A professional who plans therapeutic diets and implements preparation and service of meals for patients in hospital, clinic, or other health care facility. Responsibilities include:

• Consults with physician and other health care personnel to determine nutritional needs and diet restrictions, such as low fat or salt free, of patients.
• Formulates menus for therapeutic diets based on medical and physical condition of patients and integrates patient's menus with basic institutional menus.
• Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.
• Instructs patients and their families in nutritional principles, dietary plans, food selection, and preparation.
• May supervise activities of workers engaged in food preparation and service.
• May engage in research (dietitian, research ).
• May teach nutrition and diet therapy to medical students and hospital personnel (dietitian, teaching ).