How do they match: Dietitians and Nutritionists

  • Server
  • Correctional Food Service Supervisor

  • Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.

  • 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.
  • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
  • Coordinate diet counseling services.
  • 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.
  • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
  • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
  • Manage quantity food service departments or clinical and community nutrition services.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
  • Select, train, and supervise workers who plan, prepare, and serve meals.

  • Consult with others regarding safe or healthy equipment or facilities.
  • Interpret cultural or religious information for others.