Diététiciens et Nutritionnistes

Santé

Exposition à l'IA

Source des données: BLSPublié: 2026-08
Très élevée· relative
FaibleQuatre bandes relativesTrès élevée
Valeur 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
Jeu de données source (téléchargement XLSX)
Source des données: AnthropicPublié: 2026-03
0.133
0.000Étendue des valeurs présentées ici0.745
Échelle, base et source
Indice d'exposition observée, 0–1 tel que publié
Rapporté aux tâches O*NET
Jeu de données source
Source des données: ILOPublié: 2025
0.41
0.09Étendue des valeurs présentées ici0.70
Valeur 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.
Jeu de données source

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

Afficher 2 tâches masquées

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
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
Afficher 16 tâches de plus ▾Réduire ▴

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®, Eloundou et al. (2023): see full notices on the Credits page

Informations professionnelles

ILO

KEIS2025

Shown in the original Korean. This dataset is published under KOGL Type 4, which prohibits derivative works including translation, so the text is reproduced unaltered.

영양사KNOW K000001144
Job outlook: 증가(23%) 현상유지(50%) 감소(27%)
Wages (10,000 KRW): lower(25%) 3.5K average(50%) 3.7K upper(25%) 4.525K
minacross 461 KNOW occupationsmax
Job satisfaction: 69.1
minacross 461 KNOW occupationsmax
Details
Duties
- [임상영양사]
- -환자의 진료기록과 의사처방, 영양상담으로 영양상태를 판정하고, 급식운영 계획을 수립하여 식단표를 작성한다.
- -식품재료를 선정하고, 검수·관리한다.
- -조리담당자의 조리 및 위생상태를 관리·감독하고 교육한다.
- -주방기구 및 설비의 위생을 점검한다.
- -조리된 음식의 조화와 맛을 평가하기 위하여 검식한다.
- -배선원 및 배식원을 관리·감독한다.
- -식사회진을 하여 환자들의 식사 섭취량을 조사한다.
- -영양상담 및 교육을 하고, 교육 자료를 제작한다.
- -의사의 처방에 도움이 되도록 식사처방지침서를 제작한다.
- -의사의 의뢰에 의해 환자의 의무기록을 작성한다.
- -일일 운영일지를 작성한다.
- -평소 영양문제를 수집 및 분석, 영양요구량 산정 등으로 영양판정을 한다.
- [급식영양사]
- -급식대상자의 기호·영양가·조리능력·비용 등을 기초로 급식운영 계획을 수립하고 식단표를 작성한다.
- -식품재료를 선정하고, 검수·관리한다.
- -조리담당자의 조리·위생상태를 관리·감독하고 교육한다.
- -주방기구 및 설비의 위생을 점검한다.
- -조리된 음식의 조화·맛을 평가하기 위하여 검식한다.
- -일일 운영일지를 작성한다.
- [상담영양사]
- -진료기록을 바탕으로 식습관, 식생활 등을 평가하고, 직접 상담을 통해 영양상태를 판정한다.
- -개인별 영양상태 평가표를 작성한다.
- -개인별 섭취권장량을 처방하고, 식습관 개선 및 영양 교육을 실시한다.
- -질환별 식사조절을 위한 상담을 한다.
- -음식의 양 및 칼로리를 계산하는데 도움을 주기 위해 음식물 모형, 칼로리 계산표 등과 같은 관련 자료를 활용하여 상담한다.
- -영양 교육 자료를 개발한다.
See details on KNOW (Korea Employment Information Service) (external site)
Work abilities
물적자원 관리(99) · 재정 관리(97) · 모니터링(Monitoring)(85) · 인적자원 관리(85) · 품질관리분석(84)
Knowledge
식품생산(86) · 생물(66) · 상품 제조 및 공정(61) · 의료(59) · 사무(58)
Work environment
건강 및 안전에 대한 책임(97) · 마감시간(97) · 결과에 대한 책임(92) · 의사결정 가능성(86) · 질병 혹은 감염 위험 노출(79)

The KNOW occupations and KECO codes listed here were linked to this page's occupation by this site; this is not a correspondence defined by the Korea Employment Information Service or the Ministry of Employment and Labor.

Diététiciens et Nutritionnistes

Exposition à l'IA

Task-level exposure

Informations professionnelles

Description professionnelle de l’OIT

Vocabulaire professionnel ESCO