[From theory to practice: the dietician's role or how to translate nutritional recommendations into the management of the diabetic patient].

The theoretical dietary recommendations published by public health authorities and prescribed by the physicians to their patients must be translated in new meal habits. This is the dietician's role. He will be the link between the patient and his physician when a change in the patient's eating habits is forseen for the treatment of his health problems. From a quantitative point of view he will rely on a dietary evaluation and the pyramidal concept as a dietary guideline for an adequate food intake. In front of a diabetic patient, the dietician plays numerous roles. Health issues are important. A partnership with the general practitioner is essential. Their common message will make it possible for the patient to have an entire confidence in the team and so the patient will not be confronted with contradictory informations as it was the case in the past few years. The classification in simple sugars (or fast ones) and complex carbohydrates (or slow sugars) has changed to the glycemic index notion. The restriction of fat has gained increasing importance and therefore the choice of the dietary fats is essential. With all these new informations the patient is able to compound with varied foods real gastronomic meals. There is no more a so-said "diabetic diet" but a well-balanced normal or hypocaloric nutrition. Regarding all potential feeding mistakes, the dietician has an educational and a preventive role.