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Conduct nutritional assessments of individuals, including obtaining and evaluating individuals\' dietary histories, to plan nutritional programs.

Prepare a major meal, following recipes and determining group food quantities.

Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.

Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.

Attend interdisciplinary meetings with other health care professionals to discuss patient care.

Provide dietitians with assistance researching food, nutrition, or food service systems.