National Application Center :: career details :: Dietitians and Nutritionists
Career Details :: Dietitians and 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.
A minimum of two to four years of work-related skill, knowledge, or experience is needed for these occupations. For example, an accountant must complete four years of college and work for several years in accounting to be considered qualified.
Most of these occupations require a four-year bachelor's degree, but some do not.
Employees in these occupations usually need several years of work-related experience, on-the-job training, and/or vocational training.
- Develops and implements dietary-care plans based on assessments of nutritional needs, diet restrictions, and other current health plans.
- Supervises activities of workers engaged in planning, preparing, and serving meals.
- Plans, conducts, and evaluates dietary, nutritional, and epidemiological research, and analyzes findings for practical applications.
- Evaluates nutritional care plans and provides follow-up on continuity of care.
- Confers with design, building, and equipment personnel to plan for construction and remodeling of food service units.
- Plans and prepares grant proposals to request program funding.
- Writes research reports and other publications to document and communicate research findings.
- Develops curriculum and prepares manuals, visual aids, course outlines, and other materials used in teaching.
- Inspects meals served for conformance to prescribed diets and standards of palatability and appearance.
- Plans, organizes, and conducts training programs in dietetics, nutrition, and institutional management and administration for medical students and hospital personnel.
- Consults with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Instructs patients and their families in nutritional principles, dietary plans, and food selection and preparation.
- Monitors food service operations and ensures conformance to nutritional and quality standards.
- Dietetic Technicians
- Farm and Home Management Advisors
- First-Line Supervisors and Manager/Supervisors of Animal Care Workers, Except Livestock
- First-Line Supervisors and Manager/Supervisors of Horticultural Workers
- First-Line Supervisors/Managers of Food Preparation and Serving Workers
- Health Educators
General Work Activities
- Getting Information Needed to Do the Job
- Communicating With Persons Outside Organization
- Communicating With Other Workers
- Identifying Objects, Actions, and Events
- Analyzing Data or Information
Frequent Work Context
- Job-Required Social Interaction
- Responsible for Others' Health & Safety
- Objective or Subjective Information
- Responsibility for Outcomes and Results