Job Description:

• 1) 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: Evaluates and monitors all aspects of food service operation, making recommendations for conformance level that will provide nutritionally adequate, quality food.

• 2) Plans, organizes, and conducts orientation and in-service educational programs for food service personnel.

• 3) Develops menu patterns.

• 4) Assesses, develops, implements, and evaluates nutritional-care plans and provides for followup, including written reports.

• 5) Consults with health care team concerning nutritional care of client.

• 6) Confers with designers, builders, and equipment personnel in planning for building or remodeling food service units.