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Dietitians and Nutritionists - 29-1031.00

O*NET-SOC Description

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.

Sample of Reported Job Titles

Clinical Dietician
Clinical Dietitian
Clinical Nutritionist
Dietitian
Nutritionist

Oncology Dietitian
Outpatient Dietitian
Registered Dietician
Registered Dietitian
Renal Dietitian

SOC Occupation Groups

29-0000	Healthcare Practitioners and Technical Occupations
29-1000	Healthcare Diagnosing or Treating Practitioners
29-1030	Dietitians and Nutritionists
29-1031.00	Dietitians and Nutritionists

Related Occupations

21-1091.00	Health Education Specialists Bright Outlook
29-1141.02	Advanced Practice Psychiatric Nurses
29-1141.04	Clinical Nurse Specialists
29-1171.00	Nurse Practitioners
29-1215.00	Family Medicine Physicians
29-1221.00	Pediatricians, General
29-1229.05	Preventive Medicine Physicians
29-1299.01	Naturopathic Physicians
29-2051.00	Dietetic Technicians
29-9092.00	Genetic Counselors

Tasks

Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
Coordinate diet counseling services.
Coordinate recipe development and standardization and develop new menus for independent food service operations.
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
Evaluate laboratory tests in preparing nutrition recommendations.
Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
Manage quantity food service departments or clinical and community nutrition services.
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
Plan and prepare grant proposals to request program funding.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
Prepare and administer budgets for food, equipment, and supplies.
Purchase food in accordance with health and safety codes.
Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
Select, train, and supervise workers who plan, prepare, and serve meals.
Test new food products and equipment.
Write research reports and other publications to document and communicate research findings.

Detailed Work Activities

Advise communities or institutions regarding health or safety issues.
Analyze laboratory findings.
Analyze patient data to determine patient needs or treatment goals.
Collaborate with healthcare professionals to plan or provide treatment.
Compile data or documentation.
Conduct health or safety training programs.
Conduct research to increase knowledge about medical issues.
Consult with others regarding safe or healthy equipment or facilities.
Create new recipes or food presentations.
Design public or employee health programs.
Devise research or testing protocols.
Direct healthcare delivery programs.
Evaluate data quality.
Interpret cultural or religious information for others.
Manage healthcare operations.
Manage preparation of special meals or diets.
Monitor medical facility activities to ensure adherence to standards or regulations.
Monitor nutrition related activities of individuals or groups.
Order medical supplies or equipment.
Plan menu options.
Prepare healthcare training materials.
Present medical research reports.
Provide health and wellness advice to patients, program participants, or caregivers.
Supervise medical support personnel.
Train caregivers or other non-medical personnel.
Train medical providers.