Nutritionist or Dietician
Nutritionists and dietitians prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications. They also plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals.
Nutritionists and dietitians manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education and conduct research. Many dietitians specialize, becoming a clinical dietitian, community dietitian, management dietitian, or consultant.
Clinical dietitians provide nutritional services to patients in hospitals, nursing care facilities, and other institutions. They assess patient's nutritional needs, develop and implement nutrition programs, and evaluate and report the results. They also confer with doctors and other health care professionals to coordinate medical and nutritional needs. Some clinical dietitians specialize in managing the weight of overweight patients or in the care of renal (kidney), diabetic, or critically ill patients. In addition, clinical dietitians in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.
Consultant dietitians may work with health care facilities or in their own private practices. They can perform nutrition screenings for their clients and offer advice on diet-related concerns such as weight loss and cholesterol reduction. Some work for wellness programs, sports teams, supermarkets, and other nutrition-related businesses. They may consult with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting, and planning.