Nutritionist

Responsibilities: Counsel individuals on the principles of good nutrition, healthy eating habits, and the importance of proper nutrition monitoring to improve the quality of life. Consult with physicians, healthcare personnel, and multidisciplinary teams to develop and implement personalized dietary-care plans based on nutritional assessments, considering dietary restrictions and current health conditions. Advise clients and their families on nutritional principles, dietary modifications, food selection, and meal preparation to address specific health concerns. Coordinate with other healthcare providers to integrate nutrition care into client treatment plans. Work closely with the Health Promotion Board (HPB) and business units to implement nutrition-focused programs, campaigns, and initiatives. Monitor food service operations to ensure compliance with nutrition, safety, sanitation, and quality standards. Inspect meals for conformance to prescribed diets, including their palatability, appearance, and nutritional value. Conduct quality control checks to ensure that texture-modified meals comply with the International Dysphagia Diet Standardization Initiative (IDDSI) standards. Work with kitchen teams to ensure proper preparation and texture modifications in meals for clients with specific dietary needs. Organize, develop, and prepare special meals such as low-salt, low-fat, low-cholesterol meals, tailored to clients' health needs. Coordinate recipe development and standardization, including the creation of new menus for independent food service operations. Develop educational materials, including curriculum, manuals, visual aids, and course outlines for nutrition-related teaching and training. Conduct training sessions for staff, ensuring they are equipped to support healthy eating initiatives and dietary needs. Select, train, and supervise staff involved in food preparation, service, and menu planning to ensure quality and compliance with nutrition standards. Oversee quantity food service departments or clinical/community nutrition services, ensuring the efficient operation of nutrition programs. Develop policies for food service or nutritional programs to enhance health promotion, disease control, and nutrition education. Prepare and administer budgets for food, equipment, and supplies, ensuring cost-effective operations. Plan and prepare grant proposals to request funding for nutrition-related programs and initiatives. Test new food products, ingredients, and equipment to assess their suitability for client needs and health goals. Collaborate with design, building, and equipment personnel to plan the construction or remodeling of food service units, ensuring optimal efficiency and compliance with nutrition and safety standards. Prepare reports, conduct trend analysis Any other duties assigned. Requirements: Degree in Nutrition, Dietetics, or a related field (BSc or MSc). Registered Dietitian Nutritionist (RDN) or equivalent certification. Registered member of the Singapore Nutrition and Dietetics Association (SNDA). Prior experience in nutrition counseling and food safety management systems are preferred. Comprehensive knowledge of nutrition science, food safety, and health standards. Strong ability to develop personalized nutrition plans, conduct assessments, and provide dietary advice. Excellent communication and presentation skills for teaching and training clients, staff, and organizations. Experience with recipe development, food service operations, and managing nutrition programs. Strong research skills and the ability to document and communicate findings effectively. Ability to manage budgets and resources effectively for food service operations and nutrition programs. #J-18808-Ljbffr