How do they match: Dietitians and Nutritionists

  • Dietitians and Nutritionists

  • Nutrition Consultant
  • Nutrition Counselor
  • Nutrition Director
  • Nutritionist
  • Clinical Nutrition Manager
  • Clinical Nutritionist
  • Holistic Nutritionist
  • Public Health Nutritionist
  • Sports Nutritionist

  • 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.

  • 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.
  • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
  • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
  • Manage quantity food service departments or clinical and community nutrition services.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
  • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.

  • Monitor nutrition related activities of individuals or groups.