Administrative, or management or Director of Dietetics Department or Nutrition Services, sometimes also known as Manager instead of Director depending on the size, number of dietitians in the department and also the organizational structure adopted by the Health facilities or Hospital. Director or Manager acts as head of the dietitians. They also hire, train, direct, supervise employees and manage dietary departments

Business dietitians serve as resource people for the media. They work as sales representatives for food manufacturing companies that provide nutritional supplements and tube feeding supplies.

Consultant dietitians work under private practice. They contract independently to provide nutrition services and educational programs to individuals, nursing homes, and in health care facilities.

 work with wellness programs and international health organizations. These dietitians apply and distribute knowledge about food and nutrition to specific life-styles and geographic areas. They coordinate nutritional programs in public health agencies, daycare centers, health clubs, and recreational camps and resorts. Some community dietitians carry out clinical based patient care in the form of home visits for patients who are too ill to physically attend consultation in health facilities.

Foodservice dietitians or manager are responsible for large-scale food planning and service. They coordinate, assess and plan foodservice processes in health care facilities, school food service programs, prisons, cafeterias, and restaurants. They direct and manage the operational and nutrition services staffs such as kitchen staffs, delivery staffs and dietary assistants or diet aides.