Nutritionist I (#MDFA01)
Description of Occupational Work
This class series uses three levels of work in the Health and Human Services occupational group, Nutritionist Services occupational series and describes professional level work in the field of dietetics, food science and nutrition. Work involves nutritional and/or dietary evaluation and consultation pertaining to nutritional issues, problems affecting an individual's food habits, prescribed diets, and food service and preparation.
Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.
Levels of Work
This is the first level of nutritionist work. Positions at this level report to an administrative or technical superior.
This is the second level of nutritionist work monitoring nutrition programs for compliance and providing nutritional evaluation and consultation to others regarding complex problems. Positions at this level report to an administrative or technical superior.
This describes the supervisory level. Positions plan, develop, supervise and evaluate nutrition programs and services. Positions at this level report to an administrative superior.
Knowledge, Skills and Abilities
The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series, therefore, the KS & A's listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.
In addition to the above Knowledge, Skills and Abilities, the Nutritionist II requires:
In addition to the above Knowledge, Skills and Abilities, the Nutritionist III requires:
JOB REQUIREMENTS for Nutritionist II