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Dietitians and Nutritionists

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.

Tasks
28 tasks13 core, 15 supplemental
Family
Healthcare PractitionersOne of its 96 occupations
Code
29-1031.00SOC 2018: 29-1031

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What the work is made of

13 core tasks and 15 supplemental, each quoted as published, with the survey it came from.

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Core: central to the jobSupplemental: done by some, not all

  1. Task 1. Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.Core taskTask 314Rated by 29 occupational experts, August 2021
  2. Task 2. Evaluate laboratory tests in preparing nutrition recommendations.Core taskTask 23913Rated by 30 occupational experts, August 2021
  3. Task 3. Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.Core taskTask 317Rated by 30 occupational experts, August 2021
  4. Task 4. Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.Core taskTask 316Rated by 30 occupational experts, August 2021
  5. Task 5. Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.Core taskTask 23914Rated by 30 occupational experts, August 2021
  6. Task 6. Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.Core taskTask 315Rated by 29 occupational experts, August 2021
  7. Task 7. Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.Core taskTask 23915Rated by 30 occupational experts, August 2021
  8. Task 8. Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.Core taskTask 23916Rated by 29 occupational experts, August 2021
  9. Task 9. Coordinate diet counseling services.Core taskTask 327Rated by 30 occupational experts, August 2021
  10. Task 10. Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.Core taskTask 322Rated by 30 occupational experts, August 2021
  11. Task 11. Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.Core taskTask 330Rated by 30 occupational experts, August 2021
  12. Task 12. Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.Core taskTask 331Rated by 30 occupational experts, August 2021
  13. Task 13. Write research reports and other publications to document and communicate research findings.Core taskTask 333Rated by 30 occupational experts, August 2021
  14. Task 14. Select, train, and supervise workers who plan, prepare, and serve meals.Supplemental taskTask 325Rated by 30 occupational experts, August 2021
  15. Task 15. Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.Supplemental taskTask 332Rated by 30 occupational experts, August 2021
  16. Task 16. Manage quantity food service departments or clinical and community nutrition services.Supplemental taskTask 326Rated by 30 occupational experts, August 2021
  17. Task 17. Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.Supplemental taskTask 318Rated by 30 occupational experts, August 2021
  18. Task 18. Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.Supplemental taskTask 321Rated by 30 occupational experts, August 2021
  19. Task 19. Purchase food in accordance with health and safety codes.Supplemental taskTask 324Rated by 30 occupational experts, August 2021
  20. Task 20. Develop policies for food service or nutritional programs to assist in health promotion and disease control.Supplemental taskTask 320Rated by 30 occupational experts, August 2021
  21. Task 21. Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.Supplemental taskTask 329Rated by 30 occupational experts, August 2021
  22. Task 22. 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.Supplemental taskTask 328Rated by 30 occupational experts, August 2021
  23. Task 23. Prepare and administer budgets for food, equipment, and supplies.Supplemental taskTask 323Rated by 30 occupational experts, August 2021
  24. Task 24. Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.Supplemental taskTask 23917Rated by 30 occupational experts, August 2021
  25. Task 25. Coordinate recipe development and standardization and develop new menus for independent food service operations.Supplemental taskTask 319Rated by 30 occupational experts, August 2021
  26. Task 26. Plan and prepare grant proposals to request program funding.Supplemental taskTask 334Rated by 30 occupational experts, August 2021
  27. Task 27. Test new food products and equipment.Supplemental taskTask 335Rated by 30 occupational experts, August 2021
  28. Task 28. Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.Supplemental taskTask 336Rated by 30 occupational experts, August 2021

Where this comes from

Quoted from the U.S. Department of Labor, and credited. Nothing on this page is written by us.

How we copy and credit sources
  1. Published by
    O*NET 29.0, U.S. Department of LaborEmployment and Training Administration
  2. Classification
    Standard Occupational Classification 2018, 29-1031
  3. License
    CC BY 4.0Free to copy and reuse, with credit
  4. Changed by us
    Nothing.

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