Dietitian

Dieticians plan food and nutrition programs, and supervise the preparation and serving of meals for their clients.

They help prevent and treat illnesses by promoting healthy eating habits, scientifically evaluating clients’ diets and suggesting modifications.

Dieticians run food service systems for institutions such as hospitals and schools, educate about proper eating habits and conduct research.

SKILLS

Dietitians are often involved in identifying and treating health ailments. Therefore, knowledge of prevention at every stage of growth and development and a background in metabolism and biochemistry of nutrients and food components are critical.
They should be able to plan nutrition programs and supervise the preparation and serving of meals.
Perhaps most importantly, dieticians should be patient, respectful and responsive to client's needs.

EDUCATION

Dieticians need at least a bachelor’s degree in dietetics, foods and nutrition, food service systems management or a related area.
Recommended courses include foods, nutrition, institution management, chemistry, biochemistry, biology, microbiology and physiology.

OUTLOOK

Employment of dieticians is expected to grow about as fast as the average for all occupations through the year 2008 due to increased emphasis on disease prevention, a growing and aging population, and public interest in nutrition.
The number of dietician positions in hospitals is expected to grow slowly as hospitals continue to contract out food service operations. However, employment is expected to grow fast in contract providers of food services, social services agencies, and physicians' offices and clinics.

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