DETAILED OCCUPATION DATA
29-1031 Dietitians and Nutritionists
Occupational Description:
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.| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 3 - Arrowhead | 50 | 7 | $25.63/hr | $0.60/hr | $19.92/hr | $22.75/hr | $25.90/hr | $28.62/hr | $31.64/hr |
| Minnesota | 1,540 | 416 | $27.28/hr | $0.55/hr | $19.76/hr | $22.37/hr | $27.06/hr | $32.14/hr | $35.98/hr |
| U S | 58,240 | 1,107 | $27.37/hr | $0.19/hr | $16.82/hr | $21.54/hr | $26.92/hr | $32.91/hr | $37.81/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| First-Line Supervisors/Managers of Food Preparation and Serving Workers | 1,010 | $12.06/hr | N/A |
| Health Educators | 60 | $20.54/hr | N/A |
Tasks for Dietitians and Nutritionists
- Develops and implements dietary-care plans based on assessments of nutritional needs, diet restrictions, and other current health plans.
- Supervises activities of workers engaged in planning, preparing, and serving meals.
- Plans, conducts, and evaluates dietary, nutritional, and epidemiological research, and analyzes findings for practical applications.
- Evaluates nutritional care plans and provides follow-up on continuity of care.
- Confers with design, building, and equipment personnel to plan for construction and remodeling of food service units.
- Plans and prepares grant proposals to request program funding.
- Writes research reports and other publications to document and communicate research findings.
- Develops curriculum and prepares manuals, visual aids, course outlines, and other materials used in teaching.
- Inspects meals served for conformance to prescribed diets and standards of palatability and appearance.
- Plans, organizes, and conducts training programs in dietetics, nutrition, and institutional management and administration for medical students and hospital personnel.
- Consults with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Instructs patients and their families in nutritional principles, dietary plans, and food selection and preparation.
- Monitors food service operations and ensures conformance to nutritional and quality standards.