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.

Research dietitians are mostly involved with dietary related research in the clinical aspect of nutrition in disease states, public aspect on primary, secondary and sometimes tertiary health prevention and foodservice aspect in issues involving the food prepared for patients. Research Dietitians normally work in a hospital or research facilities. It should be noted that some Clinical dietitian's role also involve research other than the normal clinical workload. Quality improvement in dietetics services is also one area of research.