How do they match: Dietitians and Nutritionists

  • Prepare and administer budgets for food, equipment, and supplies.
  • Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • 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.
  • Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
  • Plan and prepare grant proposals to request program funding.
  • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
  • Select, train, and supervise workers who plan, prepare, and serve meals.

  • Prepare healthcare training materials.
  • Present medical research reports.
  • Create new recipes or food presentations.
  • Manage preparation of special meals or diets.