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Dietitians and Nutritionists

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.   (O'Net 29-1031.00)

 
Reported job titles:   Administrative Dietitian, Certified Dietary Manager, Chief Dietitian, Clinical Dietician, Clinical Dietitian, Clinical Nutritionist   (view all job titles)
 
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  • Wages
  • Employment Trends
  • Industries of Employment
  • Tasks
  • Knowledge
  • Skills
  • Abilities
  • Work Activities
  • Interests
  • Work Styles
  • License Information
  • Education & Training Requirements
  • Schools
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    Wages
    for Dietitians and Nutritionists
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     Location Pay
    Period
    2016
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 19.29   $ 23.42   $ 28.97   $ 35.95   $ 44.36   $ 30.73  
    Yearly $40,130   $48,710   $60,260   $74,770   $92,270   $63,910  
     
     Northern Vermont Balance of State Hourly $ 20.95   $ 23.99   $ 28.25   $ 33.25   $ 37.46   $ 29.13  
    Yearly $43,580   $49,900   $58,750   $69,160   $77,910   $60,600  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2017.
     


    Employment Trends
    for Dietitians and Nutritionists
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2014 2024
    Vermont 167 191 1.4% 3
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for Dietitians and Nutritionists
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    Industry Percent of Total
    2014
    Hospitals; state, local, and private 30.2%
    Ambulatory healthcare services 16.9%
    Nursing and residential care facilities 9.7%
    Self-employed workers, all industries 6.3%
    Local government, excluding education and hospitals 6.1%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for Dietitians and Nutritionists
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  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
     
  • Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
     
  • Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
     
  • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
     
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
     
  • Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
     
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
     
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
     
  • Purchase food in accordance with health and safety codes.
     
  • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
     
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2009
     


    Knowledge
    for Dietitians and Nutritionists
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  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
     
  • Biology - Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
     
  • Chemistry - 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.
     
  • 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.
     
  • 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.
     
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
     
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
     
  • 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.
     
  • Psychology - 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.
     
  • 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.
     
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2009
     


    Skills
    for Dietitians and Nutritionists
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  • Active Listening - 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.
     
  • Speaking - Talking to others to convey information effectively.
     
  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.
     
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
     
  • Coordination - Adjusting actions in relation to others' actions.
     
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
     
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
     
  • Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
     
  • Instructing - Teaching others how to do something.
     
  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
     
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2010
     


    Abilities
    for Dietitians and Nutritionists
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  • Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
     
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
     
  • Written Comprehension - The ability to read and understand information and ideas presented in writing.
     
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
     
  • Information Ordering - 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).
     
  • Problem Sensitivity - 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.
     
  • Speech Clarity - The ability to speak clearly so others can understand you.
     
  • Written Expression - The ability to communicate information and ideas in writing so others will understand.
     
  • Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.
     
  • Originality - The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
     
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2009
     


    Work Activities
    for Dietitians and Nutritionists
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  • Getting Information - 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.
     
  • Documenting/Recording Information - Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
     
  • Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
     
  • Interpreting the Meaning of Information for Others - Translating or explaining what information means and how it can be used.
     
  • 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.
     
  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
     
  • Interacting With Computers - Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
     
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2009
     


    Interests
    for Dietitians and Nutritionists
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  • Investigative - Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
     
  • Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
     
  • Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
     
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2008
     


    Work Styles
    for Dietitians and Nutritionists
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  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Integrity - Job requires being honest and ethical.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
     
  • Analytical Thinking - Job requires analyzing information and using logic to address work-related issues and problems.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
     
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
     
  • Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
     
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2009
     


    State of Vermont License Information
    that may be required for Dietitians and Nutritionists
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    License Name Licensing Agency
    Dietitian Vermont Secretary of State
    Office of Professional Regulation
    Dietitian Licensing
     
    source: Vermont Department of Labor, Licensed & Certified Occupations in Vermont, 2015.
     


    Education and Training Requirements
    for Dietitians and Nutritionists
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  • Job Zone Five: Extensive Preparation Needed
  •  
  • Education: Most 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).
  •  
  • Training: Employees 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.
  •  
  • Experience: Extensive 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.
  •  
    source: Occupational Information Network: Dietitians and Nutritionists  updated June 2009
     


    Schools
    offering instructional programs related to Dietitians and Nutritionists
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      Related Instructional Programs
     
    • Clinical Nutrition/Nutritionist.
     
    • Dietetics and Clinical Nutrition Services, Other.
     
    • Dietetics/Dietitian.
     
    • Foods, Nutrition, and Related Services, Other.
     
    • Foods, Nutrition, and Wellness Studies, General.
     
    • Foodservice Systems Administration/Management.
     
    • Human Nutrition.
     
    • Nutrition Sciences.
     
     Search for schools offering these programs at
     
     
     
    source: National Center for Education Statistics 2000 Classification of Instructional Programs .
     


    Other Resources
    for Dietitians and Nutritionists
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  • Health Care Careers
  • A resource of the University of Vermont, the Area Health Education Centers Program (AHEC) has four regional centers where you can learn about careers in healthcare and the college programs, finanical aide and other resoures needed to pursue that career.
     
  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for Dietitians and Nutritionists.
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  • Occupational Outlook Handbook
  • The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations.
    Go to Occupational Outlook Handbook
    Handbook occupations related to Dietitians and Nutritionists :
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    source: Occupational Information Network: Dietitians and Nutritionists 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor