Both dietitians and nutritionists are considered health professions that advise patients or clients on the principles of good nutrition and the planning of diets and menus. Though both may educate clients on healthful eating, wellness or weight management, there are considerable differences in the education, function and salaries of dietitians and nutritionists.
Education
A registered dietitian (RD) has at minimum a four-year college degree, normally in dietetics, food service management or nutrition. Training programs that take anywhere from six months to two years are offered by the American Dietetic Association (ADA), and include internships. An RD must complete a training program, a practicum (internship), and pass a test to be registered with the ADA.
Forty-six U.S. states regulate dietitians and nutritionists through statutory certification, licensing or formal registration, making dietitians accountable for their conduct and patient care. To maintain active registration, RDs must complete 75 hours of continuing education every five years.
Though some states regulate use of the word "nutritionist" through registration or licensing, in most states anyone with an interest in nutrition can call herself a nutritionist. There is no specific level of education, training or certification required to counsel people on nutrition in most states.
Career advancement requires that a dietitian or nutritionist acquire a post-graduate degree. Most advanced-level dietitian positions require a at least a master's degree; some require a doctorate.
Roles
Dietitians and nutritionists can take several different career paths, each performing slightly different functions.
The largest percentage of RDs are employed as administrative dietitians that supervise menus and food management services in restaurants, hospitals, schools, nursing homes, military bases and other institutions. Administrative dietitians ensure that meals are designed to meet budgetary constraints, nutritional guidelines and be appetizing.
Clinical dietitians plan meals for hospital patients and others who have special dietary needs in concert with treating physicians. Clinical dietitians often interact directly with patients providing education on how to plan meals and prepare foods for those requiring special diets---hypertensives, cancer patients and diabetics are examples.
Research dietitians perform scientific research on food and human nutrition and work in universities, medical research centers and food manufacturing plants. Dietitians that perform educational services may teach future doctors, dental students or students of nutrition about the role of food in health.
Nutritionists study the use of food by the human body and provide education and practical instruction to others on sports nutrition, diseases related to nutrient deficiencies, and the use of nutrition to prevent and cure disease. Nutritionists work in schools, public health agencies or work with community organizations teaching people how to plan diets and menus and shop for groceries. Unlike RDs, nutritionists are not responsible for feeding people.
Earnings
As with most careers, salaries vary depending upon your geographic location, area of expertise, years of experience, and formal education. The U.S Bureau of Labor Statistics 2008/09 Handbook lists the median annual income of dietitians and nutritionists as $46,980 (as of May 2006), with the highest 10 percent earning more than $68,330. According to the American Dietetic Association, median annual 2005 earnings for RDs varied by practice area, with the highest salaries ($60,000+) being paid to dietitians working in education, research, food and nutrition management.
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