A nutritionist is a health professional who studies nutritional science and counsels patients on dietary health and prevention and treatment of disease. Unlike a dietitian, who is registered by the American Dietetic Association's Commission for Dietetic Registration and can be licensed or certified to practice in certain states, nutritionists are not linked to a specific education, association or professional practice guidelines; however, many attain certification. Nutritionists work in private practice, hospitals and government organizations.
Basic Science Education
Becoming a nutritionist requires a bachelor's degree in dietetics, foods and nutrition, food service systems management or related field. As part of their undergraduate education, nutritionists acquire knowledge of basic sciences including one year of physics with laboratory, one year of inorganic chemistry with laboratory, one year of organic chemistry with laboratory and one year of biology. Some students may also take classes in food science, psychology or statistics.
Advanced Science Education
Nutritionists often attend graduate school to extend their studies and pursue advanced degrees, such as a Master of Science degree, from a university. Courses may include nutritional biochemistry, physiology, cellular and molecular biology, immunology, food science and other science subjects. These courses provide nutritionists with an in-depth understanding of the roles that nutrients, such as proteins, carbohydrates, fats, vitamins and minerals, play in the body. Graduate education can also include courses in economics, management and social sciences.
Clinical Science Education and Training
Counseling patients requires education and training in clinical science, the study of the relationship between nutrition and prevention and treatment of disease. Clinical science courses focus on various diseases and medical conditions that result from nutritional deficiencies and excesses, such as obesity, diabetes, cardiovascular disease and kidney disease. A strong clinical sciences education also includes training in diagnosing and treating patient health problems, developing appropriate diets and counseling patients. Programs that are integrated with medical schools may involve class rotations in a hospital setting or training in a specialization, such as parenteral and enteral nutrition.
Licensing and Certification
Licensing and certification is a legal process that grants you authority to practice nutrition in a particular state. Each state has different laws and requirements. However, state laws do not necessarily distinguish nutritionist from dietitian and may use the terms interchangeably. In the United States, 46 states have laws governing dietetics, 33 require licensure, 12 require statutory certification and one requires registration. Only people who are licensed can work as dietitians and nutritionists in states that require licensure. In states that require statutory certification, you can practice as a dietitian or nutritionist, but may not use the title "dietitian" or "nutritionist" unless you meet certification requirements. In the state requiring registration, the least restrictive form of state regulation, you can practice and use the title without being registered. Nutritionists can also become certified as registered dietitians if they complete coursework and a supervised internship and pass an exam administered by the Commission on Dietetic Registration of the American Dietetic Association.
References
- Princeton Review: Nutritionist
- Nutritionists World: How to Become a Nutritionist-Dietitian
- Bureau of Labor Statistics, U.S. Department of Labor: Occupational Outlook Handbook, 2010-11 Edition, Dietitians and Nutritionists
- New York State Department of Health: Public Health Nutritionist
- PubMed: History and Evolution of a Successful Certification Program in Nutrition Support: The CNSD Experience
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