Dietitians mainly work in the following fields:
1. Private Practice
These dietitians are self-employed
They consult patients in private practice, private hospitals and health and fitness companies
Most patients are referred by doctors, specialists or other health care professionals.
Nutritional management of various nutrition and health related conditions including: chronic diseases of lifestyle, sports nutrition, allergies etc.
Provide expert nutrition advice to various industries including:
Food service facilities: training of staff, development and adaptation of menus.
Food industry: food labelling, product development, marketing and launching of new products or services and nutritional analysis of food products.
Food safety: monitoring and evaluation of food safety regulations.
Pharmaceutical companies: Advise on the development of supplements, labelling, marketing and food and drug legislation.
Media: Writing health and nutrition columns or articles, conduct radio and television interviews.
Health insurance companies
Nutrition information centres
Health and nutrition related call centres
Monitoring and evaluation of nutrition programmes
Involvement in the planning, execution and presentation of nutritional related research
Continuous contributions toward an evidence based body of nutritional knowledge
Supervise undergraduate and postgraduate student research projects
Generating research grant proposals
In the employ of the Medical Research Council, Human Sciences Research Council and University Departments
Planning, implementation, monitoring and evaluation of preventative and promotive nutrition services based on identified needs and public health indicators
Development and implementation of nutrition policies and programmes in health care facilities and the broader community context
Mainly employed by the public sector, non-governmental organizations and tertiary teaching intuitions
Primarily work in hospitals as part of a multidisciplinary team
Responsible for therapeutic nutritional management and treatment of various diseases and conditions for a diverse range of surgical and medical in-patients
Prescribe, monitor compliance and progress, of individualized nutritional care plans
Treatments can include specialized diets, tube feeds and intravenous feeds
6. Food service management
Planning and provision of safe, nutritionally balanced full and specialized diets to persons in institutional settings including:
hospitals, correctional services, frail care facilities, mines, military, old age homes and schools and tertiary institutional residences
Management of food service systems
Evaluate and develop menus within a specified budget
Plan and implement training for kitchen staff on food safety and special diet preparation
Evaluate institutional menus for nutritional adequacy and make practical recommendations
Prepare menus and standardised recipes for government tender presentation
Training of dietetic professionals in accordance with the specific outcomes outlined by the Health Professions Council of South Africa
Academics are involved in curriculum development, teaching, research and social responsibility in all fields of nutrition and dietetics
Strive to inspire a culture of continuous education and professional development.