Quote:
“It is a hard matter, my fellow citizens, to argue with the belly, since it has no ears.” -Plutarch
“My doctor told me to stop having intimate dinners for four. Unless there are three other people.” -Orson Welles
Definition of Profession:
Dietitians and nutritionists plan food and nutrition programs and supervise the preparation and serving of meals. They help to prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications, such as the use of less salt for those with high blood pressure or the reduction of fat and sugar intake for those who are overweight.
About the Field:
Most jobs are in hospitals, nursing care facilities, and offices of physicians or other health practitioners. Dietitians and nutritionists need at least a bachelor’s degree in dietetics, foods and nutrition, food service systems management, or a related area. Faster than average employment growth is expected; however, growth may be constrained if employers substitute other workers for dietitians and if limitations are placed on insurance reimbursement for dietetic services. Those who have specialized training in renal or diabetic diets or have a master’s degree should experience good employment opportunities.
Dietitians and nutritionists held about 50,000 jobs in 2004. More than half of all jobs were in hospitals, nursing care facilities, outpatient care centers, or offices of physicians and other health practitioners. State and local government agencies provided about 1 job in 5—mostly in correctional facilities, health departments, and other public-health-related areas. Some dietitians and nutritionists were employed in special food services, an industry made up of firms providing food services on contract to facilities such as colleges and universities, airlines, correctional facilities, and company cafeterias. Other jobs were in public and private educational services, community care facilities for the elderly (which includes assisted-living facilities), individual and family services, home health care services, and the Federal Government—mostly in the U.S. Department of Veterans Affairs. Some dietitians were self-employed, working as consultants to facilities such as hospitals and nursing care facilities or providing dietary counseling to individuals.
How To Get There:
High school students interested in becoming a dietitian or nutritionist should take courses in biology, chemistry, mathematics, health, and communications. Dietitians and nutritionists need at least a bachelor’s degree in dietetics, foods and nutrition, food service systems management, or a related area. College students in these majors take courses in foods, nutrition, institution management, chemistry, biochemistry, biology, microbiology, and physiology. Other suggested courses include business, mathematics, statistics, computer science, psychology, sociology, and economics.
Of the 46 States and jurisdictions with laws governing dietetics, 31 require licensure, 14 require certification, and 1 requires registration. Requirements vary by State. As a result, interested candidates should determine the requirements of the State in which they want to work before sitting for any exam. Although not required, the Commission on Dietetic Registration of the American Dietetic Association (ADA) awards the Registered Dietitian credential to those who pass an exam after completing their academic coursework and supervised experience.
As of 2004, there were about 227 bachelor’s and master’s degree programs approved by the ADA’s Commission on Accreditation for Dietetics Education (CADE). Students interested in research, advanced clinical positions, or public health may need an advanced degree.
On The Job:
Dietitians manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Major areas of practice include clinical, community, management, and consultant dietetics.
Clinical dietitians provide nutritional services for patients in institutions such as hospitals and nursing care facilities. They assess patients’ nutritional needs, develop and implement nutrition programs, and evaluate and report the results. They also confer with doctors and other health care professionals to coordinate medical and nutritional needs. Some clinical dietitians specialize in the management of overweight patients or in the care of critically ill or renal (kidney) and diabetic patients. In addition, clinical dietitians in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.
Community dietitians counsel individuals and groups on nutritional practices designed to prevent disease and promote health. Working in places such as public health clinics, home health agencies, and health maintenance organizations, community dietitians evaluate individual needs, develop nutritional care plans, and instruct individuals and their families. Dietitians working in home health agencies provide instruction on grocery shopping and food preparation to the elderly, individuals with special needs, and children.
State of the Art:
Employment of dietitians is expected to grow faster than the average for all occupations through 2014 as a result of increasing emphasis on disease prevention through improved dietary habits. A growing and aging population will boost the demand for meals and nutritional counseling in hospitals, residential care facilities, schools, prisons, community health programs, and home health care agencies. Public interest in nutrition and increased emphasis on health education and prudent lifestyles also will spur demand, especially in management. In addition to employment growth, job openings will result from the need to replace experienced workers who leave the occupation.
Salary Range:
Median annual earnings of dietitians and nutritionists were $43,630 in May 2004. The middle 50 percent earned between $35,940 and $53,370. The lowest 10 percent earned less than $27,500, and the highest 10 percent earned more than $63,760. In May 2004, median annual earnings in general medical and surgical hospitals, the industry employing the largest number of dietitians and nutritionists, were $44,050.
Tools of the Trade/ Lifestyle:
Most full-time dietitians and nutritionists work a regular 40-hour week, although some work weekends. About 1 in 4 worked part time in 2004. Dietitians and nutritionists usually work in clean, well-lighted, and well-ventilated areas. However, some dietitians work in warm, congested kitchens. Many dietitians and nutritionists are on their feet for much of the workday.
You are:
• an interest in nutrition and the welfare of people
• a non-judgemental and understanding attitude to alternative lifestyles
• tact and patience when persuading people to change eating habits
• good spoken and written communication skills
• flexibility and the ability to work on your own and as part of a team
• good organisational skills
• an aptitude for, and an interest, in science
Related Professions:
Workers in other occupations who may apply the principles of dietetics include food service managers, health educators, dietetic technicians, and registered nurses.
