Under the general direction of an Administrator, this is professional and administrative work responsible for the delivery of nutrition services within an institutional or public health setting. The Departmental Nutritionist plans, organizes, conducts, and supervises programs related to nutrition to promote health and assistance in the prevention and control of disease. Provides expertise, consultation, and education on nutrition-related issues for clients, staff, and community partners.
Incumbent shall be responsible for and participate in the formulation and determination of policy, programs, and activities within the area of supervision. This position requires a confidential relationship to a policymaker. Provides nutrition services through home and site visits and consultations with clients and their families.
Supervises and coordinates the staff in the nutrition content area.
Participates in studies and surveys that explore the relationship between diet, health, and disease.
Delivers nutrition consultation and training to professional staff within the Department of Human Services and other partner agencies.
Prepares and distributes specialized dietary information and guidance for clients with specific health or medical conditions.
Develops and monitors individualized dietary plans according to physician orders or clinical recommendations.
Advises clients on modifying eating habits and improving overall nutrition and wellness.
Collaborates with kitchen and food service staff to ensure that clients’ dietary needs are properly met.
Maintains accurate records, reports, and progress summaries on all nutrition-related activities.
Participates in professional development and in-service training to stay current on best practices in nutrition and dietary management.
Performs other related duties as required. Bachelor's degree in Nutrition Science, Dietetics, Biology, or Food Services from an accredited college or university, along with completion of an approved one-year dietetic internship or two (2) years of experience in public health nutrition, clinical dietetics, or institutional food service management. FACTOR 1- KNOWLEDGE REQUIRED BY THE POSITION
Knowledge of the application of nutrition principles, theories, and techniques.
Knowledge of human nutrition and the relationship between diet, health, and disease prevention.
Knowledge of nutrient functionality (vitamins, fats, proteins), digestive physiology, and how food affects metabolic processes. Knowledge of special diet preparation, including medical and therapeutic meal plans.
Knowledge of institutional food service management and safety regulations.
Skill in collaborating with food service managers and other professionals to ensure dietary compliance and efficiency.
Skill in interpersonal communication to understand and address client struggles and challenges with dietary changes.
Ability to show compassion, awareness, and respect for different cultural beliefs, traditions, and dietary restrictions.
Skill in calculating body mass index (BMI), caloric intake, and nutrient requirements.
Skill in gathering, evaluating, and applying the latest scientific findings to ensure advice is accurate and up to date.
Skill in record-keeping, time management, and tracking client progress.
Ability to translate complex nutritional science into simple, actionable dietary advice.
Ability to plan, coordinate, and direct nutrition program activities.
Ability to evaluate client dietary needs, analyze medical history, and interpret lab results to create specialized meal plans.
Ability to maintain and ensure confidentiality of personal health information.
FACTOR 2- SUPERVISORY CONTROLS
Work is performed under the general supervision of a higher-level administrator who provides consultation and guidance as needed. Incumbent must exercise considerable independence in planning, carrying out assignments, and making professional judgments within established policies and procedures. Work is supervised in accordance with program goals and objectives and adherence to departmental policies and procedures.
FACTOR 3- GUIDELINES
Guidelines include departmental rules, regulations, and policies, federal and territorial health standards, nutritional manuals, and professional ethical guidelines. Must use judgment to adapt guidelines to meet specific client needs and program objectives.
FACTOR 4- COMPLEXITY
Work involves planning, providing, and delivering nutrition services that require expertise in nutrition policies, dietary methods, and program procedures. Assignments require problem solving and decision-making to address diverse nutritional needs among clients with varying health conditions.
FACTOR 5- SCOPE AND EFFECT
The purpose of the work is to provide expert consultation, education, and oversight to ensure that all clients receive appropriate and effective nutrition services. The work directly impacts the health and well-being of clients and contributes to the success of departmental nutrition programs and public health goals.
FACTOR 6- PERSONAL CONTACTS
Contacts are agency heads, administrators, nutrition staff, colleagues, food service managers, sub-contractors, clients and their relatives, healthcare providers, and community partners.
FACTOR 7- PURPOSE OF CONTACTS
Contacts are made to provide and exchange information regarding client nutrition needs, to offer professional guidance, and to ensure dietary programs and services are implemented effectively.
FACTOR 8- PHYSICAL DEMANDS
Work is primarily sedentary, but includes some standing, walking, and carrying of educational materials or equipment. Regular site and home visits are required.
FACTOR 9- WORK ENVIRONMENT
Work is performed in an office or institutional setting, with frequent travel to home visits, facilities, or field locations. Exposure to normal public health and food service environments is expected.
