By Ashley Miller
Nature of the Work: Nutritionists (also known as dieticians) apply food and nutrition to health in a scientific manner. They are concerned with the treatment of illness through proper nutrition. After carefully evaluating the diet and needs of clients, nutritionists advise them on how to improve their health by modifying food intake. Nutritionists often treat patients suffering from hypertension, diabetes and weight problems.
Within the field there are four major areas of practice: clinical, community, management and consultant dietetics.
Clinical dietitians work in institutional settings where they provide nutritional services for patients. They assess patients' nutritional needs, develop and implement nutrition programs, and evaluate and report the results. While devising the proper nutritional regimen for a patient, nutritionists work with other healthcare providers to coordinate a comprehensive treatment plan. In smaller institutions clinical dieticians may assume managerial duties.
Community dietitians work with individuals and groups in smaller, more intimate settings like public health clinics and HMOs where they evaluate individual needs. Based on their assessments, these nutritionists develop nutritional care plans designed to promote good health and prevent disease. They then instruct individuals and their families on proper execution of the plan, which may include advising on grocery shopping, cooking methods and principles of healthy eating.
Management dietitians develop and implement nutritional plans on a massive scale. Working in healthcare facilities, prisons, schools and corporate cafeterias, management dieticians are responsible for administrative tasks in addition to planning a menu. They administer a budget and purchase food and supplies for their organizations. Management dieticians oversee the food service workers they hire and train, which may including other dieticians. They also make sure that their operation is in accordance with all safety and sanitary regulations.
Consultant dietitians apply their often-extensive experience in the profession to their work for healthcare facilities or in a private practice. Most dieticians become consultants only after years of work, usually as a clinical or community dietician. They assess their client's nutritional needs and devise an appropriate program to meet the client's goals, be it cholesterol reduction or weight loss. Where consultant dietitians' work is largely dictated by their past experience and area of specialization, some work for sports teams, making sure athletes are eating for optimal performance and health.
Training and Education: Dietitians and nutritionists need at least a bachelor's degree in dietetics, foods and nutrition, food service systems management or a related area. Registered Dieticians need a degree in nutrition or dietetics, a minimum of six months in an internship at an American Dietetic Association-approved facility and a passing grade on the Commission on Dietetic Registration's exam. Most states have laws governing certification as a dietician and requirements vary.
Job Outlook: The profession is expected to grow about as fast as the average for all occupations as demand increases for dieticians from an aging population and as people become more concerned with healthy eating.
Opportunities for dieticians are growing specifically in food manufacturing, advertising and marketing, where they analyze foods, create nutrition-related literature and devise healthier products, as interest from the general public in nutrition has increased.
Salary Range: $22,000 to $100,000.