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Automation Squad

Role

AI for Dietitians

Robert MacKelfresh

By Robert MacKelfresh

Founder, Automation Squad

Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.

Dietitians and Nutritionists · O*NET 29-1031.00 · Job Zone 5 · sourced from the U.S. Department of Labor occupation database

Automation coverage

16 of 32tools on this list have an AI solution available today

Counted by matching the tools this occupation is documented as using against a corpus of 226,452 AI products, MCP servers, skills and connectors. Where a tool has no match, we say so rather than inventing one.

AI you can use for this job

23 matched to the tools dietitians and nutritionists use. Showing 23.

The tools this job actually uses

32 documented for this occupation. Showing 32, hot technologies first. A filled dot means an AI solution exists for it.

  • Microsoft Excelhot
  • Microsoft Office softwarehot
  • Microsoft Outlookhot
  • Microsoft PowerPointhot
  • Microsoft Wordhot
  • Allergenic diet software
  • Aurora FoodPro
  • Axxya Systems Nutritionist Pro
  • BioEx Systems Nutrition Maker Plus
  • Compu-Cal Nutrition Assistant
  • Cronometer
  • CyberSoft NutriBase
  • Database software
  • DietMaster Systems DietMaster
  • ESHA Research The Food Processor
  • Google Drive
  • Graphics software
  • Ketogenic planning software
  • Lifestyles Technologies DietMaster Pro
  • MNT Northwest MNT Assistant
  • Monash University Low FODMAP Diet App
  • Mosby's Nutritrac
  • MyFitnessPal
  • Nutrient analysis software
  • PICS DietMate Professional
  • ReadyTalk
  • Skype
  • Statistical software
  • SureQuest Systems Square 1
  • The Nutrition Company FoodWorks
  • ValuSoft MasterCook
  • Web browser software

What this job involves

28 documented tasks, most important first. Showing 24.

  1. Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
  2. Evaluate laboratory tests in preparing nutrition recommendations.
  3. Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
  4. Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
  5. Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans.
  6. Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
  7. Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
  8. Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
  9. Coordinate diet counseling services.
  10. Select, train, and supervise workers who plan, prepare, and serve meals.
  11. Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs.
  12. Manage quantity food service departments or clinical and community nutrition services.
  13. Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
  14. Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  15. Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
  16. Purchase food in accordance with health and safety codes.
  17. Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
  18. Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
  19. Develop policies for food service or nutritional programs to assist in health promotion and disease control.
  20. Organize, develop, analyze, test, and prepare special meals, such as low-fat, low-cholesterol, or chemical-free meals.
  21. Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.
  22. Prepare and administer budgets for food, equipment, and supplies.
  23. Plan, conduct, and evaluate nutrigenomic or nutrigenetic research.
  24. Write research reports and other publications to document and communicate research findings.
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