Dietitians and Nutritionists
Tasks Include:
- Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
- Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
- Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
- Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
- Coordinate recipe development and standardization and develop new menus for independent food service operations.
- Develop policies for food service or nutritional programs to assist in health promotion and disease control.
- Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +10.3%
National: +6.7%
Education
Post-Baccalaureate Certificate
Job Zone:
Five: Extensive Preparation Needed
Income Range:
Highest ($50,000 and up)
Median Earnings:
National
$66,450.00
State
$68,940.00
Regional
Dietitians and Nutritionists
Description
Career Cluster: | Health Science |
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.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Education
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. = 53.33%
- Master's Degree = 33.33%
- Bachelor's Degree = 10%
- Associate's Degree (or other 2-year degree) = 3.33%
Related Work Experience
- Over 1 year, up to and including 2 years = 40%
- Over 6 months, up to and including 1 year = 30%
- Over 2 years, up to and including 4 years = 23.33%
- Over 4 years, up to and including 6 years = 6.67%
On-Site or In-Plant Training
- Up to and including 1 month = 46.67%
- Over 3 months, up to and including 6 months = 13.33%
- Over 6 months, up to and including 1 year = 13.33%
- None = 10%
- Over 1 year, up to and including 2 years = 10%
- Over 1 month, up to and including 3 months = 6.67%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 46.67%
- Over 1 month, up to and including 3 months = 16.67%
- Over 6 months, up to and including 1 year = 16.67%
- Over 3 months, up to and including 6 months = 10%
- Over 1 year, up to and including 2 years = 10%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Tasks
Core Tasks Include:
- Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
- Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
- Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
- Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
- Coordinate diet counseling services.
- 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.
- Evaluate laboratory tests in preparing nutrition recommendations.
- Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
- 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.
Supplemental Tasks Include:
- Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
- Coordinate recipe development and standardization and develop new menus for independent food service operations.
- Develop policies for food service or nutritional programs to assist in health promotion and disease control.
- Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
- Prepare and administer budgets for food, equipment, and supplies.
- Purchase food in accordance with health and safety codes.
- Select, train, and supervise workers who plan, prepare, and serve meals.
- Manage quantity food service departments or clinical and community nutrition services.
- 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.
- Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
- Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
- 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.
- Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Tools and Technology
Tools Include:
- Impedance meters (Bioelectric impedance machines)
- Desktop computers
- Glucose monitors or meters (Glucometers)
- Bodyweight measuring scales (Hydrostatic weighing machines)
- Calorimeters (Metabolic carts)
- Notebook computers
- Personal computers
- Personal digital assistant PDAs or organizers (Personal digital assistants PDA)
- Skinfold calipers
Technologies Include:
- Analytical or scientific software
- Aurora FoodPro
- Axxya Systems Nutritionist Pro software
- Compu-Cal Nutrition Assistant
- ESHA Research The Food Processor
- Mosby's Nutritrac
- Nutrient analysis software
- PICS DietMate Professional
- Statistical software
- The Nutrition Company FoodWorks
- Data base user interface and query software
- CyberSoft NutriBase software
- Database software
- DietMaster Systems DietMaster
- ValuSoft MasterCook
- Graphics or photo imaging software
- Graphics software
- Internet browser software
- Web browser software
- Medical software
- BioEx Systems Nutrition Maker Plus
- Lifestyles Technologies DietMaster Pro
- MNT Northwest MNT Assistant
- SureQuest Systems Square 1
- Spreadsheet software
- Microsoft Excel
- Spreadsheet software
- Word processing software
- Microsoft Word
- Word processing software
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Special Requirements
GENERAL REQUIREMENTS:
To become a registered dietitian the following requirements must be met:
• Receive a bachelor’s degree from an American Dietetic Association approved academic program
• Complete an CADE - accredited supervised practice program, such as a pre-professional practice program or dietetic internship at a healthcare facility, community agency, or a foodservice corporation for a period of between 6 months and a year.
• Pass an examination for certification administered by the American Dietetic Association (ADA)
RENEWAL REQUIREMENTS:
In order to stay registered, dieticians must complete 75 hours of continuing education every 5 years.
NUTRITIONIST:
There is some confusion about the title "nutritionist." Both the American Board of Nutrition and the Certification Board for Nutrition Specialists certify nutritionists who have advanced degrees in nutrition or medicine, master’s, PhD, or MD, and who have fulfilled rigorous experience requirements. However, unless someone is a certified nutritionist, the title "nutritionist" does not necessarily signify any education or training in nutrition. For instance, people who simply sell nutritional products frequently call themselves nutritionists. Since there are no legal licensing requirements for nutritionists, certification can be very helpful in establishing professional legitimacy.
For More Information, Contact:
American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
Phone: 312.899.0040
Phone: 800.877.1600
Fax: 312.899.4772
http://www.eatright.org
[email protected]
American Board Of Nutrition, Inc.
Secretariat Office
University Of Alabama At Birmingham
1675 University Boulevard / Webb 232
Birmingham, AL 35294-3360
Phone: 205.975.5564
Fax: 205.934.7049
http://www.acbn.org/
[email protected]
Certification Board For Nutrition Specialist
300 S. Duncan Ave, Suite 225
Clearwater, FL 33755
Phone: 727.446.6086
Fax: 727.446.6202
http://www.cert-nutrition.org
[email protected]
Dietary Managers Association
406 Surry Woods Drive
St. Charles, IL 60174
Phone: 800.323.1908
Fax: 630.587.6308
http://www.dmaonline.org
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Dietitians and Nutritionists
Additional Resources
For a list of academic programs, scholarships, and other information about dietetics, contact:
The American Dietetic Association
216 West Jackson Blvd.
Suite 800
Chicago, IL 60606-6995
http://www.eatright.org
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet28)
Dietitians and Nutritionists
Knowledge
% | Subject | Description |
---|---|---|
85.25 | Biology | Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. |
81.75 | Medicine and Dentistry | Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures. |
78.25 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
76.75 | Therapy and Counseling | Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance. |
75.00 | Customer and Personal Service | Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
71.75 | Psychology | Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders. |
70.00 | Education and Training | Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
65.75 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
60.25 | Computers and Electronics | Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. |
59.50 | Chemistry | Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods. |
57.75 | Sociology and Anthropology | Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins. |
54.25 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Skills
% | Subject | Description |
---|---|---|
75.00 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
75.00 | Active Listening | Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
75.00 | Speaking | Talking to others to convey information effectively. |
75.00 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
75.00 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
75.00 | Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
72.00 | Writing | Communicating effectively in writing as appropriate for the needs of the audience. |
72.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
72.00 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
72.00 | Service Orientation | Actively looking for ways to help people. |
68.75 | Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. |
68.75 | Coordination | Adjusting actions in relation to others' actions. |
68.75 | Instructing | Teaching others how to do something. |
65.50 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
59.50 | Persuasion | Persuading others to change their minds or behavior. |
56.25 | Science | Using scientific rules and methods to solve problems. |
56.25 | Systems Evaluation | Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. |
56.25 | Time Management | Managing one's own time and the time of others. |
53.00 | Systems Analysis | Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes. |
53.00 | Negotiation | Bringing others together and trying to reconcile differences. |
53.00 | Operations Analysis | Analyzing needs and product requirements to create a design. |
50.00 | Mathematics | Using mathematics to solve problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Abilities
% | Subject | Description |
---|---|---|
75.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
75.00 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
75.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
75.00 | Written Expression | The ability to communicate information and ideas in writing so others will understand. |
75.00 | Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
75.00 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
75.00 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
75.00 | Speech Clarity | The ability to speak clearly so others can understand you. |
72.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
68.75 | Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
65.50 | Speech Recognition | The ability to identify and understand the speech of another person. |
62.50 | Originality | The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. |
59.50 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
53.00 | Fluency of Ideas | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). |
53.00 | Mathematical Reasoning | The ability to choose the right mathematical methods or formulas to solve a problem. |
50.00 | Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Work Activities
% | Subject | Description |
---|---|---|
88.75 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
87.50 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
84.25 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
80.75 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
79.25 | Interpreting the Meaning of Information for Others | Translating or explaining what information means and how it can be used. |
79.25 | Working with Computers | Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
75.75 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
75.75 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
73.25 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
72.50 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
71.75 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
70.75 | Providing Consultation and Advice to Others | Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics. |
69.25 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
69.00 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
67.50 | Communicating with People Outside the 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. |
66.50 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
66.50 | 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. |
64.25 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
61.25 | 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. |
60.00 | Developing Objectives and Strategies | Establishing long-range objectives and specifying the strategies and actions to achieve them. |
58.25 | Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
54.25 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
54.25 | Performing Administrative Activities | Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Work Styles
% | Subject | Description |
---|---|---|
91.75 | Integrity | Job requires being honest and ethical. |
89.25 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
85.00 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
85.00 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
81.75 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
74.25 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
72.50 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
72.50 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
70.75 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
70.75 | Independence | Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
69.75 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
66.75 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
66.75 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
65.00 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
63.25 | Persistence | Job requires persistence in the face of obstacles. |
55.75 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Work Values
% | Subject | Description |
---|---|---|
83.33 | Relationships | Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. |
77.83 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
66.67 | 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. |
66.67 | Recognition | Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status. |
61.17 | Working Conditions | Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions. |
50.00 | Support | Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Work Context
% | Subject | Description |
---|---|---|
98.00 | Electronic Mail | How often do you use electronic mail in this job? |
97.80 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
92.60 | Telephone | How often do you have telephone conversations in this job? |
92.00 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
91.80 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
91.00 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
84.00 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
80.00 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
77.40 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
76.60 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
74.00 | Letters and Memos | How often does the job require written letters and memos? |
74.00 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
72.60 | Spend Time Sitting | How much does this job require sitting? |
72.00 | Exposed to Disease or Infections | How often does this job require exposure to disease/infections? |
69.00 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
66.20 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
66.00 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
64.60 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
64.00 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
62.60 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
60.60 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
58.60 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
55.20 | Public Speaking | How often do you have to perform public speaking in this job? |
52.40 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
51.40 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
50.00 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Job Zone Five: Extensive Preparation Needed
- Overall Experience
- 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.
- Job Training
- 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.
- Examples
- These occupations often involve coordinating, training, supervising, or managing the activities of others to accomplish goals. Very advanced communication and organizational skills are required. Examples include pharmacists, lawyers, astronomers, biologists, clergy, physician assistants, and veterinarians.
- Education
- 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).
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $44,140.00 | $66,450.00 | $80,430.00 |
Virginia | $44,420.00 | $68,940.00 | $79,230.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | $62,694.51 | $81,849.49 | $89,542.23 |
Bay Consortium | $52,754.61 | $78,259.62 | $88,231.72 |
Capital Region Workforce Partnership | $47,544.77 | $69,226.27 | $77,613.72 |
Central VA/Region2000 | $46,370.30 | $63,691.41 | $70,420.47 |
Crater Area | $50,343.36 | $66,029.97 | $79,578.44 |
Greater Peninsula | $44,779.42 | $70,126.59 | $79,321.94 |
Hampton Roads | $52,165.81 | $67,356.05 | $75,983.37 |
New River/Mt. Rogers | $46,413.92 | $63,801.48 | $72,605.34 |
Northern Virginia | $61,869.99 | $83,747.75 | $93,089.52 |
Piedmont Workforce | $47,803.34 | $68,554.40 | $80,811.06 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $36,693.12 | $50,370.36 | $64,584.46 |
Southwestern Virginia | $40,984.98 | $63,424.53 | $69,405.92 |
West Piedmont | $50,866.73 | $62,001.87 | $72,290.69 |
Western Virginia | $54,490.87 | $65,313.45 | $77,568.02 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Dietitians and Nutritionists
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 74,700 | 79,700 | +6.7% |
Virginia | 1,881 | 2,074 | +10.3% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | 252 | 271 | +7.5% |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | 190 | 200 | +5.3% |
Hampton Roads | 246 | 263 | +6.9% |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | 650 | 755 | +16.2% |
Piedmont Workforce | 91 | 103 | +13.2% |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Dietitians and Nutritionists
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Dietetic Technicians
- Clinical Nurse Specialists
- Family Medicine Physicians
- Nurse Practitioners
- Pediatricians, General
- Genetic Counselors
- Naturopathic Physicians
- Advanced Practice Psychiatric Nurses
- Preventive Medicine Physicians
- General Internal Medicine Physicians
- Health Education Specialists
- Psychiatrists
- Registered Nurses
- Occupational Therapists
- Nurse Midwives
- Exercise Physiologists
- Neurologists
- Pharmacists
- Allergists and Immunologists
- Emergency Medicine Physicians
Careers in Therapeutic Services Pathway:
- Acupuncturists
- Acute Care Nurses
- Advanced Practice Psychiatric Nurses
- Allergists and Immunologists
- Anesthesiologist Assistants
- Anesthesiologists
- Art Therapists
- Athletic Trainers
- Audiologists
- Cardiologists
- Chiropractors
- Clinical Nurse Specialists
- Critical Care Nurses
- Dental Assistants
- Dental Hygienists
- Dentists, All Other Specialists
- Dentists, General
- Dermatologists
- Dietetic Technicians
- Dietitians and Nutritionists
- Emergency Medicine Physicians
- Exercise Physiologists
- Family Medicine Physicians
- General Internal Medicine Physicians
- Genetic Counselors
- Healthcare Diagnosing or Treating Practitioners, All Other
- Healthcare Practitioners and Technical Workers, All Other
- Hearing Aid Specialists
- Home Health Aides
- Hospitalists
- Licensed Practical and Licensed Vocational Nurses
- Low Vision Therapists, Orientation and Mobility Specialists, and Vision Rehabilitation Therapists
- Medical Assistants
- Midwives
- Music Therapists
- Naturopathic Physicians
- Neurologists
- Nurse Anesthetists
- Nurse Midwives
- Nurse Practitioners
- Nursing Assistants
- Obstetricians and Gynecologists
- Occupational Therapists
- Occupational Therapy Aides
- Occupational Therapy Assistants
- Ophthalmic Medical Technicians
- Ophthalmologists, Except Pediatric
- Opticians, Dispensing
- Optometrists
- Oral and Maxillofacial Surgeons
- Orthodontists
- Orthopedic Surgeons, Except Pediatric
- Orthoptists
- Orthotists and Prosthetists
- Pediatric Surgeons
- Pediatricians, General
- Pharmacists
- Pharmacy Technicians
- Physical Medicine and Rehabilitation Physicians
- Physical Therapist Aides
- Physical Therapist Assistants
- Physical Therapists
- Physician Assistants
- Physicians, All Other
- Physicians, Pathologists
- Podiatrists
- Preventive Medicine Physicians
- Prosthodontists
- Psychiatric Aides
- Psychiatric Technicians
- Psychiatrists
- Radiation Therapists
- Radiologists
- Recreational Therapists
- Registered Nurses
- Respiratory Therapists
- Speech-Language Pathologists
- Sports Medicine Physicians
- Surgeons, All Other
- Surgical Technologists
- Therapists, All Other
- Urologists
- Veterinarians
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
View Videos
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Dietitians and Nutritionists
Military Training
The following military job classifications are available for this occupation:
- Dietician
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
Dietitians and Nutritionists
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Titles
- Administrative Dietitian
- Certified Dietary Manager
- Chief Dietitian
- Clinical Dietician
- Clinical Dietitian
- Clinical Nutritionist
- Community Dietitian
- Consultant Dietitian
- Corporate Dietitian
- Correctional Food Service Supervisor
- Diabetes Educator
- Diet Consultant
- Diet Counselor
- Diet Supervisor
- Diet Therapist
- Dietary Manager
- Dietetic Intern
- Dietician
- Dietist
- Dietitian
- Dietitian Teacher
- Food Adviser
- Food Consultant
- Food Supervisor
- Holistic Nutritionist
- Menu Planner
- Nutrition Consultant
- Nutrition Coordinator
- Nutrition Counselor
- Nutrition Director
- Nutritionalist
- Nutritionist
- Outpatient Dietitian
- Pediatric Clinical Dietician
- Pediatric Dietician
- Public Health Dietitian
- Public Health Nutritionist
- Registered Dietician
- Registered Dietitian
- Research Dietitian
- Sports Nutritionist
- Teaching Dietitian
- Therapeutic Dietitian
- WIC Site Coordinator (Women Infants and Children Site Coordinator)
The data sources for the information displayed here include: O*NET™. (Using onet28)
Dietitians and Nutritionists
Related Schools
- Bridgewater College
- George Mason University
- James Madison University
- Liberty University
- Radford University
- Virginia Polytechnic Institute and State University
- Virginia State University
The data sources for the information displayed here include: O*NET™. (Using onet28)