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NUTRITIONIST
71140
(Competitive)


DISTINGUISHING FEATURES OF THE CLASS

The work involves responsibility for the application of the principles and practices of nutrition to promote positive health; to prevent ill health, and to control disease through proper diet. The work is characterized by the assessment of nutritional needs and food patterns; planning for and/or providing foods and beverages; appropriate individual physical and medical needs and environmental conditions; and, providing nutrition, education and counseling to meet normal and therapeutic needs. In addition to providing nutritional services to individuals and groups served by the Onondaga County Department of Health, an employee in this class provides consultation to health service providers of the agency.
An employee in this class is distinct from dietary classes assigned to health facilities in that the Nutritionist is not responsible for planning and overseeing dietary aspects of the food delivery system in a health care facility.
The Nutritionist is accountable to a higher level administrator in the county health department to receive assignments and review work progress. Field staff of the New York State Department of Health render technical supervision relating to the field of nutrition. An employee in this class may be assigned to supervise a number of professionals, paraprofessional assistants and other program staff as needed. Certain assignments made to employees in this class will require reasonable access to transportation to meet field work requirements made in the ordinary course of business in a timely and efficient manner. Does related work as required.

TYPICAL WORK ACTIVITIES

Interprets and evaluates nutritional status based on anthropometric measurements and hematological values; Develops and implements a plan of care based on this information, nutrition needs, available sources and correlates this with other health care.
Evaluates nutritional care and provides follow-up for continuity of care.
Promotes the initiation and supports the continuation of breastfeeding.
Compiles and uses pertinent operational data to assure provision of quality nutritional care.
Interprets, evaluates, and utilizes pertinent current research relating to nutritional care.
Counsels individuals and families on nutritional principles, diet, food selection and economics and adapts teaching plans to the individual's life style.
Provides consultation and works with community health team members to coordinate nutritional care with the total health care for individuals and groups.
Provides consultation to and works with community groups.
Conducts or participates in in-service education and consultation with professional staff and supporting personnel of own and related organizations.
Plans or participates in development of program proposals for funding.
Identifies and evaluates needs to establish priorities for community nutrition programs.
Plans, conducts and evaluates nutrition education programs for the public.
Publishes and evaluates technical and lay food and nutrition publications for all age, socioeconomic, and ethnic groups.
Plans, conducts and evaluates dietary studies and participates in nutritional and epidemiologic studies with a nutritional component.
Maintains effective verbal and written communications and public relations.
Manages and supervises professionals, paraprofessionals and clinic flow as assigned.
Participates in public health preparedness activities as trained and assigned.
Utilizes appropriate methods for interacting effectively and professionally with persons of all ages and from diverse cultural, socioeconomic, educational, racial and ethnic backgrounds, sexual orientations, lifestyles and physical abilities.

FULL PERFORMANCE, KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Good knowledge of principles and practices of nutrition and their application to public health and restorative and rehabilitative treatment.
Good knowledge of how various disease states and medical disabilities affect nutrition needs.
Ability to interpret and evaluate nutritional status based on anthropometric measurements and hematological values and implement a plan of care based on this information.
Ability to perform conflict resolution in clinic setting when needed.
Ability to organize and develop nutrition services for individuals and groups served by the agency as well as health service providers of the agency.

FULL PERFORMANCE, KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Ability to evaluate nutritional needs of peoples served by the agency.
Ability to perform in-service education and public speaking.
Ability to work with other agencies to perform outreach/public relations duties.

MINIMUM QUALIFICATIONS

Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with a Bachelorís Degree with major studies in food and nutrition and current registration as a Dietician by the American Dietetic Association.

*Minimum qualifications and special necessary requirement derived from Part 11 of the State Sanitary Code (10 NYCRR).

03/2017 Revised