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Important Career Information
- Most dietitian and nutritionist jobs are in hospitals, nursing care facilities, and offices of physicians or other health practitioners.
- A dietitian or nutritionist needs at least a bachelor's degree in dietetics, foods and nutrition, food service systems management, or a related area.
- Applicants with specialized training, an advanced degree, or certifications beyond the particular State's minimum requirement should enjoy the best job opportunities.
Salary: How Much Do Dietitians and Nutritionists Make?
Median annual pay of dietitians and nutritionists were $50,590 in May 2008. The middle 50 percent were paid between $41,060 and $61,790. The lowest 10 percent were paid less than $31,460, and the highest 10 percent were paid more than $73,410. Median annual pay in the industries employing the largest numbers of dietitians and nutritionists in May 2008 were:
Outpatient care centers $52,120
General medical and surgical hospitals 51,390
Nursing care facilities 51,110
Local government 47,390
Special food services 45,410
According to the American Dietetic Association, median annual pay for registered dietitians in 2007 varied by practice area as follows: $60,008 in consultation and business; $64,002 in food and nutrition management; $66,061 in education and research; $52,000 in clinical nutrition/ambulatory care; $53,997 in clinical nutrition/long-term care; $48,006 in community nutrition; and $48,984 in clinical nutrition/acute care. Salaries also vary by years in practice, education level, and geographic region
What does a Dietitian and Nutritionist do?
Dietitian and Nutritionist Jobs, Job Description, and Employment
A dietitian and nutritionist plans food and nutrition programs and supervises the preparation and serving of meals. A nutritionist and dietitian helps to prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications.
A dietitian manages food service systems for institutions such as hospitals and schools, promotes sound eating habits through education, and conducts research. Major areas of practice for a dietitian include clinical, community, management, and consultant dietetics.
A clinical dietitian provides nutritional services for patients in institutions such as hospitals and nursing care facilities. A clinical dietitian assesses patients' nutritional needs, develops and implements nutrition programs, and evaluates and reports the results. A clinical dietitian also confers with doctors and other health care professionals to coordinate medical and nutritional needs. Some clinical dietitians specialize in the management of overweight patients or in the care of critically ill or renal (kidney) and diabetic patients. In addition, a clinical dietitian in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.
A community dietitian counsels individuals and groups on nutritional practices designed to prevent disease and promote health. A community dietitian evaluates individual needs, develops nutritional care plans, and instructs individuals and their families. A dietitian working in home health agencies provides instruction on grocery shopping and food preparation to the elderly, individuals with special needs, and children.
In career areas, a dietitian analyzes foods, prepares literature for distribution, or reports on issues such as the nutritional content of recipes, dietary fiber, or vitamin supplements.
A management dietitian oversees large-scale meal planning and preparation in health care facilities, company cafeterias, prisons, and schools. They hire, train, and direct other dietitians and food service specialists; budget for and purchase food, equipment, and supplies; enforce sanitary and safety regulations; and prepare records and reports.
A consultant dietitian works under contract with health care facilities or in their own private practice. A consultant dietitian performs nutrition screenings for their clients and offers advice on diet-related concerns such as weight loss and cholesterol reduction. Some dietitians work for wellness programs, sports teams, supermarkets, and other nutrition-related businesses. A dietitian may consult with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting, and planning.
Job and Employment Conditions for Dietitians and Nutritionists
Most full-time dietitians and nutritionists work a regular 40-hour week, although some work weekends. About 1 in 4 worked part time in 2004.
A dietitian and nutritionist usually work in clean, well-lighted, and well-ventilated areas.
Dietitian and Nutritionist Training, College Programs, and Advancement
A dietitian or nutritionist needs at least a bachelor's degree in dietetics, foods and nutrition, food service systems management, or a related area. Dietitian or nutritionist students take courses in foods, nutrition, institution management, chemistry, biochemistry, biology, microbiology, and physiology.
Of the 46 States and jurisdictions with laws governing dietetics, 31 require licensure, 14 require certification, and 1 requires registration. Requirements vary by State. As a result, interested nutritionist or dietitian candidates should determine the requirements of the State in which they want to work. Although not required, the Commission on Dietetic Registration of the American Dietetic Association (ADA) awards the Registered Dietitian credential to those who pass an exam after completing their academic coursework and supervised experience.
Where are the Jobs? Dietitian and Nutritionist Jobs
Dietitians and nutritionists held about 50,000 jobs in 2004. More than half of all dietitian and nutritionist jobs were in hospitals, nursing care facilities, outpatient care centers, or offices of physicians and other health practitioners. Some dietitians and nutritionists were employed in special food services. Other dietitian and nutritionist jobs were in public and private educational services, community care facilities for the elderly (which includes assisted-living facilities), individual and family services, home health care services, and the Federal Government—mostly in the U.S. Department of Veterans Affairs.
Some dietitians are self-employed, working as consultants to facilities such as hospitals and nursing care facilities or providing dietary counseling to individuals.
Job Outlook and Job Opportunities for Dietitians and Nutritionists
Employment as a dietitian is expected to grow faster than the average for all careers through 2014 as a result of increasing emphasis on disease prevention through improved dietary habits. A growing and aging population will boost the demand for meals and nutritional counseling in hospitals, residential care facilities, schools, prisons, community health programs, and home health care agencies. Public interest in nutrition and increased emphasis on health education and prudent lifestyles also will spur demand, especially in management. In addition to jobs growth, dietitian job openings will result from the need to replace experienced specialists who leave the career .
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According to the American Dietetic Association, median annualized pay for a registered dietitian in 2005 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, and geographic region.
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An experienced dietitian or nutritionist may advance to management jobs, 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 dietitians may leave the career to become sales representatives for equipment, pharmaceutical, or food manufacturers.
Employment of nutritionists and dietitians is expected to grow rapidly in contract providers of food services, in outpatient care centers, and in offices of physicians and other health practitioners. A dietitian that has specialized training in renal or diabetic diets or have a master's degree should experience good job opportunities.
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