Dietitian and Nutritionist: Career Information

Dietitians and nutritionists plan food and nutrition programs, and supervise the preparation and serving of meals. They help prevent and treat illnesses by promoting healthy eating habits and suggesting diet modifications.

Dietitians run food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Major areas of practice include clinical, community, management, and consultant dietetics.

Dietitians and nutritionists held about 60,000 jobs in 2008. More than half of all dietitians and nutritionists worked in hospitals, nursing homes, and physician's offices and clinics.

To become a dietitian you need at least a bachelor's degree in dietetics, foods and nutrition, food service systems management, or a related area. College students in these majors take courses in foods, nutrition, institution management, chemistry, biochemistry, biology, microbiology, and physiology. Other suggested courses include business, mathematics, statistics, computer science, psychology, sociology, and economics.

Thirty-five of the 46 States with laws governing the field of dietetics require licensure, 12 require certification, and one requires registration. The Commission on Dietetic Registration of the American Dietetic Association (ADA) awards the Registered Dietitian credential to those who pass a certification exam after completing their academic coursework and supervised experience. This designation isn't required and is unrelated to the certification required by some states. Some dietitians call themselves nutritionists, but not all nutritionists have received the training that dietitians have received. Some states regulate the use of that term while others do not.

Experienced dietitians may advance to assistant, associate, or director of a dietetic department, or become self-employed. Some dietitians specialize in areas such as renal or pediatric dietetics. Others may leave the occupation to become sales representatives for equipment, pharmaceutical, or food manufacturers.

Employment of dietitians is expected to grow as fast as the average for all occupations through 2018. A growing and aging population will increase the demand for meals and nutritional counseling in nursing homes, schools, prisons, community health programs, and home health care agencies. The number of dietitian positions in nursing care facilities is expected to decline slightly, as they contract out food service operations. However, these food service operations will need dietitians.

Dietitians and nutritionists earned a median annual salary of $52,150 in 2009.

Clinical dietitians provide nutritional services for patients in institutions such as hospitals and nursing homes. On a typical day a clinical dietitian will:

• assess patients' nutritional needs, develop and implement nutrition programs, and evaluate and report the results; and
• confer with doctors and other health care professionals in order to coordinate medical and nutritional needs.

Community dietitians counsel individuals and groups on nutritional practices designed to prevent disease and promote good health. They work in places such as public health clinics, home health agencies, and health maintenance organizations. On a typical day a community dietitian will:

• evaluate individual needs;
• develop nutritional care plans; and
• instruct individuals and their families.

Management dietitians oversee large-scale meal planning and preparation in health care facilities, company cafeterias, prisons, and schools. On a typical day a management dietitian will:

• hire, train, and direct other dietitians and food service workers; enforce sanitary and safety regulations; and prepare records and reports;
• budget for and purchase food, equipment, and supplies;
• enforce sanitary and safety regulations; and
• prepare records and reports.

Consultant dietitians work under contract with healthcare facilities or in their own private practice. On a typical day a consultant dietitian will:

• perform nutrition screenings for their clients; and
• offer advice on diet-related concerns such as weight loss or cholesterol reduction.

Sources: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2010-11 Edition, Dietitians and Nutritionists, on the Internet at http://www.bls.gov/oco/ocos077.htm (visited November 11, 2010).
Employment and Training Administration, U.S. Department of Labor, O*NET Online, Dietitians and Nutritionists, on the Internet at http://online.onetcenter.org/link/details/29-1031.00 (visited November 11, 2010).

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