Training, Certifications, Skills, Advancement: Dietitians and Nutritionists
High school students interested in becoming a dietitian or nutritionist should take courses in biology, chemistry, mathematics, health, and communications. Dietitians and nutritionists need at least a bachelorís degree in dietetics, foods and nutrition, food service systems management, or a related area. College students in these majors take courses in foods, nutrition, institution management, chemistry, biochemistry, biology, microbiology, and physiology. Other suggested courses include business, mathematics, statistics, computer science, psychology, sociology, and economics.
Of the 46 States and jurisdictions with laws governing dietetics, 30 require licensure, 15 require certification, and 1 requires registration. The Commission on Dietetic Registration of the American Dietetic Association (ADA) awards the Registered Dietitian credential to those who pass a certification exam after completing their academic coursework and supervised experience. Because practice requirements vary by State, interested candidates should determine the requirements of the State in which they want to work before sitting for any exam.
As of 2003, there were about 230 bachelorís and masterís degree programs approved by the ADAís Commission on Accreditation for Dietetics Education (CADE). Supervised practice experience can be acquired in two ways. The first requires the completion of a CADE-accredited coordinated program. As of 2003, there were more than 50 accredited programs, which combined academic and supervised practice experience and generally lasted 4 to 5 years. The second option requires the completion of 900 hours of supervised practice experience in any of the 264 CADE-accredited/approved internships. These internships may be full-time programs lasting 6 to 12 months or part-time programs lasting 2 years. Students interested in research, advanced clinical positions, or public health may need an advanced degree.
Experienced dietitians may advance to assistant director, associate director, or director of a dietetic department or may become self-employed. Some dietitians specialize in areas such as renal or pediatric dietetics. Others may leave the occupation to become sales representatives for equipment, pharmaceutical, or food manufacturers.