Job Specification
PROGRAM NUTRITIONIST
DEFINITION
Under direction assesses nutritional needs of individuals and
groups within a target population and provides direct nutrition
care and nutrition education to members of the target population;
does other related duties as required.
NOTE: The examples of work for this title are for illustrative
purposes only. A particular position using this title may not
perform all duties listed in this job specification. Conversely,
all duties performed on the job may not be listed.
EXAMPLES OF WORK:
Collects, organizes, and/or interprets nutrition assessment and
socioeconomic data on individual clients.
Develops patient/family nutrition care plans based on assessment
of nutritional needs and available sources of nutrients.
Counsels patients/families for health promotion and therapeutic
diets in clinical and community programs and makes home visits.
Refers clients/patients/families as appropriate to other
nutrition/health or social services agencies and maintains
communication to ensure coordination and consistency of service.
Establishes rapport and provides continuing support for
clients/families.
Evaluates effectiveness of nutrition care plan and counseling of
clients.
Interprets and transmits current scientific information regarding
food, nutrition, diet, and health to professionals, agencies, and
the public.
Plans, arranges, and conducts educational programs dealing
with nutrition for professionals, paraprofessionals, clients/patients,
and/or the public.
Selects and/or develops, evaluates, and updates nutrition
education program materials.
Participates in field experiences for students in public health
nutrition and other public health disciplines.
Gives group/individual instructions on subjects such as food
preparation, formula preparation, food purchasing, food handling,
food economics, mealtime psychology, and nutrition.
Writes and adapts nutrition education care plans to the
educational level and specific cultural customs of participants.
Teaches classes on basic nutrition.
Develops nutrition program aids and nutritional related
educational materials.
Keeps nutritional records and updates information on participants
medical and program charts.
Notes nutritional risks which make participants eligible for
participation in the nutritional program.
Acts as a resource person for the health team and other people in
the community who request nutritional advice.
Evaluates applications for participation in the nutrition program
for abnormalities in the anthropometric and hematological
measurements and for deficiencies in diet history.
Assesses applicants to determine eligibility for program
participation based on financial guidelines and nutritional
risks.
Plans and certifies menus in accord with state/federal nutrition
policy requirements and regulations regarding preparation of
meals for program participants.
Provides technical assistance to all areas relating to food
service for program participants including but not limited to
food and food service equipment, purchases, recipes, portion
control, food cost controls, standards for third part contracts,
food packaging, and delivery systems.
Ensures that persons handling/preparing/serving food in the
program practice hygienic food handling techniques.
Will be required to learn to utilize various types of electronic
and/or manual recording and information systems used by
the agency, office, or related units.
REQUIREMENTS:
EDUCATION:
Graduation from an accredited college or university with a
Bachelor's degree in Nutrition, Community Nutrition, Nutritional
Sciences, Clinical Nutrition, Public Health Nutrition, Home
Economics with an emphasis on nutrition, Food and Nutrition,
Community Dietetics, or Dietetics.
NOTE: Applicants who possess either a Master's degree
in any areas listed above or possess a current and valid
Certification as a Registered Dietitian issued by the Academy
of Nutrition and Dietetics are considered to have met the
education requirements.
LICENSE:
Appointees will be required to possess a driver's license
valid in New Jersey only if the operation of a vehicle, rather
than employee mobility, is necessary to perform essential
duties of the position.
KNOWLEDGE AND ABILITIES:
Knowledge of principles of normal/therapeutic nutrition and
drug and nutrient interaction at all stages of life.
Knowledge of objectives, standards, techniques, and materials
of nutrition education.
Knowledge of available educational resources.
Knowledge of human behavior and techniques for effecting
behavior change.
Knowledge of principles/methods of nutrition education and
their application/adaptation to specific situations.
Knowledge of physiology to understand functioning of various
systems of the human body such as the digestion of food, nutrient
absorption and transport, and metabolism.
Knowledge of interrelationships of chemical/organic/inorganic
compounds such as vitamins, enzymes, and hormones in bodily
functions.
Knowledge of microbiology particularly factors which promote or
inhibit growth of various microorganisms which are important in
relation to food and health.
Ability to understand the individual's basic/psychological/social
needs, developmental processes, and culturally acquired
attitudes/habits.
Ability to adapt normal and therapeutic diets to the group's
and to the individual's cultural, religious, and economic
needs/preferences.
Ability to analyze physical/chemical changes occurring in food
during storage, preservation, and preparation in terms of food
composition/quality.
Ability to design plans for meeting physiological needs of
individuals/groups based on knowledge of food composition,
nutrient requirements of individuals in various environments and
stages of the life cycle, and aesthetics including colors,
flavors, texture, temperature, shape, and consistency.
Ability to develop food standards and ensure quality control.
Ability to evaluate/interpret research findings in the professional
sciences.
Ability to integrate nutrition services into the health delivery
system including the preventive program.
Ability to use effective oral communication techniques in
persuading/informing individuals and groups.
Ability to organize and write technical reports, procedures,
pamphlets, and similar documents.
Ability to use learning theory, teaching materials, and other
resources to promote the learning process with individuals and
groups.
Ability to monitor and maintain quality standards of nutrition
care using current standards of practice.
Ability to interview and counsel various types of persons.
Ability to direct the establishment and maintenance of records
and files.
Ability to utilize various types of electronic and/or manual
recording and information systems used by the agency, office,
or related units.
Ability to read, write, speak, understand, and communicate in
English sufficiently to perform duties of this position. American
Sign Language or Braille may also be considered as
acceptable forms of communication.
Persons with mental or physical disabilities are eligible as long
as they can perform essential functions of the job after
reasonable accommodation is made to their known limitations.
If the accommodation cannot be made because it would cause
the employer undue hardship, such persons may not be eligible.
This job specification is applicable to the following title code: | | Job
Spec
Code | Variant | State,
Local or
Common | Class of
Service | Work
Week | State
Class
Code | Local
Class
Code | Salary
Range | Note | | 07298 | | L | N | | N/A | 21 | | - |
This job specification is for local government use only.
Salary range is only applicable to state government.
Local salaries are established by individual local jurisdictions.
3/8/2012 |
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