Dietitians and Nutritionists

Healthcare Practitioners and Technical Occupations

O*NET-SOC code: 29-1031.00

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.

Data source: BLSPublished: 2026-08
Very high· relative
LowFour relative bandsVery high
Group-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
Source dataset (XLSX download)
Data source: AnthropicPublished: 2026-03
0.133
0.000Range of values carried here0.745
Scale, basis and source
Observed exposure index, 0–1 as published
Mapped onto O*NET tasks
Published per SOC 2018 occupation; every O*NET occupation with the same SOC 2018 code carries this value
Source dataset (CSV download)
Data source: ILOPublished: 2025
0.41
0.09Range of values carried here0.70
Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
Published per ISCO-08 unit group. Linked to this occupation, wholly or in part, by applying U.S. Bureau of Labor Statistics crosswalks (ISCO-08 to 2010 SOC, 2010 SOC to 2018 SOC) as published
Source dataset (PDF download)

What kind of figure this source publishes

The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.

Task-level exposure

Exposed tasks only

28 rated tasks · 26 tasks with β ≥ 0.5 (92.9%)

β = direct exposure (E1) + 0.5 × exposure when tools are available (E2), per the source repository's definition.

Source unit: O*NET 27.2 tasks → O*NET 31.0 occupation code
All rated tasks are in the O*NET 31.0 task list.

Source: OpenAI "GPTs are GPTs" exposure rubric
Release: gh-main-0471612
License: MIT License, Copyright (c) 2024 OpenAI

Task (O*NET 20.1)	Claude.aiRaw / share %	APIRaw / share %
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. 29-1031.00	0.122436.6	0.010420.1
Write research reports and other publications to document and communicate research findings. 29-1031.00	0.082024.5	0.025349.0
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation. 29-1031.00	0.062118.6	0.00305.8
Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling. 29-1031.00	0.044113.2	0.007314.1
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching. 29-1031.00	0.01544.6	0.00285.4
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. 29-1031.00	0.00361.1	0.00295.6
Test new food products and equipment. 29-1031.00	0.00280.8	—0
Plan and prepare grant proposals to request program funding. 29-1031.00	0.00230.7	—0
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	—0
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.	—0	—0
Coordinate recipe development and standardization and develop new menus for independent food service operations.	—0	—0
Develop policies for food service or nutritional programs to assist in health promotion and disease control.	—0	—0
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.	—0	—0
Prepare and administer budgets for food, equipment and supplies.	—0	—0
Purchase food in accordance with health and safety codes.	—0	—0
Select, train and supervise workers who plan, prepare and serve meals.	—0	—0
Manage quantity food service departments or clinical and community nutrition services.	—0	—0
Coordinate diet counseling services.	—0	—0
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.	—0	—0
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.	—0	—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	—0
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.	—0	—0
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.	—0	—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 (O*NET 27.2)	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
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance. O*NET Task ID 321	0.5
Prepare and administer budgets for food, equipment, and supplies. O*NET Task ID 323	0.5
Select, train, and supervise workers who plan, prepare, and serve meals. O*NET Task ID 325	0.5
Manage quantity food service departments or clinical and community nutrition services. O*NET Task ID 326	0.5
Coordinate diet counseling services. O*NET Task ID 327	0.5
Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs. O*NET Task ID 328	0.5
Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals. O*NET Task ID 329	0.5
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research. O*NET Task ID 330	0.5
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public. O*NET Task ID 331	0.5
Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs. O*NET Task ID 332	0.5
Plan and prepare grant proposals to request program funding. O*NET Task ID 334	0.5
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units. O*NET Task ID 336	0.5
Evaluate laboratory tests in preparing nutrition recommendations. O*NET Task ID 23913	0.5
Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans. O*NET Task ID 23914	0.5
Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures. O*NET Task ID 23915	0.5
Plan, conduct, and evaluate nutrigenomic or nutrigenetic research. O*NET Task ID 23917	0.5
Show 16 more tasks ▾Show less ▴
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

All O*NET 31.0 task statements (28)

All O*NET 31.0 task statements for this occupation (English, as published; task type core or supplemental). Exposure values are not listed here; they are in the table above, next to each task statement as worded in the O*NET version each source used.

Task (O*NET 31.0)	Type
Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.	Core
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.	Core
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.	Core
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.	Core
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.	Core
Coordinate diet counseling services.	Core
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.	Core
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.	Core
Write research reports and other publications to document and communicate research findings.	Core
Evaluate laboratory tests in preparing nutrition recommendations.	Core
Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.	Core
Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.	Core
Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.	Core
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.	Supplemental
Coordinate recipe development and standardization and develop new menus for independent food service operations.	Supplemental
Develop policies for food service or nutritional programs to assist in health promotion and disease control.	Supplemental
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.	Supplemental
Prepare and administer budgets for food, equipment, and supplies.	Supplemental
Purchase food in accordance with health and safety codes.	Supplemental
Select, train, and supervise workers who plan, prepare, and serve meals.	Supplemental
Manage quantity food service departments or clinical and community nutrition services.	Supplemental
Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.	Supplemental
Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.	Supplemental
Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.	Supplemental
Plan and prepare grant proposals to request program funding.	Supplemental
Test new food products and equipment.	Supplemental
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.	Supplemental
Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.	Supplemental

Anthropic, "What work can robots do?"2026-09

0.08/ 3· Robot exposure index

0 none3 unstructured settings

Scale, basis and source

Each physical task is graded 0–3 by the setting in which robots that have been deployed, sold or demonstrated could do it (0 none · 1 purpose-built robot settings such as a fenced machine cell or a bottling line · 2 structured facilities such as a hospital pharmacy or a container port · 3 unstructured settings such as a private home or a construction site), and the grades are averaged by share of working time

Physical tasks among this occupation's O*NET 29.3 tasks

Anthropic estimated the grades and time shares with Claude Opus 5 using web search, as of 2026.

Source dataset

The robot exposure index is a different measure from the AI exposure figures on this site and cannot be added to or compared with them. It does not measure actual adoption or cost, and 0 also covers occupations with no physical tasks.

Tier of each physical task

Robot environment tiers (E0–E3)

E0 noneDetails
Rated not doable by robots that have been deployed, sold or demonstrated, even in a purpose-built setting
E1 purpose-built robot settingsDetails
Rated doable in a setting built around the machine, such as a fenced machine cell or a bottling line
E2 structured facilitiesDetails
Rated doable in a human work facility that an institution keeps to a working standard, such as a hospital pharmacy or a container port
E3 unstructured settingsDetails
Rated doable in a setting that no institution keeps to a working standard, such as a private home or a construction site

Only tasks classified as physical are listed; other tasks have no tier in the source.

Task (O*NET 29.3)	Robot environment tier
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.	E1 purpose-built robot settings
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.	E1 purpose-built robot settings
Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.	E1 purpose-built robot settings
Test new food products and equipment.	E0 none

Employment outlook (BLS)

Employment, 2025: 86K
Projected employment, 2035: 93K
Change (2025–35): +7.7%
Median annual wage, 2025: $76,400
Typical education needed for entry: Bachelor's degree

lowest $30,890median wage across 825 detailed occupations, BLS EP 2025–35highest $559,030

Source: U.S. Bureau of Labor Statistics, Employment Projections 2025–35 — Employment by detailed occupation, 2025 and projected 2035

Korea classification links (KSCO)

Links from the current release of the Korea Occupation Direct Crosswalk v1.1, made by AI Changing Work. Relation values are read from the O*NET-SOC occupation side.

KSCO code	KSCO title	Relation	Status
24501	임상 영양사	This occupation is broader	confirmed
24502	일반 영양사	This occupation is broader	confirmed
24503	영양교사	This occupation is broader	confirmed
43142	체형 관리사	Related, not a match	reviewed

Relation and status definitions(kr-direct v1.1)

ILO occupational description

AI Changing Work links the ISCO-08 unit groups below to this occupation by applying the U.S. Bureau of Labor Statistics crosswalks (2018 SOC to 2010 SOC, 2010 SOC to ISCO-08) as published, without case-by-case selection; each link may be whole or partial.

ISCO-08 2265Dieticians and Nutritionists

The definition, tasks and examples below are the ILO's description of that unit group, not of this occupation.

Dieticians and nutritionists assess, plan and implement programmes to enhance the impact of food and nutrition on human health.

Tasks

(a) instructing individuals, families and communities on nutrition, the planning of diets and preparation of food to maximize health benefits and reduce potential risks to health;
(b) planning diets and menus, supervising the preparation and serving of meals, and monitoring food intake and quality to provide nutritional care in settings offering food services;
(c) compiling and assessing data relating to health and nutritional status of individuals, groups and communities based on nutritional values of food served or consumed;
(d) planning and conducting nutrition assessments, intervention programmes, and education and training to improve nutritional levels among individuals and communities;
(e) consulting with other health professionals and care providers to manage the dietary and nutritional needs of patients;
(f) developing and evaluating food and nutrition products to meet nutritional requirements;
(g) conducting research on nutrition and disseminating the findings at scientific conferences and in other settings.

Example occupations

Clinical dietician · Food service dietician · Nutritionist · Public health nutritionist · Sports nutritionist

Sources: ILO ISCO-08 — details: Credits

ESCO occupational vocabulary

Each entry below is matched to this occupation in the published ESCO-O*NET Crosswalk (version 1, 2022). The match types are that crosswalk's; the wording is AI Changing Work's.

dietetic technicianESCO 3259.3This occupation is broader
Dietetic technicians assist dietitians in planning nutritional programmes and in planning menus for patients as part of an overall treatment plan under supervision of a dietitian. Under supervision of a dietitian, dietetic technicians assist dietitians in patient reviews, enteral feeding discharge planning, and clinical auditing which includes nutritional screening.
dietitianESCO 2265.1This occupation is broader
Dietitians assess specific nutritional requirements of populations or individuals throughout their lives and translate this into advice which will maintain, reduce risk to, or restore people’s health. Using evidence-based approaches, dietitians work to empower individuals, families and groups to provide or select food which is nutritionally adequate, safe, tasty and sustainable. Beyond healthcare, dietitians improve the nutritional environment for all through governments, industry, academia and research.
prepared meals nutritionistESCO 2265.1.1This occupation is broader
Prepared meals nutritionists value ingredients, manufacturing processes, and foodstuffs in order to assure nutritional quality and suitability of prepared meals and dishes. They study nutritional value of foodstuffs and dishes and advise on the composition of different meals or dishes for human feed (allergenic items, macro and micronutrients, ...)
animal feed nutritionistESCO 2131.2Overlapping, not the same
Animal feed nutritionists analyse the nutritional value of animal feeds in order to provide dietary advice to agricultural, manufacturing, zoological and public sector staff. They undertake research on nutritionally balanced food stuffs and maintain awareness of technical and scientific developments on the subject.
weight loss consultantESCO 5142.12Overlapping, not the same
Weight loss consultants assist clients in obtaining and maintaining a healthy lifestyle. They advise on how to lose weight by finding a balance between healthy food and exercise. Weight loss consultants set goals together with their clients and keep track of progress during weekly meetings.

Source: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)

License: CC BY 4.0 (EU Reuse Notice)

View original

ESCO reuse terms and the modification notice are in Credits.

France classification links (ROME)

AI Changing Work's links between this occupation and ROME 4.0 job profiles, judged with AI models. Relations are read from this occupation's side. Links marked “provisional” were adopted on the judgments of two judges from the same model family (Claude) alone, or by an operator rule applied to their judgments, so they rest on weaker evidence than confirmed links.

ROME code	ROME title (French)	Relation
J1402	Diététicien / Diététicienne	Same scopeprovisional

Source: France Travail — Répertoire Opérationnel des Métiers et des Emplois (ROME 4.0), version 61, last updated 15 June 2026 (https://www.data.gouv.fr/datasets/repertoire-operationnel-des-metiers-et-des-emplois-rome). Licence Ouverte 2.0.

ROME codes and titles are reproduced unchanged; the links to O*NET-SOC occupations are AI Changing Work's own judgment and are not a France Travail correspondence.

(AI Changing Work link release: fr-direct v1)

Spain classification links (CNO-11)

AI Changing Work's links between this occupation and CNO-11 occupations, judged with AI models. Relations are read from this occupation's side.

CNO-11 code	CNO-11 title (Spanish)	Relation
2153	Dietistas y nutricionistas	Same scopeprovisional
3323	Técnicos superiores en dietética	Related, not a matchprovisional

Source: Instituto Nacional de Estadística (INE), National Classification of Occupations 2011 (CNO-11, Royal Decree 1591/2010) — www.ine.es · Licensed CC BY 4.0. CNO-11 codes and Spanish titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not an INE correspondence.

(AI Changing Work link release: es-direct v1)

Germany classification links (KldB)

AI Changing Work's links between this occupation and KldB occupations, judged with AI models. Relations are read from this occupation's side.

KldB code	KldB title (German)	Relation
81762	Berufe in der Diät- und Ernährungstherapie - fachlich ausgerichtete Tätigkeiten	This occupation is broader
81763	Berufe in der Diät- und Ernährungstherapie - komplexe Spezialistentätigkeiten	This occupation is broader
82233	Berufe in der Ernährungsberatung - komplexe Spezialistentätigkeiten	Overlapping, not the same
81764	Berufe in der Diät- und Ernährungstherapie - hoch komplexe Tätigkeiten	Related, not a matchprovisional
82283	Berufe in Ernährungs- und Gesundheitsberatung, Wellness (sonstige spezifische Tätigkeitsangabe) - komplexe Spezialistentätigkeiten	Related, not a matchprovisional
82284	Berufe in Ernährungs- und Gesundheitsberatung, Wellness (sonstige spezifische Tätigkeitsangabe) - hoch komplexe Tätigkeiten	Related, not a matchprovisional

Source: © Statistik der Bundesagentur für Arbeit — Klassifikation der Berufe 2010 – überarbeitete Fassung 2020, https://statistik.arbeitsagentur.de. KldB codes and titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own mapping (eigene Zuordnung) and are not a Bundesagentur für Arbeit correspondence.

(AI Changing Work link release: de-direct v1)

Japan classification links (JSCO)

AI Changing Work's links between this occupation and JSCO occupations, judged with AI models. Relations are read from this occupation's side.

JSCO code	JSCO title (Japanese)	Relation
151	栄養士	Same scope

Source: Ministry of Internal Affairs and Communications (MIC), Japan Standard Occupational Classification (Dec. 2009, MIC Notification No. 555). JSCO codes and Japanese titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not a MIC correspondence.

(AI Changing Work link release: jp-direct v1)

Sources, licenses and AI Changing Work's modification and translation notices for this page: Credits & sources