Description
Design and deliver nutrition counseling, education, and programs to promote health, manage diet-related concerns, and prevent disease. Collaborate with healthcare providers, develop menus and policies, oversee program quality, and may supervise staff or contribute to research.
- • Assess clients’ nutritional needs, diet restrictions, and health goals to create personalized nutrition plans and counseling.
- • Consult with physicians and healthcare personnel to align nutrition plans with medical conditions and treatments.
- • Advise clients and families on nutrition principles, diet modifications, and food selection, preparation, and budgeting.
- • Counsel individuals and groups on healthy eating habits and behavior change to improve well-being.
- • Monitor food service or program operations for compliance with nutrition, safety, sanitation, and quality standards.
- • Coordinate recipe development and standardization; develop menus for wellness and community programs.
- • Develop policies and guidelines for nutrition education and health promotion initiatives.
- • Inspect meals or menus for conformance to prescribed diets and standards of taste and appearance.
- • Develop curricula and produce handouts, visual aids, and course materials for classes and workshops.
- • Prepare and manage budgets for nutrition programs, classes, and supplies.
- • Coordinate procurement of food and supplies in accordance with health and safety codes.
- • Train and oversee staff or volunteers who support nutrition education or meal services.
- • Manage community nutrition services, wellness programs, or counseling operations.
- • Coordinate and deliver diet and lifestyle counseling services.
- • Advise food service managers and organizations on menu development, nutrition standards, sanitation, safety, and program evaluation.
- • Develop and test special meals and menus, such as low-fat, low-cholesterol, gluten-free, or allergen-aware options.
- • Plan, conduct, or support dietary and nutrition research or program evaluations.
- • Plan and lead training programs in nutrition and wellness for healthcare personnel and the public.
- • Contribute recommendations to public policy on nutrition standards, labeling, or school meal programs.
- • Write reports, articles, or educational content to communicate findings and best practices.
- • Develop and submit grant proposals to fund nutrition programs and research.
- • Evaluate or pilot new food products, tools, or equipment used in nutrition education or meal preparation.
- • Provide input on facility layout and equipment needs for nutrition and meal service programs.
- • Review nutrition-related laboratory data provided by clinicians to inform recommendations.
- • Incorporate clients’ cultural, ethnic, and religious preferences into nutrition plans.
- • Record and evaluate clients’ health and diet histories, allergies, medications, and lifestyle factors.
- • Create recipes and menus to meet special nutrition needs, including low glycemic or low histamine options.
- • Participate in or apply findings from nutrigenomic and nutrigenetic research to personalize guidance.
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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
