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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.
Dietitians and nutritionists typically do the following:
Explain nutrition issues
Assess patients’ and clients’ health needs and diet
Develop meal plans, taking both cost and clients’ preferences into account
Evaluate the effects of meal plans and change the plans as needed
Promote better nutrition by giving talks to groups about diet, nutrition, and the relationship between good eating habits and preventing or managing specific diseases
Keep up with the latest nutritional science research
Write reports to document patient progress
Additional Expected Qualities;
Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or Process-related topics.
Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.