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Also known as:
Clinical Dietitian, Dietitian, Nutritionist, Pediatric Dietician, Public Health Dietitian, Public Health Nutritionist, Research Dietitian, Sports Nutritionist, Therapeutic Dietitian
The positive health and lifestyle effects of a healthy diet are very much in the news. The people behind the headlines are dieticians and nutritionists, who work to help all kinds of people take better care of themselves by making wiser food choices.
For someone being treated for high blood p ...
ressure, a consulting dietician or nutritionist in private practice or associated with a clinic can help design a diet that taste great, with less salt and fat. At institutions such as hospitals and nursing homes, a clinical dietician plans meals that serve the needs of individual patients and the employee cafeteria.
A community dietician or nutritionist works in public health clinics or home health agencies developing nutritional care plans and instruction individuals and their families. With good business skills, a management dietician oversees large-scale meal planning for company cafeterias, prisons, and schools.
This kind of work requires keeping a budget, purchasing food and equipment, and to making sure sanitary and safety regulations are being followed. Increased interest in nutrition has led to opportunities in food manufacturing, advertising and marketing, and helping to promote healthy foods and food ingredients.
The overall themes for these jobs are the supervision of meal preparation and nutritional planning. Increased national attention to the importance of nutrition and disease prevention will promote increased opportunities in this field and related occupations in food service, public relations for food companies, and education.
Many states require licensing, certification, or registration. The Commission on Dietetic Registration of the American Dietetic Association awards an R.D. -registered dietician credential. Other credentials include registered nutritionist. You'll learn more about licensing and specialization while taking the necessary college courses in this field.
Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.
Critical decision making
Level of responsibilities
Job challenge and pressure to meet deadlines
Dealing and handling conflict
Competition for this position
Communication with others
Work closely with team members, clients etc.
Comfort of the work setting
Exposure to extreme environmental conditions
Exposure to job hazards
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Plan and prepare grant proposals to request program funding.
Prepare and administer budgets for food, equipment and supplies.
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
Write research reports and other publications to document and communicate research findings.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
Test new food products and equipment.
Coordinate recipe development and standardization and develop new menus for independent food service operations.
Manage quantity food service departments or clinical and community nutrition services.
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
Observing, receiving, and otherwise obtaining information from all relevant sources.
Updating and Using Relevant Knowledge
Keeping up-to-date technically and applying new knowledge to your job.
Communicating with Supervisors, Peers, or Subordinates
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
Interpreting the Meaning of Information for Others
Translating or explaining what information means and how it can be used.
Establishing and Maintaining Interpersonal Relationships
Developing constructive and cooperative working relationships with others, and maintaining them over time.
Training and Teaching Others
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Assisting and Caring for Others
Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
AREAS OF KNOWLEDGE
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
Knowledge 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.
Customer and Personal Service
Knowledge 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.
Therapy and Counseling
Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
Medicine and Dentistry
Knowledge 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.
Education and Training
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Knowledge 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.
The ability to communicate information and ideas in speaking so others will understand.
The ability to listen to and understand information and ideas presented through spoken words and sentences.
The ability to read and understand information and ideas presented in writing.
The 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.
The ability to communicate information and ideas in writing so others will understand.
The ability to apply general rules to specific problems to produce answers that make sense.
The ability to speak clearly so others can understand you.
The 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).
Giving 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.
Talking to others to convey information effectively.
Communicating effectively in writing as appropriate for the needs of the audience.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Understanding written sentences and paragraphs in work related documents.
Adjusting actions in relation to others' actions.
Being aware of others' reactions and understanding why they react as they do.