| 1. | Observe patient food intake and report progress and dietary problems to dietician. |
| 2. | Prepare a major meal, following recipes and determining group food quantities. |
| 3. | Analyze menus and recipes, standardize recipes and test new products. |
| 4. | Supervise food production and service, or assist dietitians and nutritionists in food service supervision and planning. |
| 5. | Obtain and evaluate dietary histories of individuals to plan nutritional programs. |
| 6. | Plan menus and diets or guide individuals and families in food selection, preparation, and menu planning, based upon nutritional needs and established guidelines. |
| 7. | Determine food and beverage costs and assist in implementing cost control procedures. |
| 8. | Develop job specifications, job descriptions, and work schedules. |
| 9. | Select, schedule, and conduct orientation and in-service education programs. |
| 10. | Provide dietitians with assistance researching food, nutrition and food service systems. |
| 11. | Deliver speeches on diet, nutrition and health to promote healthy eating habits and illness prevention and treatment. |
| 12. | Refer patients to other relevant services to provide continuity of care. |