Diététiciens et Nutritionnistes
SantéExposition à l'IA
- Source des données: BLSPublié: 2026-08
Très élevée· relative
FaibleQuatre bandes relativesTrès élevéeValeur par groupe professionnel
Échelle, base et source
Quatre bandes relatives (Faible / Modérée / Élevée / Très élevée)
831 métiers détaillés du tableau des projections d'emploi du BLS. La valeur est attribuée par code de la National Employment Matrix (NEM), si bien que les métiers partageant un code NEM reçoivent la même bande
- Source des données: AnthropicPublié: 2026-03
0.133
0.000Étendue des valeurs présentées ici0.745Échelle, base et source
- Source des données: ILOPublié: 2025
0.41
0.09Étendue des valeurs présentées ici0.70Valeur par groupe professionnel
Échelle, base et source
Indice d'exposition à l'IA générative, 0–1 tel que publié
Groupe de base CITP-08 — tous les métiers partageant le code reçoivent cette valeur
Calculé par ce site, non publié par l'OIT : sur les 1 012 professions que ce site relie au jeu de données de l'OIT, 36% atteignent ou dépassent cette valeur.
Quelle est la nature de la valeur publiée par cette source
La catégorie BLS est un rang relatif et non un niveau absolu, et ce n'est pas une mesure de première main : elle regroupe en quatre bandes les rangs centiles du métier dans plusieurs études publiées. Ce n'est ni une prévision d'emploi ou de salaire, ni une probabilité d'adoption, et elle ne distingue pas automatisation et augmentation.
Task-level exposure
Tâches exposées uniquement| 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 | 0.142950.2 | 0.005914.0 |
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.29-1031 | 0.058120.4 | 0.00235.5 |
Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.29-1031 | 0.033611.8 | 0.006114.5 |
Write research reports and other publications to document and communicate research findings.29-1031 | 0.02699.4 | 0.016238.3 |
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.29-1031 | 0.01987.0 | 0.004811.3 |
Plan and prepare grant proposals to request program funding.29-1031 | 0.00180.6 | —0 |
Test new food products and equipment.29-1031 | 0.00170.6 | 0.005011.8 |
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. | —0 | 0.00194.5 |
| 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 | 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