Dietitian and Nutritionist
Dietitians and nutritionists plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals. They prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications.
Registered Dietitians are nutritionists who integrate and apply the principles derived from the sciences of food, nutrition, biochemistry, physiology, food management, and behavior to achieve and maintain the health status of the public they serve.
Dietitians manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Many dietitians specialize, becoming a clinical dietitian, community dietitian, management dietitian, or consultant.
Dietetic Technician
Dietetic technicians assist in shaping the public’s food choices and provide nutrition assessment and counseling to persons with illnesses or injuries. Under the supervision of dieticians, they may plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.
Technicians often screen patients to identify nutrition problems, provide patient education and counseling to individuals and groups, develop menus and recipes, supervise food service personnel, purchase food, and monitor inventory and food quality.