A professional who advises and assists personnel in public and private establishments, such as hospitals, health-related facilities, child-care centers, and schools, in food service systems and nutritional care of clients. Responsibilities include:

• Evaluates and monitors all aspects of food service operation, making recommendations for conformance level that will provide nutritionally adequate, quality food.
• Plans, organizes, and conducts orientation and in-service educational programs for food service personnel.
• Develops menu patterns.
• Assesses, develops, implements, and evaluates nutritional-care plans and provides for followup, including written reports.
• Consults with health care team concerning nutritional care of client.
• Confers with designers, builders, and equipment personnel in planning for building or remodeling food service units.