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SOC: 29-1031 |
Dietitians and Nutritionists
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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.
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Tasks: |
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 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. 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. 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.
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