How do they match: Dietitians and Nutritionists

  • 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.
  • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
  • 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.

  • Conduct health or safety training programs.
  • Design public or employee health programs.
  • Direct healthcare delivery programs.
  • Provide health and wellness advice to patients, program participants, or caregivers.