PROGRAM NUTRITIONIST

Definition

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.

Examples of work

• 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 clients/families.
• Evaluates effectiveness of nutrition care plan and counseling of clients.
• 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 risks.
• 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.

Education

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.

License

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, skills and abilities

• 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 functions.
• 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 attitudes/habits.
• Ability to adapt normal and therapeutic diets to the group's and to the individual's cultural, religious, and economic needs/preferences.
• Ability to analyze physical/chemical changes occurring in food during storage, preservation, and preparation in terms of food composition/quality.
• 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 sciences.
• 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 groups.
• 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.

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.

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.