DEMAND FOR nutritionists and dietitians is expected to grow faster than the overall economy through 2005. Sustained growth appears likely as the population ages and greater emphasis is put on diet as a means of disease prevention and health maintenance, according to the American Dietetic Association, Chicago.
Growth in this sector is being driven by an increase in the number of meals distributed through such institutions as retirement centers, nursing homes, life care facilities, prisons and various social programs. These include meals prepared and delivered in group settings and to individuals.
Nutritionists, who are professionally referred to as dietitians, are responsible for developing and supervising institutional food-service programs and in clinical settings for counseling individuals and families about proper eating habits.
Dietitians typically specialize in research, education or other areas. Clinical dietitians generally work for institutions to assess patients’ nutritional needs and develop special diets. Administrative dietitians, on the other hand, typically have more food preparation responsibilities working in cafeterias and other institutional settings where food is provided.
Increasing Access
As the population ages, a growing number of dietitians are expected to be employed in nursing homes. Fewer dietitians are expected to be working at hospitals because of an anticipated slowdown in the number of inpatients.
Insurance reimbursement revenue for dietetic services is expected to grow steadily in the years ahead, however. Both public and private insurers show a willingness to provide the aging population with greater access to diet and nutrition services.
Dietitians are also becoming more technologically savvy. Computer software is enabling them to more precisely monitor food intake and provide nutritional analysis for patients and doctors. In addition, technology is playing a greater role in assisting dietitians with the preparation of customized high-nutrition formulas, particularly for the seriously ill.
– Registered dietitians and dietetic technicians receive professional credentials through the Commission on Dietetic Registration, an agency of the American Dietetic Association, Chicago. State agencies license dietitians.
– Some 270 colleges and universities offer degrees for nutritionists and dietitians. Most dietitians participate in internships, lasting six to 12 months, that combine clinical experience with classroom work. Interns must first receive an undergraduate degree in foods and nutrition or institution management.
– Around 50% of dietitians work in hospitals, nursing homes, clinics, schools or doctor’s offices. One out of six work in state or local health departments.
– Dietitians are employed primarily in one of three economic sectors: about 29% in schools, 29% in individual or family social services programs and 12% in skilled nursing facilities.
– More than 90% of dietitians are white women. Among men, slightly more are registered dietetic technicians than registered dietitians; the latter generally require more education. Dietetic technicians typically work for child nutrition and school lunch programs and food companies.
– Nearly half of all working dietitians are 36 to 50 years old. About 30% are 35 or younger; persons over 50 are the least represented age group.
– About 91% of dietitians have computer access. At least 73% use e-mail or have Internet access. Some 81% have access to faxes.
– The estimated median income for dietitians representing all specializations was $38,284 in 1997. Those involved in research and consulting have the highest estimated median income ($45,211), slightly above the estimated $44,924 median earned by dietitians with management job titles.
Sources: American Dietetic Association; Occupational Outlook Handbook of the U.S. Bureau of Labor Statistics
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