Dietitians and Nutritionists

Health Science > Therapeutic Services

Projected Growth: Much faster than average

5500+
Projected Job Openings

Extensive Preparation Needed

Job Description

Your job is to 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.

Common job titles of Dietitians and Nutritionists include:
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Experience and Education

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.

  • 33.33% said they needed a Post-Baccalaureate Certificate.

  • 28.57% said they needed a Bachelor's Degree.

Tasks

    Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.

    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.

    Coordinate diet counseling services.

    Manage quantity food service departments or clinical and community nutrition services.

    Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.

    Select, train, and supervise workers who plan, prepare, and serve meals.

    Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.

    Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.

    Purchase food in accordance with health and safety codes.

    Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.

    Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.

    Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.

    Test new food products and equipment.

    Plan and prepare grant proposals to request program funding.

    Write research reports and other publications to document and communicate research findings.

    Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.

    Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

    Coordinate recipe development and standardization and develop new menus for independent food service operations.

    Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.

    Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.

    Prepare and administer budgets for food, equipment, and supplies.

    Develop policies for food service or nutritional programs to assist in health promotion and disease control.

Tools

Wearable fitness monitors

Upright scales

Skinfold calipers

Personal digital assistants PDA

Personal computers

Metabolic carts

Manual blood pressure cuffs

All Tools

Laptop computers

Ketone meters

Hydrostatic weighing machines

Glucometers

Desktop computers

Bioelectric impedance machines

Automated blood pressure cuffs

Technologies

Allergenic diet software

Aurora FoodPro

Axxya Systems Nutritionist Pro

BioEx Systems Nutrition Maker Plus

Compu-Cal Nutrition Assistant

Cronometer

CyberSoft NutriBase

All Technologies

DietMaster Systems DietMaster

ESHA Research The Food Processor

Ketogenic planning software

Lifestyles Technologies DietMaster Pro

MNT Northwest MNT Assistant

Monash University Low FODMAP Diet App

Mosby’s Nutritrac

MyFitnessPal

Nutrient analysis software

PICS DietMate Professional

ReadyTalk

Skype

SureQuest Systems Square 1

The Nutrition Company FoodWorks

ValuSoft MasterCook

Skills

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Coordination

Adjusting actions in relation to others' actions.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Social Perceptiveness

Being aware of others' reactions and understanding why they react as they do.

Instructing

Teaching others how to do something.

Judgment and Decision Making

Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Service Orientation

Actively looking for ways to help people.

Complex Problem Solving

Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Persuasion

Persuading others to change their minds or behavior.

Negotiation

Bringing others together and trying to reconcile differences.

Systems Analysis

Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.

Science

Using scientific rules and methods to solve problems.

Operations Analysis

Analyzing needs and product requirements to create a design.

Time Management

Managing one's own time and the time of others.

Management of Personnel Resources

Motivating, developing, and directing people as they work, identifying the best people for the job.

Systems Evaluation

Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.

Abilities

Listen to and understand information and ideas presented through spoken words and sentences.

Cognitive Abilities › Verbal Abilities › Oral Comprehension

Read and understand information and ideas presented in writing.

Cognitive Abilities › Verbal Abilities › Written Comprehension

Communicate information and ideas in speaking so others will understand.

Cognitive Abilities › Verbal Abilities › Oral Expression

Communicate information and ideas in writing so others will understand.

Cognitive Abilities › Verbal Abilities › Written Expression

Tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

Cognitive Abilities › Idea Generation and Reasoning Abilities › Problem Sensitivity

Apply general rules to specific problems to produce answers that make sense.

Cognitive Abilities › Idea Generation and Reasoning Abilities › Deductive Reasoning

Speak clearly so others can understand you.

Auditory and Speech Abilities › Sensory Abilities › Speech Clarity

Combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).

Cognitive Abilities › Idea Generation and Reasoning Abilities › Inductive Reasoning

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Occupation Sections

Knowledge

Education and Training

Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

English Language

Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Biology

Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.

Medicine and Dentistry

Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.

Psychology

Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.

Therapy and Counseling

Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.

Mathematics

Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Administration and Management

Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Chemistry

Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.

Clerical

Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

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