Major Areas of Practice
Depending on their education and experience, dieticians work in different capacities at different institutions. The following are the major areas of practice for dieticians.
Clinical dieticians: They plan meals for hospital patients. After evaluating patients’ nutritional needs, clinical dieticians develop and implement nutrition programs for them and analyze and report the findings. In consultation with doctors, they coordinate patients’ medical and nutritional needs. At some institutions, clinical dieticians also manage food service departments.
Community dieticians: They assess the nutritional requirements of individuals and their families and suggest measures to prevent diseases and promote good health. Community dieticians work at public health clinics, fitness centers, home health agencies, and health maintenance organizations.
Management dieticians: They supervise and direct large-scale food planning and preparation at healthcare facilities, restaurants, prisons, industrial plants, schools, and military bases. Management dieticians employ, train, and advise other dieticians and workers involved with food service. It is their responsibility to ensure that safety and sanitary guidelines are followed and to ensure that meals are nutritious.
Consultant dieticians: They either have their own practices or are contracted by healthcare facilities. Consultant dieticians conduct nutrition tests for their clients and advise them on diet-related concerns such as weight loss and cholesterol reduction.
Research dieticians: They study the effects of different diets on different groups of people and research the dietary needs of older people, children, etc. Universities, medical centers, food preparation plants, and other institutions employ research dieticians.
Dietetic educators: They teach the principles and practical aspects of dietetics to medical, nursing, dental, or other dietetic students. At smaller institutions, dieticians’ roles may be combinations of the above roles.
Work Conditions
Increased awareness of nutrition issues has led to more job opportunities for dieticians. Most dieticians, as part of medical teams, are engaged in the treatment and prevention of diseases. Registered dieticians are employed at clinics, HMOs, or healthcare facilities.
Many dieticians choose academic and research careers. Other dieticians work in the food and nutrition industry, journalism, and other non-traditional areas.
Education and Training
To start a career in dietetics, one needs at least a bachelor’s degree. A major in food and nutrition or food service management is often helpful.
One can become a certified registered dietician (RD) by completing one of the training programs offered by the American Dietetic Association (ADA) and by passing a test given by the ADA. However, registration requirements vary widely by state. Of the 46 states that have laws governing dietetics, 31 require licensure, 14 require certification, and one requires registration.
People who aspire to dietician careers can gain supervised practice experience in two ways: the first is to complete a six-to-12 month Commission on Accreditation for Dietetics Education (CADE)-accredited program. The second way is to complete 900 hours of supervised practice experience through any one of the 265 CADE-accredited internships.
To work as a registered dietician, every five years one needs a minimum of 75 credit hours of approved continuing-education classes.
People interested in dietetic research need to acquire advance degrees. Some dieticians specialize in renal, diabetic, or cardiovascular dietetics. CDR, the credentialing agency for ADA, and some other medical and nutrition organizations award these certifications. Industries and organizations do value these certificates, but they are not required.
Salaries
Though salaries depend on many factors such as education, practice, and organizations’ geographic locations and sizes, the following are the annual median salaries of registered dieticians in 2005:
- $53,800-consultation and business
- $60,000-food and nutrition management
- $60,200-education and research
- $48,800-clinical nutrition/ambulatory care
- $50,000-clinical nutrition/long-term care
- $44,800-community nutrition
- $45,000-clinical nutrition/acute care
- (American Dietetic Association)
