How to Become a Dietitian or Nutritionist
Dietitians and nutritionists explain nutrition issues.
Most dietitians and nutritionists have a bachelor’s degree and receive supervised training through an internship or as a part of their coursework. Many states require dietitians and nutritionists to be licensed.
Most dietitians and nutritionists have a bachelor’s degree in dietetics, foods and nutrition, food service systems management, clinical nutrition, or a related area. Programs include courses in nutrition, psychology, chemistry, and biology.
Many dietitians and nutritionists also have advanced degrees.
Dietitians and nutritionists typically receive several hundred hours of supervised training, usually in the form of an internship following graduation from college. Some dietetics schools offer Coordinated Programs in Dietetics that allow students to complete supervised training as part of their undergraduate or graduate-level coursework.
Licenses, Certifications, and Registrations
Most states require dietitians and nutritionists to be licensed. Other states require only state registration or certification, and a few states have no regulations for this occupation.
The requirements for state licensure and state certification vary by state, but most include having a bachelor’s degree in food and nutrition or a related area, supervised practice, and passing an exam.
Many dietitians choose to earn the Registered Dietitian Nutritionist (RDN) credential. Although the RDN is not always required, the qualifications are often the same as those necessary to become a licensed dietitian in states that require a license. Many employers prefer or require the RDN, which is administered by the Commission on Dietetic Registration, the credentialing agency for the Academy of Nutrition and Dietetics.
The RDN requires dietitian nutritionists to complete a minimum of a bachelor’s degree and a Dietetic Internship Program. Students may complete both criteria at once through a Coordinated Program, or they may finish coursework requirements before applying for an internship. These programs are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). In order to maintain the RDN credential, Registered Dietitian Nutritionists must complete continuing professional education requirements.
Nutritionists may earn the Certified Nutrition Specialist (CNS) credential to show an advanced level of knowledge. The CNS credential is accepted in many states for licensure purposes. To qualify for the CNS exam, applicants must have a master’s or doctoral degree and 1,000 hours of experience. The credential is administered by the Certification Board for Nutrition Specialists.
Dietitians and nutritionists may seek additional certifications in an area of specialty such as sports or pediatric nutrition.
Analytical skills. Dietitians and nutritionists must keep up to date with the latest nutrition research. They should be able to interpret scientific studies and translate nutrition science into practical eating advice.
Compassion. Dietitians and nutritionists must be caring and empathetic when helping clients address dietary issues and any related emotions.
Listening skills. Dietitians and nutritionists must listen carefully to understand clients’ goals and concerns. They may also work with other healthcare workers as part of team to improve the health of a patient and need to listen to team members when constructing eating plans.
Organizational skills. Because there are many aspects to the work of dietitians and nutritionists, they should have the ability to stay organized. Management dietitians, for example, must consider both the nutritional needs of their clients and the costs of meals. Self-employed dietitians and nutritionists may need to schedule their appointments and maintain patient files.
Problem-solving skills. They must evaluate the health status of patients and determine the most appropriate food choices for a client to improve overall health or manage a disease.
Speaking skills. Dietitians and nutritionists must explain complicated topics in a way that people with less technical knowledge can understand. They must be able to clearly explain eating plans to clients and to other healthcare professionals involved in a patient’s care.