Dietitians help plan menus for restaurants and meal service facilities in hotels, resorts, spas, and on airlines and cruise ships. They supervise the preparation of dishes having reduced fat and sugar, instruct kitchen staff on methods to nutritionally lower the caloric content of foods through modified preparations and integrate larger portions of fruits and vegetables into menus to replace items that are higher in calories and fat and lower in nutritional value.
The Dietitian calculates the number of calories, grams of fat and protein, and other components of a meal or menu item to determine how healthy a dish is and who would benefit from it.
At spas and health centers, Dietitians consult with guests to determine their normal daily eating habits and perhaps recommend such alterations as a reduction of salt intake for those with hypertension (high blood pressure) or how to create a tasty, attractive, balanced, and nutritional diet while considering such problems as lactose or wheat intolerance.
They may give lessons or suggestions about how to shop at a grocery store and on food presentation (smaller plates so smaller servings look larger) to achieve these goals. In some cases, Dietitians may consult with medical practitioners, either on staff or consultants, to help effect the desired results.
It is important that Dietitians work closely with the chef and other members of the staff to assure that there are no "friendly enemies" lurking, such as housekeepers who normally leave chocolates on bed pillows, and to remind restaurant serving staff not to refill bread baskets and butter plates and to serve salad dressing on the side instead of already on the salad.
A Dietitian may suggest that a bowl of fruit be placed at the reception desk and perhaps elsewhere so guests who are hungry after a day of travel have a healthy snack awaiting them and can thereby resist the temptation to have a fat-laden nibble before dinner. Dietitians may also deal with dietary fiber and vitamin supplements. They may be charged with preparing literature for guests to take home explaining these supplements and how to create recipes of a size suitable for a family (rather than in institutional measurements).
Dietitians and nutritionists may work on staff on a fulltime basis or as consultants working for one or more properties or for a chain of hotels or restaurants. Within this range, they may work a regular 40-hour week or may be called on to lecture or consult in the evenings and on weekends.
There usually is not much travel associated with this job other than to industry conferences and trade shows. However, as a Dietitian for a chain of hotels, resorts, spas, or cruise ships, it may be necessary to travel to these locations to instruct the kitchen and waitstaff on modifications and recommendations to the menu or to lecture and consult with guests. Some Dietitians have gone on to write books about diet, nutrition, or cooking, explaining the Dietitian's approach to healthy eating and living, with recipes and photographs to show the reader how a meal with portion-controlled servings looks.
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