Job Satisfaction and Professional Characteristics of Registered Dietitians

A Survey of the Impact of Educational Level During Entry-Level Practice

Abstract

This study investigated the relationship between a graduate versus a bachelor's degree during entry-level practice within the profession and for other job factors. The guiding research question was whether there was a difference in job satisfaction as measured by the Job Satisfaction Score instrument, in professional involvement as measured by the Professional Involvement Marker score, and in compensation between registered dietitian/nutritionists with a graduate degree versus a bachelor's degree during entry-level practice. Using a survey design comparing entry-level registered dietitian/nutritionists, data were collected via e-mail from both bachelor's and graduate trained registered dietitian/nutritionists (n = 96). The results indicated that entry-level registered dietitians with a master's degree had significantly higher job satisfaction and professional involvement (P < .05). In addition, a larger proportion of dietitians with master's degrees earned within the “greater than $50 000” annual income categories than dietitians with a bachelor's degree (P < .05). Raising the minimal entry-level educational requirements may promote greater career satisfaction, professional involvement, and compensation among dietitians.