Baltimore Needs Trained Professionals In Nutrition, Dietary Planning
According to the CDC, in 2012, more than one-third of children and adolescents were overweight or obese, and more than half of all adults struggled with one or more chronic health conditions. These factors will drive demand for dietitians and nutritionists to provide valuable information regarding nutrition, meal planning and healthy eating habits.
The Bureau of Labor Statistics estimates job growth for nutritionists and dieticians at a hearty 21 percent between 2012 and 2022
Bureau of Labor Statistics. Maryland is identified as one of five states in which wages are the highest for this profession where the average, according to the BLS, is $56,300 as of 2013. An independent website estimates that the average wage is higher, for 2013, here in Maryland at $64,120.
Here in Maryland, both dieticians and nutritionists are licensed by the state, enabling them to identify as either a NDTR/DTR or RD/RDN. Actual credentialing is handled by the Commission on Dietetic Registration, an arm of The Academy of Nutrition and Dietetics.
The NDTR/DTR are Registered Nutrition and Dietetics Technicians and Registered Dietetic Technicians who have completed a minimum of a two-year associate degree through an accredited college, must pass state examination and pay appropriate fees.
In the case of the Registered Dietician/ Registered Dietician Nutritionist designation, requirements are more rigorous. A four-year baccalaureate degree is needed from an accredited school along with completion of a supervised practice program and successful completion of a formal examination.
Common majors for undergraduate degrees include food and nutrition, clinical nutrition, dietetics and food service systems management. Students should be prepared for courses in anatomy, chemistry, biochemistry, psychology and epidemiology.
Both dieticians and nutritionists need a complex of skills, including reading comprehension, active listening, effective and clear writing skills, problem solving, good judgment, critical thinking, effective speaking and engagement, time management, sales ability, mathematics and science skills, and the ability to manage people and resources.
Dieticians and nutritionists work in a variety of settings with the largest number, by far, in institutional settings such as hospitals, nursing homes, and government facilities. About 11 percent were self-employed as of 2012.
Susan Brown originally spent many years in banking/finance before confronting her addictions. She has now been in recovery for 20 years.
Primary interests include metaphysics and energy healing in which she has several certifications. She has written for Examiner.com since 2009 and also writes for Om Times. Sue lives in Baltimore.
