NUTRITIONIST8315R1 DEFINITION OF WORK Summary This is advanced professional and consultative work in planning, implementing, and evaluating components of a comprehensive statewide public health nutrition program and/or specialized nutrition projects and programs. Work includes developing, implementing, and evaluating of nutrition program policies, procedures, standards and protocols; participating in grant writing and related program implementation; planning, conducting, evaluating, or participating in nutrition education programs; and participating in the design and implementation of computer reporting systems; consulting with lower level nutritionists, allied staff and local program directors. Standard Classification Factors Supervision Received - LEVEL D: "Under general direction..." Employees at this level are usually in charge of a large and important organizational unit. They plan and carry out assignments with little supervision. They report regularly to a superior, usually by means of occasional conferences, to discuss work progress or new problems which require advice from above. This designation will pertain to classes with a high order of independence. Difficulty - LEVEL C: Considerable - Duties which require a high degree of concentration because of the many factors which must be considered and weighed before a decision can be reached. Usually positions that require planning, developing, and coordinating programs and directing fairly large groups of people fall into this category. Complexity - LEVEL D: Work is of a diversified nature that usually involves multiple, unrelated steps. Analytical thought is necessary for dealing with complex data and situations. Work often involves a variety of unrelated processes and may require planning or carrying out a sequence of actions or both. Several alternatives usually exist at this level for approaching problems or situations. Workers at this level exercise a considerable amount of independent judgment. Work is controlled by occasional review and by reporting to or consultation with supervisors or superiors. When guidelines exist at this level, they are usually broadly defined or technical requiring careful analysis and interpretation. Consequences of Actions and Decisions - LEVEL D: Consequences of actions or decisions at this level are significant as the work may be rarely if ever reviewed, making errors difficult to detect. Errors may cause major program failure or a high degree of confusion. Injuries to others due to errors are serious or incapacitating or both and costs due to errors are substantial. Contacts - LEVEL C: The purpose of the contact is to influence, motivate, conduct interviews, make formal presentations or counsel to achieve common understanding or solutions to problems when the information is sensitive in nature or the individuals or groups are skeptical or uncooperative. Communication techniques and well developed communication skills become an important requirement at this level. Physical Demands - LEVEL A: The work is predominantly sedentary and requires minimal or negligible physical exertion. The employee is normally seated; however, the nature of the work allows for periods of standing or walking at will. Environmental Conditions - LEVEL A: The work environment involves normal everyday hazards or discomforts typical of offices, meeting and training rooms, or libraries. Comfortable levels of temperature, ventilation, lighting and sound are inherent in the work environment. Exposure to deviations from pleasant environmental conditions is only occasional. The likelihood of injury is remote. Supervision/Leadership - LEVEL A: No supervisory or leadership responsibility; may explain work instructions or assist in training others. Distinguishing Features Differs from the Nutritionist Senior class which has broad administrative responsibilities, responsibility for planning and directing a comprehensive statewide nutrition program, or a highly complex specialized nutrition program with certification or licensure responsibility. EXAMPLES OF WORK PERFORMED Develops, implements, and coordinates specialized nutrition programs or components of comprehensive health programs and coordinates objectives and activities with other agency programs and local health agencies. Plans, conducts, and evaluates nutrition education programs including orientation, technical presentations, and continuing education for local public health agencies. Participates in the development, implementation, and review of nutrition program standards, procedures, and protocols to insure consistent use and interpretation. Incorporates nutritional standards into state or federal regulations for licensure of health care facilities. May supervise lower level professional nutritionists, paraprofessionals, or clerical staff by assigning, reviewing, and evaluating work performance. Participates in the survey or investigation of food service departments or nutrition programs in institutions governed by licensure and certification regulations as part of the consultation process or in response to complaints received. Evaluates local agency or institution nutrition programs and makes oral and written recommendations for improvement in specific program areas or overall program management. Assists local agencies in personnel recruitment. Assists central or local agency staff in the preparation of the annual nutrition program budget, grant proposals, and monitoring of expenditures. REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS Knowledge *Knowledge of the general and special nutritional needs of the elderly, women, infants, and children. Knowledge of federal regulations relating to public health nutrition programs. Abilities *Ability to plan, direct, and conduct workshops, and to develop training materials on nutrition. Ability to plan, direct, and conduct dietary surveys and studies. *Ability to establish and maintain effective working relationships with community groups, professional dietitians of other agencies, and public officials. *Ability to communicate effectively in writing and orally. *Necessary at Entry MINIMUM REQUIREMENTS: Registered as a Dietitian by the American Dietetic Association at the time of hire. NC: 06/93 |