NUTRITIONIST III

DEFINITION

This is senior-level advanced 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

Plans, implements, and evaluates comprehensive nutrition programs and services.

Develops resources and training curriculums to support programs.

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

Supervises and evaluates the public health nutrition services in a district health unit to ensure implementation and coordination of the nutrition aspects of a variety of divisional programs.

Provides nutrition consultation to health care professionals relative to specialized or complex nutritional needs of individuals.

Provides consultation to professionals relative to public health nutrition services.

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

Develops materials for statewide use and participates in writing planning documents and procedural manuals.

Participates in the recruitment of nutrition personnel; coordinates and/or conducts orientation and in-service education programs.

Participates in professional committees and meetings with physicians, dietitians, nutritionists, and others to discuss the provision of services, needs, and other areas of concern; and plans conferences.

Participates in the development, coordination, and implementation of core public health nutrition functions of assessment, policy development, and assurance.

Participates in the recruitment of nutrition personnel; serves as preceptor for dietetic practicums.

Assists a higher level nutritionist in planning and implementing a comprehensive statewide nutrition program or assumes responsibility in the central office for the nutrition services of a specialized statewide public health program where the nutrition component is of limited scope.

Evaluates nutrition services to ensure implementation and coordination of an assigned public health nutrition program and service in a district health office; or in the central office; supports a comprehensive statewide nutrition programs or a specialized statewide program where the nutrition component is of limited scope.

Manages a program or grant project (program or grant dollars, nutrition equipment, training, materials, and supplies) monitors for contract compliance with federal and state regulations, reports findings, provides follow-up evaluation, and makes recommendations or corrections.

Reviews, interprets, and transmits current scientific information, epidemiological data, survey data, and/or trend analyses regarding nutrition in health promotion and disease prevention or complex dietary disease management.

Evaluates and develops effective nutrition and food systems education materials and resources for statewide use which incorporate current scientific data.

Plans, develops, coordinates, and implements formal training or in-service sessions for assigned program or grant project.

Prepares reports, records, and correspondence related to nutrition services.

Prepares specific components of a nutrition program or grant proposals and develops budget as directed.

Assesses effectiveness of public health nutrition services assigned; modifies nutrition service to improve effectiveness.

Maintains cooperative relations with civic, educational, governmental, research, or other groups concerned with nutrition.

May supervise professional nutritionists.

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.

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

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

Comprehensive knowledge of educational materials and resources, methods, and techniques of presenting nutrition information to groups.

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

Comprehensive knowledge of research methods as applied to public health nutrition.

Ability to develop, implement, and evaluate the effectiveness of nutrition services.

Ability to interpret the nutritional aspects of specialized programs.

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 II 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,

Four or more years of professional experience as a dietitian or nutritionist, including two or more years in public health nutrition.

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

(Earned graduate credit hours from an accredited college or university after completion of the Master's degree in the specified areas may substitute on a year-for-year basis for the required specialized experience at a rate of 24 earned graduate credit hours for one year of specialized experience.)

OR

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

Four or more years of professional experience as a dietitian or nutritionist, including two or more years in public health nutrition.

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

(Earned graduate credit hours from an accredited college or university after completion of the Master's degree in the specified areas may substitute on a year-for-year basis for the required specialized experience at a rate of 24 earned graduate credit hours for one year of specialized experience.)

OR

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

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

(Earned graduate credit hours from an accredited college or university after completion of the Master's degree in the specified areas may substitute on a year-for-year basis for the required experience at a rate of 24 earned graduate credit hours for one year of experience.)

OR

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

Three 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 one year of the required experience. A Master's degree from an accredited college or university in Public Health Nutrition, Human Nutrition, Nutrition Education, or Dietetics may substitute for two years of the required experience.)

(24 earned graduate credit hours from an accredited college or university after completion of the Master's degree in Public Health Nutrition, Human Nutrition, Nutrition Education, or Dietetics may substitute on a year-for-year basis for a maximum of one year of the required experience.)

(Revised 9/1/06 )