SkillSet: " healthcare management", basic, care, meals, " chemical testing".
Qualification : B.Sc. / M.Sc. FN
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Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provides nutritional counseling.
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Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
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Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
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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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Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
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Coordinate recipe development and standardization and develop new menus for independent food service operations.
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Develop policies for food service or nutritional programs to assist in health promotion and disease control.
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Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
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Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
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Select, train and supervise workers who plan, prepare and serve meals.
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Advise food service managers and organizations on sanitation, safety procedures, menu development and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
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Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
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Any other work assigned by the management from time to time.
