Employers’ Perceptions of The Skills, Qualities and Backgrounds Important For Entry-Level Dietitians

Abstract

A competitive job market necessitates that entry-level registered dietitians (RD) possess skills and abilities required by employers. A survey of 422 employers in Montana, Colorado, North Dakota, South Dakota and Wyoming was conducted to determine what qualifications and personal qualities were important to employers when hiring an entry-level RD. Survey questions used the ADA entry-level performance requirements. The survey was developed using similar instruments and was pilot-tested with local employers of dietitians. Results from 175 surveys (41%) showed the most important entry-level professional skills were oral and written communication, knowledge of ethics and standards of practice, provision of nutrition care and expertise in nutrition education and counseling. Employers also valued personal qualities of flexibility, ability to deal with conflict, positive attitude, self motivation, interest in the mission of the organization, teamwork, dependability, ability to cope with pressure and favorable interaction with the public. This information can be used by dietetic programs to better prepare students for entry-level jobs. This project was hindered by limited dietitian-employer listings available. In the future, a database of all employers of dietitians should be developed through a combined effort with ADA, practice groups and state and local dietetic associations.