Registered dietitians are specialists in food and nutrition who advise people on what they should eat to achieve a wide range of health goals such as weight loss, adequate nutrition during cancer chemotherapy, and maintaining good health through planned daily menus. Surveys of registered dietitians show that they find their work personally gratifying, but they do have persistent concerns about their salaries, chances for promotion and their professional status.
The dietetic profession emerged in the 19th century from cooking schools that offered instructions on caring for the sick, hospital staff who prepared patient menus, and food clinics that prescribed diets for sick people living in poverty. Dietitians' primary professional organization, the American Dietetic Association, was founded in 1917 and renamed the Academy of Nutrition and Dietetics in 2012. Future registered dietitians typically complete a four-year bachelor of science in dietetics program authorized under the academy's accredited Coordinated Programs in Dietetics initiative. They then enter an internship at a community agency, health care organization or food service corporation, usually lasting six to 12 months. Finally, they must pass a national examination.
Registered dietitians earned an average yearly salary of $53,250 in 2010, according to the U.S. Bureau of Labor Statistics. Studies of dietitians note that many registered dietitians are dissatisfied with their salaries. Registered dietitians complain that they are paid less than nurses and other members of their health care teams, despite having extensive scientific education and training in their niche. Dissatisfaction with salaries is, in turn, connected with complaints that they have few opportunities for advancement and that they are seen as less important than nurses, doctors, pharmacists and other health care professionals.
Possibilities for Change
Dietitians searching for fulfilling careers have several options. One study showed that the happiest dietitians were those who found a mentor early in their careers, had served as a mentor to another dietitian, were involved in professional dietitian groups and obtained full-time, well-paid jobs. Dietitians who entered higher-paid management jobs reported greater levels of job satisfaction than dietitians in non-managerial positions. Entrepreneurial dietitians have sought independence and higher pay by creating private practices, which they have expanded through writing books and giving talks. Some dietitians have become employees or consultants for corporations needing nutrition and food professionals. Other dietitians have entered sub-specialties within dietetics, such as sports dietetics or oncology nutrition.
Trends in U.S. public health problems will encourage job growth for registered dietitians. In 2010, the U.S. Centers for Disease Control and Prevention found that more than one-third of the U.S. population was obese. The growing number of elderly U.S. residents will also require more dietitians, as seniors often have special nutritional needs. The BLS estimated in 2012 that the number of jobs for registered dietitians will increase by 21 percent between 2012 and 2022, a rate that is much faster than average.
2016 Salary Information for Dietitians and Nutritionists
Dietitians and nutritionists earned a median annual salary of $58,920 in 2016, according to the U.S. Bureau of Labor Statistics. On the low end, dietitians and nutritionists earned a 25th percentile salary of $47,200, meaning 75 percent earned more than this amount. The 75th percentile salary is $71,840, meaning 25 percent earn more. In 2016, 68,000 people were employed in the U.S. as dietitians and nutritionists.
- Today's Dietitian: Profitable Predictions — Brighten Your Future With Salary-Boosting Opportunities
- University of Hawaii: Registered Dietitians: Where They Work, How to Become a RD
- Academy of Nutrition and Dietetics: Registered Dietitian (RD): Educational and Professional Requirements
- Journal of the American Dietetic Association: Dietetic Technicians Report Low to Moderate Levels of Burnout
- Diana Dyer, M.S., R.D.: Frequently Asked Questions
- U.S. Bureau of Labor Statistics: Dietitians and Nutritionists
- Journal of the American Dietetic Association: Job Satisfaction of South Carolina Dietitians
- Journal of Renal Nutrition: Job Satisfaction Among Renal Dietitians
- East Tennessee State University: Registered Dietitians Practicing Advanced Level Skills in the State of Tennessee and Their Perceived Job Satisfaction
- U.S. Bureau of Labor Statistics: Occupational Outlook Handbook: Dietitians and Nutritionists
- Career Trend: Dietitians and Nutritionists
- Academy of Nutrition and Dietetics: Work Settings and Areas of Expertise for RDs
- Today's Dietitian: High-Tech Counseling: An Untapped Market for Today’s Dietitian?
- Academy of Nutrition and Dietetics: Coordinated Programs in Dietetics
- Nutrition and Dietetics: Practice and Future Trends: Chapter 1: Introduction to the Profession of Dietetics
- Academy of Nutrition and Dietetics: American Dietetic Association Officially Becomes Academy of Nutrition and Dietetics
- Centers for Disease Control and Prevention: Overweight and Obesity
- Eat Right: Population Risk Factors and Trends in Health Care and Public Policy
- Journal of the American Dietetic Association: Professional Involvement Is Associated With Increased Job Satisfaction Among Dietitians
- Today's Dietitian: Diversifying Dietetics: A Challenge That’s Well Worth the Effort
- Ask the Dietitian: Dietitian Careers
Robin Elizabeth Margolis is a freelance writer in the Washington, D.C., area. She has been writing about health care, science, nutrition, fitness and law since 1988, and served as the editor of a health law newsletter. Margolis holds a bachelor of arts degree in biology, a master's degree in counseling and a paralegal certificate.