Dietitians can be seen working in hospitals, food service, corporate, wellness, with Michelle Obama, private practice and beyond.
Dietitians are licensed nutritionists that have a B.S. degree, 1200 supervised practice internship hours, and passed board certification for their expert license.
Credentials aside, Dietitians are the only nutrition experts who are legally able to provide medical nutrition therapy- a clear distinction among any type of health coach or other clinician. For general health, wellness, and recipes- Nutritionists may be a great option. Check into qualifications to see if they have any specialization certifications or education in nutrition. Many nutritionists may have their masters or even PhD in nutrition, which makes them a great candidate for your general health needs.
The bottom line is that your health should be trusted with a professional. Advice from a nutrition enthusiast can wreak havoc on your health in the long run. Don’t fall for gurus, go for pro.
Dietitians and nutritionists are different, so why do some dietitians call themselves nutritionists?
Well, basically, dietitians are nutritionists with advanced, protective licenses that allow them to function at the highest level - prescribing medical nutritional therapy, forming the national nutrition guidelines in US, and so much more. Nutritionists are not dietitians.
There is only one path to be a dietitian.
Nutritionists aren’t regulated, therefore many certifying bodies have popped up with nutrition programs. There are good ones and bad ones, just like with personal training (ACE & NASM are good but the rest 🤷🏻♀️)
A dietitian can help you with... 1. Managing Diabetes, High Blood Pressure, Kidney Disease, or Other Chronic Diseases 2. Gastric Bypass Surgery nutrition 3. Improve relationship with food, Eating disorders 4. Digestive / GI nutrition 5. Prenatal nutrition, infant nutrition, nutrition for hormonal issues 6. Geriatric nutrition support 7. Sports nutrition 8. Food Safety, sanitation, & regulation 9. Food science, biochemistry, recipe development, & advanced menu planning 10. Malnutrition