Dietistas y Nutricionistas
SaludExposición a la IA
- Fuente de datos: BLSPublicado: 2026-08
Muy alto· relativa
BajoCuatro bandas relativasMuy altoValor por grupo ocupacional
Escala, base y fuente
Cuatro bandas relativas (Bajo / Moderado / Alto / Muy alto)
831 ocupaciones detalladas de la tabla de proyecciones de empleo de BLS. El valor se asigna por código de la National Employment Matrix (NEM), de modo que las ocupaciones que comparten un código NEM reciben la misma banda
- Fuente de datos: AnthropicPublicado: 2026-03
0.133
0.000Rango de los valores aquí recogidos0.745Escala, base y fuente
Índice de exposición observada, 0–1 tal como se publica
Mapeado sobre tareas de O*NET
- Fuente de datos: ILOPublicado: 2025
0.41
0.09Rango de los valores aquí recogidos0.70Valor por grupo ocupacional
Escala, base y fuente
Índice de exposición a la IA generativa, 0–1 tal como se publica
Grupo primario de la CIUO-08 — todas las ocupaciones con ese código reciben este valor
Calculado por este sitio, no publicado por la OIT: de las 1012 ocupaciones que este sitio vincula al conjunto de datos de la OIT, un 36% alcanza o supera este valor.
Qué tipo de cifra publica esta fuente
La categoría de BLS es un rango relativo, no un nivel absoluto, y tampoco es una medición de primera mano: agrupa en cuatro bandas los rangos percentiles de la ocupación en varios estudios publicados. No es una previsión de empleo ni de salarios, no es una probabilidad de adopción y no distingue entre automatización y aumento.
Task-level exposure
Solo tareas expuestas| 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