(See papers by Knights and Tapsell, pages 7–15, 16–22) Practice guidelines now form part of the evidence-based approach to professional practice. The evidence-based approach has been enthusiastically embraced in the last two decades by many professions including the dietetics profession. We should not, however, fall into the trap of believing that practice that is based on professional judgement or experience is not evidence-based. However, guidelines in particular can be especially useful to novice practitioners in their practice and can serve to equilibrate standards of care across different, disparate services. Guidelines can be in various forms. The US National Guideline Clearing House defines 11 categories of guidelines, the most common of which used by dietetics professionals being management guidelines, defined as ‘A guideline whose scope integrates diagnosis, treatment, and monitoring or follow-up.