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Dietitians and Nutritionists: reported tasks and exploration worksheet

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.

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This source lists 28 tasks, including 13 marked Core and 15 marked Supplemental. Labels and dates are retained below. Employers can combine or divide these responsibilities differently; explore the task itself before assuming it belongs in every version of the role.

Task source dates: 08/2021.

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28 tasks shown

Core · Task 314 · 08/2021 · Occupational Expert

Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.

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Core · Task 23913 · 08/2021 · Occupational Expert

Evaluate laboratory tests in preparing nutrition recommendations.

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Core · Task 317 · 08/2021 · Occupational Expert

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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Core · Task 316 · 08/2021 · Occupational Expert

Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.

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Core · Task 23914 · 08/2021 · Occupational Expert

Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.

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Core · Task 315 · 08/2021 · Occupational Expert

Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.

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Core · Task 23915 · 08/2021 · Occupational Expert

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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Core · Task 23916 · 08/2021 · Occupational Expert

Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.

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Core · Task 327 · 08/2021 · Occupational Expert

Coordinate diet counseling services.

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Core · Task 322 · 08/2021 · Occupational Expert

Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

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Core · Task 330 · 08/2021 · Occupational Expert

Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.

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Core · Task 331 · 08/2021 · Occupational Expert

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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Core · Task 333 · 08/2021 · Occupational Expert

Write research reports and other publications to document and communicate research findings.

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Supplemental · Task 325 · 08/2021 · Occupational Expert

Select, train, and supervise workers who plan, prepare, and serve meals.

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Supplemental · Task 332 · 08/2021 · Occupational Expert

Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.

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Supplemental · Task 326 · 08/2021 · Occupational Expert

Manage quantity food service departments or clinical and community nutrition services.

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Supplemental · Task 318 · 08/2021 · Occupational Expert

Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.

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Supplemental · Task 321 · 08/2021 · Occupational Expert

Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.

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Supplemental · Task 324 · 08/2021 · Occupational Expert

Purchase food in accordance with health and safety codes.

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Supplemental · Task 320 · 08/2021 · Occupational Expert

Develop policies for food service or nutritional programs to assist in health promotion and disease control.

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Supplemental · Task 329 · 08/2021 · Occupational Expert

Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.

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Supplemental · Task 328 · 08/2021 · Occupational Expert

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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Supplemental · Task 323 · 08/2021 · Occupational Expert

Prepare and administer budgets for food, equipment, and supplies.

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Supplemental · Task 23917 · 08/2021 · Occupational Expert

Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.

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Supplemental · Task 319 · 08/2021 · Occupational Expert

Coordinate recipe development and standardization and develop new menus for independent food service operations.

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Supplemental · Task 334 · 08/2021 · Occupational Expert

Plan and prepare grant proposals to request program funding.

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Supplemental · Task 335 · 08/2021 · Occupational Expert

Test new food products and equipment.

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Supplemental · Task 336 · 08/2021 · Occupational Expert

Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.

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Source and practice material

Occupational context uses the O*NET® 31.0 Database from the U.S. Department of Labor, Employment and Training Administration, under CC BY 4.0. View the occupation.

Skill Workbench selected and adapted the occupational information and added its own fictional cases, calculations, guidance and worksheets. USDOL/ETA has not approved, endorsed or tested these additions. O*NET® is a trademark of USDOL/ETA.