Registered Dietitians must complete an accredited Bachelor of Science degree in human nutritional sciences, plus a supervised internship in clinical settings like hospitals. A national credentialing exam is also completed. Dietitians are required to complete yearly professional development and continuing education to remain experts in their fields.

Typical picky eating is defined by Food Neophobia (avoidance of new foods), rejection of foods based on various characteristics (such as texture or tastes), and the consumption of a limited variety of foods.

Extreme Picky Eating is persistent failure to meet appropriate nutritional and or energy needs, resulting in weight loss or poor weight gain, nutritional deficiencies, nutritional supplements and interference with psychosocial functioning.

Meal plans are typically too rigid, lack flexibility, fail to teach long-term health goals and can lead to feelings of restriction and defeat. Instead, Dietitians help families identify and practice strategies to overcome their unique obstacles.