Nutrition tidbits #12: Pros and Cons to being an RD
Nutrition and dietetics is a second career for me - I worked in public relations for about 6-7 years out of college - and I started to go back to school to become a dietitian at the age of 25. I thought this was “so old” by the way… lol. I think you have to be really passionate about something in order to make a career change and stick with a return to education; in this case it was a very long return to education (I worked full-time while in school part-time up until my internship). If I’m being honest, my passion for the field has waxed and waned over the last couple of years, but for the most part I’m still glad I became an RD.
Like all careers, there are some clear pros and cons to being a registered dietitian and I thought I would share some big ones for me. Let’s get into it.
Pros of being a dietitian
It’s a mix between science and art - dietetics is an evidence-based field, meaning our recommendations are based on peer-reviewed, scientific research. And general science - biology, chemistry, physiology, anatomy, etc. However, the ability to translate this information and individualize it to the humans we work with is an art, and one that becomes more and more refined with experience as I’m a firm believer in “practice-based evidence.” It is sort of like putting together pieces of an intricate puzzle, making a game plan and communicating it effectively. Nutrition counseling is the most important skill a dietitian can have, and the only way to learn how to do it and get better at it is to do it. I personally love this dynamic.
Job security - in my opinion, nutrition is the cornerstone in the prevention of chronic disease, and there will always be a need for dietitians. Nutrition counseling is also largely covered by insurance these days, which is great. One could question job security given the use of AI, but that negates the “art” I mentioned above, which is something AI can’t do.
Job flexibility - there are a lot of different ways you can work as a dietitian. Clinically in a hospital, and this can be divided into a number of different specialties, there is private practice, consulting, food service, corporate wellness, retail, long term care, etc. At least some of these options may have flexible hours and the option for part-time vs. full time.
Satisfaction - it is tremendously satisfying when you help patients or clients achieve their health and nutrition goals, and truly make a difference in their lives. A lot of my patients and clients have been some of the best, most inspiring people I know.
It’s interesting - I guess there’s no other way to say it, but nutrition and dietetics is truly a fascinating field. It’s always changing, and there is always new information that may help us live healthier.
It’s low stress - coming from PR, when the workday never ended at 5PM, there were late nights and emails at home, frantic client requests, etc., being able to truly leave work at work was amazing when I started working at a hospital (and it still is). This doesn’t apply to private practice though, and I found it to be the exact opposite - constant stress about retaining clients, getting new clients, making enough money, etc.
Cons of being a dietitian
The schooling structure - to become a dietitian, you have to have the equivalent of a bachelor’s of science degree (or take a ton of prerequisites like I did), then do a year-long, unpaid dietetic internship, obtain a master’s degree, and pass the RD exam before being able to work as an RD. If this sounds expensive, it is. I completed my pre-requisites (I previously had a bachelor of arts), dietetic internship and master’s degree all at NYU and my student loans totaled $237,000 before being forgiven via PSLF last November (THANK GOD). That’s ridiculous, and is a deterrent for many people interested in the profession but without the ability or desire to pay for the schooling.
The pay - clinical dietitians are drastically underpaid. When I was first starting in 2013 after my internship at a large hospital in NYC (i.e., a high cost of living city) I made $55,000 per year. In some areas of the country, clinical RDs still make that or less. It is very rare for a dietitian to be making a six figure salary, and this is what’s necessary to support oneself in many areas of the country. I can’t tell you how many dietitians I know who worked until they had their first baby and then quit the field because their pay was less than what child care would have cost them. This is abysmal, and will only change with much stronger advocacy (which we don’t have from the AND).
Social media - need I say more? Nutrition misinformation is absolutely rampant on social media and the internet, and it’s very hard to navigate this as a dietitian who knows what they are talking about. Everybody is a nutrition expert based on what they personally do or think, and can freely talk about it on the internet. This creates confusion, contributes to health issues (e.g., someone listening to what the “carnivore diet” influencer says and has their cholesterol shoot through the roof or gets colon cancer a few decades later), and easily exacerbates disordered eating. Don’t get me wrong, everyone should be able to have their own opinions on nutrition, but the line between opinion and scientific-backed evidence (and on the job experience) has gotten extremely blurred.
The lack of respect - this can be tied to the above on social media, where everyone is now an expert and there is not much differentiating dietitians from influencers, nutrition coaches, etc. who don’t have the rigorous education, training and experience. We are questioned, talked down to, etc. all the time. I will also say that in my experience working in hospitals, we are overlooked and underutilized quite often. Dietitians are some of the smartest people I know, and should be respected a lot more than they are.
Burnout - burnout in healthcare is real, and even though we’re not the ones working long over night shifts, saving lives, etc., it absolutely still happens to dietitians.
Lack of diversity - about 81% of dietitians are white. I don’t have to say how disproportionate that is to the diverse populations we work with, and I do think it can impact the culturally appropriate care we provide. I can tell you from my dietetic internship and my first job as an RD, mostly everyone was white and wealthy (e.g., they did not have to take out student loans or worry so much about paying rent during an unpaid internship). We need more diversity in our profession, and the AND is also failing at prioritizing this (though Culina Health seems to be doing a great job).
If I were to do it again, would I become a dietitian?
No! It is largely not a sustainable career financially in the long term, and while there is something to be said for doing what you are passionate about, it’s also fairly important to not stress about money all the time and to have savings for retirement. If I were to do it again, I honestly would have gone to medical school or become a PA. Not just for the improved financial picture (though I know medical school loans are also insane, the ROI is much different), but because there is a lot more involvement in patient care that I think I would like. You live and you learn, I guess. I’m still determined to make the most out of the career I chose, and to be honest am not totally sure what I want that to look like for the remainder of it. TBD and stay tuned.
Take good care,
Kelly