Dietitians and nutritionists plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals. They prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications. For example, dietitians might teach a patient with high blood pressure how to use less salt when preparing meals, or create a diet reduced in fat and sugar for an overweight patient.
Dietitians manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Many dietitians specialize, becoming a clinical dietitian, community dietitian, management dietitian, or consultant.
Clinical dietitians provide nutritional services to patients in hospitals, nursing care facilities, and other institutions. They assess patients' nutritional needs, develop and implement nutrition programs, and evaluate and report the results. They also confer with doctors and other healthcare professionals to coordinate medical and nutritional needs. Some clinical dietitians specialize in managing the weight of overweight patients or in the care of renal (kidney), diabetic, or critically ill patients. In addition, clinical dietitians in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.
Community dietitians counsel individuals and groups on nutritional practices designed to prevent disease and promote health. Working in places such as public health clinics, home health agencies, and health maintenance organizations, community dietitians evaluate individual needs, develop nutritional care plans, and instruct individuals and their families. Dietitians working in home health agencies provide instruction on grocery shopping and food preparation to the elderly, children, and individuals with special needs.
Increased public interest in nutrition has led to job opportunities in food manufacturing, advertising, and marketing. In these areas, dietitians analyze foods, prepare literature for distribution, or report on issues such as dietary fiber, vitamin supplements, or the nutritional content of recipes.
Management dietitians oversee large-scale meal planning and preparation in healthcare facilities, company cafeterias, prisons, and schools. They hire, train, and direct other dietitians and food service workers; 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. They perform nutrition screenings for their clients and offer advice on diet-related concerns such as weight loss and cholesterol reduction. Some work for wellness programs, sports teams, supermarkets, and other nutrition-related businesses. They may consult with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting, and planning.
Work Environment
Dietitians and nutritionists held about 73,000 jobs in 2020. The largest employers of dietitians and nutritionists were as follows:
- Hospitals; state, local, and private - 31%
- Government - 13%
- Outpatient care centers - 10%
- Nursing and residential care facilities - 9%
- Self-employed workers - 7%
Work Schedules
Most dietitians and nutritionists work full time. They may work evenings and weekends to meet with clients who are unavailable at other times.
Education & Training Required
Becoming a dietitian or nutritionist usually requires at least a bachelor's degree in dietetics, foods and nutrition, food service systems management, or a related area. Graduate degrees also are available. 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. High school students interested in becoming a dietitian or nutritionist should take courses in biology, chemistry, mathematics, health, and communications.
As of 2008, there were 279 bachelor's degree programs and 18 master's degree programs approved by the American Dietetic Association's Commission on Accreditation for Dietetics Education.
Certifications Needed
Of the 48 States and jurisdictions with laws governing dietetics, 35 require licensure, 12 require statutory certification, and 1 requires registration. Specific requirements vary by State. As a result, interested candidates should determine the requirements of the State in which they want to work before sitting for any exam.
In States that require licensure, only people who are licensed can work as dietitians and nutritionists. States that require statutory certification limit the use of occupational titles to people who meet certain requirements; individuals without certification can still practice as a dietitian or nutritionist but without using certain titles. Registration is the least restrictive form of State regulation of dietitians and nutritionists. Unregistered people are permitted to practice as a dietitian or nutritionist.
Other Skills Required
Although not required, the Commission on Dietetic Registration of the American Dietetic Association awards the Registered Dietitian credential to those who pass an exam after completing academic coursework and a supervised internship. This certification is different from the statutory certification regulated by some States and discussed in the previous section. To maintain a Registered Dietitian status, workers must complete at least 75 credit hours in approved continuing education classes every 5 years.
A supervised internship, required for certification, can be completed in one of two ways. The first requires the completion of a program accredited by the Commission on Dietetic Registration. As of September 2009, there were 51 accredited programs that combined academic and supervised practice experience and generally lasted 4 to 5 years. The second option requires the completion of 900 hours of supervised practice experience in any of the 243 accredited internships. These internships may be full-time programs lasting 6 to 12 months or part-time programs lasting 2 years.
How to Advance
Experienced dietitians may advance to management positions, such as assistant director, associate director, or director of a dietetic department, or may become self-employed. Some dietitians specialize in areas such as renal, diabetic, cardiovascular, or pediatric dietetics. Others leave the occupation to become sales representatives for equipment, pharmaceutical, or food manufacturers. A master's degree can help some workers to advance their careers, particularly in career paths related to research, advanced clinical positions, or public health.
Job Outlook
Employment of dietitians and nutritionists is projected to grow 11 percent from 2020 to 2030, faster than the average for all occupations.
About 5,900 openings for dietitians and nutritionists are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.
Employment
Interest in the role of food and nutrition in promoting wellness and preventive care, particularly in medical settings, continues to increase.
The importance of diet in preventing and controlling certain illnesses, such as diabetes and heart disease, is well established. More dietitians and nutritionists will be needed to provide care for people who have, or are at risk of developing, these conditions.
Moreover, as the population ages and looks for ways to stay healthy, there will be more demand for dietetic and nutrition services.
Earnings
The median annual wage for dietitians and nutritionists was $61,650 in May 2021. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $42,530, and the highest 10 percent earned more than $93,640.
In May 2021, the median annual wages for dietitians and nutritionists in the top industries in which they worked were as follows:
- Outpatient care centers - $74,640
- Government - $61,830
- Hospitals; state, local, and private - $61,820
- Nursing and residential care facilities - $60,840
Most dietitians and nutritionists work full time. They may work evenings and weekends to meet with clients who are unavailable at other times.
