Position Overview

Our client is looking for dedicated dietitians and nutritionists to join their team. The ideal candidates will be responsible for assessing and addressing nutrition-related issues, developing and implementing care plans, and managing food and nutrition service systems. They will also design and evaluate health promotion programs to prevent, treat, and manage diseases. Employment opportunities are available in diverse settings such as hospitals, home healthcare agencies, extended care facilities, community health centers, the food, beverage, and pharmaceutical industries, educational institutions, government agencies, sports organizations, or as private consultants.

Dietitians and nutritionists typically work between 35 to 40 hours per week.

Key responsibilities and tasks for dietitians and nutritionists include:

• Nutrition Programs: Develop, implement, and evaluate nutrition programs and services for individuals, communities, and populations.
• Food Service Management: Manage food service systems in settings like hospitals, long-term care facilities, schools, and privately owned food service outlets.
• Nutrition Guidance: Provide nutrition guidance, label interpretation, and consultation services to health professionals, individuals, dietetic interns, community groups, government agencies, and the media.
• Nutritional Status Evaluation: Assess the nutritional status of individuals and assist in preventing and/or treating inadequate nutrition.
• Education Programs: Plan, evaluate, and conduct nutrition education programs, and create educational materials for various audiences.
• Interdisciplinary Practice: Work individually or as part of an interdisciplinary team to determine patients' nutritional needs, and plan, implement, and evaluate both normal and therapeutic diets to maintain and enhance general health.
• Research and Development: Analyze current scientific nutritional studies, conduct research, and evaluate program effectiveness to improve the nutritional value, taste, appearance, and preparation of food.
• Industry Collaboration: Collaborate with industry in developing, testing, evaluating, and marketing food and nutrition products, and provide product-related information to health professionals.
• Consultation and Advice: Consult with other health professionals, community groups, government agencies, and the media to offer advice and recommendations on nutrition interpretation, intervention, and policy.
• Supervision and Training: Supervise the training of dietetic interns.

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