Explore the rankings
Healthcare · Updated Aug 2026

Dietitians and Nutritionists

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.

JVS 2.0.0-phase4b
AI Exposure
66/100
High

How much of this occupation’s work can be materially affected by current AI systems.

Replacement Risk
61/100
High

How likely exposure is to translate into reduced human demand.

Includes provisional estimates for AI adoption pressure and labour-market resilience. How this is measured

Evidence quality
Confidence82/100
Task coverage86%

Confidence reflects task coverage, mapping and capability-evidence quality, and how much of the score rests on provisional inputs.

Task-level evidence

What is driving the score?

Occupation scores are built from the task mix—not a single prediction about a job title.

JVS 2.0.0-phase4b
TaskImportanceAI impactExposure
Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.High
72
Evaluate laboratory tests in preparing nutrition recommendations.High
73
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.High
69
Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.High
72
Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.High
75
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.High
62
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.High
39
Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.Medium
73
Select, train, and supervise workers who plan, prepare, and serve meals.Medium
71
Manage quantity food service departments or clinical and community nutrition services.Medium
73
Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.Medium
73
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.Medium
74
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.Medium
73
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.Medium
72
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.Medium
72
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.Medium
40
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.Medium
34
Prepare and administer budgets for food, equipment, and supplies.Medium
73
Most exposed

Where AI can do more

Routine, digitized, and highly repeatable tasks face the greatest pressure.

  1. Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.75
  2. Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.74
  3. Evaluate laboratory tests in preparing nutrition recommendations.73
  4. Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.73
Hardest to automate

Where people still matter

These tasks score lowest on automation feasibility—physical presence, judgement, accountability and real-world variability all resist end-to-end automation.

  1. Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.01
  2. Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.02
  3. Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.03
  4. Evaluate laboratory tests in preparing nutrition recommendations.04
  5. Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.05
Where else this work leads

Related occupations

Occupations O*NET links to this one. Relatedness reflects shared work, not a claim that these roles are safer.

See all rankings →
Beyond AI capability

Adoption and labour-market outlook

Structural factors are kept separate from raw capability so you can see what actually resists automation. Adoption pressure and labour-market resilience are still provisional models—25% of this occupation’s replacement-risk weight rests on them.

Human dependency56
Physical dependency30
Adoption pressure53
Labour-market resilience58
Methodology & sources

O*NET 30.3 occupational data interpreted through the JobsVsAI capability, automation and structural-constraint models.

Confidence82/100
CalculatedAug 21, 2026
Read methodology →