Dietitians and nutritionists advise people on what to eat in order to lead a healthy lifestyle or achieve a specific health-related goal. Dietitians and nutritionists work in many settings, including hospitals, nursing homes, clinics, cafeterias, and for state and local governments. Many states require dietitians and nutritionists to be licensed. The role of food in preventing and treating diseases, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health. Explore resources for employment and wages by state and area for dietitians and nutritionists. Compare the job duties, education, job growth, and pay of dietitians and nutritionists with similar occupations. Dietitians and nutritionists are experts in the use of food and nutrition to promote health and manage disease. They advise people on what to eat in order to lead a healthy lifestyle or achieve a specific health-related goal.
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Based on their findings, dietitians and nutritionists advise clients on which foods to eat—and which to avoid—to improve their health. Other factors to consider when developing schedules include the following: Staggered work schedules can be used to meet the demand over peak periods without incurring additional labor costs throughout the full shift. In May , the median annual wages for dietitians and nutritionists in the top industries in which they worked were as follows. Projected Growth Rate The projected percent change in employment from to This includes dry storage, refrigerated storage, freezers, storage for plates and glassware, work counters, grills, fryers, and ovens. Chipotle cooks from raw ingredients and prepares items like guacamole from scratch. Accurate job descriptions, a good orientation to the job, adequate on-the-job training, and good supervision with lots of feedback about job performance will assist employees in becoming productive as soon as possible but human resources management is a different course of study. If it serves fewer people than this minimum staffing level can handle, the labor costs will be very high. These factors include: Menu items Use of convenience foods Type, level and hours of service Quantity of meals and number of meal periods Facility layout and design and production equipment Work environment and number of hours worked scheduling Standardization — recipes, procedures, and production planning Employee skill level, training and supervision Menu Items The number and complexity of menu items affect the production hours needed. The advantage of this approach is that budgets and financial statements are also expressed in dollars so comparisons can be easily made.