Dietitian

A dietitian-nutritionist is a professional who applies the science of food and nutrition to promote health, prevent and treat disease to optimize the health of individuals, groups, communities and populations. Registered dietitians practice autonomously and in collaborative teams to improve health and well-being. They use their dietetic knowledge, skills, and judgment in a variety of contexts, which includes promoting and protecting public health, directing and delivering medical nutrition therapy services, and managing food and health systems. They may perform a variety of functions, including policy development, leadership, management, research, education, and communication roles

Job functions and Key Accountabilities:
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards or regulations.
Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling. Analyze patient data to determine patient needs or treatment goals.
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation. Provide health and wellness advice to patients, program participants, or caregivers.
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. Provide health and wellness advice to patients, program participants, or caregivers.
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client. Collaborate with healthcare professionals to plan or provide treatment.
Coordinate diet counseling services. Direct healthcare delivery programs.
Purchase food in accordance with health and safety codes. Order medical supplies or equipment.
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance. Monitor medical facility activities to ensure adherence to standards or regulations
Select, train and supervise workers who plan, prepare and serve meals. Train caregivers or other non-medical personnel. Supervise medical support personnel.
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals. Manage preparation of special meals or diets.
Develop and prepare manuals, visual aids, course outlines, and other materials used in teaching. Prepare healthcare training materials.
Advise food service managers and organizations on sanitation, safety procedures, menu development, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
Develop policies for food service or nutritional programs to assist in health promotion and disease control. Design public or employee health programs.
Coordinate recipe development and standardization and develop new menus for food service operations. Manage preparation of special meals or diets.
Make recommendations regarding policy, such as nutrition labeling, food fortification, and nutrition standards. Advise communities or institutions regarding health or safety issues.
Assist with community programs and/or presentations as applicable.

Qualification

Bachelor of Science in Dietetics