CompGeo Salary Survey Benchmark Job Summary and Competencies

Dietitians and Nutritionists

The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
Summary Job Description Tasks
Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research. Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
 
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
 
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
 
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
 
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
 
Coordinate recipe development and standardization and develop new menus for independent food service operations.
 
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
 
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
 
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
 
Prepare and administer budgets for food, equipment and supplies.
 
Purchase food in accordance with health and safety codes.
 
Select, train and supervise workers who plan, prepare and serve meals.
 
Manage quantity food service departments or clinical and community nutrition services.
 
Coordinate diet counseling services.
 
Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
 
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
 
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
 
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
 
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
 
Write research reports and other publications to document and communicate research findings.
 
Plan and prepare grant proposals to request program funding.
 
Test new food products and equipment.
 
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
 
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
Important Knowledge Competencies Competency Description
Biology Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
 
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
 
Psychology Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
 
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
 
Therapy and Counseling Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
 
Medicine and Dentistry Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
 
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
 
Chemistry Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
 
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
 
Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
 
Sociology and Anthropology Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
 
Personnel and Human Resources Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
 
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
 
Clerical Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
 
Computers and Electronics Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
 
Communications and Media Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
 
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
 
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
Important Skill Competencies Competency Description
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
 
Writing Communicating effectively in writing as appropriate for the needs of the audience.
 
Speaking Talking to others to convey information effectively.
 
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
 
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
 
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
 
Coordination Adjusting actions in relation to others' actions.
 
Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
 
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
 
Instructing Teaching others how to do something.
 
Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
 
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
 
Service Orientation Actively looking for ways to help people.
 
Systems Analysis Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
 
Science Using scientific rules and methods to solve problems.
 
Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
 
Persuasion Persuading others to change their minds or behavior.
 
Operations Analysis Analyzing needs and product requirements to create a design.
 
Systems Evaluation Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
 
Time Management Managing one's own time and the time of others.
 
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
 
Mathematics Using mathematics to solve problems.
 
Negotiation Bringing others together and trying to reconcile differences.
 
Management of Financial Resources Determining how money will be spent to get the work done, and accounting for these expenditures.
 
Management of Material Resources Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
 
Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
 
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
Important Ability Competencies Competency Description
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
 
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
 
Written Comprehension The ability to read and understand information and ideas presented in writing.
 
Written Expression The ability to communicate information and ideas in writing so others will understand.
 
Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
 
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
 
Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
 
Speech Clarity The ability to speak clearly so others can understand you.
 
Originality The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
 
Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
 
Speech Recognition The ability to identify and understand the speech of another person.
 
Fluency of Ideas The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
 
Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
 
Near Vision The ability to see details at close range (within a few feet of the observer).
 
Mathematical Reasoning The ability to choose the right mathematical methods or formulas to solve a problem.
 
Number Facility The ability to add, subtract, multiply, or divide quickly and correctly.
 
Selective Attention The ability to concentrate on a task over a period of time without being distracted.
 
Perceptual Speed The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
 
Memorization The ability to remember information such as words, numbers, pictures, and procedures.
 
Visualization The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
 
Far Vision The ability to see details at a distance.
 
Flexibility of Closure The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
 
Time Sharing The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
 
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
Tools/Technology Example Product Category
Aurora FoodPro Analytical or scientific software
 
Axxya Systems Nutritionist Pro software Analytical or scientific software
 
BioEx Systems Nutrition Maker Plus Medical software
 
Compu-Cal Nutrition Assistant Analytical or scientific software
 
CyberSoft NutriBase software Data base user interface and query software
 
Database software Data base user interface and query software
 
DietMaster Systems DietMaster Data base user interface and query software
 
ESHA Research The Food Processor Analytical or scientific software
 
Graphics software Graphics or photo imaging software
 
Lifestyles Technologies DietMaster Pro Medical software
 
MNT Northwest MNT Assistant Medical software
 
Microsoft Excel Spreadsheet software
 
Microsoft Word Word processing software
 
Mosby's Nutritrac Analytical or scientific software
 
Nutrient analysis software Analytical or scientific software
 
PICS DietMate Professional Analytical or scientific software
 
Spreadsheet software Spreadsheet software
 
Statistical software Analytical or scientific software
 
SureQuest Systems Square 1 Medical software
 
The Nutrition Company FoodWorks Analytical or scientific software
 
ValuSoft MasterCook Data base user interface and query software
 
Web browser software Internet browser software
 
Word processing software Word processing software
 
Bioelectric impedance machines Impedance meters
 
Desktop computers Desktop computers
 
Glucometers Glucose monitors or meters
 
Hydrostatic weighing machines Bodyweight measuring scales
 
Metabolic carts Calorimeters
 
Notebook computers Notebook computers
 
Personal computers Personal computers
 
Personal digital assistants PDA Personal digital assistant PDAs or organizers
 
Skinfold calipers Skinfold calipers
 
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
Prerequisite Qualification Category Education and Experience Level
Related Work Experience Over 6 months, up to and including 1 year
 
Required Level of Education Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree, but do not meet the requirements of academic degrees carrying the title of Master
 
On-the-Job Training Anything beyond short demonstration, up to and including 1 month
 
On-Site or In-Plant Training Up to and including 1 month
 
On-Site or In-Plant Training None
 
Required Level of Education Bachelor's Degree
 
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
Alternate Job Title(s)
Administrative Dietitian
Certified Dietary Manager
Chief Dietitian
Clinical Dietician
Clinical Dietitian
Clinical Nutritionist
Community Dietitian
Consultant Dietitian
Corporate Dietitian
Correctional Food Service Supervisor
Diabetes Educator
Diet Consultant
Diet Counselor
Diet Supervisor
Diet Therapist
Dietary Manager
Dietetic Intern
Dietician
Dietist
Dietitian
Dietitian Teacher
Food Adviser
Food Consultant
Food Supervisor
Holistic Nutritionist
Menu Planner
Nutrition Consultant
Nutrition Coordinator
Nutrition Counselor
Nutrition Director
Nutritionalist
Nutritionist
Outpatient Dietitian
Pediatric Clinical Dietician
Pediatric Dietician
Public Health Dietitian
Public Health Nutritionist
Registered Dietician
Registered Dietitian
Research Dietitian
Sports Nutritionist
Teaching Dietitian
Therapeutic Dietitian
WIC Site Coordinator (Women Infants and Children Site Coordinator)
 
CompGeo Occupation Group: Health Care
Job Family: Dietetic
Benchmark Title: Dietitians and Nutritionists
 
 
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