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How much do adjunct nutrition instructor jobs pay per hour?

As of Sep 13, 2026, the average hourly pay for adjunct nutrition instructor in the United States is $40.50, according to ZipRecruiter salary data. Most workers in this role earn between $28.85 and $57.69 per hour, depending on experience, location, and employer.

What is an adjunct nutrition instructor?

An Adjunct Nutrition Instructor is a part-time faculty member who teaches nutrition courses at a college or university. They develop lesson plans, deliver lectures, assess student performance, and stay updated on nutrition science. Adjunct instructors typically have a master's degree or higher in nutrition or a related field. They may also have professional experience in dietetics, public health, or food science. Their role is to provide quality education while balancing other professional commitments.

What are the key skills and qualifications needed to thrive in the adjunct nutrition instructor position?

To thrive as an Adjunct Nutrition Instructor, you typically need a strong academic background in nutrition or a closely related field, usually supported by a master's degree or higher and relevant teaching or professional experience. Familiarity with learning management systems (such as Canvas or Blackboard), curriculum design tools, and, in some cases, Registered Dietitian (RD) certification are often desired. Excellent communication, organization, and the ability to engage diverse student populations are vital soft skills for success. These competencies ensure effective instruction, foster student learning, and contribute to a positive academic environment.

What is the typical work schedule for an adjunct nutrition instructor?

Adjunct Nutrition Instructors generally work on a part-time basis and are scheduled to teach one or more courses during an academic term, which may include in-person, online, or hybrid classes. Schedules can be flexible, with classes often held during evenings or weekends to accommodate working students, but instructors are also expected to dedicate additional time outside of class for student support, grading, and course preparation. While you won’t usually be on campus full-time, prompt communication and regular virtual office hours are often required. This flexibility offers great work-life balance but also requires strong time management skills to meet all instructional responsibilities.

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Adjunct Nutrition Instructor jobs near you
Infographic showing various Adjunct Nutrition Instructor job openings in the United States as of September 2026, with employment types broken down into 2% As Needed, 31% Full Time, 66% Part Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $84,238 per year, or $40.5 per hour.

Adjunct Instructor, Basic Nutrition (2026-2027) - PTT

Lincoln, NE • On-site

Souteast Community College
See more jobs at Souteast Community Collegeexternal

Part-time

Retirement

Re-posted 14 days ago

Job description

Position Information
Position Title Adjunct Instructor, Basic Nutrition (2026-2027) - PTT Department Dietary Management Location Lincoln Job Category Faculty Job Type Part-Time Temporary Posting Number 02193 Position End Date
Position Summary Information
General Description of Position
Under the general direction and supervision of the Program Chairs, Dean, and Associate Dean, the Basic Nutrition Adjunct instructor is responsible for instructing students on the Lincoln or other SCC campuses or online. Adjunct teaching assignments for this position include, but are not limited to, the Basic Nutrition course. The instructor will teach a preset curriculum, implement teaching strategies, monitor and evaluate student progress, and keep accurate student records. This is a part-time temporary position and is part of a pooled adjunct faculty posting for the 2026-2027 academic year.
Essential Functions
  1. Provide Instruction in Assigned Subject areas. Provide instruction to a diverse student population according to the objectives of each course assigned and manage the classroom in its entirety. These courses include the Basic Nutrition class. The instructor will utilize a variety of instructional strategies in the classroom/laboratory that include, but are not limited to, lecture, small groups, demonstrations, and distance learning.
  2. Operate and utilize as part of the teaching process appropriate audiovisual equipment and classroom media workstation, as well as course management software and media for distance learning.
  3. Provide for student evaluation, record-keeping, and assessment. Prepare and administer evaluation instruments and maintain accurate student records on attendance, achievement, progress, and assessment.
  4. Maintain the security of college equipment and materials.
Promote a Culture of Belonging
Support and promote an environment of belonging where all students, faculty members, and college employees feel welcomed, valued, and empowered to contribute. Foster a community where each individual and their varied perspectives enrich the educational experience and create a safe and respectful environment. Support the College's policies and programming related to access, fair employment, and equal opportunities for all.
Marginal Functions
  1. Provides information and data that will assist in the preparation of budgets, course schedules, and other required reports.
  2. Participate in Food Service/Hospitality Program advisory committee meetings and activities.
  3. Serves as a substitute instructor within the Program when needed, as assigned by the Program Chair and Division Dean.
  4. Represents the Food Service program and Southeast Community College in appropriate local, state, and national organizations and at local and regional related high school events.
  5. Conducts presentations for interested community groups and potential Food Service/Hospitality students on topics related to Food Service.
  6. Provides letters of reference when appropriate and requested for Food Service/Hospitality students.
  7. Coordinates the Food Service/Hospitality Program Course curriculum that the Food Service instructor teaches in cooperation with adjunct faculty.
  8. May be required to perform associated duties, functions, or assignments in other divisions/programs/areas as required.
  9. Perform other College functions and duties as assigned.
  10. Must be able to work varied days, hours, shifts, locations, and campuses as required. Work schedules (hours/days/work location) are scheduled by Southeast Community College based on the needs of the College. Work hours, shifts, days, and work locations may vary depending on the needs of Southeast Community College and are subject to modification. Emergency or scheduled special activities may require hours outside of the regular workweek.
Required Knowledge, Skills and Abilities
  1. Possess current knowledge of, and experience in, food service, including but not limited to dietetics, nutrition, diet therapy, food service management, purchasing, menu planning, and costing.
  2. Recent work experience equal to at least three years in any area related to the teaching assignment.
  3. Relate to colleagues, staff, students, and supervisors in a positive and cooperative manner.
  4. Apply and demonstrate effective communication skills.
  5. Ability to develop and incorporate a variety of teaching strategies and techniques in the classroom.
  6. Ability to devise and utilize appropriate evaluation methods for classroom use.
  7. Ability to evaluate food products for quality and diagnose problems related to preparation methods and techniques.
  8. Knowledge of and ability to practice safe and sanitary food and equipment handling techniques.Ability to communicate effectively in writing, in person, and on the phone.
  9. Ability to use basic computer skills.
  10. Ability to lift and carry up to fifty (50) pounds for short distances and move tables, chairs, and media equipment when necessary.
  11. The individual must possess the skills and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Minimum Qualifications
  1. Master of Science degree in Nutrition or Dietetics.
  2. Three (3) years' work experience as a dietitian in a food service facility, including both clinical and management experience.
  3. Registered Dietitian.
Desired Qualifications
  1. Teaching experience. Distance teaching experience.
  2. Nebraska Department of Education dual-credit certificate or current Nebraska Teaching Certificate.
Salary
TBD
Benefits
Part-time temporary employees are eligible to participate in the TIAA retirement plan through a Roth, SRA, or 457(B) account, with no match provided by the College.
Schedule
This is a part-time, temporary position with assignments based on program needs.
Posting Detail Information

Please be advised that Southeast Community College will require a Criminal History Background Check prior to final offer.

Open Date 07/01/2026 Close Date 06/30/2027 Open Until Filled Yes Special Instructions to Applicants
This position is open on an as-needed basis. Applications will remain in the open pool, and applicants will be contacted based on the department's needs at the time of submission. If accommodation or assistance is needed to complete an application, contact Human Resources at 402-323-3392.
Quick Link https://southeast.peopleadmin.com/postings/12533

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