• Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide 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.
• Carry out research work assigned by HOD / Director as co-worker or principal investigator.
• Prepare and administer budgets for food, equipment and supplies.
• Carry out any other job assigned by Supervisor / HOD / Administrator / Director.
* educating and advising a wide range of patients with diet-related disorders on the practical ways in which they can improve their health by adopting healthier eating habits;
* translating the science of nutrition into everyday information about food;
* calculating patients’ nutritional requirements using standard equations based on assessments of blood chemistry, temperature, stress, mobility and other relevant factors;
* analysing the nutritional content of food (including new products, if you work in the food industry);
* delivering group sessions to a variety of audiences, including children and patient groups;
* working as part of a multidisciplinary team in hospitals or in a community setting to gain patients’ co-operation in following recommended dietary treatments;
* educating other healthcare professionals (doctors, nurses, biochemists, social workers, care workers and community workers) about food and nutrition issues;
* writing articles for local and national newspapers and newsletters;
* advising hospital catering departments about the specific dietary requirements of patients;
* running clinics in hospital outpatients departments or general practitioners’ (GP) surgeries for patients who have been referred by hospital consultants, GPs or health visitors;
* advising athletes and sportspersons on how diet can optimise performance and recovery from exercise;
* educating sportspersons to understand the physiology and biochemistry of different types of exercise and the role nutrition has in these processes;
* writing reports and case notes and maintaining accurate records;
* carrying out visits to people’s homes, including nursing homes;
* accessing funding provided by bodies such as Sure Start in order to set up and run projects in schools and the local community;
* participating in dietetic student training programmes;
* participating in training, supervision and team meetings;
* preparing information packs, flyers and other promotional materials;
* promoting healthy food choices and disease prevention by increasing awareness of the link between nutrition and health;