NUTRITIONIST II

DEFINITION

This is mid-level professional public health nutrition work.

This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.

EXAMPLES OF WORK

Assists in the planning, adaptation, and implementation of the nutritional components of general or specialized public health programs.

Assists a higher-level nutritionist in the planning, implementing and evaluating nutrition program services, or resource development and training, in a district health office or in a specialized public health program where the nutrition component is of limited scope.

Assists in the development of program policies and procedures.

Assists in the review, interpretation, and transmittal of scientific information, epidemiological data, survey data, and/or trends analysis regarding nutrition in health promotion and disease prevention.

Assists in the preparation, selection, and evaluation of nutrition and food service education materials; uses these materials in the education of public health staff, students, and other health professionals.

Assists in the review of grant projects and proposals for nutrition program funds; conducts contract monitoring of local health units for compliance with federal and state regulations related to program or grant projects, identifies findings, and prepares reports.

Implements program policies and procedures.

Coordinates nutrition program services with other nutrition or public health programs.

Provides technical assistance for other bureaus regarding nutrition components of their programs.

Provides consultation and confers with public health staff on food and nutrition as related to health programs or problems.

Provides technical assistance and consultation to other health and human services professionals.

Provides technical assistance and consultation to local contractors in accomplishing the goals of a nutrition program or grant project.

Provides nutrition and/or food systems consultation to professional and allied health personnel.

Participates in and conducts dietary studies or surveys as related to the nutrition and/or food service aspects of various programs.

Participates in the planning, development, and implementation of in-service training of health personnel and other professional groups working on programs with nutrition or food service components.

Prepares reports, records, and other data related to nutritional services.

Evaluates the nutritional needs of an assigned area and recommends services to meet those needs.

Networks with appropriate community organizations and individuals to coordinate and improve services relating to public health nutrition.

Serve as a preceptor for dietetic practicums.

Performs work under general administrative supervision; receives professional supervision from a higher level nutritionist.

Performs other related work as assigned.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

Comprehensive knowledge of the principles and practices of nutrition and food, particularly in relation to health and disease.

Intermediate knowledge of current developments in public health nutrition and their application to statewide and/or local nutrition programs.

Intermediate knowledge of social, cultural, and economic problems, and their impact on public health nutrition.

Intermediate knowledge of the organization, content, and goals of nutrition services, and their relationship with the public health programs.

Ability to effectively use educational materials for the nutrition education of individuals and groups.

Ability to develop and evaluate the effectiveness of nutrition services.

Ability to gather, interpret, evaluate, and use statistical data.

Ability to communicate effectively.

Ability to establish and maintain effective working relationships with professional and lay groups, other employees, and the general public.

EXPERIENCE AND EDUCATION

(The following requirements will determine merit system eligibility, experience and education ratings, and may be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers. When practical and possible, the Division of Personnel will accept substitution of experience and education on a year-for-year basis.)

Two or more years of experience as a Nutritionist I with the Missouri Uniform Classification and Pay System.

OR

A Bachelor's degree from an accredited college or university with a minimum of 15 earned credit hours in Foods and Nutrition, including at least one course in diet therapy and one course in community nutrition or nutrition in life cycle; and,

Two or more years of professional experience as a dietitian or nutritionist.

(24 earned graduate credit hours from an accredited college or university in the specified areas may substitute for one year of the required experience. A Master's degree from an accredited college or university in the specified areas may substitute for the required experience.)

OR

Completion of an undergraduate curriculum in Nutrition or Dietetics in a program accredited or approved by the American Dietetic Association; and,

Two or more years of professional experience as a dietitian or nutritionist.

(24 earned graduate credit hours from an accredited college or university in the specified areas may substitute for one year of the required experience. A Master's degree from an accredited college or university in the specified areas may substitute for the required experience.)

OR

A Master's degree from an accredited college or university in Public Health Nutrition, Human Nutrition, Nutrition Education, or Dietetics.

OR

Registration as a Registered Dietitian by the Commission on Dietetic Registration; and,

One or more years of professional experience as a dietitian or nutritionist.

(24 earned graduate credit hours from an accredited college or university in Public Health Nutrition, Human Nutrition, Nutrition Education, or Dietetics may substitute for the required experience.)

(Revised 9/1/06)