Nutrition

The science that investigates the various substances and nutrients (proteins, carbohydrates, tannins, anthocyanins, vitamins, and minerals) and their interaction in food products.

diet

knowledge

sector-specific

Nutrition is an essential knowledge of the following occupations:

Kinesiologist: Kinesiologists study and research the movement of the body; its muscles and parts. They analyse and use scientific data and methods to improve body motion, generally in humans, through an understanding of such areas as physiology, kinetics, neurology, and biology. They recognise the effects that some factors, such as body condition, have on motion and develop solutions to improve overall mechanics and mobility.
Food science lecturer: Food science lecturers are subject professors, teachers, or lecturers who instruct students who have obtained an upper secondary education diploma in their own specialised field of study, food science, which is predominantly academic in nature. They work with their university research assistants and university teaching assistants for the preparation of lectures and of exams, grading papers and exams and leading review and feedback sessions for the students. They also conduct academic research in their field of food science, publish their findings and liaise with other university colleagues.
Diet cook: Diet cooks prepare and present meals according to special dietary or nutrition needs.

Nutrition is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Weight loss consultant: Weight loss consultants assist clients in obtaining and maintaining a healthy lifestyle. They advise on how to lose weight by finding a balance between healthy food and exercise. Weight loss consultants set goals together with their clients and keep track of progress during weekly meetings. 
Pharmacist: Pharmacists prepare, dispense, and provide prescriptions for, over the counter medication. They offer clinical information on medicines, report suspected adverse reactions, and provide personalised support to patients. Pharmacists formulate and test medications in laboratories, and store, preserve, and distribute them.
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.

References

1. Nutrition – ESCO