The Profession

The dietitian is the translator of nutrition science into the skill of furnishing optimal nourishment to people. Traditionally, dietitians function as members of the health care team in providing nutritional care through assessment of nutritional needs, planning and implementation of nutritional care and provision of dietary counseling. In administrative dietetics, dietitians are traditionally concerned with all aspects of management of nutritional services through planning, budgeting, supervision, and computerized evaluation of food service systems. Increasingly, dietitians are involved in private, independent nutrition consultation and practice as well as assuming more corporate management roles in food industry, health, and promotion businesses.

As the overall recognition of the importance of nutrition increases in both disease treatment and prevention, highly specialized and advanced-level roles are emerging for dietitians. These advanced-level roles require practice as an entry-level dietitian with professional development of additional knowledge and skills. Graduate programs are being designed to develop both advanced level knowledge and skills in various specialty areas such as pediatrics, geriatrics, clinical management, wellness counseling, nutrition support, and many others.

Graduates of the Dietetic Internship program are employed in a variety of work environments throughout the United States. Graduates of the master’s program are employable in academic, research, clinical, and community nutrition facilities.

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