Nutrition and dietetic assistant - Salary and Career

Nutrition and dietetic assistant - Career description, activities, functions and salary

They provide nutritional assistance to individuals and communities (healthy and sick), plan, organize, manage and evaluate food and nutrition units, carry out hygienic-sanitary control, participate in nutritional education programs, can structure and manage customer service for industries food and teach courses. They act in accordance with the best practices manual.

How much does an Nutrition and dietetic assistant earn

A Nutrition and dietetic assistant earns between $1.185 and $3.380 per month, with an average monthly salary of $1.652 and a median salary of $1.400 according to an salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 1.238 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).

Salary ranges for the Nutrition and dietetic assistant

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 1.652 19.829 413 8
1º Quartile 1.185 14.223 296 6
Median Salary 1.400 16.800 350 7
3º Quartile 2.578 30.933 644 12
Higher Salary 3.380 40.560 845 16

Professional job categories

  • Science and arts professionals
    • professionals of biological sciences, health
      • medical professionals, health
        • nutritionists

Related Positions:

Main workplaces

Nutritionists they operate in the following areas: collective food (day care centers, schools, basic food basket, hotels, meal plans, commercial restaurants, industrial restaurants and concessionaires, gastronomy, catering), clinics (hospitals, spas, lactary facilities, outpatient clinics, offices, milk banks, home care, aesthetics), sports, collective health (institutional programs, primary health units), public health (sanitary surveillance and institutional surveillance), marketing (customer service and experimental cuisine), food industry, consultancy/advice. They are salaried, organize themselves in a multi and interdisciplinary team and work without supervision. They perform their work indoors and during daytime hours, and in some cases, they may work irregular hours. They are subject to work under pressure, leading to stressful situations, to uncomfortable positions for long periods and can be exposed to intense noise, high temperatures, environmental risk and insalubrity. There is a new trend in nutrition, which concerns animal nutrition. It is a multi-professional work, linked to environmental management, where the nutritionist works with issues of waste and traceability of animal diseases, especially wild animals.

What does it take to work in the field of Nutritionists

To enter these occupations it is necessary that the worker has a degree in nutrition. Dietitians are professionals trained by the Faculty of Food Hygiene.

Functions and activities of Nutrition and dietetic assistant

Nutritionists must:

  • plan food and nutrition units;
  • exercise teaching, research and development activities;
  • providing nutritional assistance to individuals and/or communities (healthy or sick);
  • structuring customer service;
  • communicate;
  • structure customer service;
  • manage food and nutrition units;
  • provide nutritional assistance to individuals and/or communities (healthy or sick);
  • planning food and nutrition units;
  • perform hygienic-sanitary control;
  • perform teaching, research and development activities;
  • manage human, material and financial resources;
  • perform hygienic-sanitary control;
  • demonstrate personal skills;
  • perform hygienic and sanitary control;

  • Activities

    • describe procedures;
    • write nutritional information and technical specifications of the food for labeling;
    • mastering legislation;
    • demonstrate verbal fluency;
    • develop good practice manuals;
    • perform a dietary-nutritional diagnosis;
    • deal with the public;
    • perform a food survey;
    • registering customers;
    • demonstrate team spirit;
    • perform home care;
    • scaling staff;
    • develop manuals of good practices;
    • write technical texts;
    • inform the company of the results of the service;
    • structuring crisis management plan;
    • participate in marketing actions;
    • participate in technical groups;
    • define personnel profile;
    • organize events;
    • send promotional material;
    • develop working methods;
    • interpret nutritional indicators;
    • perform technical visits;
    • participate in institutional programs;
    • demonstrate leadership;
    • prescribe nutritional supplements and supplements;
    • plan physical area;
    • verify meal acceptance;
    • empower personnel;
    • guiding family members and caregivers;
    • identify target population;
    • control costs;
    • confer adherence to dietary guidance- nutritional;
    • coordinate teaching and research activities;
    • inform consumers;
    • structuring service point;
    • supervise meal preparation;
    • request microbiological analysis of food;
    • specialize;
    • participate in class entities;
    • check product validity;
    • perform nutritional monitoring;
    • developing technical-administrative manuals;
    • demonstrate creativity;
    • select personnel;
    • inform the company of the service results;
    • supervise reception of genres;
    • develop acceptability tests (sensory assessment);
    • request laboratory tests;
    • develop a food plan in physical activities extremes (extreme sports etc);
    • developing a recipe for culinary preparations;
    • supervise the distribution of meals;
    • set up a functional organization chart;
    • create internal communication mechanisms;
    • describe technical-administrative functions;
    • register information;
    • record diet therapy evolution in medical records;
    • master legislation;
    • analyze acceptability test results;
    • deliver technical-scientific lectures;
    • perform technical-administrative procedures;
    • budget labor;
    • select computer programs in crm;
    • control personnel hygiene;
    • write nutrition articles for publication;
    • perform employee health controls;
    • define staff profile;
    • control food hygiene;
    • prepare publicity material;
    • supervise internships;
    • suggest product and service improvements;
    • reassess procedures and products;
    • demonstrate writing skills;
    • apply internal audit programs;
    • request chemical analysis of food;
    • stay dynamic;
    • collect anthropometric data;
    • research the food market;
    • disseminate nutrition science;
    • develop dietary and culinary preparations;
    • register customers;
    • identify hazards and critical control points (appcc);
    • confer adherence to dietary advice- nutritional;
    • participate in the training of other professionals;
    • choose equipment, utensils and supplies;
    • create a contingency plan;
    • write food composition for product label;
    • inventory equipment, utensils and supplies;
    • overcoming adverse situations;
    • delegate functions;
    • subsidize development of food products;
    • calculate energy expenditure;
    • work in a multi and interdisciplinary team;
    • training interns;
    • providing product exchange;
    • provide nutritional guidance;
    • select perishable and non-perishable items, equipment and utensils;
    • write reports;
    • measure rest-intake;
    • transmit security;
    • structuring database;
    • grant media interviews;
    • define work methodology;
    • participate in technical-scientific entities;
    • update yourself;
    • transmit instructions to staff;
    • discharge nutrition;
    • apply preventive and corrective actions;
    • supervise inventory control;
    • plan menus;
    • purchase perishable and non-perishable items, equipment and utensils;
    • identify nutritional needs;
    • manipulate nutritional status assessment instruments;
    • provide nutrition and food information to the media;
    • providing advice;
    • establish a nutritional care plan;
    • participate in technical meetings;
    • testing dietary and culinary preparations;
    • describe working rules;
    • select suppliers;
    • create work schedule;
    • control environment hygiene;
    • control food quality;
    • evaluate personnel performance;
    • retrain staff;
    • evaluate work steps;
    • describe operational routines;
    • participate in interdisciplinary diagnosis;
    • supervise operational personnel;
    • perform a dietary prescription;
    • recording diet therapy evolution in medical records;
    • providing consultancy;
    • supervise purchases;
    • prepare educational material;
    • plan workflows;
    • providing nutritional education;
    • clearing consumer questions;
    • budget equipment, utensils and supplies;
    • develop field research;
    • deal with it;
    • demonstrate flexibility;
    • control equipment and utensils hygiene;

    Sectors that hire Nutrition and dietetic assistant the most in the job market

    • supplying prepared foods mainly for businesses
    • hospital care activities
    • temporary labor lease
    • service activities in emergency room and hospital units for emergency care
    • restaurants and similar
    • retail merchandise in general, with predominance of food products - minimarkets, grocery stores and warehouses
    • assistance activities for the physically disabled, immunodepressed and convalescent
    • associative activities
    • retailer of food products in general or specialized in food products
    • supply and management of human resources for third parties

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