David B D
J Am Diet Assoc. 1979 Oct;75(4):408-13.
Since 1917, when The American Dietetic Association was founded, dietitians have been charged with accountability for defining and maintaining quality and standards related to food. This heritage continues to be a challenge to the profession. With current methods of food production, processing, preparation, and distribution, and varied and changing consumer preferences and demands, the need for monitoring the effect of these changes on quality as it relates to improving the nutrition of people is critical. Quality must be defined with regard for values and goals for individual situations and under varying circumstances. Standards by which that specific quality can be measured need to be described. Tian's heritage" their "hallmark" of quality.
自1917年美国营养与饮食学会成立以来，营养师一直肩负着定义和维持与食品相关的质量和标准的责任。这一传统对该行业来说仍是一项挑战。鉴于当前的食品生产、加工、制备和分销方式，以及消费者多样且不断变化的偏好和需求，监测这些变化对与改善人们营养相关的质量的影响至关重要。必须根据不同情况和变化环境下的个人价值观和目标来定义质量。需要描述用以衡量特定质量的标准。田氏传统”是他们质量的“标志”。
