Description
Design, implement, and evaluate population-based nutrition programs to prevent disease, improve health, and advance nutrition security. Lead community needs assessments, policy development, and surveillance; collaborate with public agencies, schools, and community partners; and supervise public health nutrition staff, training, and research activities.
- • Conduct community health and nutrition needs assessments to inform population-based interventions.
- • Consult with healthcare providers, schools, and community partners to determine population nutrition needs and priorities.
- • Educate communities and families on nutrition principles, healthy food choices, and food resource management.
- • Deliver group and individual nutrition counseling in community settings to promote healthy behaviors.
- • Monitor public food service programs for compliance with nutrition, safety, sanitation, and quality standards.
- • Coordinate recipe development and standardization and create menus for community and emergency feeding programs.
- • Develop and update policies and guidelines for public health nutrition programs to prevent disease and promote health.
- • Inspect meals served through public programs for compliance, palatability, appearance, and cultural relevance.
- • Develop curricula, toolkits, visual aids, and other materials for community nutrition education.
- • Prepare and manage budgets for nutrition initiatives, food, equipment, and supplies.
- • Oversee food procurement for community feeding programs in accordance with health and safety codes.
- • Recruit, train, and supervise public health nutrition staff, interns, and volunteers.
- • Manage community nutrition services and coordinate with public health operations and partner organizations.
- • Coordinate nutrition education and counseling services across clinics, schools, and community agencies.
- • Advise schools, congregate meal sites, and community organizations on sanitation, safety procedures, menu development, budgeting, and program evaluation.
- • Guide development of special menus to meet population needs, such as low-sodium, allergen-aware, or culturally specific options.
- • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research relevant to public health.
- • Plan and deliver training programs in nutrition and program management for health-care personnel and the public.
- • Make recommendations on public policy, including nutrition standards, labeling, food fortification, and school meal regulations.
- • Write reports, briefs, and publications to document and communicate program and research findings.
- • Develop and submit grant proposals to secure funding for public health nutrition initiatives.
- • Evaluate new food products, technologies, and equipment for suitability in public nutrition programs.
- • Collaborate with facilities, design, and equipment personnel on community food service construction and remodeling to meet standards.
- • Interpret surveillance, biomarker, and laboratory data to inform population nutrition recommendations.
- • Integrate cultural, ethnic, and religious preferences into community nutrition policies, counseling, and materials.
- • Collect and analyze community dietary intake, food environment, and social determinants data to guide interventions.
- • Develop recipes and menus for community programs addressing special nutrition needs, such as diabetes-friendly or allergen-free options.
- • Monitor, evaluate, and report on program outcomes, health equity impacts, and population nutrition indicators.
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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
