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.
Consults with physicians and health care personnel to assess and determine nutritional needs, menus and diet restrictions of individuals.
Develops, implements and evaluates nutritional care plans for regular and modified diets based on assessments of nutritional needs, diet restrictions, and other current health plans.
Provides nutritional and/or dietary assessment to educate individuals and their care providers.
Oversees the quality and quantity of food served to ensure that meals conform to prescribed diets and meet established requirements for nutrient content.
Provides technical assistance, guidance and direction to food service personnel, health care professionals, agencies, community organizations and the public regarding current nutritional issues, problems affecting an individual's food habits, prescribed diets, and/or food service, presentation and preparation.
Coordinates nutritional services with other health programs.
Plans, organizes and conducts training for food service personnel and health care professionals.
Prepares and maintains accurate records and reports.
May oversee the work of support staff.
Levels of Work
This is the first level of nutritionist work. Positions at this level report to an administrative or technical superior.
Performs full range of nutritionist activities as described in the Essential Functions.
Receives general supervision. Supervisor does periodic review for progress.
Regular contacts are typically with individuals receiving services, care providers, internal agency staff and others outside the agency for the purpose of gathering, evaluating and providing information, influencing and motivating individuals, providing technical assistance, guidance and direction, and providing training.
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.
Monitors and evaluates nutrition programs in public and private health care and day care facilities to meet quality assurance and ensure compliance with state, federal, and local regulations.
Develops, implements and evaluates nutritional care plans for individuals with complex and multiple needs/problems (high risk, life threatening).
Represents agency at professional and community meetings and conferences.
Assists in planning and evaluating program activities, goals and objectives, and budget requirements.
Regular contacts are typically with individuals, care providers, internal agency staff and others outside the agency, regardless of the method of communication, for the purpose of gathering, evaluating and providing information, influencing and motivating individuals, providing technical assistance, guidance and direction, providing training, and identifying problems/programs efficiency.
This describes the supervisory level. Positions plan, develop, supervise and evaluate nutrition programs and services. Positions at this level report to an administrative superior.
Supervision is exercised over at least two or more merit, full time positions per the Merit Rules, one of which must be in the professional nutritionist series and not contractual. The elements of supervision include planning, assigning, reviewing, evaluating, coaching, training and recommending hire, fire and discipline.
Plans, develops, supervises and evaluates nutrition programs and services.
Ensures quality assurance and compliance with state, federal and local regulations.
Conducts and participates in studies and surveys utilizing monitoring techniques and data collection.
Assists superiors in the formulation of program policy and procedures.
Regular contacts are typically with internal agency staff and others outside the agency for the purpose of providing nutritional consultation and resource information, resolving problems and ensuring programs compliance/efficiency.
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.
Knowledge of the principles and practices of nutrition and dietetics and their relationship to health and disease.
Knowledge of social, cultural and economic factors as it relates to health nutrition.
Knowledge of menu planning, recipe development, diet evaluation and food processing equipment.
Knowledge of food sanitation practices.
Knowledge of state and federal regulations relating to nutrition programs.
Knowledge of data collection and analysis techniques.
Ability to communicate nutritional concepts and standards to all levels of understanding.
Ability to maintain accurate records and prepare reports.
Ability to establish and maintain effective working relationships.
In addition to the above Knowledge, Skills and Abilities, the Nutritionist II requires:
Skill in providing nutritional evaluation and consultation regarding complex problems.
Skill in analyzing and evaluating nutrition data.
Skill in communicating nutritional concepts and standards to all levels of understanding.
In addition to the above Knowledge, Skills and Abilities, the Nutritionist III requires:
Knowledge of the principles and practices of supervision.
Knowledge of the principles and practices of health program administration.
Skill in program planning and organization.
Ability to recommend policy and procedure revisions.
JOB REQUIREMENTS for Nutritionist II Applicants must have education, training and/or experience demonstrating competence in each of the following areas:
Registered as a Dietitian/Nutritionist from the American Dietetic Association.