Suitable majors for nutritionists include dietetics, food and nutrition, food service systems management and other related degrees. Courses in these degrees consist of food, nutrition, institution management, chemistry, biochemistry, biology, microbiology and physiology. The American Dietetic Association's Commission on Accreditation for Dietetics Education approved 279 bachelor's degrees and 18 master's degrees, as of 2008. The Bureau of Labor Statistics recommends high school students interested in becoming nutritionists to take courses in biology, chemistry, mathematics, health and communications.
Forty-six states have laws concerning the governing of dietetics. Thirty-three of these require licensure, necessitating that only people who hold a license can work as nutritionists. In the 12 states that require statutory certification, candidates must meet particular requirements to use occupational titles. Those wishing to work as nutritionists should verify the specific regulations of the state where they intend to work.
The American Dietetic Association offers the Registered Dietitian credential to candidates who complete set academic coursework, a supervised internship and pass an exam. This credential differs from the statutory certificate, and is not a requirement in any state. Workers must complete 75 credit hours every five years to retain the certification. The internship can involve completing an accredited program by the Commission on Dietetic Registration that combines academic and supervised practice, usually lasting for four to five years. Alternately, candidates can complete 900 hours of supervised practice, taking six to 12 months.
A master's degree can lead to careers associated with research, advanced clinical positions and public health. Experience can lead to management positions, self-employment and other opportunities. Nutritionists may choose to specialize in a particular area, or could move on to become sales representatives for equipment, pharmaceutical goods or food manufacturers.