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Dietitian

Serves as an advisor to the surgeon in matters pertaining to nutrition and dietetics, planning and managing nutritional medicine service operations including the performance of clinical dietetic activities.

Duties and Responsibilities

The Dietitian manages nutritional medicine activities - determining the medical food service requirements for personnel and equipment, and inspecting and evaluating food preparation and service to patients and duty personnel for conformance with dietetic standards. Dietitians plan nutritionally balanced and therapeutic menus, considering factors such as palatability, attractiveness, availability of food supplies and budget limitations. They interpret and calculate therapeutic diets prescribed by medical officers, and interview patients to determine food habits for guidance in planning diets.

Dietitians advise the surgeon on the status and effectiveness of medical dietetic activities, and perform nutritional aspects of research and development studies. They assist the Flight Surgeon on diet programs for flying personnel and acts as a nutritional consultant for the Air Force community with special emphasis on schools and child care centers.

Civilian Opportunities

Dietitian

Duties and Responsibilities

Dietitians and nutritionists plan food and nutrition programs and supervise the preparation and serving of meals. They help prevent and treat illnesses by promoting healthy eating habits, scientifically evaluating clients' diets, and suggesting diet modifications, such as less salt for those with high blood pressure or reduced fat and sugar intake for those who are overweight.

Dietitians run food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Major areas of practice are clinical, community, management, research, business and industry, and consultant dietetics.

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