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.

Also Known As:

Clinical Dietician Clinical Dietitian Clinical Nutritionist Dietitian Nutritionist Oncology Dietitian Outpatient Dietitian Registered Dietician Registered Dietitian Renal Dietitian

Wages

Hourly

Annual wages for Dietitians and Nutritionists in United States

Job Outlook Bright

New job opportunities are very likely in the future

United States 2034 Projected Employment

95,900

6% Change From 2024

Explore Dietitians and Nutritionists video

Tasks you might complete in a day.

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

Subject areas you may need to master.

Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Foreign Language - Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
Geography - Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.
Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Therapy and Counseling - Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Computers and Electronics - Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
Engineering and Technology - Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
Transportation - Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
Biology - Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
Physics - Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes.
Fine Arts - Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
Philosophy and Theology - Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Building and Construction - Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
Administrative - Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.
Psychology - Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
Medicine and Dentistry - Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
Chemistry - Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
Sociology and Anthropology - Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.
Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Mechanical - Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
Telecommunications - Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
History and Archeology - Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
Communications and Media - Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
Design - Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.

Strengths you may need in this role.

Management of Material Resources - Managing equipment and materials.
Equipment Selection - Deciding what kind of tools and equipment are needed to do a job.
Operations Monitoring - Watching gauges, dials, or display screens to make sure a machine is working.
Operation and Control - Using equipment or systems.
Management of Personnel Resources - Selecting and managing the best workers for a job.
Reading Comprehension - Reading work-related information.
Persuasion - Talking people into changing their minds or their behavior.
Active Learning - Figuring out how to use new ideas or things.
Monitoring - Keeping track of how well people and/or groups are doing in order to make improvements.
Negotiation - Bringing people together to solve differences.
Troubleshooting - Figuring out what is causing equipment, machines, wiring, or computer programs to not work.
Repairing - Repairing machines or systems using the right tools.
Quality Control Analysis - Testing how well a product or service works.
Management of Financial Resources - Making spending decisions and keeping track of what is spent.
Service Orientation - Looking for ways to help people.
Complex Problem Solving - Noticing a problem and figuring out the best way to solve it.
Operations Analysis - Figuring out what a product or service needs to be able to do.
Technology Design - Making equipment and technology useful for customers.
Installation - Installing equipment, machines, wiring, or computer programs.
Programming - Writing computer programs.
Writing - Writing things for co-workers or customers.
Science - Using scientific rules and strategies to solve problems.
Coordination - Changing what is done based on other people's actions.
Equipment Maintenance - Planning and doing the basic maintenance on equipment.
Judgment and Decision Making - Thinking about the pros and cons of different options and picking the best one.
Systems Analysis - Figuring out how a system should work and how changes in the future will affect it.
Systems Evaluation - Measuring how well a system is working and how to improve it.
Time Management - Managing your time and the time of other people.
Speaking - Talking to others.
Active Listening - Listening to others, not interrupting, and asking good questions.
Mathematics - Using math to solve problems.
Learning Strategies - Using the best training or teaching strategies for learning new things.
Critical Thinking - Thinking about the pros and cons of different ways to solve a problem.
Instructing - Teaching people how to do something.
Social Perceptiveness - Understanding people's reactions.
Peripheral Vision - Seeing something to your side when your are looking ahead.
Depth Perception - Deciding which thing is closer or farther away from you, or deciding how far away it is from you.
Glare Sensitivity - Seeing something even if there is a glare or very bright light.
Auditory Attention - Paying attention to one sound while there are other distracting sounds.
Sound Localization - Noticing the direction that a sound came from.
Arm-Hand Steadiness - Keeping your arm or hand steady.
Dynamic Strength - Exercising for a long time without your muscles getting tired.
Deductive Reasoning - Using rules to solve problems.
Manual Dexterity - Holding or moving items with your hands.
Problem Sensitivity - Noticing when problems happen.
Memorization - Remembering words, numbers, pictures, or steps.
Perceptual Speed - Quickly comparing groups of letters, numbers, pictures, or other things.
Spatial Orientation - Knowing where things are around you.
Oral Comprehension - Listening and understanding what people say.
Written Comprehension - Reading and understanding what is written.
Oral Expression - Communicating by speaking.
Trunk Strength - Using your lower back and stomach.
Response Orientation - Quickly deciding if you should move your hand, foot, or other body part.
Far Vision - Seeing details that are far away.
Originality - Creating new and original ideas.
Control Precision - Quickly changing the controls of a machine, car, truck or boat.
Static Strength - Lifting, pushing, pulling, or carrying.
Gross Body Coordination - Moving your arms, legs, and mid-section together while your whole body is moving.
Inductive Reasoning - Making general rules or coming up with answers from lots of detailed information.
Multilimb Coordination - Using your arms and/or legs together while sitting, standing, or lying down.
Information Ordering - Ordering or arranging things.
Near Vision - Seeing details up close.
Fluency of Ideas - Coming up with lots of ideas.
Written Expression - Communicating by writing.
Mathematical Reasoning - Choosing the right type of math to solve a problem.
Flexibility of Closure - Seeing hidden patterns.
Visualization - Imagining how something will look after it is moved around or changed.
Night Vision - Seeing at night or under low light.
Hearing Sensitivity - Telling the difference between sounds.
Rate Control - Changing when and how fast you move based on how something else is moving.
Reaction Time - Quickly moving your hand, finger, or foot based on a sound, light, picture or other command.
Visual Color Discrimination - Noticing the difference between colors, including shades and brightness.
Finger Dexterity - Putting together small parts with your fingers.
Extent Flexibility - Bending, stretching, twisting, or reaching with your body, arms, and/or legs.
Selective Attention - Paying attention to something without being distracted.
Speech Recognition - Recognizing spoken words.
Speech Clarity - Speaking clearly.
Stamina - Exercising for a long time without getting out of breath.
Number Facility - Adding, subtracting, multiplying, or dividing.
Speed of Closure - Quickly knowing what you are looking at.
Dynamic Flexibility - Quickly and repeatedly bending, stretching, twisting, or reaching out with your body, arms, and/or legs.
Explosive Strength - Jumping, sprinting, or throwing something.
Gross Body Equilibrium - Keeping your balance or staying upright.
Wrist-Finger Speed - Making fast, simple, repeated movements of your fingers, hands, and wrists.
Category Flexibility - Grouping things in different ways.
Time Sharing - Doing two or more things at the same time.
Speed of Limb Movement - Quickly moving your arms and legs.