Dietitians and Nutritionists

Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.

Median Annual Wage: $56,950

Education: Post-baccalaureate certificate (33%); Bachelor's degree (29%); Master's degree (24%)

Projected Growth: Faster than average (15% to 21%)

Related Job Titles: Dietary Manager; Clinical Dietitian; Dietitian; Clinical Dietician; Registered Dietitian; Correctional Food Service Supervisor; Nutritionist; Outpatient Dietitian; Pediatric Clinical Dietician; Registered Dietician

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Source: O*NET OnLine information for Dietitians and Nutritionists.

More Healthcare Practitioners and Technical Careers

  • Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
  • Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
  • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
  • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
  • Write research reports and other publications to document and communicate research findings.
  • Purchase food in accordance with health and safety codes.
  • Manage quantity food service departments or clinical and community nutrition services.
  • Coordinate diet counseling services.
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
  • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
  • Select, train and supervise workers who plan, prepare and serve meals.
  • Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
  • Prepare and administer budgets for food, equipment and supplies.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • Plan and prepare grant proposals to request program funding.
  • Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
  • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
  • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.

Source: O*NET OnLine information for Dietitians and Nutritionists.

  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Speaking - Talking to others to convey information effectively.
  • Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Instructing - Teaching others how to do something.
  • Coordination - Adjusting actions in relation to others' actions.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.

Source: O*NET OnLine information for Dietitians and Nutritionists.

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