How do they match: Dietitians and Nutritionists

  • Dietary Assistant
  • 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.

  • 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.
  • 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.
  • 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.
  • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
  • Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.

  • Analyze patient data to determine patient needs or treatment goals.
  • Manage preparation of special meals or diets.