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Nutritionist and dietitian are terms used to describe professionals who apply knowledge of nutrition to promote health, prevent disease, and manage medical conditions. In many jurisdictions, 'dietitian' is a regulated, protected title requiring specific education and credentials, while 'nutritionist' is a broader term that can refer to professionals with varying levels of training and certification.

Education and credentials: Dietitians typically complete an accredited program in dietetics or nutrition, undertake supervised practice such as a dietetic internship, and pass a national or regional examination to earn credentials such as Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN). Licensure or registration may be required to use the title in some places. Nutritionists may hold degrees in nutrition or related fields and may pursue post-graduate certifications (for example CNS in the United States) or other credentials, but may not be licensed everywhere.

Roles and services: Dietitians and qualified nutritionists assess dietary intake, identify nutrition problems, and develop treatment plans. They provide medical nutrition therapy, counseling for chronic diseases, weight management, sports nutrition, and allergy management. They may design menus, conduct nutrition education, and collaborate with other health professionals to support overall care.

Work settings: They work in hospitals, clinics, community health programs, schools, universities, private practice, research institutions, government agencies, and food service operations. Roles often involve counseling individuals or groups, program development, and policy guidance related to nutrition.

Practice standards: Practice is guided by evidence-based guidelines, standardized nutrition care processes, and professional ethics. The scope of practice, allowed activities, and required credentials vary by country or region, so the use of the titles 'dietitian' or 'nutritionist' should be understood in the local regulatory context.