Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.
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 and 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.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
Write research reports and other publications to document and communicate research findings.
Purchase food in accordance with health and safety codes.
Manage quantity food service departments or clinical and community nutrition services.
Coordinate diet counseling services.
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and 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 and chemical-free meals.
Prepare and administer budgets for food, equipment and supplies.
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
Plan and prepare grant proposals to request program funding.
Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the 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.