Career
Center Resources
Nature of the Work | Working
Conditions | Employment
| Training, Other Qualifications,
and Advancement | Job Outlook
|Earnings | Related
Occupations | Sources
of Additional Information Significant Points Employment of dietitians is expected to grow about as fast
as the average for all occupations through the year 2010 as
a result of increasing emphasis on disease prevention through
improved health habits. Dietitians and nutritionists need at least a bachelor's degree
in dietetics, foods and nutrition, food service systems management,
or a related area. 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. 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-lighted,
and well-ventilated areas. However, some dietitians work in warm,
congested kitchens. Many dietitians and nutritionists are on their
feet for much of the workday. Dietitians and nutritionists held about 49,000 jobs in 2000. More
than half were in hospitals, nursing homes, or offices and clinics
of physicians. State and local governments provided about 1 job in 10?mostly in
health departments and other public health related areas. Other
jobs were in restaurants, social service agencies, residential care
facilities, diet workshops, physical fitness facilities, school
systems, colleges and universities, and the Federal Government -
mostly in the U.S. Department of Veterans Affairs. Some dietitians
and nutritionists were employed by firms that provide food services
on contract to such facilities as colleges and universities, airlines,
correctional facilities, and company cafeterias. Some dietitians were self-employed, working as consultants to facilities
such as hospitals and nursing homes, or providing dietary counseling
to individual clients. High school students interested in becoming a dietitian or nutritionist
should take courses in biology, chemistry, mathematics, health,
and communications. Dietitians and nutritionists need at least a
bachelor's degree in dietetics, foods and nutrition, food service
systems management, or a related area. 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. Twenty-seven of the 41 States with laws governing dietetics require
licensure, 13 require certification, and 1 requires registration.
The Commission on Dietetic Registration of the American Dietetic
Association (ADA) awards the Registered Dietitian credential to
those who pass a certification exam after completing their academic
coursework and supervised experience. Because practice requirements
vary by State, interested candidates should determine the requirements
of the State in which they want to work before sitting for any exam. As of 2001, there were 234 bachelor's and master's degree programs
approved by the ADA 's Commission on Accreditation for Dietetics
Education (CADE). Supervised practice experience can be acquired
in two ways. The first requires completion of an ADA-accredited
coordinated program. As of 2001, there were 51 accredited programs,
which combined academic and supervised practice experience and generally
lasted 4 to 5 years. The second option requires completion of 900
hours of supervised practice experience in any of the 258 CADE-accredited/approved
internships. Internships and may be full-time programs lasting 6
to 12 months, or part-time programs lasting 2 years. Students interested
in research, advanced clinical positions, or public health may need
an advanced degree. Experienced dietitians may advance to assistant, associate, or
director of a dietetic department, or become self-employed. Some
dietitians specialize in areas such as renal or pediatric dietetics.
Others may leave the occupation to become sales representatives
for equipment, pharmaceutical, or food manufacturers. Employment of dietitians is expected to grow about as fast as the
average for all occupations through 2010 as a result of increasing
emphasis on disease prevention through improved dietary habits.
A growing and aging population will increase the demand for meals
and nutritional counseling in nursing homes, schools, prisons, community
health programs, and home healthcare agencies. Public interest in
nutrition and the emphasis on health education and prudent lifestyles
will also spur demand, especially in management. In addition to
employment growth, job openings also will result from the need to
replace experienced workers who leave the occupation. The number of dietitian positions in hospitals is expected to grow
slowly as hospitals continue to contract out food service operations.
On the other hand, employment is expected to grow fast in contract
providers of food services, social services agencies, and offices
and clinics of physicians. Employment growth for dietitians and nutritionists may be somewhat
constrained by some employers substituting other workers such as
health educators, food service managers, and dietetic technicians.
Growth also is constrained by limitations on insurance reimbursement
for dietetic services. Median annual earnings of dietitians and nutritionists were $38,450
in 2000. The middle 50 percent earned between $31,070 and $45,950
a year. The lowest 10 percent earned less than $23,680, and the
highest 10 percent earned more than $54,940 a year. Median annual
earnings in hospitals, the industry employing the largest numbers
of dietitians and nutritionists, were $39,450. According to the American Dietetic Association, median annual income
for registered dietitians in 1999 varied by practice area as follows:
$48,810 in consultation and business, $48,370 in food and nutrition
management, $47,040 in education and research, $37,990 in community
nutrition, and $37,565 in clinical nutrition. Salaries also vary
by years in practice, educational level, geographic region, and
size of community. Workers in other occupations who may apply the principles of food
and nutrition include food service managers, health educators, and
registered nurses. For a list of academic programs, scholarships, and other information
about dietetics, contact: The American Dietetic AssociationDietitians and Nutritionists
Nature of the Work
Working Conditions
Employment
Training, Other Qualifications,
and Advancement
Job Outlook
Earnings
Related Occupations
Sources of Additional Information
216 West Jackson Blvd., Suite 800, Chicago, IL 60606-6995.
Internet: http://www.eatright.org
