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A Dietitian is responsible for planning nutrition programs and supervising the creation and serving of meals for their clients. Through this they intend to promote healthy eating habits. They are responsible for managing the food services for different establishments such as hospitals, schools, and residential healthcare facilities. Dieticians also have a tendency to specialize by becoming a consultant, community dietitian, or a management dietitian. Typically on their feet for most of their workdays, Dietician jobs work standard 40 hour work weeks and may work weekends or part time.

A bachelor's degree is typically required for a dietician job, and involves taking courses that cover foods, institution management, nutrition, chemistry, biology, biochemistry, microbiology, and physiology. In 2007 the American Dietetic Association's Commission on Accreditation for Dietetics Education recognized 281 bachelor degree programs and 22 master's degree programs for those that wish to become dieticians. 35 states require licensure, 12 require statutory certification, and 1 requires formal registration to work as a dietician. The Commission on Dietetic Registration of the American Dietetic Association gives the Registered dietician credential to persons that pass an exam after completing their coursework and internship. A minimum of 75 credit hours must be reached in approved continuing education classes that must be attended every 5 years.

There were 57,000 dieticians employed in 2006 with over half working in hospitals. According to the Bureau of Labor Statistics, an increase of 9 percent in employment will take place during 2006 to 2016. This rate will be near the average rate for all occupations and stem from the rising focus on the disease prevention through eating habits. Registered dieticians will have the best opportunities for employment but job prospects overall are expected to be good.

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