How do they match: Dietitians and Nutritionists

  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • 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.
  • 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.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • 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.