Professional nutritionist work for a state institution involving nutritional, dietary and food management functions. Duties involve considerable interaction with physicians, nurses, professional personnel, dietary staff and clients.
Work is performed under the supervision of an administrative supervisor.
Checks menus for nutritional adequacy and caloric value, based on established standards and makes recommendations for improvements. Is responsible for developing special diets ordered by physicians. Consults with the diet kitchen staff on food service of therapeutic diets. Evaluates sanitation and safety recommendations for methods of implementing needed changes. Analyzes food intake patterns of patients including between-meal feedings and makes recommendations based on evident need for changes in menu patterns.