Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
Purchase food in accordance with health and safety codes.
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Coordinate diet counseling services.
Select, train and supervise workers who plan, prepare and serve meals.
Manage quantity food service departments or clinical and community nutrition services.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
Write research reports and other publications to document and communicate research findings.
Coordinate recipe development and standardization and develop new menus for independent food service operations.
Prepare and administer budgets for food, equipment and supplies.
Plan and prepare grant proposals to request program funding.
Test new food products and equipment.
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
History and Archeology
Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
Building and Construction
Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
Operation and Control
Controlling operations of equipment or systems.
Determining the kind of tools and equipment needed to do a job.
Installing equipment, machines, wiring, or programs to meet specifications.
Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
Repairing machines or systems using the needed tools.
The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
The ability to see objects in the presence of glare or bright lighting.
The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
The ability to exert yourself physically over long periods of time without getting winded or out of breath.
The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
The ability to exert maximum muscle force to lift, push, pull, or carry objects.
The ability to know your location in relation to the environment or to know where other objects are in relation to you.
Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Job requires being honest and ethical.
Attention to Detail
Job requires being careful about detail and thorough in completing work tasks.
Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Concern for Others
Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Job requires analyzing information and using logic to address work-related issues and problems.
Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Job requires a willingness to take on responsibilities and challenges.
Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.
Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.