| Job Category |  | Healthcare Practitioners & Technical |
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| Job Description | | 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, such as less salt for those with high blood pressure or reduced fat and sugar intake for those who are overweight.
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.
Clinical dietitians provide nutritional services for patients in institutions such as hospitals and nursing homes. 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 in order to coordinate medical and nutritional needs. Some clinical dietitians specialize in the management of overweight patients, care of the critically ill, or of renal (kidney) and diabetic patients. In addition, clinical dietitians in nursing homes, small hospitals, or correctional facilities also may manage the food-service department.
Community dietitians counsel individuals and groups on nutritional practices designed to prevent disease and promote good health. Working in places such as public health clinics, home health agencies, and health maintenance organizations, they 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, individuals with special needs, and children.
Increased interest in nutrition has led to opportunities in food manufacturing, advertising, and marketing, in which dietitians analyze foods, prepare literature for distribution, or report on issues such as the nutritional content of recipes, dietary fiber, or vitamin supplements.
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 or 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. |
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| Working Conditions | | Most dietitians work a regular 40-hour week, although some work weekends. Many dietitians work part-time.
Dietitians and nutritionists usually work in clean, well-lit, and well-ventilated areas. However, some dietitians work in crowded, warm kitchens. Many dietitians and nutritionists are on their feet for much of the workday. |
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| Salary Range | | Median annual earnings of dietitians and nutritionists were $46,980 in May 2006. The middle 50 percent earned between $38,430 and $57,090. The lowest 10 percent earned less than $29,860, and the highest 10 percent earned more than $68,330. In May 2006, median annual earnings in general medical and surgical hospitals, the industry employing the largest number of dietitians and nutritionists, were $47, 320.
According to the American Dietetic Association, median annualized wages for registered dietitians in 2004 varied by practice area as follows: $53,800 in consultation and business; $60,000 in food and nutrition management; $60,200 in education and research; $48,800 in clinical nutrition/ambulatory care; $50,000 in clinical nutrition/long-term care; $44,800 in community nutrition; and $45,000 in clinical nutrition/acute care. Salaries also vary by years in practice, education level, geographic region, and size of the community. |
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