Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Monitor medical facility activities to ensure adherence to standards or regulations.
Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
Analyze patient data to determine patient needs or treatment goals.
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
Provide health and wellness advice to patients, program participants, or caregivers.
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
Provide health and wellness advice to patients, program participants, or caregivers.
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
Collaborate with healthcare professionals to plan or provide treatment.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Conduct research to increase knowledge about medical issues.
Write research reports and other publications to document and communicate research findings.
Present medical research reports.
Purchase food in accordance with health and safety codes.
Order medical supplies or equipment.
Manage quantity food service departments or clinical and community nutrition services.
Manage healthcare operations.
Coordinate diet counseling services.
Direct healthcare delivery programs.
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
Advise communities or institutions regarding health or safety issues.
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
Monitor medical facility activities to ensure adherence to standards or regulations.
Manage preparation of special meals or diets.
Select, train and supervise workers who plan, prepare and serve meals.
Train caregivers or other non-medical personnel.
Supervise medical support personnel.
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
Manage preparation of special meals or diets.
Prepare and administer budgets for food, equipment and supplies.
Manage healthcare operations.
Plan and prepare grant proposals to request program funding.
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
Prepare healthcare training materials.
Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
