Explore by Career/Healthcare Practitioners and Technical
Dietitians and Nutritionists
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.
- Median pay
- $73,850
- per year
- 10-year outlook
- +5.5%
- Growing
- Typical entry
- Bachelor's degree
Key skills
- Reading Comprehension
- Active Listening
- Speaking
- Critical Thinking
- Social Perceptiveness
- Judgment and Decision Making
- Writing
- Monitoring
What they do
- Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
- Evaluate laboratory tests in preparing nutrition recommendations.
- Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
- Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
- Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
- Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
- Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
- Coordinate diet counseling services.
- Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
Majors that lead here
Sources: U.S. Bureau of Labor Statistics (OEWS, Employment Projections) and O*NET, used under CC BY 4.0.