Occupation: Dietitians and Nutritionists
Task: Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 10.53 (N=19)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 15.79 (N=19)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 36.84 (N=19)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 10.53 (N=19)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 26.32 (N=19)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 0 (N=19)
Source: Occupational Expert, 07/2014

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 0 (N=19)
Source: Occupational Expert, 07/2014

Scale: Importance
Value: 3.68 (N=19)
Source: Occupational Expert, 07/2014

Scale: Relevance of Task
Value: 82.61 (N=23)
Source: Occupational Expert, 07/2014