Nutritionists
Overview
Snapshot
Summary
Nutritionists integrate, disseminate and apply knowledge drawn from the relevant sciences to enhance positive effects of food on the health and well-being of human populations.
Tasks
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Plans diets and menus, and instructs people on the requirements and importance of diet and on the planning and preparation of food.
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Supervises the preparation and serving of meals.
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Collects, organises and assesses data relating to health and nutritional status of individuals, groups and communities.
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Monitors food intake and quality to provide nutritional care.
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Calculates nutritional values of food served.
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Plans, conducts and evaluates nutrition intervention programs and compiles educational material.
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Provides nutrition assessments, nutrition management, and nutrition education, research and training.
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Consults with other health professionals and related workers to manage the dietary and nutritional needs of patients.
Characteristics
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University
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Analytical
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Enterprising
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Helping
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Sedentary
Outlook
JSA produces employment projections to show where likely future job opportunities may be. Employment projections data are only produced for occupations at the broad four digit Australian and New Zealand Standard Classification of Occupations (ANZSCO) level. While data are not available for this occupation, projections data are available for the parent occupation, Nutrition Professionals, under the outlook section.
Earnings and hours
Working arrangements
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Around 48% of people employed as Nutritionists work full-time hours, in all their jobs combined. This is 18 percentage points below the all jobs average (66%).
Full-time workers work an average of 43 hours per week in their main job. This is similar to the all jobs average (44 hours per week).
Sources:Full-time share and full-time hours: ABS, 2016 Census, customised report. Compared to the all jobs average.
Industries
Main industries
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Nutritionists work in industries like:
Source: Based on ABS Census 2016, Customised Report.
Regions
Employment across Australia
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Employment by State and Territory (% Share)
State | Nutritionists | All Jobs Average |
---|---|---|
NSW | 37.2 | 31.6 |
VIC | 23.2 | 25.6 |
QLD | 23.1 | 20.0 |
SA | 3.1 | 7.0 |
WA | 8.2 | 10.8 |
TAS | 1.9 | 2.0 |
NT | 2.0 | 1.0 |
ACT | 1.4 | 1.9 |
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Around 69% of Nutritionists live in capital cities, compared with the all jobs average of 62%.
New South Wales and Queensland have a large share of employment relative to their population size.
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian states, territories and regions, in this job compared to the all jobs average.
Worker profile
Age and gender
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The median age of Nutritionists is 37 years. This is similar to the all jobs average of 40 years.
A large share of workers are aged 25 to 34 years.
Females make up 88% of the workforce. This is 40 percentage points above the all jobs average of 48%.
Source: Based on ABS Census 2016, Customised Report. Age profile and gender share compared to the all jobs average.
Age Profile (% Share)
Age Bracket | Nutritionists | All Jobs Average |
---|---|---|
15-19 | 0.0 | 5.0 |
20-24 | 10.0 | 9.3 |
25-34 | 35.5 | 22.9 |
35-44 | 23.7 | 22.0 |
45-54 | 18.2 | 21.6 |
55-59 | 6.5 | 9.0 |
60-64 | 3.9 | 6.0 |
65 and Over | 2.1 | 4.2 |
Median Age | 37 | 40 |
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Employment Pathways
Education, training and experience
A bachelor degree in nutrition or a related science field is needed to work as a Nutritionist. Some workers have a postgraduate qualification.
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Highest Level of Education (% Share)
Type of Qualification | Nutritionists | All Jobs Average |
---|---|---|
Post Graduate/Graduate Diploma or Graduate Certificate | 22.3 | 10.1 |
Bachelor degree | 51.7 | 21.8 |
Advanced Diploma/Diploma | 17.5 | 11.6 |
Certificate III/IV | 3.2 | 21.1 |
Year 12 | 4.1 | 18.1 |
Year 11 | 0.0 | 4.8 |
Year 10 and below | 1.2 | 12.5 |
Source: ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
Skills and Knowledge
Employers look for Nutrition Professionals who can communicate clearly with a diverse range of people, are caring and empathetic and can work well in a team.
Skills
Skills can be improved through training or experience.
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70%
Reading comprehensionReading work related information.
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63%
Social perceptivenessUnderstanding why people react the way they do.
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61%
WritingWriting things for co-workers or customers.
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59%
MonitoringKeeping track of how well work is progressing so you can make changes or improvements.
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59%
SpeakingTalking to others.
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57%
Active listeningListening to others, not interrupting, and asking good questions.
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57%
Critical thinkingThinking about the pros and cons of different ways to solve a problem.
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57%
InstructingTeaching people how to do something.
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57%
Judgment and decision makingFiguring out the pros and cons of different options and choosing the best one.
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57%
Active learningBeing able to use what you have learnt to solve problems now and again in the future.
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57%
Complex problem solvingNoticing a problem and figuring out the best way to solve it.
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57%
PersuasionTalking people into changing their minds or their behaviour.
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57%
Serving othersLooking for ways to help people.
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55%
Coordination with othersBeing adaptable and coordinating work with other people.
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55%
Learning strategiesFiguring out the best way to teach or learn something new.
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55%
NegotiationBringing people together and trying to sort out their differences.
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54%
Systems analysisFiguring out how a system should work and how changes in conditions, operations, and the environment will affect it.
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54%
Management of personnel resourcesMotivating, developing, and directing people as they work, and choosing the best people for the job.
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52%
ScienceUsing scientific rules and methods to solve problems.
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50%
Operations analysisUnderstanding needs and product requirements to create a design.
Knowledge
These are important topics, subjects or knowledge areas.
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78%
Education and trainingCurriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
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76%
Customer and personal serviceUnderstanding customer needs, providing good quality service, and measuring customer satisfaction.
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68%
PsychologyHuman behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
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64%
Therapy and counsellingDiagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and career counselling and guidance.
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62%
English languageEnglish language including the meaning and spelling of words, rules of composition, and grammar.
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59%
ClericalWord processing, managing files and records, stenography and transcription, designing forms, and other office work.
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59%
BiologyPlant and animal organisms, their tissues, cells, functions, how they rely on and work with each other and the environment.
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58%
MathematicsArithmetic, algebra, geometry, calculus, or statistics.
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56%
Medicine and dentistryDiagnose and treat human injuries, diseases, and deformities, including preventive health-care measures.
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55%
Sociology and anthropologyGroup behaviour and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
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52%
Administration and managementBusiness principles involved in strategic planning, leadership, and coordinating people and resources.
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51%
ChemistryChemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.
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50%
Computers and electronicsCircuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
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49%
Philosophy and theologyPhilosophical systems and religions, including their basic principles, values, ethics, ways of thinking, customs, practices, and impact on society.
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47%
Personnel and human resourcesRecruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
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45%
Communications and mediaMedia production, communication, and dissemination. Includes written, spoken, and visual media.
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40%
Sales and marketingShowing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
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39%
Law and governmentHow our laws and courts work. Government rules and regulations, and the political system.
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38%
Food productionPlanting, growing, and harvesting food (both plant and animal), including storage and handling.
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33%
Economics and accountingEconomics and accounting, the financial markets, banking and checking and reporting of financial data.
Abilities
Workers use these physical and mental abilities..
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68%
Oral expressionCommunicate by speaking.
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66%
Oral comprehensionListen to and understand what people say.
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63%
Written expressionWrite in a way that people can understand.
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61%
Written comprehensionRead and understand written information.
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57%
Deductive reasoningUse general rules to find answers or solve problems logically.
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57%
Problem spottingNotice when something is wrong or is likely to go wrong, even if you can't solve the problem.
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57%
Speech claritySpeak clearly so others can understand you.
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57%
Inductive reasoningUse lots of detailed information to come up with answers or make general rules.
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55%
CategorisingCome up with different ways of grouping things.
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55%
Sorting or orderingOrder or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
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55%
BrainstormingCome up with a number of ideas about a topic, even if the ideas aren't very good.
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55%
OriginalityCome up with unusual or clever ideas, or creative ways to solve a problem.
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55%
Speech recognitionIdentify and understand the speech of another person.
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54%
Near visionSee details that are up-close (within a few feet).
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45%
Working with numbersAdd, subtract, multiply, or divide.
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43%
MathematicsChoose the right maths method or formula to solve a problem.
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41%
Flexibility of closureSee a pattern (a figure, object, word, or sound) hidden in other distracting material.
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41%
MemorizationRemember things like words, numbers, pictures, and procedures.
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41%
Selective attentionPay attention to something without being distracted.
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39%
Far visionSee details that are far away.
Activities
These are kinds of activities workers regularly do in this job.
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75%
Building good relationshipsBuilding good working relationships and keeping them over time.
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73%
Planning and prioritising workDeciding on goals and putting together a detailed plan to get the work done.
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71%
Working with the publicGreeting or serving customers, clients or guests, and public speaking or performing.
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71%
Giving expert adviceProviding guidance and expert advice to management or other groups.
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71%
Researching and investigatingLooking for, getting and understanding different kinds of information.
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71%
Coaching and developing othersWorking out the needs of others and coaching, mentoring, or helping them to improve.
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71%
Monitoring people, processes and thingsChecking objects, actions, or events, and keeping an eye out for problems.
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70%
Training and teaching othersUnderstanding the needs of others, developing training programs, and teaching or instructing.
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69%
Keeping your knowledge up-to-dateKeeping up-to-date with technology and new ideas.
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66%
Communicating within a teamGiving information to co-workers by telephone, in writing, or in person.
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66%
Communicating with the publicGiving information to the public, business or government by telephone, in writing, or in person.
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66%
Helping and caring for othersProviding personal assistance, medical attention, or emotional support.
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66%
Making decisions and solving problemsUsing information to work out the best solution and solve problems.
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66%
Looking for changes over timeComparing objects, actions, or events. Looking for differences between them or changes over time.
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61%
Explaining things to peopleHelping people to understand and use information.
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59%
Coordinating the work of a teamGetting members of a group to work together to finish a task.
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58%
Documenting or recording informationEntering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
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58%
Making sense of information and ideasLooking at, working with, and understanding data or information.
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55%
Checking compliance with standardsDeciding whether events or processes comply with laws, regulations, or standards.
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45%
Working with computersUsing computers to program, write software, set up functions, enter data, or process information.
Interests and demands
Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.
Interests
Interests are the style or type of work we prefer to do. All interest areas are shown below.
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95%
AnalyticalIdeas and thinking. Searching for facts and figuring out problems in your head.
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90%
HelpingWorking with people. Helping or providing service to others.
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57%
EnterprisingStarting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
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33%
CreativeWorking with forms, designs and patterns. Often need self-expression and can be done without following rules.
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33%
PracticalPractical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
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29%
AdministrativeFollowing set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
Values
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86%
RelationshipsServe and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
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81%
IndependenceWork alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
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71%
AchievementResults oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
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71%
RecognitionAdvancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
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67%
Working conditionsJob security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
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57%
SupportSupportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
Demands
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100%
Electronic mailUse electronic mail.
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98%
Face-to-face discussionsTalk with people face-to-face.
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98%
TelephoneTalk on the telephone.
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92%
Indoors, heat controlledWork indoors with access to heating or cooling.
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91%
Freedom to make decisionsHave freedom to make decision on your own.
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90%
Contact with peopleHave contact with people by telephone, face-to-face, or any other way.
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90%
TeamworkWork with people in a group or team.
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88%
Unstructured workHave freedom to decide on tasks, priorities, and goals.
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87%
Contact with the publicWork with customers or the public.
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83%
Disease or infectionBe exposed to disease or infections.
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82%
Being exact or accurateBe very exact or highly accurate.
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80%
Frequent decision makingFrequently make decisions that impact other people.
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79%
Spend time sittingSpend time sitting at work.
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78%
Time pressureWork to strict deadlines.
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75%
Physically close to peopleWork physically close to other people.
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73%
Letters and memosWrite letters and memos.
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70%
Lead or coordinate a teamLead others to do work activities.
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67%
Impact of decisionsMake decisions that have a large impact on other people.
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67%
Responsible for outcomesTake responsibility for the results of other people's work.
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65%
Angry or unpleasant peopleDeal with unpleasant, angry, or rude people.
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 29-1031.00 - Dietitians and Nutritionists.
Links and downloads
Research and reports
The Skills Priority List provides a current labour market rating and a future demand rating for nearly 800 occupations nationally. Current labour market ratings are available for occupations at a state and territory level.
Downloads
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Occupation profiles data are available for download.
The Employment Projections are available for download.