STATE CLASSIFICATION JOB DESCRIPTION


Salary Group B19

Class No. 4017

DIETETIC AND NUTRITION SPECIALIST II

GENERAL DESCRIPTION

Performs complex (journey-level) nutrition services work. Work involves reviewing food selection and nutritional programs; monitoring and evaluating programs and services; investigating complaints and deficiencies; and providing counseling, technical assistance, and referrals on nutrition and dietary services. May train others. Works under general supervision, with moderate latitude for the use of initiative and independent judgment.

EXAMPLES OF WORK PERFORMED

Develops nutrition education and training materials, and plans and conducts nutritional training sessions.

Interprets nutritional policies, functions, and philosophies for professional and other groups.

Interviews clients, staff, and clients’ relatives to obtain information related to clients’ dietary needs.

Investigates complaints and deficiencies pertaining to dietary and nutrition services.

Monitors and evaluates program operations to ensure compliance with federal, state, and local regulations, and to ensure nutritional, safety, sanitation, and quality standards are met.

Provides consultation and technical assistance to aid in the development of nutrition education programs.

Provides nutrition education and dietary counseling services.

Conducts technological testing and analyses of food and compiles findings.

Assists in developing departmental policies and procedures.

May train others.

Performs related work as assigned.

GENERAL QUALIFICATION GUIDELINES

Experience and Education

Experience in dietitian or nutrition work. Graduation from an accredited four-year college or university with major coursework in dietetics, food and nutrition, food systems management, food science, or a related field is generally preferred. Experience and education may be substituted for one another.

Knowledge, Skills, and Abilities

Knowledge of food and nutrition, of food systems management, and of food science and technology principles.

Skill in interviewing.

Ability to counsel on food and nutrition, to interpret laws and regulations, to plan nutrition and dietary services and programs, to plan and conduct food technology and nutrition research, to communicate effectively, and to train others.

Registration, Certification, or Licensure

May require licensure as a nutritionist or dietitian.


State Auditor’s Office

Reviewed 9-1-17