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The nutritionist is due to work in a range of various activities :
  • Elaboration of menus in conformity with the available products and the needs of the people he is supposed to serve : healthy people (canteens at schools or factories, sports groups, guests of aviation companies, hotels and restaurants) or sick people (patients at hospitals, clinics…).
  • Organization of the supplying and the hygiene control. The quality of the food products (raw and cooked) is also to be controlled as well as the conditions in which the meals are prepared.
  • Nutritional education on both individual and collective scale.

The nutritionist should have a good ability of listening and communicating.

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