Positions in this job family are involved in providing dietary and nutrition counseling, education programs and nutrition assessments at facilities, hospitals, schools, or community agencies. This includes designing and planning special menus and diets, development of nutrition education material, planning for community nutrition programs, and coordination of dietary needs between units.
The functions within this job family will vary by level, but may include the following:
Evaluates nutrition and dietary needs of patients and clients.
Initiates and conducts surveys as a basis for program development.
Coordinates with other agencies or departments to provide educational materials, assess nutritional status of patients, clients, or the community and develop special menus.
Provides in-service training to staff.
Prepares consultation reports, survey results, quality improvement statistics, and other necessary documentation.
Determines type of food preparation equipment needed for specific dietary requirements.
Serves as a member of an interdisciplinary team reviewing treatment plans, or on a survey team, inspecting and assessing health, domiciliary or other facilities.
Plans basic menus and food specifications, and procures goods for the facility.
KNOWLEDGE, SKILLS, & ABILITIES
Knowledge of current dietetics and institutional diet management; of nutrition and its relationship to health; of nutritional values, costs and accounting; of available community resources; and of health requirements and personal hygiene. Ability is required to plan menus for general and special therapeutic diets; to keep necessary records; to establish effective working relationships with others; to present and prepare educational materials; to develop curricula for nutrition education programs and to communicate effectively both orally and in writing.
Those identified in Level I plus knowledge of administrative principles and practices; of modern methods, materials and equipment used in food preparation and service; of conducting and interpreting nutrition surveys; of economic and social trends in nutrition; of program planning and nutrition education techniques. Ability is required to evaluate and judge the quality of food materials and develop menus.
Those identified in Level II, plus ability to plan and deliver effective education programs and to evaluate results of programs.
Those identified in Level III, plus knowledge of supervisory principles and practices and ability to train nutrition therapist staff and kitchen and food service personnel.
The Nutrition Therapist job family has four levels which are distinguished by the complexity of assignments, the level of expertise required to perform the duties assigned and the responsibility assigned for providing leadership to others.
This is the basic level of the job family where employees are assigned full performance duties in menu planning, nutrition counseling, education programs and nutrition assessments. This includes utilization of anthropometric measurements, standardized testing, clinical or physical examinations, and economic, social and environmental factors. These positions will provide direct service to individuals and groups by conducting teaching demonstrations and providing nutrition counseling and consultation. Some positions may plan work and schedule assignments for technicians and clerical staff.
This is the career level of the job family, where employees are assigned a variety of tasks associated with the planning and promotion of nutrition education, and performs administrative dietary work in an institution, hospital, school or community agency. This includes conducting surveys and studies to assess nutrition problems and to evaluate changes in nutritional status of individuals or groups and coordinating dietary services in regard to total patient care. Administrative duties include participating in the planning for specific programs and health problems in conjunction with other program areas, signing requests for and ordering dietary supplies, and meeting with other departments to prepare budgets and assess future needs. Some positions may occasionally provide technical guidance to lower level nutrition staff, and may plan and assign work of technicians and clerical staff.
This is the specialist level of the job family, where employees are assigned independent responsibility for planning and directing specialized nutrition programs. This will include conducting studies and surveys to assess nutritional status, planning and participating in public information and educational activities on nutrition, coordinating with other dietitians, nutrition therapists, and health professionals on requirements for preparation and dissemination of educational material, and providing nutrition consultation to programs and groups. These positions will serve as a dietary consultant on administrative and technical problems relating to nutrition, and will occasionally provide technical supervision to lower level dietitians, nutrition therapists, or food service specialists.
This is the leadership level of the job family, where employees are assigned responsibility for planning, directing and supervising comprehensive nutrition programs, or for the administration of the entire operation of a dietary department in a state institution, facility or hospital. This includes planning for specific programs and nutrition and health status concerns in conjunction with other program areas, determining department policies and procedures and setting goals and objectives, accounting for monies and preparing budget reports, and maintaining a teaching program and providing in-service training in nutrition services delivery. These positions are assigned responsibility for the supervision of other dietitians or nutrition therapists, including reviewing and assigning work, evaluating performance, approving leave, and initiating disciplinary actions, as well as performing related administrative functions.
Education & Experience requirements at this level consist of eligibility for Registration as a Registered Dietitian with the Commission on Dietetic Registration, Academy of Nutrition Dietetics.
NOTE: Written verification that all course work and clinical experience has been completed should be furnished by the program director from the college or university at the time of application.
Education & Experience requirements at this level consist of registration as a Registered Dietitian with the Commission on Dietetic Registration, Academy of Nutrition and Dietetics, and Licensure with the Oklahoma State Board of Medical Licensure and Supervision.
Education & Experience requirements at this level consist of those identified in Level II plus two years of experience as a registered dietitian in a food service operation or in a public or community health program or facility. A master’s degree in public health with a major in nutrition or a master’s degree in foods and nutrition with an emphasis on nutrition may substitute for one year of experience.
Education and Experience requirements for classification at this level consist of those identified in Level III, plus two additional years of qualifying experience.
CLASS: Z25A; EST: 9/10/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: Z25B; EST: 9/10/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: Z25C; EST: 9/10/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: Z25D; EST: 9/10/2007; REV: 7/2/2012 7:45:00 AM;