Assist dietitians in the provision of food service and nutritional programs. Under the supervision of dietitians, may plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.
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- Analyze menus and recipes, standardize recipes and test new products.
- Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment.
- Determine food and beverage costs and assist in implementing cost control procedures.
- Develop job specifications, job descriptions, and work schedules.
- Observe patient food intake and report progress and dietary problems to dietician.
- Obtain and evaluate dietary histories of individuals to plan nutritional programs.
- Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines.
- Prepare a major meal, following recipes and determining group food quantities.
- Provide dietitians with assistance researching food, nutrition and food service systems.
- Refer patients to other relevant services to provide continuity of care.
- Select, schedule, and conduct orientation and in-service education programs.
- Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning.
- analyze menus
- analyze recipes
- communicate technical information
- conduct nutritional or food programs
- counsel patients concerning diet
- determine nutritional needs or diet restrictions
- develop dietary-care plans
- follow recipes
- guide individuals or families in nutritional areas
- make presentations on health or medical issues
- obtain individual dietary histories to plan nutritional programs
- teach food or nutrition principles
- use interpersonal communication techniques
- use nutrition research techniques
- weigh patients
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