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.

Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
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.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
Write research reports and other publications to document and communicate research findings.

Consult with others regarding safe or healthy equipment or facilities.
Conduct research to increase knowledge about medical issues.
Conduct health or safety training programs.
Design public or employee health programs.
Devise research or testing protocols.
Direct healthcare delivery programs.
Present medical research reports.
Provide health and wellness advice to patients, program participants, or caregivers.

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Site updated April 30, 2024

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