Dietician

·         Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provides nutritional counseling

·         Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client

·         Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation

·         Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life

·         Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards

·         Coordinate recipe development and standardization and develop new menus for independent food service operations

·         Develop policies for food service or nutritional programs to assist in health promotion and disease control

·         Inspect meals served for conformance to prescribed diets and standards of palatability and appearance

·         Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching

·         Select, train and supervise workers who plan, prepare and serve meals

·         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

·         Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals

·         Any other work assigned by the management from time to time.