Occupation: Dietitians and Nutritionists
Task: Coordinate recipe development and standardization and develop new menus for independent food service operations.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 23.53 (N=17)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 29.41 (N=17)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 29.41 (N=17)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 5.88 (N=17)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 5.88 (N=17)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 5.88 (N=17)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 0 (N=17)
Source: Occupational Expert, 07/2014

Scale: Importance
Value: 3.47 (N=17)
Source: Occupational Expert, 07/2014

Scale: Relevance of Task
Value: 77.27 (N=22)
Source: Occupational Expert, 07/2014