How do they match: Dietitians and Nutritionists

  • Prepare and administer budgets for food, equipment, and supplies.
  • Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
  • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
  • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
  • Plan and prepare grant proposals to request program funding.
  • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
  • 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.
  • Test new food products and equipment.

  • Prepare healthcare training materials.
  • Conduct research to increase knowledge about medical issues.
  • Consult with others regarding safe or healthy equipment or facilities.
  • Manage preparation of special meals or diets.
  • Monitor medical facility activities to ensure adherence to standards or regulations.
  • Order medical supplies or equipment.
  • Present medical research reports.
  • Supervise medical support personnel.
  • Train medical providers.
  • Train caregivers or other non-medical personnel.