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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.

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    Work Activities

    Work Activities

    • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
    • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
    • Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.
    • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
    • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
    • Evaluate laboratory tests in preparing nutrition recommendations.
    • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
    • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
    • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
    • Manage quantity food service departments or clinical and community nutrition services.
    • Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
    • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
    • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
    • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
    • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
    • Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
    • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
    • Coordinate recipe development and standardization and develop new menus for independent food service operations.
    • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
    • Evaluate laboratory tests in preparing nutrition recommendations.
    • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
    • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
    • Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
    • Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
    • Prepare and administer budgets for food, equipment, and supplies.
    • Select, train, and supervise workers who plan, prepare, and serve meals.
    • Write research reports and other publications to document and communicate research findings.
    • Purchase food in accordance with health and safety codes.
    • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
    • Select, train, and supervise workers who plan, prepare, and serve meals.
    • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
    • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
    • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
    • Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
    • Coordinate diet counseling services.

    Skills

    • Mathematics

      Using math to solve problems.

    • Science

      Using scientific rules and strategies to solve problems.

    • Learning Strategies

      Using the best training or teaching strategies for learning new things.

    • Operations Analysis

      Figuring out what a product or service needs to be able to do.

    • Technology Design

      Making equipment and technology useful for customers.

    • Equipment Selection

      Deciding what kind of tools and equipment are needed to do a job.

    • Equipment Maintenance

      Planning and doing the basic maintenance on equipment.

    • Quality Control Analysis

      Testing how well a product or service works.

    • Judgment and Decision Making

      Thinking about the pros and cons of different options and picking the best one.

    • Systems Analysis

      Figuring out how a system should work and how changes in the future will affect it.

    • Systems Evaluation

      Measuring how well a system is working and how to improve it.

    • Management of Personnel Resources

      Selecting and managing the best workers for a job.

    • Negotiation

      Bringing people together to solve differences.

    • Instructing

      Teaching people how to do something.

    • Persuasion

      Talking people into changing their minds or their behavior.

    • Complex Problem Solving

      Noticing a problem and figuring out the best way to solve it.

    • Programming

      Writing computer programs.

    • Operations Monitoring

      Watching gauges, dials, or display screens to make sure a machine is working.

    • Operation and Control

      Using equipment or systems.

    • Repairing

      Repairing machines or systems using the right tools.

    • Social Perceptiveness

      Understanding people's reactions.

    • Speaking

      Talking to others.

    • Monitoring

      Keeping track of how well people and/or groups are doing in order to make improvements.

    • Active Listening

      Listening to others, not interrupting, and asking good questions.

    • Active Learning

      Figuring out how to use new ideas or things.

    • Reading Comprehension

      Reading work-related information.

    • Critical Thinking

      Thinking about the pros and cons of different ways to solve a problem.

    • Writing

      Writing things for co-workers or customers.

    • Coordination

      Changing what is done based on other people's actions.

    • Service Orientation

      Looking for ways to help people.

    • Installation

      Installing equipment, machines, wiring, or computer programs.

    • Troubleshooting

      Figuring out what is causing equipment, machines, wiring, or computer programs to not work.

    • Time Management

      Managing your time and the time of other people.

    • Management of Financial Resources

      Making spending decisions and keeping track of what is spent.

    • Management of Material Resources

      Managing equipment and materials.

    WorkKeys®

    Applied Math
    5
    Workplace Documents
    5
    Graphic Literacy
    5

    Abilities

    • Memorization

      Remembering words, numbers, pictures, or steps.

    • Speed of Closure

      Quickly knowing what you are looking at.

    • Perceptual Speed

      Quickly comparing groups of letters, numbers, pictures, or other things.

    • Fluency of Ideas

      Coming up with lots of ideas.

    • Problem Sensitivity

      Noticing when problems happen.

    • Selective Attention

      Paying attention to something without being distracted.

    • Multilimb Coordination

      Using your arms and/or legs together while sitting, standing, or lying down.

    • Visual Color Discrimination

      Noticing the difference between colors, including shades and brightness.

    • Gross Body Equilibrium

      Keeping your balance or staying upright.

    • Static Strength

      Lifting, pushing, pulling, or carrying.

    • Trunk Strength

      Using your lower back and stomach.

    • Wrist-Finger Speed

      Making fast, simple, repeated movements of your fingers, hands, and wrists.

    • Stamina

      Exercising for a long time without getting out of breath.

    • Peripheral Vision

      Seeing something to your side when your are looking ahead.

    • Sound Localization

      Noticing the direction that a sound came from.

    • Response Orientation

      Quickly deciding if you should move your hand, foot, or other body part.

    • Time Sharing

      Doing two or more things at the same time.

    • Gross Body Coordination

      Moving your arms, legs, and mid-section together while your whole body is moving.

    • Rate Control

      Changing when and how fast you move based on how something else is moving.

    • Speed of Limb Movement

      Quickly moving your arms and legs.

    • Dynamic Strength

      Exercising for a long time without your muscles getting tired.

    • Extent Flexibility

      Bending, stretching, twisting, or reaching with your body, arms, and/or legs.

    • Reaction Time

      Quickly moving your hand, finger, or foot based on a sound, light, picture or other command.

    • Hearing Sensitivity

      Telling the difference between sounds.

    • Night Vision

      Seeing at night or under low light.

    • Speech Recognition

      Recognizing spoken words.

    • Arm-Hand Steadiness

      Keeping your arm or hand steady.

    • Spatial Orientation

      Knowing where things are around you.

    • Inductive Reasoning

      Making general rules or coming up with answers from lots of detailed information.

    • Category Flexibility

      Grouping things in different ways.

    • Mathematical Reasoning

      Choosing the right type of math to solve a problem.

    • Number Facility

      Adding, subtracting, multiplying, or dividing.

    • Originality

      Creating new and original ideas.

    • Information Ordering

      Ordering or arranging things.

    • Flexibility of Closure

      Seeing hidden patterns.

    • Oral Comprehension

      Listening and understanding what people say.

    • Written Comprehension

      Reading and understanding what is written.

    • Oral Expression

      Communicating by speaking.

    • Written Expression

      Communicating by writing.

    • Deductive Reasoning

      Using rules to solve problems.

    • Visualization

      Imagining how something will look after it is moved around or changed.

    • Control Precision

      Quickly changing the controls of a machine, car, truck or boat.

    • Depth Perception

      Deciding which thing is closer or farther away from you, or deciding how far away it is from you.

    • Manual Dexterity

      Holding or moving items with your hands.

    • Finger Dexterity

      Putting together small parts with your fingers.

    • Dynamic Flexibility

      Quickly and repeatedly bending, stretching, twisting, or reaching out with your body, arms, and/or legs.

    • Near Vision

      Seeing details up close.

    • Far Vision

      Seeing details that are far away.

    • Explosive Strength

      Jumping, sprinting, or throwing something.

    • Glare Sensitivity

      Seeing something even if there is a glare or very bright light.

    • Speech Clarity

      Speaking clearly.

    • Auditory Attention

      Paying attention to one sound while there are other distracting sounds.

    Knowledge

    • Sociology and Anthropology

      Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.

    • 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.

    • Mathematics

      Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

    • Computers and Electronics

      Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.

    • 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.

    • 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.

    • Foreign Language

      Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.

    • Mechanical

      Knowledge of machines and tools, including their designs, uses, repair, and maintenance.

    • Geography

      Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.

    • Engineering and Technology

      Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.

    • Philosophy and Theology

      Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.

    • Transportation

      Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.

    • 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.

    • Food Production

      Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

    • Administrative

      Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.

    • 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.

    • Production and Processing

      Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

    • 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.

    • Economics and Accounting

      Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.

    • Public Safety and Security

      Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

    • 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.

    • Building and Construction

      Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.

    • Fine Arts

      Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.

    • Physics

      Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes.

    • Law and Government

      Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.

    • Telecommunications

      Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.

    • Communications and Media

      Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.

    • Sales and Marketing

      Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

    • Design

      Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.

    • Personnel and Human Resources

      Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

    • History and Archeology

      Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.

    • Biology

      Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.

    • English Language

      Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

    Career Video

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    Pay

    • Ohio Annual Salary 62650/yr
    • Typical Salary
    • Ohio Hourly Wage 30.12/hr
    • Typical Hourly Wage

    Ohio Employment Trends

    • Currently Employed 2,650
    • Yearly Projected Openings 190

    Typical Education

    Personality

    Social: People interested in this work like activities that include helping people, teaching, and talking.They do well at jobs that need:
    • Integrity
    • Concern for Others
    • Attention to Detail
    • Dependability
    • Cooperation
    • Analytical Thinking

    Tools

    • Bodyweight measuring scales
    • Calorimeters
    • Desktop computers
    • Electronic blood pressure units
    • Glucose monitors or meters
    • Impedance meters
    • Mercury blood pressure units
    • Metabolic disorder breathalyzer monitor or meter
    • Notebook computers
    • Personal computers
    • Personal digital assistant PDAs or organizers
    • Physiological recorders
    • Skinfold calipers

    Technology

    • Analytical or scientific software
    • Cloud-based data access and sharing software
    • Data base user interface and query software
    • Desktop communications software
    • Electronic mail software
    • Graphics or photo imaging software
    • Internet browser software
    • Medical software
    • Network conferencing software
    • Office suite software
    • Presentation software
    • Spreadsheet software
    • Word processing software
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