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Dietitians and nutritionists

OaSIS code 31121.00

Dietitians and nutritionists assess nutrition related issues of individuals and groups and develop, implement and evaluate nutrition care plans to prevent, treat and manage disease. They manage food and nutrition service systems, and plan health promotion programs.


Also known as

  • Administrative dietitian
  • Clinical dietitian
  • Community nutritionist
  • Consultant dietitian
  • Dietitian
  • Dietitian-nutritionist
  • Nutrition specialist
  • Nutritionist
  • Public health dietitian
  • Public health nutritionist
  • Registered dietitian (RD)
  • Research dietitian

Main duties

This group performs some or all of the following duties:

  • Develop, implement and evaluate nutrition programs and services for individuals, communities and populations
  • Manage food service systems in hospitals, long-term care facilities, schools, privately owned-food service outlets or similar settings
  • Provide nutrition guidance, label interpretation and consultation services to health professionals, individuals, dietetic interns, community groups, government and the media
  • Evaluate nutritional status of individuals and aid in the prevention and/or treatment of inadequate nutrition
  • Plan, evaluate and conduct nutrition education programs and develop educational materials for various audiences
  • Practice on an individual basis or as a member of an interdisciplinary team to determine nutritional needs of patients and to plan, implement and evaluate normal and therapeutic diets to maintain and enhance general health
  • Analyze current scientific nutritional studies, conduct research and evaluate program effectiveness to improve the nutritional value, taste, appearance and preparation of food
  • Work within industry in the development, testing and evaluation, and marketing of food and nutrition products or as a company representative supplying product related information to health professionals
  • Confer with other health professionals, community groups, government and the media to provide consultation and advice in areas of nutrition interpretation, intervention and policy
  • Supervise training of dietetic interns.

Additional information

  • Dietitions and nutritionists are protected titles and used interchangeably in Nova Scotia, Quebec and Alberta. In these provinces, nutritionists require the same level of education and training as dietitians.
  • In some provinces, dietitians who work as Public Health Nutritionists and dietetic education program coordinators may require a Master’s degree.
  • Dietitians and nutritionists may progress to management positions through additional experience.
  • Dietitians and nutritionists may specialize in areas such as administrative dietetics, clinical dietetics, community dietetics, public health nutrition or research dietetics.

Similar occupations classified elsewhere


NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

3 – Health occupations


1 – Occupations usually require a university degree

Major group

31 – Professional occupations in health

Sub-major group

311 – Health treating and consultation services professionals

Minor group

3112 – Pharmacists and dietitians

Unit group

31121 – Dietitians and nutritionists

Occupational profile

31121.00 – Dietitians and nutritionists

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Coaching and Developing Others
5 - Highest Level
Assisting and Caring for Others
4 - High Level
Clerical Activities
4 - High Level
Communicating with Persons Outside Organization
4 - High Level
Coordinating the Work and Activities of Others
4 - High Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
4 - High amount of freedom
Work Week Duration
Worked hours in a typical week
2 - Between 35 to 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
4 - Close (at arm’s length)

Physical Demands

4 - More than half the time
2 - Less than half the time
Bending or Twisting the Body
1 - Very little time

Interpersonal Relations

Contact with Others
4 - Every day, a few times per day
4 - More than half the time
Work with Work Group or Team
4 - Highly important
4 - Every day, a few times per day


  • Community and public health centres
  • Education institutions
  • Extended care facilities
  • Food and beverage industry
  • Governments
  • Home health-care agencies
  • Hospitals
  • Self-employed
  • Sports organizations

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.


Proficiency or complexity level
Categorization Flexibility
4 - High Level
Fluency of Ideas
4 - High Level
Information Ordering
4 - High Level
Problem Identification
4 - High Level
Speech Clarity
4 - High Level


Proficiency or complexity level
Learning and Teaching Strategies
5 - Highest Level
5 - Highest Level
4 - High Level
Critical Thinking
4 - High Level
Decision Making
4 - High Level

Personal Attributes

Attention to Detail
5 - Extremely important
5 - Extremely important
4 - Highly important
Analytical Thinking
4 - Highly important
4 - Highly important