Dietitians and nutritionists plan and conduct food service or nutritional programs to assist in the promotion of health and control of the disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.

  • 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.
  • 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, 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.
Work Context
  • Electronic Mail — 100% responded "Every day".
  • Telephone — 92% responded "Every day".
  • Face-to-Face Discussions — 92% responded "Every day".
  • Indoors, Environmentally Controlled — 87% responded "Every day".
  • Freedom to Make Decisions — 64% responded "A lot of freedom".
  • Contact With Others — 53% responded "Contact with others most of the time".
  • Work With Work Group or Team — 61% responded "Extremely important".
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Work Activities
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
  • Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
  • Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
  • Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
  • Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
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Detailed Work Activities
  • Analyze patient data to determine patient needs or treatment goals.
  • Collaborate with healthcare professionals to plan or provide treatment.
  • Provide health and wellness advice to patients, program participants, or caregivers.
  • Provide health and wellness advice to patients, program participants, or caregivers.
  • Monitor medical facility activities to ensure adherence to standards or regulations.
  • Manage preparation of special meals or diets.
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Knowledge

Customer and Personal Service
  • Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Education and Training
  • Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
English Language
  • Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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Skills

Reading Comprehension
  • Understanding written sentences and paragraphs in work related documents.
Active Listening
  • Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Speaking
  • Talking to others to convey information effectively.
Critical Thinking
  • Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
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Abilities

Oral Comprehension
  • The ability to listen to and understand information and ideas presented through spoken words and sentences.
Written Comprehension
  • The ability to read and understand information and ideas presented in writing.
Oral Expression
  • The ability to communicate information and ideas in speaking so others will understand.
Written Expression
  • The ability to communicate information and ideas in writing so others will understand.
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Personality

People interested in this work like activities that include ideas, thinking, and figuring things out.
They do well at jobs that need:
  • Achievement/Effort
  • Persistence
  • Initiative
  • Leadership
  • Cooperation
  • Concern for Others
  • Social Orientation
  • Self Control
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Technology

You might use software like this on the job:

Presentation software
  • Microsoft PowerPoint Hot Technology
Electronic mail software
  • Microsoft Outlook Hot Technology
Office suite software
  • Microsoft Office Hot Technology
  • Google Drive Hot Technology
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