According to people in this career, the main tasks are...
| Task | Importance |
|---|---|
| Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling. | 92% |
| Evaluate laboratory tests in preparing nutrition recommendations. | 91% |
| Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. | 90% |
| Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation. | 89% |
| Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans. | 89% |
| Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client. | 86% |
| Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures. | 85% |
| Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free. | 75% |
| Coordinate diet counseling services. | 74% |
| Select, train, and supervise workers who plan, prepare, and serve meals. | 70% |
| Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs. | 70% |
| Manage quantity food service departments or clinical and community nutrition services. | 70% |
| Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards. | 68% |
| Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching. | 68% |
| Inspect meals served for conformance to prescribed diets and standards of palatability and appearance. | 67% |
| Purchase food in accordance with health and safety codes. | 65% |
| Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public. | 65% |
| Plan, conduct, and evaluate dietary, nutritional, and epidemiological research. | 65% |
| Develop policies for food service or nutritional programs to assist in health promotion and disease control. | 64% |
| Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals. | 63% |
| 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. | 62% |
| Prepare and administer budgets for food, equipment, and supplies. | 61% |
| Plan, conduct, and evaluate nutrigenomic or nutrigenetic research. | 61% |
| Write research reports and other publications to document and communicate research findings. | 60% |
| Coordinate recipe development and standardization and develop new menus for independent food service operations. | 55% |
| Plan and prepare grant proposals to request program funding. | 51% |
| Test new food products and equipment. | 49% |
| Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units. | 44% |
