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.
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.