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Job Specification


 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.


 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

 Evaluates effectiveness of nutrition care plan and counseling  of

 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

 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.



 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.

 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 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

 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

 Ability to adapt normal and therapeutic diets to the group's 
 and to the  individual's cultural, religious, and economic

 Ability  to analyze physical/chemical changes occurring  in  food
 during  storage, preservation, and preparation in terms  of  food

 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 

 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

 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:
Local or
Class of
07298LN N/A21-

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.