Nutritionist Facts

Nutritionists help people eat the right foods. These dietary experts recommend particular food or menu choices for people with health issues, schoolchildren, prison populations or hospitals. Some nutritionists specialize in a particular population segment or work environment, while others work independently as consultants. While nutritionists do not need to pursue licensing or certification like their dietitian counterparts, many of them obtain advanced degrees so they can compete in this stable, competitive line of work.

Definition

• College Degree Report defines a nutritionist as an expert in the field of nutrition who plans meals and counsels people on proper nutrition for their specific needs. The distinction between nutritionists and dietitians can cause confusion, and except for the extra licensing required for registered dietitians, both professionals perform the same essential tasks.

Functions

• Nutritionists know how to prepare or recommend meals with particular dietary requirements, according to the U.S. Bureau of Labor Statistics. A patient with high blood pressure, for instance, may require a low-sodium or low-fat diet, while a cancer patient undergoing radiotherapy might need a diet of bland yet nutritious foods that will not trigger nausea. Since people with such special needs frequently need expert nutritional advice and care, nutritionists often work in environments such as hospitals, hospices, nursing homes or doctor's offices. In larger institutional settings, nutritionists are charged with designing a healthy yet varied daily menu for an entire organization.

Types

• The four basic types of nutritionists perform their tasks for different types of clientele. Community nutritionists work with home health agencies, HMOs and public clinics. Clinical nutritionists work directly with hospital or nursing home patients and staff. Management nutritionists plan and manage meal production for large-scale organizations such as prisons or schools. Consultant nutritionists run their own private practices as independent contractors.

Training

• Nutritionists differ from dietitians in that state boards do not insist on a particular certification, training history or education level for nutritionists, while a dietitian must receive a certification or license to use the title Registered Dietitian. Even so, many nutritionists choose to study nutrition at colleges accredited by the American Dietetic Association's Commission on Accreditation for Dietetics Education, obtaining the knowledge they need to compete with other nutritionists and dietitians in the job market. Colleges offer Bachelor of Science degrees in Nutrition and Dietetics as well as Master of Health Science with a nutrition specialization for aspiring nutritionists and dietitians. These degree courses cover subjects such as food science, biology, medical terminology and nutritional research.

Opportunities

• Nutritionists and dietitians alike will find plenty of work as the U.S. population continues to age and an increasing number of people worldwide decide to take a more proactive attitude toward their health. Nutritionists' average salaries have taken a modest upward trend, rising from $46,980 in 2008 to $49,010 in 2009. Some insurance policies, however, may not include dietary or nutrition services in their coverage, requiring patients to either shoulder the costs for these services themselves or simply do without.