Dietitians and Nutritionists
SOC: 29-1031.00

Description:

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.


National Salary Information:

Hourly Statistics:

Annual Statistics:

Source: Bureau of Labor Statistics 2015 wage data.


Employment Projections:

Employment (2014):
66,700 employed

Projected (2024):
77,600 employed

Projected growth (2014-2024)


Source: Bureau of Labor Statistics 2015 2014-2024 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2014-2024). "Projected job openings" represent openings due to growth and replacement.


Alternate Titles:

  • Administrative Dietitian
  • Certified Dietary Manager
  • Chief Dietitian
  • Clinical Dietician
  • Clinical Dietitian
  • Clinical Nutritionist
  • Community Dietitian
  • Correctional Food Service Supervisor
  • Diet Consultant
  • Diet Counselor
  • Diet Supervisor
  • Diet Therapist
  • Dietary Manager
  • Dietetic Intern
  • Dietician
  • Dietist
  • Dietitian
  • Dietitian Teacher
  • Food Adviser
  • Food Consultant
  • Food Supervisor
  • Holistic Nutritionist
  • Menu Planner
  • Nutrition Counselor
  • Nutrition Director
  • Nutritionalist
  • Nutritionist
  • Outpatient Dietitian
  • Pediatric Clinical Dietician
  • Pediatric Dietician
  • Public Health Dietitian
  • Registered Dietician
  • Registered Dietitian
  • Research Dietitian
  • Sports Nutritionist
  • Teaching Dietitian
  • Therapeutic Dietitian
  • WIC Site Coordinator (Women Infants and Children Site Coordinator)


  • Job Zone Five: Extensive Preparation Needed

    Experience:

    Extensive skill, knowledge, and experience are needed for these occupations. Many require more than five years of experience. For example, surgeons must complete four years of college and an additional five to seven years of specialized medical training to be able to do their job.

    Education:

    Most of these occupations require graduate school. For example, they may require a master's degree, and some require a Ph.D., M.D., or J.D. (law degree).

    Job Training:

    Employees may need some on-the-job training, but most of these occupations assume that the person will already have the required skills, knowledge, work-related experience, and/or training.


    Required Skills:

  • Reading Comprehension
  • Active Listening
  • Writing
  • Speaking
  • Mathematics
  • Science
  • Critical Thinking
  • Active Learning
  • Learning Strategies
  • Monitoring
  • Social Perceptiveness
  • Coordination
  • Persuasion
  • Negotiation
  • Instructing
  • Service Orientation
  • Complex Problem Solving
  • Operations Analysis
  • Technology Design
  • Programming
  • Operation Monitoring
  • Troubleshooting
  • Quality Control Analysis
  • Judgment and Decision Making
  • Systems Analysis
  • Systems Evaluation
  • Time Management
  • Management of Financial Resources
  • Management of Material Resources
  • Management of Personnel Resources

  • Knowledge Used:

  • Administration and Management
  • Clerical
  • Economics and Accounting
  • Sales and Marketing
  • Customer and Personal Service
  • Personnel and Human Resources
  • Production and Processing
  • Food Production
  • Computers and Electronics
  • Engineering and Technology
  • Design
  • Mechanical
  • Mathematics
  • Physics
  • Chemistry
  • Biology
  • Psychology
  • Sociology and Anthropology
  • Geography
  • Medicine and Dentistry
  • Therapy and Counseling
  • Education and Training
  • English Language
  • Foreign Language
  • History and Archeology
  • Philosophy and Theology
  • Public Safety and Security
  • Law and Government
  • Telecommunications
  • Communications and Media
  • Transportation


  • Tasks:

  • Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
  • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
  • 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.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • Prepare and administer budgets for food, equipment and supplies.
  • Purchase food in accordance with health and safety codes.
  • Select, train and supervise workers who plan, prepare and serve meals.
  • Manage quantity food service departments or clinical and community nutrition services.
  • Coordinate diet counseling services.
  • 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.
  • Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
  • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
  • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
  • Write research reports and other publications to document and communicate research findings.
  • Plan and prepare grant proposals to request program funding.
  • Test new food products and equipment.
  • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.

  • Tools & Technology:

  • Bioelectric impedance machines
  • Desktop computers
  • Glucometers
  • Hydrostatic weighing machines
  • Laptop computers
  • Metabolic carts
  • Personal computers
  • Personal digital assistants PDA
  • Skinfold calipers
  • Upright scales
  • Wearable fitness monitors
  • Aurora FoodPro
  • Axxya Systems Nutritionist Pro software
  • BioEx Systems Nutrition Maker Plus
  • Compu-Cal Nutrition Assistant
  • CyberSoft NutriBase software
  • Database software
  • DietMaster Systems DietMaster
  • ESHA Research The Food Processor
  • Google Drive
  • Graphics software
  • Lifestyles Technologies DietMaster Pro
  • Microsoft Excel
  • Microsoft Office software
  • Microsoft Outlook
  • Microsoft PowerPoint
  • Microsoft Word
  • MNT Northwest MNT Assistant
  • Mosby's Nutritrac
  • Nutrient analysis software
  • PICS DietMate Professional
  • ReadyTalk
  • Spreadsheet software
  • Statistical software
  • SureQuest Systems Square 1
  • The Nutrition Company FoodWorks
  • ValuSoft MasterCook
  • Web browser software
  • Word processing software


  • healthcare practitioners and technical


    industry stats

    SOC: 29-0000

    Total Employed: 8,021,800

    Average Annual Salary: $77,800