admin answers:

Welcome to the sleazy world of “Nutritionist” training by correspondence.

“The fact is you’re not going to become a legitimate “Nutritionist” without being accepted to and completing the degree program of a real “brick & mortar” school. You might find one that offers some or most of its “Nutrition” courses on-line.

Incidentally, the legitimate programs have names such as “Dietetics” or “Nutrition Sciences”. The word “Nutritionist” has more or less been taken over by altmed crackpots.

admin answers:

Stick to this basic rule;

Enroll in STATE COLLEGES that offer on line degrees.
MOST of the on line colleges are NOT accredited so when you graduate, you will not be able to get a job .
And state colleges are cheaper, a lot cheaper, than private on-line schools.

admin answers:

As long as the college (online or campus based) is regionally accredited, any degree you earn should be accepted by any potential employers or other academic institutions.
My best recommendation would be to contact a number of colleges to find the best fit for you and your needs (tuition, schedule, career opportunities, etc.). Too often people enroll in the first school they find rather than taking the time to find the best school for them. Taking that time now could save you a lot of time, money and frustration if you choose the wrong school.
This site has some good info on regionally accredited online degrees and some colleges that offer them to help expand your search:

http://www.ecollegefinder.org

I think you can enter your info on there for any colleges you are interested in and they will send you more info for free. Good Luck!

admin answers:

Http://www.bls.gov/oco/ocos077.htm
I like this site for general information and food for thought

Training, Other Qualifications, and Advancement

Dietitians and nutritionists need at least a bachelor’s degree. Licensure, certification, or registration requirements vary by State.

Education and training. Becoming a dietitian or nutritionist usually requires at least a bachelor’s degree in dietetics, foods and nutrition, food service systems management, or a related area. Graduate degrees also are available. College students in these majors take courses in foods, nutrition, institution management, chemistry, biochemistry, biology, microbiology, and physiology. Other suggested courses include business, mathematics, statistics, computer science, psychology, sociology, and economics. High school students interested in becoming a dietitian or nutritionist should take courses in biology, chemistry, mathematics, health, and communications.

As of 2007, there were 281 bachelor’s degree programs and 22 master’s degree programs approved by the American Dietetic Association’s Commission on Accreditation for Dietetics Education.

Licensure. Of the 48 States and jurisdictions with laws governing dietetics, 35 require licensure, 12 require statutory certification, and 1 requires registration. Requirements vary by State. As a result, interested candidates should determine the requirements of the State in which they want to work before sitting for any exam.

In States that require licensure, only people who are licensed can work as dietitians and nutritionists. States that require statutory certification limit the use of occupational titles to people who meet certain requirements; individuals without certification can still practice as a dietitian or nutritionist but without using certain titles. Registration is the least restrictive form of State regulation of dietitians and nutritionists. Unregistered people are permitted to practice as a dietitian or nutritionist.

About job growth?

Average employment growth is projected. Good job opportunities are expected, especially for dietitians with specialized training, an advanced degree, or certifications beyond the particular State’s minimum requirement.

Employment change. Employment of dietitians and nutritionists is expected to increase 9 percent during the 2006-16 projection decade, about as fast as the average for all occupations. Job growth will result from an increasing emphasis on disease prevention through improved dietary habits. A growing and aging population will boost demand for nutritional counseling and treatment in hospitals, residential care facilities, schools, prisons, community health programs, and home health care agencies. Public interest in nutrition and increased emphasis on health education and prudent lifestyles also will spur demand, especially in food service management.

Hope this helps.