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Careers / Dietitians and Nutritionists |
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| Summary Description |
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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. |
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| Sample Job Titles |
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1. |
Administrative Dietitian |
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2. |
Certified Dietary Manager |
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3. |
Chief Dietitian |
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4. |
Clinical Dietician |
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5. |
Clinical Dietitian |
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6. |
Clinical Nutritionist |
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7. |
Community Dietitian |
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8. |
Correctional Food Service Supervisor |
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9. |
Diet Consultant |
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10. |
Diet Counselor |
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11. |
Diet Supervisor |
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12. |
Diet Therapist |
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13. |
Dietary Manager |
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14. |
Dietetic Intern |
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15. |
Dietician |
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16. |
Dietist |
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17. |
Dietitian |
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18. |
Dietitian Teacher |
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19. |
Food Adviser |
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20. |
Food Consultant |
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21. |
Food Supervisor |
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22. |
Holistic Nutritionist |
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23. |
Menu Planner |
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24. |
Nutrition Counselor |
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25. |
Nutrition Director |
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26. |
Nutritionalist |
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27. |
Nutritionist |
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28. |
Outpatient Dietitian |
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29. |
Pediatric Clinical Dietician |
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30. |
Pediatric Dietician |
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31. |
Public Health Dietitian |
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32. |
Registered Dietician |
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33. |
Registered Dietitian |
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34. |
Research Dietitian |
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35. |
Sports Nutritionist |
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36. |
Teaching Dietitian |
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37. |
Therapeutic Dietitian |
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38. |
WIC Site Coordinator (Women Infants and Children Site Coordinator) |
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| Job Tasks |
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Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
- Monitor medical facility activities to ensure adherence to standards or regulations.
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Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
- Analyze patient data to determine patient needs or treatment goals.
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Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
- Provide health and wellness advice to patients, program participants, or caregivers.
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Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
- Provide health and wellness advice to patients, program participants, or caregivers.
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Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Collaborate with healthcare professionals to plan or provide treatment.
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Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
- Conduct research to increase knowledge about medical issues.
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Write research reports and other publications to document and communicate research findings.
- Present medical research reports.
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Purchase food in accordance with health and safety codes.
- Order medical supplies or equipment.
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Manage quantity food service departments or clinical and community nutrition services.
- Manage healthcare operations.
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Coordinate diet counseling services.
- Direct healthcare delivery programs.
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Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
- Advise communities or institutions regarding health or safety issues.
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Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
- Monitor medical facility activities to ensure adherence to standards or regulations.
- Manage preparation of special meals or diets.
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Select, train and supervise workers who plan, prepare and serve meals.
- Train caregivers or other non-medical personnel.
- Supervise medical support personnel.
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Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
- Manage preparation of special meals or diets.
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Prepare and administer budgets for food, equipment and supplies.
- Manage healthcare operations.
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Plan and prepare grant proposals to request program funding.
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Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
- Prepare healthcare training materials.
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Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
- Advise communities or institutions regarding health or safety issues.
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Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
- Conduct health or safety training programs.
- Train medical providers.
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Develop policies for food service or nutritional programs to assist in health promotion and disease control.
- Design public or employee health programs.
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Coordinate recipe development and standardization and develop new menus for independent food service operations.
- Manage preparation of special meals or diets.
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Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
- Consult with others regarding safe or healthy equipment or facilities.
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Test new food products and equipment.
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| Work Activities |
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| Getting Information —
Observing, receiving, and otherwise obtaining information from all relevant sources. |
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| Establishing and Maintaining Interpersonal Relationships —
Developing constructive and cooperative working relationships with others, and maintaining them over time. |
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| Communicating with Supervisors, Peers, or Subordinates —
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
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| Performing for or Working Directly with the Public —
Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
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| Updating and Using Relevant Knowledge —
Keeping up-to-date technically and applying new knowledge to your job. |
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| Interpreting the Meaning of Information for Others —
Translating or explaining what information means and how it can be used. |
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| Assisting and Caring for Others —
Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
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| Making Decisions and Solving Problems —
Analyzing information and evaluating results to choose the best solution and solve problems. |
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| Training and Teaching Others —
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
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| Documenting/Recording Information —
Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
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| Organizing, Planning, and Prioritizing Work —
Developing specific goals and plans to prioritize, organize, and accomplish your work. |
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| Identifying Objects, Actions, and Events —
Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
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| Provide Consultation and Advice to Others —
Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. |
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| Interacting With Computers —
Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
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| Monitor Processes, Materials, or Surroundings —
Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
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| Communicating with Persons Outside Organization —
Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail. |
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| Coaching and Developing Others —
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
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| Analyzing Data or Information —
Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
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| Coordinating the Work and Activities of Others —
Getting members of a group to work together to accomplish tasks. |
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| Evaluating Information to Determine Compliance with Standards —
Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
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| Resolving Conflicts and Negotiating with Others —
Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
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| Developing and Building Teams —
Encouraging and building mutual trust, respect, and cooperation among team members. |
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| Guiding, Directing, and Motivating Subordinates —
Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
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| Processing Information —
Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
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| Selling or Influencing Others —
Convincing others to buy merchandise/goods or to otherwise change their minds or actions. |
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| Performing Administrative Activities —
Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. |
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| Scheduling Work and Activities —
Scheduling events, programs, and activities, as well as the work of others. |
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| Developing Objectives and Strategies —
Establishing long-range objectives and specifying the strategies and actions to achieve them. |
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| Thinking Creatively —
Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
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| Monitoring and Controlling Resources —
Monitoring and controlling resources and overseeing the spending of money. |
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| Judging the Qualities of Things, Services, or People —
Assessing the value, importance, or quality of things or people. |
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| Staffing Organizational Units —
Recruiting, interviewing, selecting, hiring, and promoting employees in an organization. |
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| Estimating the Quantifiable Characteristics of Products, Events, or Information —
Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. |
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| Inspecting Equipment, Structures, or Material —
Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
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| Nature of the Work |
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| Working Conditions |
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| Interesting Fact |
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| Charles Goodyear, the man who developed vulcanized rubber, began his experiments while he was in prison. |
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