Administrative, or management or Director of Dietetics Department or Nutrition Services, sometimes also known as Manager instead of Director depending on the size, number of dietitians in the department and also the organizational structure adopted by the Health facilities or Hospital. Director or Manager acts as head of the dietitians. They also hire, train, direct, supervise employees and manage dietary departments


Business dietitians serve as resource people for the media. They work as sales representatives for food manufacturing companies that provide nutritional supplements and tube feeding supplies.


Consultant dietitians work under private practice. They contract independently to provide nutrition services and educational programs to individuals, nursing homes, and in health care facilities.


Apart from qualified registered Dietitians, other nutrition workers in a Nutrition department are;
Dietary Aides or Dietary Assistants are responsible for assisting and carrying out the medical nutrition therapy prescribed by the Dietitians and to ensure that food for the patients as instructed by the Dietitians are carried out correctly by checking menus against recent diet orders before tray assembly begins and being physically present in the kitchen plating-lines at meal hours. Dietary aides in some countries might also carry out a simple initial health screening for newly admitted patients and only inform the Dietitians if any screened patients require a Dietitian's expertise for further assessments or interventions.

Dietary clerks perform clerical tasks such as entry and maintenance of dietary requirements to a database. They also track financial information, such as the number of meals served each day.


Dietary managers are responsible for retail, catering, and tray lines. If an operation is large, there may be one or more managers to help in directing the dietary workers.


Dietary workers prepare the food and meal trays in the kitchen. They check for accuracy and completeness. They also maintain the storage area for food supplies and ensure practice of sanitary procedures. Dietary workers are trained on the job and can work in any commercial kitchen.


Dietary hosts or hostesses deliver and bring back the meal trays to patients. They distribute and collect menus and help the patients to make complete selections.