Role Responsibilities

  • Consulting with other health professionals and care providers to manage the dietary and nutritional needs of patients
  • Developing and evaluating food and nutrition products to meet nutritional requirements
  • Compiling and assessing data relating to health and nutritional status of individuals, groups and communities based on nutritional values of food served or consumed
  • Conducting research on nutrition and disseminating the findings at scientific conferences and in other settings
  • Planning diets and menus, supervising the preparation and serving of meals, and monitoring food intake and quality to provide nutritional care in settings offering food services
  • Instructing individuals, families and communities on nutrition, the planning of diets and preparation of food to maximize health benefits and reduce potential risks to health
  • Planning and conducting nutrition assessments, intervention programmes, and education and training to improve nutritional levels among individuals and communities

    Skill level

    Highly skilled
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