At first glance, the terms Dietitian and Nutritionist may sound similar—but they’re not the same. While both focus on food, health, and nutrition, the key differences lie in their qualifications, regulation, and scope of practice.

Registered Dietitians (RDs) are part of a regulated profession in New Zealand. To become a dietitian, individuals must complete at least a bachelor’s degree in nutrition, followed by postgraduate training, and meet the ongoing professional requirements set by the New Zealand Dietitians Board, including regular audits and continuing education.

Dietitians are qualified to provide medical nutrition therapy, which means they can work with clients to manage health conditions through diet. They practise in a wide range of settings, including hospitals, aged care, community health, and private clinics.

Nutritionists, on the other hand, work in an unregulated field—unless they are formally registered with the New Zealand Nutrition Society as a Registered Nutritionist. This means the title “nutritionist” can be used by anyone, regardless of their level of education or professional training. While many nutritionists do have relevant qualifications, the title itself doesn’t guarantee a standard level of expertise or regulation.

In short: All dietitians are nutritionists, but not all nutritionists are dietitians.