Placer County

Nutritionist - I (#14327)

$28.84-$36.01 Hourly / $4,998.93-$6,241.73 Monthly / $59,987.20-$74,900.80 Yearly

Nutritionist - II (#14328)

$31.78-$39.70 Hourly / $5,508.53-$6,881.33 Monthly / $66,102.40-$82,576.00 Yearly


DEFINITION

To provide nutrition education and counseling to eligible low income pregnant women and families of young children as part of the Women, Infants, and Children Supplemental Food Program (WIC); and to develop appropriate educational materials.

DISTINGUISHING CHARACTERISTICS

Nutritionist I
This is the entry level class in the Nutritionist series.  This class is distinguished from the journey by the performance of the more routine tasks and duties assigned to positions within this series.  Employees at this level are not expected to perform with the same independence of direction and judgement on matters allocated to the journey level.  Since this class is typically used as a training class, employees may have only limited or no directly related work experience.  Employees work under general supervision while learning job tasks.

Nutritionist II
This is the full journey level class within the Nutritionist series.  This class is distinguished from the Nutritionist I by the assignment of the full range of duties.  Employees at this level receive only occasional instruction or assistance as new or unusual situations arise and are fully aware of the operating procedures and policies within the work unit.  Positions in this class are flexibly staffed and are normally filled by advancement from the entry level.

This class is distinguished from the Senior Nutritionist in that the latter provides nutrition services requiring a high level of skill and independent judgement and exercises technical and functional supervision over professional and paraprofessional staff.

SUPERVISION RECEIVED AND EXERCISED

Nutritionist I
Receives general supervision from assigned supervisory or management staff.

Nutritionist II
Receives direction from assigned supervisory or management staff.

EXAMPLES OF ESSENTIAL DUTIES

Duties may include, but are not limited to, the following:
  • Assess program participants' nutritional status, including a general assessment of social well-being; review clinic intake information, verifying eligibility status; analyze medical data relative to nutritional status; identify high risk individuals.
  • Provide nutrition education on a group or individual basis; develop theme for classroom settings and select and/or prepare appropriate instructional materials; prepare periodic program newsletter.
  • Coordinate with other public health professionals to ensure an integrated approach to service delivery; make referrals as appropriate within the Public Health Nursing Division or to other County departments or community agencies/resources.
  • Prepare and present in-service training to public health and other program staff as directed; provide nutrition consultation to public health staff, other program staff, and outside agencies.
  • Maintain appropriate records and documentation relative to departmental, regulatory, and funding source requirements.
  • May oversee clinic staff in absence of program coordinator.
  • Assist with clinic set up and take down as appropriate.
  • Build and maintain positive working relationships with co-workers, other County employees and the public using principles of good customer service.
  • Perform related duties as assigned.

MINIMUM QUALIFICATIONS

Nutritionist I

Experience and Training
Any combination of experience and training that would provide the required knowledge and abilities is qualifying.  A typical way to obtain the required knowledge and abilities would be:

Experience: No professional experience is required.

Training: Equivalent to a Bachelor's degree from an accredited college or university with major course work in food and nutrition or a related field, including an academic internship approved by the American Dietetic Association.

License or Certificate:

  • Possession of a valid certificate as a Registered Dietician.
  • May need to possess a valid driver's license as required by the position.  Proof of adequate vehicle insurance and medical clearance may also be required.

Nutritionist II

Experience and Training
Any combination of experience and training that would provide the required knowledge and abilities is qualifying.  A typical way to obtain the required knowledge and abilities would be:

Experience: Two years of responsible professional nutritional experience performing duties similar to a Nutritionist I with Placer County.

Training:
Equivalent to a Bachelor's degree from an accredited college or university with major course work in food and nutrition or a related field, including an academic internship approved by the American Dietetic Association.

License or Certificate:

  • Possession of a valid certificate as a Registered Dietician.
  • May need to possess a valid driver's license as required by the position.  Proof of adequate vehicle insurance and medical clearance may also be required.

Length of Probation:

  • All permanent appointments from open eligible lists to open positions in the classified service shall serve a probationary period of twelve (12) months or two thousand eighty (2,080) hours, whichever is more.

Bargaining Unit:

  • Professional

 

KNOWLEDGE, SKILLS, AND ABILITIES

Nutritionist I

Knowledge of:

  • Principles of nutrition.
  • Recommended nutritional requirements for various age groups; impact of various medical conditions upon nutrition requirements.
  • Educational methods used in counseling low literacy groups; instructional methods used in training professional and technical staff.
  • Comparative costs of various foods relative to their nutritional values.
  • Modern office procedures, methods and computer equipment.

Ability to:

  • On a continuous basis, know and understand all aspects of the job; intermittently analyze work papers, reports and special projects, identify and interpret technical and numerical information; observe and problem solve operational and technical policies and procedures; explain program and nutritional information to participants, families, and various County staff.
  • On an intermittent basis, sit at a desk for long periods of time; intermittently walk, stand, bend, and reach while making educational presentations.  Intermittently twist to reach equipment surrounding desk; sufficient acuity to see and hear participants; use telephone, and write or use a keyboard to communicate through written means; and lift heavy weight.
  • Provide nutritional assessment, including analysis of diets for nutritional adequacy, relevance to medical conditions, and identification of high risk cases.
  • Prepare and present nutritional information appropriate for client groups with low literacy skills and from a variety of socio-economic, age, and ethnic populations.
  • Relate to and communicate with individuals who may be dysfunctional and socio-economically disadvantaged.
  • Provide individual nutritional counseling.
  • Prepare and present nutritional training to professional and technical staff.
  • Work with various cultural and ethnic groups in a tactful and effective manner.
  • Act quickly and calmly in emergency situations.
  • Obtain information through interview and deal fairly and courteously with the public.
  • Analyze situations quickly and objectively and determine proper course of action.
  • Use a computer, calculator, typewriter, telephone, photocopy machine, and various audiovisual equipment.
  • Communicate clearly and concisely, both orally and in writing.
  • Establish and maintain effective working relationships with those contacted in the course of work.

Nutritionist II

In addition to the qualifications for Nutritionist I:

Knowledge of:

  • Public health nursing procedures and practices relative to the provision of nutritional services.
  • Services, programs and other community resources appropriate for program participants.
  • Pertinent local, State and Federal rules, regulations and laws.

Ability to:

  • Independently provide nutritional assessment, including analysis of diets for nutritional adequacy, relevance to medical conditions, and identification of high risk cases.
  • Independently prepare and present nutritional information appropriate for client groups with low literacy skills and from a variety of socio-economic, age, and ethnic populations.
  • Independently provide individual nutritional counseling.
  • Independently prepare and present nutritional training to professional and technical staff.

CLASS: 14327; EST: 9/1/1995; REV: 6/25/2019;
CLASS: 14328; EST: 9/2/1995; REV: ;