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Dietitians and Nutritionists

Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.

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    Work Activities

    Work Activities

    • Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
    • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
    • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
    • Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
    • Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
    • Write research reports and other publications to document and communicate research findings.
    • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
    • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
    • Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
    • Prepare and administer budgets for food, equipment, and supplies.
    • Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
    • Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
    • Purchase food in accordance with health and safety codes.
    • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
    • Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.
    • Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
    • Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
    • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
    • Manage quantity food service departments or clinical and community nutrition services.
    • Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
    • Coordinate recipe development and standardization and develop new menus for independent food service operations.
    • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
    • Coordinate diet counseling services.
    • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
    • Select, train, and supervise workers who plan, prepare, and serve meals.
    • Select, train, and supervise workers who plan, prepare, and serve meals.
    • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
    • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
    • Evaluate laboratory tests in preparing nutrition recommendations.
    • Evaluate laboratory tests in preparing nutrition recommendations.
    • Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
    • Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
    • Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
    • Develop policies for food service or nutritional programs to assist in health promotion and disease control.
    • Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.

    Skills

    • Equipment Maintenance

      Planning and doing the basic maintenance on equipment.

    • Persuasion

      Talking people into changing their minds or their behavior.

    • Operations Analysis

      Figuring out what a product or service needs to be able to do.

    • Management of Financial Resources

      Making spending decisions and keeping track of what is spent.

    • Systems Evaluation

      Measuring how well a system is working and how to improve it.

    • Time Management

      Managing your time and the time of other people.

    • Repairing

      Repairing machines or systems using the right tools.

    • Management of Personnel Resources

      Selecting and managing the best workers for a job.

    • Mathematics

      Using math to solve problems.

    • Installation

      Installing equipment, machines, wiring, or computer programs.

    • Instructing

      Teaching people how to do something.

    • Science

      Using scientific rules and strategies to solve problems.

    • Troubleshooting

      Figuring out what is causing equipment, machines, wiring, or computer programs to not work.

    • Monitoring

      Keeping track of how well people and/or groups are doing in order to make improvements.

    • Systems Analysis

      Figuring out how a system should work and how changes in the future will affect it.

    • Quality Control Analysis

      Testing how well a product or service works.

    • Active Learning

      Figuring out how to use new ideas or things.

    • Judgment and Decision Making

      Thinking about the pros and cons of different options and picking the best one.

    • Reading Comprehension

      Reading work-related information.

    • Speaking

      Talking to others.

    • Negotiation

      Bringing people together to solve differences.

    • Coordination

      Changing what is done based on other people's actions.

    • Equipment Selection

      Deciding what kind of tools and equipment are needed to do a job.

    • Technology Design

      Making equipment and technology useful for customers.

    • Operations Monitoring

      Watching gauges, dials, or display screens to make sure a machine is working.

    • Programming

      Writing computer programs.

    • Operation and Control

      Using equipment or systems.

    • Management of Material Resources

      Managing equipment and materials.

    • Service Orientation

      Looking for ways to help people.

    • Active Listening

      Listening to others, not interrupting, and asking good questions.

    • Social Perceptiveness

      Understanding people's reactions.

    • Writing

      Writing things for co-workers or customers.

    • Learning Strategies

      Using the best training or teaching strategies for learning new things.

    • Complex Problem Solving

      Noticing a problem and figuring out the best way to solve it.

    • Critical Thinking

      Thinking about the pros and cons of different ways to solve a problem.

    WorkKeys®

    Applied Math
    5
    Workplace Documents
    5
    Graphic Literacy
    5

    Abilities

    • Oral Comprehension

      Listening and understanding what people say.

    • Written Expression

      Communicating by writing.

    • Flexibility of Closure

      Seeing hidden patterns.

    • Wrist-Finger Speed

      Making fast, simple, repeated movements of your fingers, hands, and wrists.

    • Written Comprehension

      Reading and understanding what is written.

    • Explosive Strength

      Jumping, sprinting, or throwing something.

    • Visualization

      Imagining how something will look after it is moved around or changed.

    • Extent Flexibility

      Bending, stretching, twisting, or reaching with your body, arms, and/or legs.

    • Speech Recognition

      Recognizing spoken words.

    • Gross Body Equilibrium

      Keeping your balance or staying upright.

    • Night Vision

      Seeing at night or under low light.

    • Selective Attention

      Paying attention to something without being distracted.

    • Speed of Limb Movement

      Quickly moving your arms and legs.

    • Peripheral Vision

      Seeing something to your side when your are looking ahead.

    • Information Ordering

      Ordering or arranging things.

    • Problem Sensitivity

      Noticing when problems happen.

    • Memorization

      Remembering words, numbers, pictures, or steps.

    • Glare Sensitivity

      Seeing something even if there is a glare or very bright light.

    • Time Sharing

      Doing two or more things at the same time.

    • Reaction Time

      Quickly moving your hand, finger, or foot based on a sound, light, picture or other command.

    • Gross Body Coordination

      Moving your arms, legs, and mid-section together while your whole body is moving.

    • Stamina

      Exercising for a long time without getting out of breath.

    • Number Facility

      Adding, subtracting, multiplying, or dividing.

    • Deductive Reasoning

      Using rules to solve problems.

    • Control Precision

      Quickly changing the controls of a machine, car, truck or boat.

    • Manual Dexterity

      Holding or moving items with your hands.

    • Multilimb Coordination

      Using your arms and/or legs together while sitting, standing, or lying down.

    • Dynamic Flexibility

      Quickly and repeatedly bending, stretching, twisting, or reaching out with your body, arms, and/or legs.

    • Trunk Strength

      Using your lower back and stomach.

    • Originality

      Creating new and original ideas.

    • Speech Clarity

      Speaking clearly.

    • Near Vision

      Seeing details up close.

    • Far Vision

      Seeing details that are far away.

    • Visual Color Discrimination

      Noticing the difference between colors, including shades and brightness.

    • Arm-Hand Steadiness

      Keeping your arm or hand steady.

    • Dynamic Strength

      Exercising for a long time without your muscles getting tired.

    • Hearing Sensitivity

      Telling the difference between sounds.

    • Sound Localization

      Noticing the direction that a sound came from.

    • Mathematical Reasoning

      Choosing the right type of math to solve a problem.

    • Oral Expression

      Communicating by speaking.

    • Category Flexibility

      Grouping things in different ways.

    • Finger Dexterity

      Putting together small parts with your fingers.

    • Static Strength

      Lifting, pushing, pulling, or carrying.

    • Response Orientation

      Quickly deciding if you should move your hand, foot, or other body part.

    • Inductive Reasoning

      Making general rules or coming up with answers from lots of detailed information.

    • Perceptual Speed

      Quickly comparing groups of letters, numbers, pictures, or other things.

    • Spatial Orientation

      Knowing where things are around you.

    • Fluency of Ideas

      Coming up with lots of ideas.

    • Speed of Closure

      Quickly knowing what you are looking at.

    • Auditory Attention

      Paying attention to one sound while there are other distracting sounds.

    • Rate Control

      Changing when and how fast you move based on how something else is moving.

    • Depth Perception

      Deciding which thing is closer or farther away from you, or deciding how far away it is from you.

    Knowledge

    • Food Production

      Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

    • Transportation

      Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.

    • Law and Government

      Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.

    • Education and Training

      Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

    • Telecommunications

      Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.

    • History and Archeology

      Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.

    • Building and Construction

      Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.

    • Engineering and Technology

      Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.

    • Computers and Electronics

      Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.

    • Foreign Language

      Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.

    • Administrative

      Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.

    • Mechanical

      Knowledge of machines and tools, including their designs, uses, repair, and maintenance.

    • Medicine and Dentistry

      Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.

    • Personnel and Human Resources

      Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

    • Sociology and Anthropology

      Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.

    • Production and Processing

      Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

    • Geography

      Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.

    • Communications and Media

      Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.

    • Public Safety and Security

      Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

    • Therapy and Counseling

      Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.

    • Administration and Management

      Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

    • Psychology

      Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.

    • Biology

      Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.

    • Design

      Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.

    • Physics

      Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes.

    • Philosophy and Theology

      Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.

    • Sales and Marketing

      Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

    • English Language

      Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

    • Economics and Accounting

      Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.

    • Customer and Personal Service

      Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

    • Mathematics

      Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

    • Fine Arts

      Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.

    • Chemistry

      Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.

    Career Video

    Additional videos and more information available on CareerOneStop

    Pay

    • Ohio Annual Salary 60850/yr
    • Typical Salary
    • Ohio Hourly Wage 29.26/hr
    • Typical Hourly Wage

    Ohio Employment Trends

    • Currently Employed 2,700
    • Yearly Projected Openings 180

    Typical Education

    Personality

    Investigative: People interested in this work like activities that include ideas, thinking, and figuring things out.They do well at jobs that need:
    • Integrity
    • Concern for Others
    • Attention to Detail
    • Dependability
    • Cooperation
    • Analytical Thinking

    Tools

    • Bodyweight measuring scales
    • Calorimeters
    • Desktop computers
    • Electronic blood pressure units
    • Glucose monitors or meters
    • Impedance meters
    • Mercury blood pressure units
    • Metabolic disorder breathalyzer monitor or meter
    • Notebook computers
    • Personal computers
    • Personal digital assistant PDAs or organizers
    • Physiological recorders
    • Skinfold calipers

    Technology

    • Analytical or scientific software
    • Cloud-based data access and sharing software
    • Data base user interface and query software
    • Desktop communications software
    • Electronic mail software
    • Graphics or photo imaging software
    • Internet browser software
    • Medical software
    • Network conferencing software
    • Office suite software
    • Presentation software
    • Spreadsheet software
    • Word processing software

    Tags

    • InDemand occupations are considered a priority by the state of Ohio.

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