Clinical Dietitian

Prepare and administer budgets for food, equipment and supplies.

Coordinate diet counseling services.

Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.

Develop policies for food service or nutritional programs to assist in health promotion and disease control.

Select, train and supervise workers who plan, prepare and serve meals.

Purchase food in accordance with health and safety codes.

Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.

Write research reports and other publications to document and communicate research findings.

Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.

Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.

Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.

Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.

Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.

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.

Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.

Manage quantity food service departments or clinical and community nutrition services.

Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.

Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.

Coordinate recipe development and standardization and develop new menus for independent food service operations.