A professional who prepares dietary information for use by kitchen personnel in preparation of foods for hospital patients. Respnsibilities include:

• Examines diet orders and menus received from hospital units and tallies portions and foods of general and soft diets.
• Tallies quantities of specific foods, such as vegetables and meats, to be prepared in kitchen.
• Marks tally on master menu to inform kitchen personnel of food requirements.
• Processes new diets and changes as required.
• May calculate diabetic diets, using calculator, and following standards established by clinical dietitian.
• May answer telephone and intercom calls and relay information to kitchen concerning meal changes, complaints, or patient discharge.
• May prepare and deliver formula and special nourishments to unit pantries.