Clinical dieticians (dietitians) usually work in health care facilities making recommendations for nutritional needs such as low-carbohydrate diets for diabetics and low-sodium diets for people with high blood pressure. They work with patients and their families to ensure healthy eating for the patient during a hospital stay and at home. Clinical dieticians can also work for food manufacturers in research and development, or advertising and marketing. Some even work with professional athletes and celebrities at sports medicine facilities and wellness institutes.
Identification
A clinical dietician (dietitian) develops nutritional guidelines and therapeutic menus for patients based on their physical condition and necessary dietary restrictions. Clinical dieticians consult with physicians and nurses in regard to individual meal plans. They teach patients and their families about sound nutritional principles, and selecting and preparing food. Making accurate chart notes and keeping dietary histories for each patient is an important aspect of this job.
Features
Some clinical dieticians supervise food service workers, and with experience, can advance to director of food service for large institutions. Some teach nutrition classes to medical students, dietetic interns, and hospital employees. Hospitals likely will expect clinical dieticians to serve on committees and participate in professional organizations.
A clinical dietician might specialize in a specific medical area, such as pediatric or geriatric, diabetic, renal, or oncology.
Considerations
A clinical dietician must get along with people of all ages and social backgrounds, some of whom may have limited English skills. Patients can be disagreeable when it comes to diet changes. Dieticians also work directly with physicians, nurses, food service employees, clerical workers, and other hospital personnel.
Clinical dieticians sometimes stand for many hours, and will likely spend time working in a kitchen. The work is unpredictable and any planned schedule is marked by frequent interruptions.
Function
A clinical dietician needs a bachelor's degree, and some go on to obtain a master's degree. Coursework emphasizes science and includes classes in biology, chemistry, microbiology, and physiology.
Most states require licensing. The applicant must provide proof of a degree from an accredited university with an appropriate major, and completion of an internship. The applicant must also successfully complete a written state test. Many states mandate continuing education hours to renew the license.
Benefits
Average salary was between $38,000 and $47,000 in 2006, according to the United States Bureau of Labor Statistics and simplyhired.com. Median salaries were between $43,000 to $47,000. Dieticians working in large hospitals typically earn more. Employment opportunities are expected to grow at an average rate through 2016.
Most clinical dieticians work full-time, although part-time and temporary per diem positions are available as well. Full-time positions provide health insurance, paid vacation, tuition reimbursement, and a 401(k) plan. Some hospitals have on-site child-care centers.
Tags: clinical dietician, food service, also work, applicant must, Clinical dieticians, clinical dieticians, patients their
