According to people in this career, the main tasks are...
| Task | Importance |
|---|---|
| Observe and monitor patient food intake and body weight, and report changes, progress, and dietary problems to dietician. | 93% |
| Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' dietary histories, to plan nutritional programs. | 91% |
| Prepare a major meal, following recipes and determining group food quantities. | 90% |
| Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning. | 89% |
| Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines. | 88% |
| Determine food and beverage costs and assist in implementing cost control procedures. | 88% |
| Develop job specifications, job descriptions, or work schedules. | 87% |
| Refer patients to other relevant services to provide continuity of care. | 84% |
| Attend interdisciplinary meetings with other health care professionals to discuss patient care. | 81% |
| Provide dietitians with assistance researching food, nutrition, or food service systems. | 80% |
| Deliver speeches on diet, nutrition, or health to promote healthy eating habits and illness prevention and treatment. | 77% |
| Select, schedule, or conduct orientation or in-service education programs. | 75% |
| Analyze menus or recipes, standardize recipes, or test new products. | 71% |
