68 lines
5.2 KiB
Markdown
68 lines
5.2 KiB
Markdown
# Tasks & work activities — prepared meals nutritionist
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Source: O*NET 30.3, occupation 29-1031.00 (Dietitians and Nutritionists) — manual nearest-occupation mapping via ISCO group 2265; the official ESCO crosswalk has no entry for this ESCO occupation.
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## Task statements
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- **[Core]** Evaluate laboratory tests in preparing nutrition recommendations.
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- **[Core]** Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
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- **[Core]** Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
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- **[Core]** Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
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- **[Supplemental]** Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
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- **[Core]** Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
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- **[Core]** Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
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- **[Core]** Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
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- **[Core]** Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
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- **[Supplemental]** Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
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- **[Supplemental]** Coordinate recipe development and standardization and develop new menus for independent food service operations.
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- **[Supplemental]** Develop policies for food service or nutritional programs to assist in health promotion and disease control.
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- **[Supplemental]** Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
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- **[Core]** Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
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- **[Supplemental]** Prepare and administer budgets for food, equipment, and supplies.
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- **[Supplemental]** Purchase food in accordance with health and safety codes.
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- **[Supplemental]** Select, train, and supervise workers who plan, prepare, and serve meals.
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- **[Supplemental]** Manage quantity food service departments or clinical and community nutrition services.
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- **[Core]** Coordinate diet counseling services.
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- **[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.
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- **[Supplemental]** Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
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- **[Core]** Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
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- **[Core]** Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
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- **[Supplemental]** Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
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- **[Core]** Write research reports and other publications to document and communicate research findings.
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- **[Supplemental]** Plan and prepare grant proposals to request program funding.
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- **[Supplemental]** Test new food products and equipment.
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- **[Supplemental]** Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
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## Detailed work activities
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- Advise communities or institutions regarding health or safety issues.
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- Analyze laboratory findings.
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- Analyze patient data to determine patient needs or treatment goals.
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- Collaborate with healthcare professionals to plan or provide treatment.
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- Compile data or documentation.
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- Conduct health or safety training programs.
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- Conduct research to increase knowledge about medical issues.
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- Consult with others regarding safety or health equipment or facilities.
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- Create new recipes or food presentations.
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- Design public or employee health programs.
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- Devise research or testing protocols.
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- Direct healthcare delivery programs.
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- Evaluate data quality.
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- Interpret cultural or religious information for others.
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- Manage healthcare operations.
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- Manage preparation of special meals or diets.
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- Monitor medical facility activities to ensure adherence to standards or regulations.
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- Monitor nutrition related activities of individuals or groups.
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- Order medical supplies or equipment.
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- Plan menu options.
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- Prepare healthcare training materials.
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- Prepare proposals or grant applications to obtain project funding.
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- Present medical research reports.
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- Provide health and wellness advice to patients, program participants, or caregivers.
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- Supervise medical support personnel.
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- Test characteristics of materials or structures.
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- Test products for functionality or quality.
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- Train caregivers or other non-medical personnel.
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- Train medical providers.
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- Write grant proposals.
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