Scope

In the food industry, nutrition professionals can contribute to formulation, ingredient selection, nutrient analysis, fortification decisions, reformulation, portion guidance, quality improvement, and scientifically accurate consumer information. Labels are important, but they represent only one part of the work. Therefore, option C is correct.

Kitchen staff training can cover hand hygiene, personal cleanliness, prevention of cross-contamination, safe cooking temperatures, storage, cleaning, and illness reporting. These practices reduce foodborne infection risks in institutional food service. Nutrition professionals involved in food service may support such systems, so food-service safety and hygiene in option B is correct.

A food product must not claim to cure or treat disease unless the claim is legally authorised and supported by appropriate evidence. Misleading claims can exploit consumers, cause them to replace effective treatment, and create false expectations. Clear labels, improved nutrition quality, and safety checks are responsible practices, so option D is unacceptable.