Low to No Risk

23

Moderate Risk

1

High Risk

0

Extreme Risk

0

• 1.5Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
• 1.2Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
• 1.5Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
• 1.8Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
• 2Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
• 1.1Develop policies for food service or nutritional programs to assist in health promotion and disease control.
• 2.5Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
• 1.6Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
• 2.5Purchase food in accordance with health and safety codes.
• 1.2Select, train, and supervise workers who plan, prepare, and serve meals.
• 1.5Manage quantity food service departments or clinical and community nutrition services.
• 1.2Coordinate diet counseling services.
• 1.3Advise 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.
• 2Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
• 0.8Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
• 1Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
• 1Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
• 1.8Write research reports and other publications to document and communicate research findings.
• 2.3Evaluate laboratory tests in preparing nutrition recommendations.
• 1.5Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
• 1Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
• 1.2Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
• 1.3Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.

0.0% of Dietitians and Nutritionists tasks can be automated with AI or robotics