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Dietitians and Nutritionists

	Median Wage (USD, 2024)	Projected Job Openings (2024-2034)	Projected Growth (2024-2034)
National Statistics	$73850	6200	5.5%
State Statistics	-	-	-
City Statistics	-	-	-

Statistics

National

State

City

State

City

$73850

Median Wage (USD, 2024)

6200

Projected Job Openings (2024-2034)

5.5%

Projected Growth (2024-2034)

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.

Experience Requirements Overview

Job Zone Five: Extensive Preparation Needed
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.
Most of these occupations require graduate school. For example, they may require a master's degree, and some require a Ph.D., M.D., or J.D. (law degree).
Employees may need some on-the-job training, but most of these occupations assume that the person will already have the required skills, knowledge, work-related experience, and/or training.

Education, Training and Experience

Required Level of Education: Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree but do not meet the requirements of academic degrees carrying the title of Master.

Related Work Experience: Over 1 year, up to and including 2 years

On-Site or In-Plant Training: Up to and including 1 month

On-the-Job Training: Anything beyond short demonstration, up to and including 1 month

Detailed Work Activities

Monitor nutrition related activities of individuals or groups.
Analyze laboratory findings.
Interpret cultural or religious information for others.
Compile data or documentation.
Analyze patient data to determine patient needs or treatment goals.
Create new recipes or food presentations.
Plan menu options.
Evaluate data quality.
Devise research or testing protocols.
Collaborate with healthcare professionals to plan or provide treatment.
Provide health and wellness advice to patients, program participants, or caregivers.
Monitor medical facility activities to ensure adherence to standards or regulations.
Manage preparation of special meals or diets.
Design public or employee health programs.
Prepare healthcare training materials.
Manage healthcare operations.
Order medical supplies or equipment.
Train caregivers or other non-medical personnel.
Supervise medical support personnel.
Direct healthcare delivery programs.
Advise communities or institutions regarding health or safety issues.
Conduct research to increase knowledge about medical issues.
Conduct health or safety training programs.
Train medical providers.
Present medical research reports.
Write grant proposals.
Prepare proposals or grant applications to obtain project funding.
Test products for functionality or quality.
Test characteristics of materials or structures.
Consult with others regarding safety or health equipment or facilities.

Work Values

Achievement

Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.

Working Conditions

Recognition

Relationships

Support

Independence

Tasks

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.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
Write research reports and other publications to document and communicate research findings.
Select, train, and supervise workers who plan, prepare, and serve meals.
Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
Manage quantity food service departments or clinical and community nutrition services.
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
Purchase food in accordance with health and safety codes.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
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.
Prepare and administer budgets for food, equipment, and supplies.
Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
Coordinate recipe development and standardization and develop new menus for independent food service operations.
Plan and prepare grant proposals to request program funding.
Test new food products and equipment.
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.

Work Styles

Innovation

A tendency to be inventive, to be imaginative, and to adopt new perspectives on ways to accomplish work.

Innovation

Achievement Orientation

Intellectual Curiosity

Tolerance for Ambiguity

Initiative

Adaptability

Self-Confidence

Perseverance

Leadership Orientation

Humility

Sincerity

Empathy

Cooperation

Optimism

Social Orientation

Cautiousness

Attention to Detail

Dependability

Integrity

Stress Tolerance

Self-Control

Data Source: This page includes information from the O*NET 30.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. This page includes Employment Projections program, Occupational Employment and Wage Statistics program, U.S. Bureau of Labor Statistics.

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