Develop policies for food service or nutritional programs to assist in health promotion and disease control.

“Develop policies for food service or nutritional programs to assist in health promotion and disease control.” is a supplemental task performed by Dietitians and Nutritionists. Among the occupation's 28 rated tasks, workers place it 10th by importance (#19 most important). About 67% of workers say it is relevant to their job.

This is a single occupation-specific task statement from O*NET. The figures below describe how central the task is to the job and what independent studies measure about AI and this kind of work — not a prediction that the task will be automated.

Work activities this task rolls up to

O*NET groups concrete tasks into broader work activities shared across many occupations.

• Develop public or community health programs. in Thinking Creatively

AI exposure

The OpenAI / Eloundou “GPTs are GPTs” study rates this task E2. Exposure with tools — software built on top of a language model (not the model alone) could cut the time by at least half.

Exposure measures whether a model could meaningfully speed the task up — it is an estimate of overlap with model capabilities, not a measure of whether the work will be done by software. The study's intermediate score (β) for this task is 0.50. Automation potential label: T2.

Other tasks in this occupation

• Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care plans and provide nutritional counseling. · importance 4.6
• Evaluate laboratory tests in preparing nutrition recommendations. · importance 4.5
• Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. · importance 4.5
• Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation. · importance 4.5
• Incorporate patient cultural, ethnic, or religious preferences and needs in the development of nutrition plans. · importance 4.5
• Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client. · importance 4.3
• Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures. · importance 4.3
• Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free. · importance 3.8
• Coordinate diet counseling services. · importance 3.7
• Select, train, and supervise workers who plan, prepare, and serve meals. · importance 3.5
• Manage quantity food service departments or clinical and community nutrition services. · importance 3.5
• Make recommendations regarding public policy, such as nutrition labeling, food fortification, or nutrition standards for school programs. · importance 3.5
• Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards. · importance 3.4
• Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching. · importance 3.4

See all tasks on the Dietitians and Nutritionists page.

Sources for this page

Every figure above traces to a named public dataset and the exact release below — not hand-written opinion. See the full methodology for what each measure does and does not mean.

• O*NET 30.3 U.S. Department of Labor / National Center for O*NET Development
• “GPTs are GPTs” (Eloundou et al.) arXiv 2303.10130 OpenAI / academic

Data compiled June 2, 2026. Figures are estimates, not advice.

@misc{singulariki-task-320,
  title  = {Develop policies for food service or nutritional programs to assist in health promotion and disease control.},
  author = {{Singulariki}},
  year   = {2026},
  note   = {O*NET 30.3; “GPTs are GPTs” (Eloundou et al.) arXiv 2303.10130. Accessed June 7, 2026},
  url    = {https://singulariki.com/tasks/task-320}
}