أخصائيو التغذية
الرعاية الصحيةالتعرّض للذكاء الاصطناعي
- مصدر البيانات: BLSتاريخ النشر: 2026-08
مرتفع جدًا· نسبي
منخفضأربع فئات نسبيةمرتفع جدًاقيمة على مستوى المجموعة المهنية
المقياس والأساس والمصدر
أربع فئات نسبية (منخفض / متوسط / مرتفع / مرتفع جدًا)
831 مهنة تفصيلية في جدول توقعات التوظيف لدى BLS. وتُسند القيمة على مستوى رمز مصفوفة التوظيف الوطنية (NEM)، فالمهن التي تشترك في الرمز نفسه تأخذ النطاق نفسه
- مصدر البيانات: Anthropicتاريخ النشر: 2026-03
0.133
0.000نطاق القيم المعروضة هنا0.745المقياس والأساس والمصدر
- مصدر البيانات: ILOتاريخ النشر: 2025
0.41
0.09نطاق القيم المعروضة هنا0.70قيمة على مستوى المجموعة المهنية
المقياس والأساس والمصدر
مؤشر التعرّض للذكاء الاصطناعي التوليدي، 0–1 كما نُشر
وحدة التصنيف ISCO-08 — تأخذ كل المهن ذات الرمز نفسه هذه القيمة
محسوب من قِبل هذا الموقع وليس منشورًا من منظمة العمل الدولية: من بين 1,012 مهنة يربطها هذا الموقع بمجموعة بيانات المنظمة، تبلغ نسبة التي تساوي هذه القيمة أو تتجاوزها 36%.
ما نوع القيمة التي ينشرها هذا المصدر
فئة BLS رتبة نسبية لا مستوى مطلق، وليست قياسًا مباشرًا: فهي تجمع الرتب المئينية للمهنة في عدة دراسات منشورة في أربع فئات. وهي ليست توقّعًا للتوظيف أو الأجور، ولا احتمالًا للتبني، ولا تفرّق بين الأتمتة والتعزيز.
Task-level exposure
المهام ذات التعرض فقط| Task | Claude.aiRaw / share % |
|---|---|
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.29-1031 | 0.054632.2 |
Write research reports and other publications to document and communicate research findings.29-1031 | 0.039923.5 |
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.29-1031 | 0.032719.3 |
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.29-1031 | 0.019711.6 |
Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.29-1031 | 0.01418.3 |
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.29-1031 | 0.00442.6 |
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.29-1031 | 0.00231.4 |
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.29-1031 | 0.00211.2 |
| Not observed on any surface — 15 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client. | —0 |
Coordinate recipe development and standardization and develop new menus for independent food service operations. | —0 |
Develop policies for food service or nutritional programs to assist in health promotion and disease control. | —0 |
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance. | —0 |
Prepare and administer budgets for food, equipment and supplies. | —0 |
Purchase food in accordance with health and safety codes. | —0 |
Select, train and supervise workers who plan, prepare and serve meals. | —0 |
Manage quantity food service departments or clinical and community nutrition services. | —0 |
Coordinate diet counseling services. | —0 |
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research. | —0 |
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public. | —0 |
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs. | —0 |
Plan and prepare grant proposals to request program funding. | —0 |
Test new food products and equipment. | —0 |
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units. | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.O*NET Task ID 322 | 1.0 |
Write research reports and other publications to document and communicate research findings.O*NET Task ID 333 | 1.0 |
Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.O*NET Task ID 23916 | 1.0 |
Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.O*NET Task ID 314 | 0.5 |
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.O*NET Task ID 315 | 0.5 |
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.O*NET Task ID 316 | 0.5 |
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.O*NET Task ID 317 | 0.5 |
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.O*NET Task ID 318 | 0.5 |
Coordinate recipe development and standardization and develop new menus for independent food service operations.O*NET Task ID 319 | 0.5 |
Develop policies for food service or nutritional programs to assist in health promotion and disease control.O*NET Task ID 320 | 0.5 |
Purchase food in accordance with health and safety codes.O*NET Task ID 324 | 0.0 |
Test new food products and equipment.O*NET Task ID 335 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page