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Occupation Profile
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Occupation: Dietitians and Nutritionists Change Occupation
State: Minnesota Change State
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Wages  |  Employment Trends  |  Knowledge, Skills, & Abilities  |  Tasks & Activities
Tools & Technology  |  Education & Training  |  Related Occupations
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DIETITIANS AND NUTRITIONISTS: MINNESOTA

Occupation 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.


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Dietitians and Nutritionists
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State and National Wages

Location Pay
Period		 2008
10% 25% Median 75% 90%
United States Hourly $15.13 $19.74 $24.32 $29.71 $35.29
Yearly $31,500 $41,100 $50,600 $61,800 $73,400
Minnesota Hourly $19.64 $21.89 $25.09 $29.07 $31.88
Yearly $40,900 $45,500 $52,200 $60,500 $66,300
Annual Wages for Dietitians and Nutritionists

United States - $73,400 United States - $50,600 United States - $31,500 Minnesota - $66,300 Minnesota - $52,200 Minnesota - $40,900
  • High is the wage at which 90% of workers earn less and 10% earn more.
  • Middle is the wage at which 50% of workers earn less and 50% earn more.
  • Low is the wage at which 10% of workers earn less and 90% earn more.

Hourly Wages for Dietitians and Nutritionists

United States - $35.29 United States - $24.32 United States - $15.13 Minnesota - $31.88 Minnesota - $25.09 Minnesota - $19.64
  • High is the wage at which 90% of workers earn less and 10% earn more.
  • Middle is the wage at which 50% of workers earn less and 50% earn more.
  • Low is the wage at which 10% of workers earn less and 90% earn more.

Occupation Wages FAQs

Median Wage by Occupation Across States
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National Data Source: Bureau of Labor Statistics, Occupational Employment Statistics Survey
State Data Source: Minnesota Wage Information

State and National Trends

United States Employment Percent
Change		 Job Openings 1
2008 2018
Dietitians and nutritionists 60,300 65,800 +9% 2,570
Minnesota Employment Percent
Change		 Job Openings 1
2006 2016
Dietitians and nutritionists 940 1,030 +10% 30
1Job Openings refers to the average annual job openings due to growth and net replacement.

Note: The data for the State Employment Trends and the National Employment Trends are not directly comparable. The projections period for state data is 2006-2016, while the projections period for national data is 2008-2018.

Occupation Trends FAQs

Employment Trends by Occupation Across States
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National Data Source: Bureau of Labor Statistics, Office of Occupational Statistics and Employment Projections
State Data Source: Minnesota Department of Employment and Economic Development

Knowledge, Skills, and Abilities

The most important knowledge, skills, and abilities (KSAs) are listed for Dietitians and Nutritionists.

Knowledge:

  • 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.
  • 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.
  • 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.
  • 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.

Skills:

  • 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.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Instructing - Teaching others how to do something.
  • Speaking - Talking to others to convey information effectively.
  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.

Abilities:

  • 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.

Source: Occupational Information Network: Dietitians and Nutritionists.

Tasks and Activities

Occupation specific tasks and the most important generalized work activities are listed for Dietitians and Nutritionists.

Occupation Specific Tasks:

  • Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
  • Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
  • Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
  • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
  • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
  • Coordinate diet counseling services.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
  • Manage quantity food service departments or clinical and community nutrition services.
  • 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.
  • 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 prepare grant proposals to request program funding.
  • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
  • Prepare and administer budgets for food, equipment and supplies.
  • Purchase food in accordance with health and safety codes.
  • Select, train and supervise workers who plan, prepare and serve meals.
  • Test new food products and equipment.
  • Write research reports and other publications to document and communicate research findings.

Generalized Work Activities:

  • 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.

Detailed Work Activities:

  • analyze menus
  • analyze recipes
  • collect clinical data
  • communicate technical information
  • conduct nutritional or food programs
  • determine nutritional needs or diet restrictions
  • develop dietary-care plans
  • develop nutritional or food programs
  • follow nutritional practices
  • follow recipes
  • guide individuals or families in nutritional areas
  • make presentations on health or medical issues
  • obtain individual dietary histories to plan nutritional programs
  • plan menus
  • prepare reports
  • teach food or nutrition principles
  • use knowledge of medical terminology
  • use nutrition research techniques
  • use quality assurance techniques

Source: Occupational Information Network: Dietitians and Nutritionists.

Tools and Technology

Dietitians and Nutritionists  View Detailed Report

Tools:

  • Bodyweight measuring scales - Hydrostatic weighing machines
  • Calorimeters - Metabolic carts
  • Desktop computers - Desktop computers
  • Glucose monitors or meters - Glucometers
  • Impedance meters - Bioelectric impedance machines

Technology:

  • Analytical or scientific software - Aurora FoodPro, Axxya Systems Nutritionist Pro software, Compu-Cal Nutrition Assistant, ESHA Research The Food Processor, Mosby's Nutritrac
  • Data base user interface and query software - CyberSoft NutriBase software, Database software, DietMaster Systems DietMaster, ValuSoft MasterCook
  • Medical software - BioEx Systems Nutrition Maker Plus, Lifestyles Technologies DietMaster Pro, MNT Northwest MNT Assistant, SureQuest Systems Square 1
  • Spreadsheet software - Microsoft Excel, Spreadsheet software
  • Word processing software - Microsoft Word, Word processing software

Source: Occupational Information Network: Dietitians and Nutritionists.

Education and Training

Occupation: Dietitians and Nutritionists
Most Common Educational/Training Level: Bachelor's degree
Related Instructional Programs:

  • Clinical Nutrition/Nutritionist
  • Dietetics and Clinical Nutrition Services, Other
  • Dietetics/Dietitian (RD)
  • Foods, Nutrition, and Related Services, Other
  • Foods, Nutrition, and Wellness Studies, General
  • Foodservice Systems Administration/Management
  • Human Nutrition
  • Nutrition Sciences
Distribution of Educational Attainment
Occupation Percent of employees aged 25 to 44 in the occupation whose highest level of educational attainment is
Less than high school diploma High school diploma or equivalent Some college, no degree Associate's degree Bachelor's degree Master's degree Doctoral or professional degree
Dietitians and nutritionists 4.7% 15% 8.8% 5.4% 36.2% 24.8% 5.1%
Health Diagnosing and Treating Practitioners 0.6% 2.6% 3.6% 8.3% 18.9% 17.8% 48.2%
Healthcare Practitioners and Technical 1.2% 10.4% 15.4% 15.4% 20.7% 11.6% 25.2%
Total, All Occupations 10.7% 27.6% 20.6% 8.9% 19.4% 8.3% 4.5%

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WIA Eligible Training Provider List: http://www.iseek.org/education/collegeList?area=&major=&instType=&wia=W&tuition=&x=27&y=10

Source: Bureau of Labor Statistics, Office of Occupational Statistics and Employment Projections (Education/Training Level, Educational Attainment); National Center for Education Statistics (Typical Instructional Programs)

Related Occupation Profiles
Occupations with similar skill requirements

Web Resources

The following resources are related to occupations in the job family
Healthcare Practitioners and Technical

Health Diagnosing and Treating Practitioners
Health Technologists and Technicians
Other Healthcare Practitioners and Technical Occupations

Health Diagnosing and Treating Practitioners
Health Technologists and Technicians
Other Healthcare Practitioners and Technical Occupations


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