- 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 findings.
- Purchase food in accordance with health and safety codes.
- Manage quantity food service departments or clinical and community nutrition services.
- 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 and appearance.
- Select, train and supervise workers who plan, prepare and serve meals.
- Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
- Prepare and administer budgets for food, equipment and supplies.
- Food Labeling Regulations
- Food Engineer
- Food Hygiene Officers
- Food Inspectors
- Food Process Manager
- Food Processing technician
- Food Product Manager
- Food Technologist
- Quality Control Officer
- Food Scientist and Technologist
||Level Of Preparation
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