Overview
Applies the science of human nutrition to help people understand the relationship between food and health and make appropriate dietary choices to attain and maintain health, and to prevent and treat illness and disease.
Skills
Most occupations in this unit group have a level of skill commensurate with a bachelor degree or higher qualification (ANZSCO Skill Level 1).
Tasks
- planning diets and menus, and instructing people on the requirements and importance of diet and on the planning and preparation of food
- collecting, organising and assessing data relating to health and nutritional status of individuals, groups and communities
- interpreting and communicating scientific information and providing advice, education and professional opinion to individuals, groups and communities
- monitoring food intake and quality to provide nutritional care
- calculating nutritional values of food served
- planning, conducting and evaluating nutrition intervention programs and compiling educational material
- providing nutrition assessments, nutrition management, and nutrition education, research and training
- consulting with other Health Professionals and related workers to manage the dietary and nutritional needs of patients
Related Occupations
Source: 1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, First Edition.
Note: The tasks associated with the occupation are to be used as guidance only. The tasks listing may include tasks associated with the grouping/category to which the occupation belongs.
Training Pathways
No courses found.