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.
<ul><li>Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.</li><li>Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.</li><li>Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.</li><li>Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.</li><li>Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.</li><li>Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.</li><li>Purchase food in accordance with health and safety codes.</li><li>Manage quantity food service departments or clinical and community nutrition services.</li><li>Write research reports and other publications to document and communicate research findings.</li><li>Coordinate diet counseling services.</li><li>Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.</li><li>Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.</li><li>Select, train, and supervise workers who plan, prepare, and serve meals.</li><li>Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.</li><li>Prepare and administer budgets for food, equipment, and supplies.</li><li>Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.</li><li>Plan and prepare grant proposals to request program funding.</li><li>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.</li><li>Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.</li><li>Develop policies for food service or nutritional programs to assist in health promotion and disease control.</li><li>Coordinate recipe development and standardization and develop new menus for independent food service operations.</li></ul>