animal-feed-nutritionist/references/tasks.md

Tasks & work activities — animal feed nutritionist

Source: O*NET 30.3, occupation 29-1031.00 (Dietitians and Nutritionists).

Task statements

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

Detailed work activities

• Advise communities or institutions regarding health or safety issues.
• Analyze laboratory findings.
• Analyze patient data to determine patient needs or treatment goals.
• Collaborate with healthcare professionals to plan or provide treatment.
• Compile data or documentation.
• Conduct health or safety training programs.
• Conduct research to increase knowledge about medical issues.
• Consult with others regarding safety or health equipment or facilities.
• Create new recipes or food presentations.
• Design public or employee health programs.
• Devise research or testing protocols.
• Direct healthcare delivery programs.
• Evaluate data quality.
• Interpret cultural or religious information for others.
• Manage healthcare operations.
• Manage preparation of special meals or diets.
• Monitor medical facility activities to ensure adherence to standards or regulations.
• Monitor nutrition related activities of individuals or groups.
• Order medical supplies or equipment.
• Plan menu options.
• Prepare healthcare training materials.
• Prepare proposals or grant applications to obtain project funding.
• Present medical research reports.
• Provide health and wellness advice to patients, program participants, or caregivers.
• Supervise medical support personnel.
• Test characteristics of materials or structures.
• Test products for functionality or quality.
• Train caregivers or other non-medical personnel.
• Train medical providers.
• Write grant proposals.