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Here you will find articles and pamphlets relating to ADSA and dietitians. Click the heading links below to open the documents in new windows.
A small group of dietitians working in the field of paediatrics formed an interest group, which has been responsible for the compilation of the following clinical guidelines:

  Functional foods may be a hot topic among nutrition researchers, nutritionists and food manufacturers, but do you know what they are? Most people seem to think they are foods that are "healthy" or "good for you".
 A recent meta-analysis of  data from 68 well conducted trials with 232 606 participants in Europe, the Americas, Asia and Australia including lower- and higher-income countries,  indicate that antioxidant supplements, singly or in combination with other nutrients, given at different doses and duration increase all cause mortality.
  • Versuikerde psuedo-wetenskap
    “Dit is ’n poging om die verbruiker te verblind met wetenskap. Hierdie is nuttelose, indien nie skadelike produkte
    nie...”

    Deel Een (1.6MB pdf file)
    Deel Twee (800KB pdf file)
    Deel Drie (900KB pdf file)

 Fatigue and impaired performance in athletes is well recognised and has been loosely linked to ‘‘overtraining’’. Reduced concentration of IgA in the saliva and increased shedding of Epstein Barr virus (EBV) have been associated with intense training in elite athletes.


 For many athletes fatigue, particularly associated with recurrent infections and a decline in performance, are synonymous with hard training. There might be a good explanation for all this, as well as a possible prevention.


 Prepared for the Association for Dietetics in South Africa in the interests of public health and safety by Dr I V van Heerden, D.Sc.
Two articles by Dr. H. Steinman and Prof. P.C. Potter with information on Food Allergy Diagnosis.



The primary reason for refrigerating and freezing food is to limit the growth of undesirable bacteria which cause spoilage and food poisoning. When power cuts occur, temperatures rise and micro organisms multiply - they can do so very quickly as temperatures rise to room temperature. Power cuts also affect ready to eat foods that are kept safe at high temperatures. As temperatures fall from around sixty degrees Centigrade, the growing environment for micro organisms in pies, chicken, canteen meals, etc., improves and favours the rapid growth of micro organisms, some of which can cause serious cases of food poisoning. The latter is of particular concern to children, the elderly and the immuno-compromised.
The FACS Pamphlet is available here in PDF format. The pamphlet is entitled, "Food and Nutrition Facts".