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.

• Plans diets and menus, and instructs people on the requirements and importance of diet and on the planning and preparation of food; supervises the preparation and serving of meals; collects, organises and assesses data relating to health and nutritional status of individuals, groups and communities; monitors food intake and quality to provide nutritional care; calculates nutritional values of food served; plans, conducts and evaluates nutrition intervention programs and compiles educational material; provides nutrition assessments, nutrition management, and nutrition education, research and training; consults with other health professionals and related workers to manage the dietary and nutritional needs of patients.

• Work indoors in health care facilities and other establishments to plan or supervise nutrition and diet within hospitals, clinics, private practices, care facilities and through public health promotions.
• Works in adequately heated ventilated, clean, well maintained, lit workspaces.

• Sedentary physical demand.
• Frequently stands and walks when moving around health facilities or food service areas.
• Sits when working at a desk or computer or consulting with patients, other health professionals or family members.
• Lifting, pulling or carrying is not a significant component of this job.
• Occasional repetitive hand and arm movements are required when writing or using a computer.
• Occasional driving in vehicles may be required in some roles but is not a significant component of this job.
• There is frequent use and operation of diet planning guides, scales for weighing patients, calipers for measuring fat content of bodies, tape measures, food safety temperature probes and educational aides.
• Mental skills necessary include a high level of cognitive functioning including administrative, diet-evaluation, organisational, planning, observation, communication, interpersonal, problem solving and decision making skills.

• A relevant tertiary qualification or at least five years applicable experience (ANZSCO Skill Level 1). In some instances particular experience and/or on-the-job training may be required.

• There are opportunities for flexibility of movement.