How do they match: Dietitians and Nutritionists

  • Dietitians and Nutritionists

  • Server
  • Certified Dietary Manager
  • Clinical Nutrition Manager
  • Correctional Food Service Supervisor
  • Dietary Manager
  • Menu Planner
  • Women Infants and Children Site Coordinator

  • 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.

  • Manage quantity food service departments or clinical and community nutrition services.
  • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
  • Plan and prepare grant proposals to request program funding.
  • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
  • Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
  • 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.
  • Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
  • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
  • Coordinate diet counseling services.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
  • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Select, train, and supervise workers who plan, prepare, and serve meals.

  • Manage healthcare operations.
  • Manage preparation of special meals or diets.
  • Plan menu options.
  • Collaborate with healthcare professionals to plan or provide treatment.