* * * This is NOT a job offer * * * The purpose of this occupational guide is to provide you with useful information to help you make career decisions. If you are searching for a job, please go to CalJobs (for jobs in California)     OR      JOBcentral (for jobs nationwide)

More Occupational Guides

Dietitians and Dietetic Technicians

THE JOB

DIETITIANS and DIETETIC TECHNICIANS use nutritional science to promote
healthy eating habits.  Menu planning, supervision of food preparation,
sales, diet therapy, nutrition Research, counseling, and education are all
within the realm of the dietetic professional.  Dietitians tend to
specialize in five main areas.

Clinical Dietitians work in hospitals, nursing homes, and other health care
facilities.  They plan and supervise the preparation of meals for patients,
and confer with physicians and other medical professionals about each
patient's nutritional needs and preferences.  They may coordinate diet
therapy and nutritional education programs, including teaching patients and
their families about specific diets to be followed.  They may also instruct
groups or individuals about the nutritional care of conditions such as
diabetes, obesity, and pregnancy.  Some Dietitians make nutritional
presentations to medical professionals.

Management Dietitians plan, coordinate and supervise the planning, purchase,
and preparation of food for institutions such as hospitals, schools, and
cafeterias and restaurants.  They select, train, and supervise staff members,
including paraprofessional Dietetic Technicians, enforce safety and
sanitation standards, and prepare budgets and status reports.  In smaller
facilities, one person may serve as both Management and Clinical Dietitian.

Research Dietitians study nutrition, foods, and food service.  They seek to
answer critical nutrition questions and Research alternative foods.  They
may also help develop dietary recommendations.

Community Dietitians mainly work in government or for health agencies.  They
teach the basic rules of good nutrition and help at-risk groups such as
senior citizens, pregnant women, children, the disabled, and the poor
improve their eating behavior.  They may work in senior citizen feeding
programs, school lunch programs, health departments, and day-care centers.

Consultant Dietitians work under contract with health-care facilities or in
private practice.  They may counsel patients, advise commercial and food
enterprises, test new food products and equipment, and develop new recipes
and menus for independent food service operations.  Dietitians in private
practice perform nutritional screening and assessments on their own patients
or those referred by a physician.  Other clients may include athletes,
company employees, and nursing home residents.

Dietetic Technicians are trained food and nutrition practitioners who work
closely with Dietitians.  Their primary task is to assist the Dietitian in
developing nutritional care plans, assess dietary needs, and supervise food
productions in institutions such as prisons, daycare centers, and schools.


WORKING CONDITIONS

Dietitians and Dietetic Technicians work primarily in medical centers,
ambulatory care clinics, colleges and universities, schools, public health
centers, business and industry.  Work surroundings are usually pleasant;
kitchens are clean (though sometimes hot and steamy) and offices are
pleasant and comfortable.  The work is not physically demanding, but
Dietitians walk, stand, stoop, and work while teaching or directing food
preparation.  Dietitians must be able to deal with a variety of people, meet
emergencies calmly, have good health and stamina, be flexible, and
communicate well.  Supervisors of multi-unit operations will spend time
traveling between facilities.  Dietitians generally wear street clothes
topped with a lab coat.  Many Dietitians join the American Dietetic
Association.


EMPLOYMENT OUTLOOK

The following information is from the California Projections of Employment
published by the Labor Market Information Division.  The figures represent
the broad occupational group Dietitians and Nutritionists.

Estimated number of workers in 1993              3,580
Estimated number of workers in 2005              4,440
Projected Growth 1993-2005                         24%
Estimated openings due to separations by 2005    1,340

The following figures are for Dietetic Technicians:

Estimated number of workers in 1993              1,860
Estimated number of workers in 2005               2440
Projected Growth 1993-2005                         31%
Estimated openings due to separations by 2005      720

(These figures do not include self-employment or openings due to turnover.) 

Employment in the dietetic field will grow about as fast as the average for
all occupations.  Factors that underlie the steady expansion of the health
services industry include population growth and aging, emphasis on health
education, and the widespread ability to pay for care through public and
private insurance.

The number of Dietitians employed by hospitals will probably remain stable
or decrease slightly, while those employed in non-hospital clinical care,
consulting, private practice, and business and manufacturing will increase.
There is a surplus of Dietitians in some urban areas of the State.
Competition for jobs has been on the upswing in the past decade, as
employers seek to control costs in the health-care industry.  During
economic downturns and cost-cutting, the job of Dietitian is seldom
considered indispensable.


WAGES, HOURS, AND FRINGE BENEFITS

Entry-level Dietitians can earn approximately $1,700 to $2,700 per month.
Journey level workers can earn approximately $2,400 to $4,000 each month.
Dietetic Technicians with one to five years of experience earn monthly
salaries between $1,500 and $3,000.  Federal Civil Service wages vary from
$1664 (GS-5) to $4754 (GS-12) per month.

Most Dietitians work a 40-hour week.  However, in hospitals, Dietitians must
expect to work some weekends and those employed in commercial food service
often have irregular hours.  Employers usually offer fringe benefits
including paid vacations, holidays, sick leave, health insurance and
retirement benefits.


ENTRANCE REQUIREMENTS AND TRAINING

Some employers will hire non-registered Dietitians who possess a bachelor's
degree in food service management, nutrition, or dietetics from an
institution accredited by the American Dietetic Association (ADA).  Most
employers, however, prefer to hire registered Dietitians.  There are two
ways to become registered.  Enrollment in the Coordinated Program, a
bachelor's or master's degree program that combines classroom and practical
experience, and is accredited by the ADA, is one way.  The other way is to
complete a Didactic Program in Dietetics, an ADA-accredited academic-only
program that leads to at least a bachelor's degree, and then complete either
a post graduate Preprofessional Practice Program or a Dietetic Internship.
In either case, graduates are then eligible to take the Registration
Examination for Dietitians.  

The paraprofessional career in dietetics is the Dietetic Technician.
Dietetic Technicians training usually requires two years of college,
practical experience, and an associate of arts degree

Those interested in a career in dietetics should have a high scientific
aptitude as well as organizational and administrative abilities.  College
studies should include courses in writing, mathematics, chemistry,
economics, statistics, bacteriology, physiology, home economics, management
theory, business administration, sociology and data processing.

High school students interested in a career in dietetics should study home
economics, business, biology, health, mathematics, and chemistry.
Experience gained during part-time or summer employment in hospital
kitchens, health care nutrition services, or restaurants can be helpful in
getting into a program.


ADVANCEMENT

Experienced Dietitians may advance to assistant, associate director, or
director of a dietetics department of a hospital, school, or other
institution.  Graduate studies in institutional or business administration
are helpful for promotion in nonacademic fields.  Advancement to higher
levels in teaching or Research usually requires a master's degree or
doctorate.

Some Dietetic Technicians advance by completing the qualifications required
to become registered Dietitians.


FINDING THE JOB

Dietitians and technicians should apply directly to hospitals, skilled
nursing facilities, the Veterans Administration, schools, colleges,
universities, public health agencies, Research foundations, and private
companies with food service operations, including airlines.  Jobs for
Dietitians are listed in newspapers, magazines, and with employment
agencies.  Some Dietitians are officers in the Armed Forces.

Applicants should register with college placement offices, the Employment
Development Department's Job Service division, and make contact with the
California Dietetic Association.

ADDITIONAL SOURCES OF INFORMATION

The American Dietetic Association 
216 West Jackson Boulevard
Chicago, IL 60606-6995
(312) 899-0040
http://www.eatright.org

California Dietetic Association 
7740 Manchester Avenue, Suite 102
Playa Del Rey, CA 90293
(310) 822-0177
http://www.dietitian.org

OCCUPATIONAL CODE REFERENCES

DOT (Dictionary of Occupational Titles, 4th Ed., 1991)

Dietitian, Research      077.061-010
Dietitian, Chief         077.117-010
Community Dietitian      077.127-010
Dietitian, Clinical      077.127-014
Dietitian, Consultant    077.127-018

OES (Occupational Employment Statistics) System
Dietitians and Nutritionists  325210
Dietetic Technicians          325230

Source: State of California, Employment Development Department,
        Labor Market Information Division, Information Services Group,
        (916) 262-2162.