Educate individuals and the public on food choices that will optimize health and prevent disease

Apply nutrition principles and diet assessment to the treatment of diet-related disease conditions

Manage human, financial, and physical resources to improve the nutritional care of individuals and population groups

Help improve the nutritional status of individuals and population groups

Monitor trends and issues in the discipline of nutrition, and translate this information into curriculum, education, and training programs

Apply research principles and methods to the examination of current problems in nutrition and health

Clinical dietitians or managers of nutrition programs in hospitals, clinics, and long-term care facilities

Members of clinical specialty teams in pediatrics, internal medicine, family medicine, infectious-disease surgery, renal, gastrointestinal, cardiovascular and critical care services

Community nutritionists in programs sponsored by local, state, and federal agencies of the government and private sector

Private nutrition consultants to the general public, health care agencies, weight management programs, government agencies, and the food industry

Staff members of local and state health departments, federal agencies such as USDA, Library of Congress, National Institutes of Health, and the Food and Drug Administration

Nutrition teachers in schools, universities, and health programs

Writers, editors, and staff members of food and nutrition organizations, magazines, and newspapers

Public relations specialists and media consultants in print, radio, television.

Product development staff to food companies

Authors and editors of cookbooks and textbooks

Owners and managers of restaurants, catering firms, and other food service establishments