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