There are nutritionists and dietitians in the Canada and abroad. There are also nutritionists in the Western countries, Canada being a major player in this industry. But there are nutritionists in the Canadian cities, most of them specializing in one thing or the other. One of top Nutritionist is Elizabeth Zemelman in Toronto .
Toronto, Vancouver, Calgary, Edmonton, Vancouver Island, Abbotsford, and Chilliwack all have their share of experts in their jurisdictions, or part of the jurisdiction. The major international companies who trade in the form of food products, clothing, and other product lines of the international market have their own team of nutritionists. Retailer chains, likewise, have nutritionists.
There are over a dozen thousand people in this field, and this industry is a rapidly growing one. It has proved to be a lucrative one, as evidenced by the growth rate that this industry has experienced in the last two decades. Consumers these days want to know what the ingredients of their food products are, why it is nutritious for them, and why it should be avoided.
There are many sources of information available to a consumer today, online and other media sources. The web contains tons of information on food and nutrition and its properties. There are nutritionists in all the major cities in the West that produce credible-seeming sources of information.
Tipping, that might be seen as an aid for the people, might not be strictly accurate. From the perspective of those who practice nutritionist, I believe that Tipping is for those who feel they have discovered something that’s only beginning, and that they can share with others, in order to help the industry grow.
Nutritionists are generally called on to help people decide on a healthy lifestyle, and to make them aware of what they should eat. Tipping is, for the most part, only an expression of the requirement of the industry for such knowledge and data, to supplement their knowledge and the need for the public to share their findings.
Even in this 21st century, when it seems like all the information is readily available, there is always the problem of not being able to fully absorb all of the information that is presented to the public. When there is a problem in assimilating such information, it is sometimes the nutritionist who is called upon to do the absorption for the public.