NUTRITIONIST SENIOR8316R1 DEFINITION OF WORK Summary This is highly responsible administrative, professional, and consultative work directing the development, implementation, and evaluation of a comprehensive statewide public health nutrition program and/or multiple specialized nutrition projects or programs. Work includes directing and participating in the development, implementation, and evaluation of nutrition program policies, procedures, standards and protocols, fiscal management of budgets and/or grants; directing and participating in the development and implementation of education, training, and orientation programs; overseeing and coordinating of the data collection and computer reporting systems; directing or coordinating research studies; and consulting with administrative and professional staff of allied federal, state, local and private health or social service organizations. 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 E: Involves scheduling, supervising and evaluating work as a "manager" of first line supervisors or as a "first line supervisor" of workers who perform distinct and separate blocks of work generally related as to purpose but requiring different processes and methods. Responsible for hiring and disciplinary actions which may or may not require the approval of a higher level of authority. Distinguishing Features Differs from the Nutritionist class which has an emphasis on nutrition program planning and consultation and a more limited scope of administrative responsibility. EXAMPLES OF WORK PERFORMED Administers comprehensive statewide nutrition programs or the specialized nutrition components of comprehensive public health programs by planning, implementing, directing, and evaluating program services; preparing, justifying, and defending program, or section budget; establishing policies and procedures; and participating in the recruitment and selection of personnel. Oversees the development and incorporation of nutritional standards into state or federal regulations to ensure the licensure of health care facilities. Writes grant proposals to secure funding for agency nutrition programs, and implements and manages approved grant programs. Instructs or consults with lower level nutritionists or local agency administrators in grant writing and administration. Directs and participates in the development and implementation of nutrition education, training, and orientation programs for central and local agency staff. Participates as a trainer in some programs. Serves as the senior level nutrition consultant to professional nutrition and allied public health staff from other bureaus, agencies, public, and private organizations. Advises agency administrators of goals, needs, and accomplishments. Directs and/or coordinates nutrition research studies; prepares written reports of findings. Directs surveys or investigations 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. May supervise a staff of lower level professional nutritionists, other professional, administrative, paraprofessional, or clerical staff by assigning, reviewing, and evaluating work performance. REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS Knowledge *Knowledge of the principles and practices of nutrition and dietetics. Knowledge of general human nutritional needs and the special needs of the impoverished, and those living in public or private institutions. *Knowledge of institutional food service equipment and food purchasing sources; knowledge of markets and purchasing methods. Knowledge of federal public health nutrition programs and the responsibilities for statewide nutrition programs or projects. Knowledge of the federal regulations relating to public health nutrition programs. *Knowledge of sanitary and safety standards for food preparation. Abilities Ability to plan and supervise statewide nutrition programs and diversified dietary programs for state institutions. *Ability to judge the quality of foodstuffs and to determine the appropriate quantities for purchasing and budgeting. Ability to set up a workable system of food cost accounting. *Ability to instruct and provide consultative guidance concerning nutrition and dietetic programs, and to supervise a training program. 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 in 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 |