How do they match: Dietitians and Nutritionists

  • 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.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.

  • Manage healthcare operations.
  • Manage preparation of special meals or diets.