Inspectors should be great at:

• Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• Observing, receiving, and otherwise obtaining information from all relevant sources.
• Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Mediators should be capable of:

• Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
• Developing constructive and cooperative working relationships with others, and maintaining them over time.
• Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
• Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

• Assessing nutritional needs, diet restrictions and current health plans for developing and implementing dietary caring plans and providing nutritional counseling.
• Consulting with physicians and health caring personnel for determining nutritional needs and diet restrictions of patient or client.
• Advising patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
• Counseling individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring for improving their quality of life.
• Monitoring food service operations for ensuring conformance to nutritional, safety, sanitation and quality standards.
• Coordinating recipe development and standardization and developing new menus for independent food service operations.
• Developing policies for food service or nutritional programs to assisting in health promotion and disease controlling.
• Inspecting meals served for conformance to prescribed diets and standards of palatability and appearance.