# NM Scope of Practice > Get to know more about nutrition managers (NM's)capabilities, where they work, and the knowledge and skills required to execute their nutrition jobs. NM Scope of Practice Understanding a nutrition manager’s role Get to know more about nutrition managers capabilities, where they work, and the knowledge and skills required to execute their role. What is a Nutrition Manager? Nutrition related titles: Nutrition  Food Service  Dietary  Dietetic  Culinary  Food and Beverage  Patient Food Menu Support Services Role-related titles: Manager  Supervisor  Director  Executive  Team Lead  Senior Lead  Specialist Technologist Technician Analyst The term “Nutrition Manager” applies to any of these titles, assuming the person holding the title also meets the admission criteria for CSNM. Areas of Practice As part of the nutrition management team, an NM is involved with the day-to-day operations of the food and nutrition or dietary department. They provide the much-needed link between administrative and food service personnel. NMs work in collaboration with interdisciplinary health teams, including Registered Dietitians, to provide nutrition care to patients and clients. They are responsible for clients and patients at low to moderate nutrition risk, liaising between food service and clinical nutrition. Practice Settings + Health care facilities - acute, chronic, rehabilitation, and long term care Retirement, assisted, and independent living Government agencies Correctional facilities Daycares, schools, colleges, and universities Hospitality industry Commercial catering services Foodservice sales Health and fitness Health promotion Post-secondary education faculty Food manufacturing Commercial and retail food services consulting services Private practice Common Tasks + Manage and/or supervise food preparation and service operations. Co-ordinate and plan foodservice operations by developing department goals, policies and procedures Monitor, maintain and improve quality standards through audits, surveys, checks and inspections; meeting with clients to assist in enhancing operational requirements Implement, evaluate and maintain food safety and sanitation standards Establish, monitor and evaluate customer service plans Procure food, equipment and supplies based on established specifications and ensure proper receiving and storage Develop and implement budgets and cost controls Develop and/or participate in food services marketing strategies Recruit onboard, develop, coach, performance manage, evaluate and direct the work of food service personnel. Develop work schedules, job descriptions & job routines Implement programs for attendance management  and payroll practices in accordance with collective agreements and applicable legislative requirements Develop and deliver ongoing training and education programs to meet legislative, regulatory requirements and industry best practice Maintain records of customer, patient and employee information in accordance with privacy and record retention legislation Implement, monitor and train on occupational health and safety standards and legislative requirements Plan menus according to established criteria, nutrition standards, menu-planning principles Plan menus according to the client’s nutrition needs, cultural and religious requirements, and personal preferences Adapt client menus for special nutrient needs or restrictions in accordance with approved diet manuals and established menu-planning guidelines. Implement  and monitor production activities related to food texture modification and fluid consistencies, based on established guidelines and prevailing practice Complete nutrition screening and dietary profiles. Complete and document nutrition assessments, progress notes and nutrition-related status on patients/clients at low and moderate risk; referring high-risk clinical nutrition issues to a Registered Dietitian Develop, monitor and recommend revisions to the plan of care according to policies and provincial standards/regulations. Monitor residents/clients at mealtimes for safety, application of prescribed nutrition therapies and satisfaction; follow up on observations; refer to members of the interdisciplinary health team as applicable Mentor and provide training for student placements Liaise with other departments and participate in multidisciplinary teams/committees Promote healthy eating and living to all Canadians using the guidelines established by Health Canada, including Canada’s Dietary Guidelines and Canada’s Food Guide Training Members of CSNM have received training in many areas including: Staffing, scheduling, recruitment and performance management Personnel management, job descriptions, orientation Accounting, budgeting and payroll Purchasing and costing Computer and technological applications Work methods Menu planning Diet therapy/nutrition competence Quantity food production, recipe testing Portion control Sanitation and safety In-service education/communication Quality assurance/customer service Entry-level Competencies The following eight competencies represent the knowledge, skills, and behaviors required by a nutrition manager to be eligible for membership in CSNM. 1.0 Professionalism  2.0 Quality Management  3.0 Nutrition and Healthy Living  4.0 Clinical Nutrition  5.0 Food Service Systems Management  6.0 Human Resources Management  7.0 Financial/Business Management  8.0 Marketing and Promotion Defining key terms If you’re looking to better understand the important terminology within the field of nutrition management, read through our glossary. 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