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HealthcareTop JobColorado Talent Pipeline Report-aligned occupation with strong annual openings, growth, and wage signals.

Dietitian and Nutritionist

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.

Annual openings

129

Median wage

$75,510

Typical education

Bachelor's degree

Growth 2026–2032

+8%

Median wage source: Colorado BLS OEWS (2025).

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Career requirements

What does this career require?

Explore education, required qualifications, voluntary credentials and employer preferences for this role. Check the details to see which apply.

Typical education

Bachelor's degree

Credential requirement

Credential requirements not reported

Work experience

No previous work experience is required.

Experience detail

However, a person could work as a Dietetic Technician first.

Nutritionists are valued in private practice, in public health, and at the Center for Disease Control.
In Public Health, Nutritionists can work with programs such as the Women, Infant, and Children (WIC) or ones that address the prevention/treatment of diabetes, tobacco and substance use prevention, and suicide prevention.

Is this work a fit?

What the work actually feels like

How people in this career tend to spend their time, the interests it draws on, and a look at a typical day.

Work style

The type of work can vary by job and employer.

  • With childrenMay vary
  • On a computerNo
  • OutdoorsNo
  • With your handsNo

Interests it draws on

  • Healthcare
  • Healthcare Technicians

Automation exposure

Low exposure

Tasks here lean on judgement and people skills that are hard to automate.

A typical day

  1. Evaluate laboratory tests in preparing nutrition recommendations.
  2. Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
  3. Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
  4. Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
  5. Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
  6. Coordinate diet counseling services.
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