Dietitians and nutritionists plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals. They prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications. For example, dietitians might teach a patient with high blood pressure how to use less salt when preparing meals, or create a diet reduced in fat and sugar for an overweight patient.
Dietitians manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Many dietitians specialize, becoming a clinical dietitian, community dietitian, management dietitian, or consultant.
Clinical dietitians provide nutritional services to patients in hospitals, nursing care facilities, and other institutions. 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 managing the weight of overweight patients or in the care of renal (kidney), diabetic, or critically ill 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, 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 dietitians 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 dietitians 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.
Work environment. 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.
| 1. | Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling. |
| 2. | Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client. |
| 3. | Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation. |
| 4. | Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. |
| 5. | Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards. |
| 6. | Coordinate recipe development and standardization and develop new menus for independent food service operations. |
| 7. | Develop policies for food service or nutritional programs to assist in health promotion and disease control. |
| 8. | Inspect meals served for conformance to prescribed diets and standards of palatability and appearance. |
| 9. | Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching. |
| 10. | Prepare and administer budgets for food, equipment and supplies. |
| 11. | Purchase food in accordance with health and safety codes. |
| 12. | Select, train and supervise workers who plan, prepare and serve meals. |
| 13. | Manage quantity food service departments or clinical and community nutrition services. |
| 14. | Coordinate diet counseling services. |
| 15. | 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. |
| 16. | Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals. |
| 17. | Plan, conduct, and evaluate dietary, nutritional, and epidemiological research. |
| 18. | Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public. |
| 19. | Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs. |
| 20. | Write research reports and other publications to document and communicate research findings. |
| 21. | Plan and prepare grant proposals to request program funding. |
| 22. | Test new food products and equipment. |
| 23. | Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units. |
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