some or all the time and a further 45 percent found it more difficult to find consultancy work.
Dr. McCarthy explains that this is likely to reflect the changing priorities within the organizations for whom the nutritionists work. “While some seemed to raise the importance of their health agendas, others decreased it.”
Nutrition Talent’s co-founders, Dr. Danielle McCarthy (left) and Anna Wheeler, are highlighting the importance of registered nutritionists in the fight against COVID-19.
Changes for those still employed
Even among people who continued to be employed in the same role, their days are also looking different. In addition to nearly half of this group having an increased workload, the nature of the work has shifted.
Nutritionists are increasingly called upon to increase their digital communication, for example in webinars, social media and virtual consultations. There has also been an increased emphasis on work related to the pandemic, such as a greater interest in immunity and the importance of employee well-being.
However, some tasks have been reduced, including research activities, one-to-one client meetings and nutrition strategy-related activities.
COVID-19 emphasizes nutrition
Despite the difficulties the pandemic has created, 56 percent of respondents felt nutrition expertise would be more important to their employers and clients in the next 12 months, in contrast to just 7 percent who felt it would be less important.
“The reality is that none of us know quite what the next few months will hold,” says Wheeler.
“We do know that as a sector, we have the creativity, flexibility and natural resilience to apply our evidence-based expertise in a truly agile way, whether that’s continuing with our day-to-day work or responding more specifically to COVID-19 strategies,” she continues.
Dr. McCarthy adds that it is vital to apply nutrition expertise to how food is developed, how people purchase and cook food, and the design of food environments in towns and workplaces.
“This will help everyone find the healthier choice is the easier choice and that all have equitable access to healthy food.”
The obesity connection
This revelation about dwindling jobs in nutrition comes as the UK declares “war” on obesity in light of its connection with more severe COVID-19 cases. These measures include a ban on TV and online advertising before 9 pm and one-plus-one deals for foods that are high in fat, sugar and salt (HFSS).
“It’s not an understatement to say that unless the jobs and employment prospects of appropriately qualified nutrition professionals are protected, it will be virtually impossible for the government to deliver on its obesity and nutrition strategies, as well as the health and well-being strategies of organizations and local communities,” argues Wheeler.
Dr. McCarthy adds that qualified registered nutritionists play a key role in helping workplaces, councils, food manufacturers and retailers reach their goals. “We can collectively help our society live more healthily, reducing the risk of many diet-related conditions.”
By Katherine Durrell
