Nutritionist

 = Nutritionist =

**Job Description** A nutritionist, during the course of the day, would plan meals, nutrition programs, oversee meal preparation, and the serving of meals. For example, as a nutritionist I would plan meals with less fat and sugar for people who are over wieght. Nutritionists manage food service systems for institutions like hospitals and schools, promote good eating habits through education, and conduct research. //Community nutritionists// 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. Nutritionists working in home health agencies provide instruction on grocery shopping and food preparation to the elderly, children, and individuals with special needs. Increased public interest in nutrition has led to job opportunities in food manufacturing, advertising, and marketing. In these areas, dietitians analyze foods, prepare literature for distribution, or report on issues such as dietary fiber, vitamin supplements, or the nutritional content of recipes. //Management nutritionists// oversee large-scale meal planning and preparation in health care facilities, company cafeterias, prisons, and schools. They hire, train, and direct other dietitians and food service workers; budget for and purchase food, equipment, and supplies; enforce sanitary and safety regulations; and prepare records and reports. //Consultant nutritionists// work under contract with health care facilities or in their own private practice. They perform nutrition screenings for their clients and offer advice on diet-related concerns such as weight loss and cholesterol reduction. Some work for wellness programs, sports teams, supermarkets, and other nutrition-related businesses. They may consult with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting, and planning.

**Personality Characters** Dietitians and nutritionists held about 57,000 jobs in 2006. 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 additional jobs—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.

**Working Conditions** Dietitians and nutritionists usually work in clean, well-lighted, and well-ventilated areas. However, some work in hot, congested kitchens. Many dietitians and nutritionists are on their feet for much of the workday. Most full-time dietitians and nutritionists work a regular 40-hour week, although some work weekends. About 1 in 3 worked part time in 2006.

**Places of Employment** 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. Such as Butler, Grove City, and Cranberry.

**Job Outlook** Employment of dietitians and nutritionists is expected to increase 9 percent during the 2006-16 projection decade, about as fast as the average for all occupations. Job growth will result from an increasing emphasis on disease prevention through improved dietary habits. A growing and aging population will boost demand for nutritional counseling and treatment 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 food service management.

**Salary Information** Median annual earnings of dietitians and nutritionists were $46,980 in May 2006. The middle 50 percent earned between $38,430 and $57,090. The lowest 10 percent earned less than $29,860, and the highest 10 percent earned more than $68,330. According to the American Dietetic Association, median annualized wages for registered dietitians in 2005 varied by practice area as follows: $53,800 in consultation and business; $60,000 in food and nutrition management; $60,200 in education and research; $48,800 in clinical nutrition/ambulatory care; $50,000 in clinical nutrition/long-term care; $44,800 in community nutrition; and $45,000 in clinical nutrition/acute care. Salaries also vary by years in practice, education level, and geographic region.


 * Recommended Education and Training**

Becoming a dietitian or nutritionist usually requires at least a bachelor’s degree in dietetics, foods and nutrition, food service systems management, or a related area. Graduate degrees also are available. 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. High school students interested in becoming a dietitian or nutritionist should take courses in biology, chemistry, mathematics, health, and communications. As of 2007, there were 281 bachelor’s degree programs and 22 master’s degree programs approved by the American Dietetic Association’s Commission on Accreditation for Dietetics Education.

Bibliography Bureau of Labor Statistics, U.S. Department of Labor, //Occupational Outlook Handbook, 2008-09 Edition//, Dietitians and Nutritionists, on the Internet at **http://www.bls.gov/oco/ocos077.htm** (visited //April 30, 2009//).