Dietitians and Nutritionists

Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.

Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.

Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.

Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.

Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.

Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.

Write research reports and other publications to document and communicate research findings.

Manage quantity food service departments or clinical and community nutrition services.

Purchase food in accordance with health and safety codes.

Coordinate diet counseling services.

Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.

Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.

Select, train, and supervise workers who plan, prepare, and serve meals.

Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.

Prepare and administer budgets for food, equipment, and supplies.

Plan and prepare grant proposals to request program funding.

Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.

Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.

Develop policies for food service or nutritional programs to assist in health promotion and disease control.

Coordinate recipe development and standardization and develop new menus for independent food service operations.

Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.

Test new food products and equipment.