{"c":"29-1031.00","n":"Dietitians and Nutritionists","d":"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.","g":"29","tasks":[{"t":"Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.","core":true,"id":314,"r":29,"dt":"08/2021","src":"Occupational Expert"},{"t":"Evaluate laboratory tests in preparing nutrition recommendations.","core":true,"id":23913,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.","core":true,"id":317,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.","core":true,"id":316,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.","core":true,"id":23914,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.","core":true,"id":315,"r":29,"dt":"08/2021","src":"Occupational Expert"},{"t":"Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.","core":true,"id":23915,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.","core":true,"id":23916,"r":29,"dt":"08/2021","src":"Occupational Expert"},{"t":"Coordinate diet counseling services.","core":true,"id":327,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.","core":true,"id":322,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.","core":true,"id":330,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.","core":true,"id":331,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Write research reports and other publications to document and communicate research findings.","core":true,"id":333,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Select, train, and supervise workers who plan, prepare, and serve meals.","core":false,"id":325,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.","core":false,"id":332,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Manage quantity food service departments or clinical and community nutrition services.","core":false,"id":326,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.","core":false,"id":318,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.","core":false,"id":321,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Purchase food in accordance with health and safety codes.","core":false,"id":324,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Develop policies for food service or nutritional programs to assist in health promotion and disease control.","core":false,"id":320,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.","core":false,"id":329,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"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.","core":false,"id":328,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Prepare and administer budgets for food, equipment, and supplies.","core":false,"id":323,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.","core":false,"id":23917,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Coordinate recipe development and standardization and develop new menus for independent food service operations.","core":false,"id":319,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Plan and prepare grant proposals to request program funding.","core":false,"id":334,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Test new food products and equipment.","core":false,"id":335,"r":30,"dt":"08/2021","src":"Occupational Expert"},{"t":"Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.","core":false,"id":336,"r":30,"dt":"08/2021","src":"Occupational Expert"}]}