Dietitians and Nutritionists

Healthcare Practitioners and Technical Occupations
O*NET-SOC コード
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.

  • データ出典: BLS公表時点: 2026-08

    非常に高い· 相対

    低い4段階の相対区分非常に高い

    職業群単位の値

    尺度・母数・出典

    4段階の相対区分（低い / 中程度 / 高い / 非常に高い）

    BLS雇用見通し表の詳細職業831件が母数。値は NEM(全国雇用マトリクス)コード単位で付与されるため、同じ NEM コードの職業は同じバンドになります

    出典データセット（XLSX ファイルのダウンロード）

  • データ出典: Anthropic公表時点: 2026-03

    0.133

    0.000ここに掲載された値の範囲0.745
    尺度・母数・出典

    観測エクスポージャー指数、公開されたまま0–1

    O*NETタスクへの対応づけが基準

    SOC 2018の職業単位で公表された値で、同じSOC 2018コードを持つO*NET職業はすべてこの値になります

    出典データセット（CSV ファイルのダウンロード）

  • データ出典: ILO公表時点: 2025

    0.41

    0.09ここに掲載された値の範囲0.70

    職業群単位の値

    尺度・母数・出典

    生成AI露出度指数、公開されたまま0–1

    ISCO-08の細分類（4桁）単位で公表された値です。米国労働統計局（BLS）の公式対応表（ISCO-08→2010 SOC、2010 SOC→2018 SOC）を公表どおり適用してこの職業に結び付けており、対応は全部または一部です

    出典データセット（PDF ファイルのダウンロード）

この出典がどのような性格の値か

BLSの区分は絶対水準ではなく相対順位であり、一次測定でもありません。複数の既存研究が付けた職業別パーセンタイル順位を4段階にまとめた値です。雇用や賃金の予測でもなく、導入確率でもなく、自動化と増強を区別しません。

Task-level exposure

露出のある作業のみ

評価済みタスク 28 件 · β ≥ 0.5 のタスク 26 件（92.9%）

β = 直接的な露出（E1）+ 0.5 × ツール利用時の露出（E2）。原典リポジトリの定義に従います。

  • 原典の単位：O*NET 27.2 のタスク → O*NET 31.0 の職業コード
  • 評価済みタスクはすべて O*NET 31.0 のタスク一覧にあります。
出典
OpenAI "GPTs are GPTs" exposure rubric
版
gh-main-0471612
ライセンス
MIT License, Copyright (c) 2024 OpenAI
Task (O*NET 30.2)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

0.110047.80.010050.0
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.

29-1031.00

0.080034.80.010050.0
Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.

29-1031.00

0.02008.70.00000.0
Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.

29-1031.00

0.02008.70.00000.0
Plan and prepare grant proposals to request program funding.

29-1031.00

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.

29-1031.00

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

Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page

O*NET 31.0 のタスク全件（28件）

この職業の O*NET 31.0 のタスク全件（英語原文、種別はコア・補足）。露出値はこの一覧には載せず、上の表で各出典が用いた O*NET 版の文言の横にあります。

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

職業情報

雇用見通し（BLS）

雇用者数、2025
86K
雇用者数見通し、2035
93K
変化率 (2025–35)
+7.7%
年間賃金の中央値、2025
$76,400
入職時に通常必要な学歴
Bachelor's degree
最低 $30,890BLS EP 2025–35 の詳細職業825件の賃金中央値の範囲最高 $559,030

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

韓国職業分類との対応（KSCO）

AI Changing Work が作成した Korea Occupation Direct Crosswalk v1.1 現行版の対応です。関係の値は O*NET-SOC 職業の側から読みます。

KSCO コードKSCO 名称関係状態
24501임상 영양사この職業のほうが広い確定
24502일반 영양사この職業のほうが広い確定
24503영양교사この職業のほうが広い確定
43142체형 관리사関連（対応ではない）検収承認

関係と状態の定義(kr-direct v1.1)

ILO（国際労働機関）の職業説明

以下のISCO-08職業群は、AI Changing Workが米国労働統計局（BLS）の発行するクロスウォーク（2018 SOC→2010 SOC、2010 SOC→ISCO-08）を個別の選択なしにそのまま適用して、この職業に結び付けたものです。結び付きは全体的な対応の場合も部分的な対応の場合もあります。

  • ISCO-08 2265Dieticians and Nutritionists

    食事療法士、栄養士

出典: 総務省「国際標準職業分類（ISCO）2008年改定版（仮訳）分類項目名一覧（和英対照）」— 原著：ILO ISCO-08 © International Labour Organization（日本語訳は総務省がILOの許可を得て作成）

原文を見る

以下の定義・作業・職業例は、この職業ではなく、当該ISCO-08職業群についてのILOによる説明です。

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

作業

  • (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.

職業例

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

Sources: ILO ISCO-08 — details: Credits

ESCO 職業語彙

以下の各項目は、公開されているESCO-O*NET Crosswalk（バージョン1、2022年）で、この職業と一つずつ対応付けられたものです。対応の種類はそのクロスウォークによるもので、表現はAI Changing Workによるものです。

  • dietetic technicianESCO 3259.3この職業のほうが広い

    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 2265.1この職業のほうが広い

    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 2265.1.1この職業のほうが広い

    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 2131.2重なるが同じではない

    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 5142.12重なるが同じではない

    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.

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

ライセンス: CC BY 4.0 (EU Reuse Notice)

原文を見る

ESCO reuse terms and the modification notice are in Credits.

フランス職業分類との対応（ROME）

この職業と ROME 4.0 の職業票（fiche）との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。「暫定」と表示した対応は、同じモデル系列（Claude）の二人の判定者による判定のみ、またはその判定に運営者の規則を適用して採用したものであり、確定した対応より根拠が弱くなります。

ROME コードROME 名称（フランス語）関係
J1402Diététicien / Diététicienne範囲が同じ暫定

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)

スペイン職業分類との対応（CNO-11）

この職業と CNO-11 の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。

CNO-11 コードCNO-11 名称（スペイン語）関係
2153Dietistas y nutricionistas範囲が同じ暫定
3323Técnicos superiores en dietética関連（対応ではない）暫定

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)

ドイツ職業分類との対応（KldB）

この職業と KldB の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。

KldB コードKldB 名称（ドイツ語）関係
81762Berufe in der Diät- und Ernährungstherapie - fachlich ausgerichtete Tätigkeitenこの職業のほうが広い
81763Berufe in der Diät- und Ernährungstherapie - komplexe Spezialistentätigkeitenこの職業のほうが広い
82233Berufe in der Ernährungsberatung - komplexe Spezialistentätigkeiten重なるが同じではない
81764Berufe in der Diät- und Ernährungstherapie - hoch komplexe Tätigkeiten関連（対応ではない）暫定
82283Berufe in Ernährungs- und Gesundheitsberatung, Wellness (sonstige spezifische Tätigkeitsangabe) - komplexe Spezialistentätigkeiten関連（対応ではない）暫定
82284Berufe in Ernährungs- und Gesundheitsberatung, Wellness (sonstige spezifische Tätigkeitsangabe) - hoch komplexe Tätigkeiten関連（対応ではない）暫定

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)

日本職業分類との対応（JSCO）

この職業と JSCO の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。

JSCO コードJSCO 名称（日本語）関係
151栄養士範囲が同じ

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)

このページのデータの出典・ライセンスと AI Changing Work による改変・翻訳の告知：クレジットと出典