The profession of dietetics includes six primary areas of expertise:
clinical, educational, management, consultation, community and research;
and includes without limitation the development, management, and provision
of nutrition services, as follows:
(1) planning, developing, controlling, and evaluating
food service systems;
(2) coordinating and integrating clinical and administrative
aspects of dietetics to provide quality nutrition care;
(3) establishing and maintaining standards of food
production, service, sanitation, safety, and security;
(4) planning, conducting, and evaluating educational
programs relating to nutrition care;
(5) developing menu patterns and evaluating them for
nutritional adequacy;
(6) planning layout designs and determining equipment
requirements for food service facilities;
(7) developing specifications for the procurement of
food and food service equipment and supplies;
(8) developing and implementing plans of nutrition
care for individuals based on assessment of nutrition needs;
(9) counseling individuals, families, and groups in
nutrition principles, dietary plans, and food selection and economics;
(10) communicating appropriate diet history and nutrition
intervention data through medical record systems;
(11) participating with physicians and allied health
personnel as the provider of nutrition care;
(12) planning, conducting or participating in, and
interpreting, evaluating, and utilizing pertinent current research
related to nutrition care;
(13) providing consultation and nutrition care to community
groups and identifying and evaluating needs to establish priorities
for community nutrition programs;
(14) publishing and evaluating technical and lay food
and nutrition publications for all age, socioeconomic, and ethnic
groups; and
(15) planning, conducting, and evaluating dietary studies
and participating in nutrition and epidemiologic studies with a nutrition
component.
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