Nutrition and Dietetics is the science of management of nutrition and food for the promotion of health among people by instilling healthy eating habits. With increasing concern about lifestyle, health, and eating habits, the field of Nutrition and Dietetics is getting popular. Dietitians can work in both the community and the hospital. They evaluate, improve and educate patients, nurses, doctors, community groups, and health professionals about the dietary needs, and the healthy style of life. They also work with patients suffering from diseases, such as kidney problems, food allergies, cancer, diabetes, etc. 

Career Roles & Responsibilities

1) Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary care plans and provide nutritional   counseling.

2) Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.

3) Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.

4) Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.

5) Monitor food service operations to ensure conformance to nutritional, safety, sanitation, and quality standards.

6) Coordinate recipe development and standardization and develop new menus for independent foodservice operations.

7) Develop policies for food service or nutritional programs to assist in health promotion and disease control.

8) Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.

9) Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

10) Prepare and administer budgets for food, equipment, and supplies.

11) Purchase food in accordance with health and safety codes.

12) Select, train and supervise workers who plan, prepare and serve meals.

13) Manage quantity food service departments or clinical and community nutrition services.

14) Coordinate diet counseling services.

15) Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of foodservice facilities and nutrition programs.

16) Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol, and chemical-free meals.

17) Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.

18) Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, healthcare personnel, and the general public.

19) Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.

20) Write research reports and other publications to document and communicate research findings.

21) Plan and prepare grant proposals to request program funding.

22) Test new food products and equipment.

23) Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.

Career Education Path Summary

How to Pursue a Career in Nutrition and Dietetics

Important Facts

• Some colleges have English as mandatory subjects in Class XII
• Must have passed class 12th or senior secondary examination with at least 50% marks including English
• The minimum age limit is 17 years for B. Tech course

 Leading Institutes

Top Nutrition and Dietetics Institutes in India

Top Nutrition and Dietetics Institutes in the World