Occupation: Dietitians and Nutritionists

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.

29-1031.00 | 28 tasks | 10 job titles
Reported Job Titles (10)
  • Clinical Dietician
  • Clinical Dietitian
  • Clinical Nutritionist
  • Dietitian
  • Nutritionist
  • Oncology Dietitian
  • Outpatient Dietitian
  • Registered Dietician
  • Registered Dietitian
  • Renal Dietitian
Core Tasks (13)
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
  • Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
  • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
  • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
  • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
  • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
  • Coordinate diet counseling services.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
  • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
  • Write research reports and other publications to document and communicate research findings.
Supplemental Tasks (15)
  • Select, train, and supervise workers who plan, prepare, and serve meals.
  • Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
  • Manage quantity food service departments or clinical and community nutrition services.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
  • Purchase food in accordance with health and safety codes.
  • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  • Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
  • 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.
  • Prepare and administer budgets for food, equipment, and supplies.
  • Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • Plan and prepare grant proposals to request program funding.
  • Test new food products and equipment.
  • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.