Dietitians & 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.
- Public Health Nutrition
- International Food Organizations
- Consultant/Private Practice
- Clinical Dietetics
- Food and Nutrition Management
- Business and Industry
- Public Policy/Government
- Education and Research
- Related Health Professionals (e.g. M.D., PA, etc.)
- First-line Supervisors of Landscaping, Lawn Service, and Groundskeeping Workers
- Food Service Manager
- Recreation Workers
- Cooks, Institution, and Cafeteria
- First-line Supervisors of Housekeeping and Janitorial Workers
- Monitor food service operations to ensure conformance to nutritional, safety, sanitation
and quality standards.
- Assess nutritional needs, diet restrictions and current health plans to develop and
implement dietary-care plans and provide nutritional counseling.
- Advise patients and their families on nutritional principles, dietary plans and diet
modifications, and food selection and preparation.
- Counsel individuals and groups on basic rules of good nutrition, healthy eating habits,
and nutrition monitoring to improve their quality of life.
- Consult with physicians and health care personnel to determine nutritional needs and
diet restrictions of patient or client.
- Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
- Write research reports and other publications to document and communicate research
- Manage quantity food service departments or clinical and community nutrition services.
- Purchase food in accordance with health and safety codes.
- Coordinate diet counseling services.
- Make recommendations regarding public policy, such as nutrition labeling, food fortification,
and nutrition standards for school programs.
- Inspect meals served for conformance to prescribed diets and standards of palatability
- Provide assistance to staff members by inspecting rooms, setting tables, or doing
- Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol
and chemical-free meals.