The profession of dietetics includes six primary areas of expertise: clinical, educational, management, consultation, community and research; and includes without limitation the development, management, and provision of nutrition services, as follows:(1) planning, developing, controlling, and evaluating food service systems;(2) coordinating and integrating clinical and administrative aspects of dietetics to provide quality nutrition care;(3) establishing and maintaining standards of food production, service, sanitation, safety, and security;(4) planning, conducting, and evaluating educational programs relating to nutrition care;(5) developing menu patterns and evaluating them for nutritional adequacy;(6) planning layout designs and determining equipment requirements for food service facilities;(7) developing specifications for the procurement of food and food service equipment and supplies;(8) developing and implementing plans of nutrition care for individuals based on assessment of nutrition needs;(9) counseling individuals, families, and groups in nutrition principles, dietary plans, and food selection and economics;(10) communicating appropriate diet history and nutrition intervention data through medical record systems;(11) participating with physicians and allied health personnel as the provider of nutrition care;(12) planning, conducting or participating in, and interpreting, evaluating, and utilizing pertinent current research related to nutrition care;(13) providing consultation and nutrition care to community groups and identifying and evaluating needs to establish priorities for community nutrition programs;(14) publishing and evaluating technical and lay food and nutrition publications for all age, socioeconomic, and ethnic groups; and(15) planning, conducting, and evaluating dietary studies and participating in nutrition and epidemiologic studies with a nutrition component.