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Meet Si芒n, 23, from Chester. She is a community diabetes dietitian in Liverpool.

Part of our Bitesize world of work series.

The best part of the job is when people take on board the advice we give them and they see the benefits.
Produced in partnership with The Open University

  • Si芒n is a dietitian, specialising in diabetes. Her role involves conducting education sessions and talking to patients about how to manage their condition with food and lifestyle
  • Some of the skills she uses in her role include verbal and written communication skills, numerical skills, IT knowledge and creative skills when planning education sessions
  • She always had an interest in nutrition, so she studied Biology, Chemistry and Psychology at A-level, and then completed her degree in Nutrition and Dietetics at the University of Chester
  • Si芒n had a volunteering job as a swimming teacher and also worked part time in a chip shop. She says these roles helped her confidence and gave her experience communicating with people in different settings. This has been valuable in her current role.
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What to expect if you want to be a dietitian

  • Dietitian average salary: NHS bands [5-7]. Read more about . Salaries will differ in private healthcare.
  • Dietitan typical working hours: 38 to 40 per week, which could include occasional weekends.

What qualifications do you need to be a dietitian?

You could get into this role via a university degree or an apprenticeship. You may be able to do a dietitian degree apprenticeship.This typically takes 48 months to complete as a mix of workplace learning and academic study at an approved university. On successful completion, you will be eligible for full membership of the British Dietetic Association. You can also work towards the role.

Sources: LMI for All, National Careers Service, NHS Health Careers

This information is a guide and is constantly changing. Please check the and the for the latest information and all the qualifications needed.

For careers advice in all parts of the UK visit: , , and .

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