Appendix #20 (cont.)


Food
Technologist


Dietition


Dietition's aide


2. Sets up programs and classes in foods, nutrition,
 crafts, clothing, child care, consumer education.
 3. Distributes state home economics publications
 to population.
 4. Is a resource person to the community.
 5. Is in charge of activities in cooperation with
 the agriculture extension worker.
 6. Writes newspaper articles.
 7. May have a TV or radio program.

 1. Does research to improve quality, flavor, color,
 texture, nutritional value of food.
 2. Interprets consumer needs to the manufacturers
 and prepares materials to be used by the consumer.
 3. Prepares package directions and develops recipes
 for the product.
 4. Develops new food products and packaging techniques.
 5. Performs chemical, microbiological and taste test.
 6. Prepares food and helps photograph foods for book-
 lets, advertising and publicity.
 7. Conducts lectures and demonstrations for clubs
 and sales meetings.
 8. Releases information on the product for publicity.
 9. Inspects for quality.
10. Checks information appearing in advertisements.

1. Works largely in hospitals nursing homes where
 diet is related to health and recovery of patients,
 or in schools, universities, factories.

 2. Cooperates with doctors in planning specific
 diets such as bland, low salt, high protein.
 3. Supervises all meal preparation.
 4. Places food orders.
 5. Plans menus.
 6. Is responsible for operation and maintenance
 of equipment and sanitation.
 7. Teaches nutrition courses to student nurses
 and interns.
 8. Contacts patient to find out about likes and
 dislikes and to check on food preparation and
 service.

 1. Aids dietition in carrying out duties.
 2. Follows diet instructions when filling plates
 and trays.
 3. Wraps items such as glassware and silverware
 for tray line assembly.
 4. Prepares some food items.
 5. Helps deliver trays to patients.