What this code covers
Dieticians and nutritionists assess, plan and implement programs to enhance the impact of food and nutrition on human health. Their tasks include: a) 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; b) 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; c) compiling and assessing data relating to health and nutritional status of individuals, groups and communities based on nutritional values of food served or consumed; d) planning and conducting nutrition assessments, intervention programmes, and education and training to improve nutritional levels among individuals and communities; e) consulting with other health professionals and care providers to manage the dietary and nutritional needs of patients; f) developing and evaluating food and nutrition products to meet nutritional requirements; g) conducting research on nutrition and disseminating the findings at scientific conferences and in other settings. Examples of the occupations classified here: Administrative dietician, Clinical dietician, Community/public health nutritionist, Dietary nutritionist, Dietetic management supervisor/adviser, Dietetic/food processing consultant, Dietician, Food service dietician, Food and nutrition specialist, Nutrition program coordinator, Nutritionist, Nutritionist research dietician, Public health nutritionist, Sports nutritionist, Teaching dietician, Therapeutic/clinic dietician