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Program Information |
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- Supervise/Manage the integration of financial, human, physical,
and material resources and services.
- Supervise/Manage production of food that meets nutrition guidelines,
cost parameters, and consumer acceptance.
- Supervise development and/or modification of recipes/formulas.
- Supervise translation of nutrition into foods/menus
for target populations.
- Supervise design of menus as indicated by the patient’s/client’s
health status.
- Participate in applied sensory evaluation of food and nutrition
products.
- Manage safety and sanitation issues related to food and nutrition.
- Supervise procurement, distribution, and service within delivery systems.
- Manage safety and sanitation issues related to food and nutrition.
- Supervise nutrition screening of patients/clients.
- Supervise nutrition assessment of individual patients/clients with
uncomplicated instances of common medical conditions, e.g., hypertension,
obesity, diabetes, and diverticular disease.
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