Dietitians and Nutritionists
HealthcareAI exposure
- Data source: BLSPublished: 2026-08
Very high· relative
LowFour relative bandsVery highGroup-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
- Data source: AnthropicPublished: 2026-03
0.133
0.000Range of values carried here0.745Scale, basis and source
- Data source: ILOPublished: 2025
0.41
0.09Range of values carried here0.70Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
ISCO-08 unit group — every occupation sharing the code gets this value
Computed by this site, not published by the ILO: of the 1,012 occupations this site links to the ILO dataset, 36% score at or above this value.
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| Task | 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 | 0.110047.8 | 0.010050.0 |
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.29-1031 | 0.080034.8 | 0.010050.0 |
Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.29-1031 | 0.02008.7 | 0.00000.0 |
Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.29-1031 | 0.02008.7 | 0.00000.0 |
Plan and prepare grant proposals to request program funding.29-1031 | 0.00000.0 | —0 |
Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.29-1031 | 0.00000.0 | —0 |
| Not observed on any surface — 22 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 |
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching. | —0 | —0 |
Coordinate diet counseling services. | —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 |
Write research reports and other publications to document and communicate research findings. | —0 | —0 |
Evaluate laboratory tests in preparing nutrition recommendations. | —0 | —0 |
Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans. | —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 |
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. | —0 | —0 |
Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals. | —0 | —0 |
Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs. | —0 | —0 |
Test new food products and equipment. | —0 | —0 |
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units. | —0 | —0 |
Plan, conduct, and evaluate nutrigenomic or nutrigenetic research. | —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 | 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