Nutrition

DIETITIAN: Dietitians help plan and implement balanced, nutritional meal programs and promote healthy eating habits. The dietitian is educated and trained on how to prevent and minimize health issues caused or exacerbated by dietary deficiencies or malnutrition.  There are a few different types of dietitians some work in a clinical setting (hospitals, nursing homes, etc.), others work in a community setting, some work in schools, and some work as consultants, contracting their time and expertise out to facilities in need of dietary planning.

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NUTRITIONIST:  Nutritionists study the use of food by the human body and provide education and practical instruction to others on sports nutrition, diseases related to nutrient deficiencies, and the use of nutrition to prevent and cure disease. Nutritionists work in schools, and public health agencies, or work with community organizations teaching people how to plan diets and menus and shop for groceries.

CHEF: Chefs are employed in restaurants and other food service establishments. They prepare, season, and cook a variety of foods.  On a typical day a chef or cook will create recipes; measure, mix, and cook ingredients according to recipes; direct the work of other kitchen workers; estimate food requirements and order food supplies.

The minimum requirement to become a dietitian is a bachelor's degree, (four years of college). Some dietitians have master's degrees, which some higher-level or management positions may require.  According to the Bureau of Labor Statistics, there are about 279 bachelor's programs for dietitians in the U.S., and about 18 master's programs that are recognized by the American Dietetic Association's Commission on Accreditation for Dietetics Education. Undergraduate programs include majors in dietetics, foods, and nutrition, and food service systems management Some states require licensure to practice as a dietitian.   

Though some states regulate the use of the word "nutritionist" through registration or licensing, in most states anyone with an interest in nutrition can call themselves a nutritionist. There is no specific level of education, training, or certification required to counsel people on nutrition in most states.

Aspiring cooks and chefs can take courses in high school or through vocational school programs. In order to work as a head cook or executive chef, one must complete a training program. Training programs in culinary arts are offered by culinary arts schools and two or four-year colleges.  Most formal training programs require that students complete an internship or apprenticeship. Experienced and ambitious chefs may move up within the kitchen and take on responsibility for training or supervising newer or lesser-skilled kitchen staff. Advancement opportunities depend on his or her training, experience, and ability.

Utah Earning Potential Averages For Nutritionists/Dietitians: (Jobs.Utah.Gov)