Integrates, disseminates and applies knowledge drawn from the relevant sciences to enhance positive effects of food on the health and well-being of human populations.

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.
• 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.

Unlike the role of dietician the term ‘nutritionist’ is not a protected term and therefore can be used freely by anyone because there is not a specific qualification or legal registration process required. Nevertheless, employers typically require a relevant tertiary qualification or at least five years applicable experience (ANZSCO Skill Level 1).

There are opportunities for flexibility of movement.