Diabetic Educator

Overview

• Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
• Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
• Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
• Counsel individuals and group on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
• Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
• Coordinate recipe development and standardization and develop new menus for independent food service operations.
• 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.
• Select, train and supervise workers who plan, prepare and serve meals.
• Manage quantity food service departments or clinical and community nutrition services.
• Coordinate diet counseling services.
• Organize, develop, analyze, test and prepare special meals such as low-fat, low- cholesterol and chemical-free meals and participates in Healthy Food Marketing, training and health regulatory program.