Flawed nutrition advice for the poor

Jennifer LaRue Huget's Eat, Drink and Be Healthy column ["When Eating Right Is a Grass-Roots Effort," Health, Oct. 6] chronicled the nutrition advice given by Juliette Tahar, a former private chef and caterer who runs a nonprofit organization called Healthy Living.

While chefs are trained in culinary skills, registered dietitians are trained in nutrition, food preparation and behavior change. We are uniquely qualified to help people prepare healthy, nutrient-rich foods, with special consideration to health conditions and economic factors. While it is admirable that Ms. Tahar teaches low-income women to eat healthful foods and avoid canned vegetables, she is shortsighted. A chef might prefer fresh produce, but this is not always realistic for anyone with limited money and no kitchen -- eating vegetables, whether fresh, frozen or canned, is the key message.

Also of concern is her promotion of vegetarianism for homeless women. Why not provide them with realistic advice on how to get the most nutrition for the money they have to spend on food? Finally, Ms. Tahar's remark that her clients want to learn to eat for specific health conditions suggests that she could be practicing nutrition without a license. Under D.C. law, nutrition counseling may be provided only by registered dietitians or licensed nutritionists.

Karen Kafer, Washington

The writer is president of the District of Columbia Metro Area Dietetic Association.