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Dietitians and Nutritionists Occupation Detailed Description

Dietitians and Nutritionists career

General Job Description and Education/Training Levels for Dietitians and Nutritionists

The main tasks and work activities of Dietitians and Nutritionists are to analyze patient data to determine patient needs or treatment goals, 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. In general, for the Dietitians and Nutritionists, reading Comprehension, active Listening, monitoring, critical Thinking and other 17 skills are required.
Dietitians and Nutritionists Job Description
EducationMost 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).
Related ExperienceExtensive 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 TrainingEmployees 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.
ExampleThese 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, neurologists, and veterinarians.
The following chart shows the education/training levels for Dietitians and Nutritionists jobs.
Less than a High School Diploma
0.00%
High School Diploma (or the equivalent)
0.00%
Post-Secondary Certificate
0.00%
Some College Courses
0.00%
Associate's Degree (or other 2-year degree)
0.00%
Bachelor's Degree and Above
100.00%

Tasks and Work Activities of Dietitians and Nutritionists

  • 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.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • 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.
  • Coordinate diet counseling 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.
  • 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.
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
  • Write research reports and other publications to document and communicate research findings.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Establishing and Maintaining Interpersonal RelationshipsDeveloping constructive and cooperative working relationships with others, and maintaining them over time.
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Updating and Using Relevant KnowledgeKeeping up-to-date technically and applying new knowledge to your job.
  • Performing for or Working Directly with the PublicPerforming for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Interpreting the Meaning of Information for OthersTranslating or explaining what information means and how it can be used.
  • Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
  • Assisting and Caring for OthersProviding personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
  • Training and Teaching OthersIdentifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Organizing, Planning, and Prioritizing WorkDeveloping specific goals and plans to prioritize, organize, and accomplish your work.
  • Analyze patient data to determine patient needs or treatment goals.
  • 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.
  • Train medical providers.
  • Conduct health or safety training programs.
  • Present medical research reports.
  • Consult with others regarding safe or healthy equipment or facilities.

Skills and Abilities for Dietitians and Nutritionists

  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • Active ListeningGiving 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.
  • MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • SpeakingTalking to others to convey information effectively.
  • CoordinationAdjusting actions in relation to others' actions.
  • Social PerceptivenessBeing aware of others' reactions and understanding why they react as they do.
  • Learning StrategiesSelecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • InstructingTeaching others how to do something.
  • WritingCommunicating effectively in writing as appropriate for the needs of the audience.
  • Judgment and Decision MakingConsidering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Complex Problem SolvingIdentifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Service OrientationActively looking for ways to help people.
  • PersuasionPersuading others to change their minds or behavior.
  • Active LearningUnderstanding the implications of new information for both current and future problem-solving and decision-making.
  • NegotiationBringing others together and trying to reconcile differences.
  • Systems AnalysisDetermining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  • Management of Personnel ResourcesMotivating, developing, and directing people as they work, identifying the best people for the job.
  • Time ManagementManaging one's own time and the time of others.
  • Operations AnalysisAnalyzing needs and product requirements to create a design.
  • Written ComprehensionThe ability to read and understand information and ideas presented in writing.
  • Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Deductive ReasoningThe ability to apply general rules to specific problems to produce answers that make sense.
  • Problem SensitivityThe ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Written ExpressionThe ability to communicate information and ideas in writing so others will understand.
  • Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
  • Information OrderingThe 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).
  • Speech ClarityThe ability to speak clearly so others can understand you.
  • Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
  • OriginalityThe ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
  • Inductive ReasoningThe ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
  • Speech RecognitionThe ability to identify and understand the speech of another person.
  • Near VisionThe ability to see details at close range (within a few feet of the observer).
  • Fluency of IdeasThe ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
  • Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
  • Number FacilityThe ability to add, subtract, multiply, or divide quickly and correctly.
  • Electronic blood pressure unitse.g. Automated blood pressure cuffs
  • Impedance meterse.g. Bioelectric impedance machines
  • Desktop computerse.g. Desktop computers
  • Glucose monitors or meterse.g. Glucometers
  • Bodyweight measuring scalese.g. Hydrostatic weighing machines
  • Metabolic disorder breathalyzer monitor or metere.g. Ketone meters
  • Notebook computerse.g. Laptop computers
  • Mercury blood pressure unitse.g. Manual blood pressure cuffs
  • Calorimeterse.g. Metabolic carts
  • Personal computerse.g. Personal computers
  • Personal digital assistant PDAs or organizerse.g. Personal digital assistants PDA
  • Skinfold caliperse.g. Skinfold calipers
  • Bodyweight measuring scalese.g. Upright scales
  • Physiological recorderse.g. Wearable fitness monitors
  • Customer and Personal ServiceKnowledge 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.
  • Education and TrainingKnowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • BiologyKnowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
  • Medicine and DentistryKnowledge 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.
  • PsychologyKnowledge 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.
  • Therapy and CounselingKnowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
  • MathematicsKnowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  • Administration and ManagementKnowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • ChemistryKnowledge 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.
  • ClericalKnowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.