What is a registered dietitian?
Registered dietitians (RDs) are food and nutrition experts who have: • Completed a minimum of a bachelor’s Degree at a US regionally accredited university or college and course work approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA). • Completed a CADE-accredited or approved, supervised practice program at a hospital or medical center, or combined with undergraduate or graduate studies. Typically, a practice program will run six-twelve months in length. • Passed a national, written examination administered by the Commission on Dietetic Registration (CDR). Some RDs hold additional certifications in specialized areas of practice, such as pediatric or renal nutrition, nutrition support, and diabetes education. These certifications are awarded through CDR or other medical or other medical and nutrition organizations and are recognized within the profession, but are not required. In addition to RD credentialing, many states
A registered dietitian (RD) has a minimum of an undergraduate nutrition sciences degree from an accredited university, and has also qualified for and completed 900 hours of on-site, supervised clinical training. Clinical training is coordinated with graduate faculty mentoring and MD oversight, and occurs in settings pre-approved by the Commission on Dietetic Registration, a national credentialing body. Typical training settings are hospitals, clinics, federal programs providing nutrition services, or state departments of health. A lengthy exam akin to medical or law boards must then be passed in order to receive the RD credential. This is a strictly monitored credential that requires proof of 75 hours of continuing education every five years. RDs often pursue graduate (masters or doctoral) degrees in nutrition specialties as well. RDs meet licensure criteria but it is up to the individual dietitian to obtain a license per their own state licensure board, and maintain it.
