Description
Assess, plan, and deliver evidence-based nutrition care to promote health and manage disease across clinical, community, and food service settings. Develop menus and nutrition programs, counsel individuals and groups, collaborate with healthcare teams, and may supervise or manage food service operations and quality.
- • Assess nutritional needs, diet restrictions, and current health plans to develop and implement individualized nutrition care plans and provide counseling.
- • Consult with physicians and healthcare personnel to determine nutritional needs and diet restrictions.
- • Advise patients and families on nutrition principles, dietary plans, modifications, and food selection and preparation.
- • Counsel individuals and groups on healthy eating habits and nutrition self-monitoring to improve quality of life.
- • Monitor food service operations for compliance with nutrition, safety, sanitation, and quality standards.
- • Coordinate recipe development and standardization and create menus for food service operations.
- • Develop policies and protocols for nutrition services and programs to promote health and control disease.
- • Inspect meals for adherence to prescribed diets and standards of palatability and appearance.
- • Develop curricula and prepare manuals, visual aids, and course materials for nutrition education.
- • Prepare and manage budgets for food, equipment, and supplies.
- • Purchase food and related items in accordance with health and safety codes.
- • Select, train, and supervise staff who plan, prepare, and serve meals.
- • Manage clinical, community, or quantity food service nutrition departments.
- • Coordinate diet counseling services across inpatient, outpatient, and community settings.
- • Advise food service managers and organizations on sanitation, safety, menu development, budgeting, and operational planning.
- • Plan, analyze, and prepare special diets, such as low-fat, low-sodium, or allergen-free.
- • Plan, conduct, and evaluate nutrition or epidemiological research.
- • Plan and deliver training programs in dietetics, nutrition, and foodservice management for healthcare personnel and the public.
- • Contribute to public policy recommendations on nutrition standards, labeling, or food fortification.
- • Write reports, publications, and presentations to communicate outcomes and research findings.
- • Develop and submit grant proposals to secure funding for nutrition programs or research.
- • Evaluate and test new food products, tools, and equipment.
- • Collaborate with design, construction, and equipment teams on food service unit layout and remodeling.
- • Interpret laboratory and diagnostic data to inform nutrition recommendations.
- • Incorporate patients’ cultural, ethnic, and religious preferences into nutrition care plans.
- • Document and evaluate nutrition-focused histories, including symptoms, environmental exposures, allergies, medications, and preventive measures.
- • Develop recipes and menus for special nutrition needs, such as low glycemic, gluten-free, or low histamine.
- • Apply evidence-based nutrigenomic and nutrigenetic findings, when appropriate, to personalize nutrition care.
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Healthcare & Human Services
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
