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U.S. Department of Labor
Bureau of Labor Statistics
Occupational Outlook Handbook
http://www.bls.gov/oco/ocos077.htm

Earnings [About this section] Back to Top

Median annual earnings of dietitians and nutritionists were $43,630 in May 2004. The middle 50 percent earned between $35,940 and $53,370. The lowest 10 percent earned less than $27,500, and the highest 10 percent earned more than $63,760. In May 2004, median annual earnings in general medical and surgical hospitals, the industry employing the largest number of dietitians and nutritionists, were $44,050.

According to the American Dietetic Association, median annualized wages for registered dietitians in 2005 varied by practice area as follows: $53,800 in consultation and business; $60,000 in food and nutrition management; $60,200 in education and research; $48,800 in clinical nutrition/ambulatory care; $50,000 in clinical nutrition/long-term care; $44,800 in community nutrition; and $45,000 in clinical nutrition/acute care. Salaries also vary by years in practice, education level, geographic region, and size of the community.

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It would be more complicated if a food service dietician would work on a clinical setting. First you have to consider what type of food is best for a certain sick patient. Like working on hospitals. My cousin is a dietician and she had an experience on working at hospitals and she had also put up her own food service business. She said, it was much more easier being in the food service industry than going on clinical. When you work on clinical, you have to consider the health nutrient needs of a patient. Thus, limited. Whereas a food service dietician it is of a large scale food planning and service.

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You should go to one of the accredited programs listed at the link below. Usually the major will be something like dietetics or clinical nutrition.