NUTRITION TECHNICIAN

Code: 07777 Local Competitive

Official job specification

The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.

Definition

Under direction, assists a professional nutritionist or dietitian in interviewing clients to obtain basic nutritional information, in delivering direct client nutrition care services, and in providing information to the community concerning various nutritional matters; does related work as required.

DISTINGUISHING CHARACTERISTICS

The title Nutrition Technician applies to nonprofessional positions in support of a variety of nutritional programs.

The Nutrition Technician class includes positions which require application of specialized program knowledge and service skills in providing assistance to individuals and families served by a variety of nutritional programs. This work involves such functions as obtaining background information through interviews and home visits, determining if applicants meet income and residency eligibility criteria, helping individuals identify needs that relate to agreed services, and explaining and encouraging the use of agency services as a means of dealing with identified problems. These functions are performed in conjunction with a professional nutritionist or dietitian in conformity with agency procedural instructions and standards of service. Although these positions require a specialized knowledge of the nutritional program, they do not require the broad theoretical approach to nutritional problems that is only acquired through professional education.

Positions in this class require the ability to communicate and deal effectively with a particular population group to encourage their participation in the program and to apply a practical level knowledge of program requirements and procedures. Typically, Nutrition Technicians work both in and out of the office, with the outside work involving contacts primarily with clients and their families.

Examples of work

• Interviews applicants to develop factual information about financial status and legal residency.
• Collects information about applicant's financial status through searches of records and documents; determines if applicant meets established financial and residency eligibility criteria.
• Explains to individuals total eligibility guidelines, rights, and obligations.
• Asks clients to recall all foods eaten (dietary intake) during the previous 24 hours to determine what changes are needed for a balanced diet; forwards this information to a nutritionist or dietitian who counsels clients on proper nutrition.
• Assists in or conducts group education in nutrition; demonstrates food preparation, meal planning, and food shopping.
• Assists in preparing and implementing nutrition education plans, and in developing educational or informational materials including audio visuals.
• Assists in providing information on food management and nutrition to individuals and families at clinics and through home visits.
• Interviews clients to obtain dietary information and to identify perceived needs.
• Screens clients for nutrition problems according to established standards, and refers them to the nutritionist or dietitian.
• Evaluates client progress toward achievement of measurable objectives.
• Documents client contacts and services in appropriate records.
• Assists clients in meal planning so meals can be nutritionally balanced.
• Takes height and weight measurements of clients to determine their anthropomorphic status.
• Assists nutritionists or dietitians in counseling clients on their diet and food shopping techniques to improve their nutritional status.
• Compiles statistical data for monthly reports.
• Participates in community health fairs, and elicits prospective clients' enrollment in the nutritional program.
• Gives basic instruction to clients in such matters as menu planning, meal preparation, determining caloric content of various foods, and food preservation.
• Assists with clinic arrangements such as scheduling appointments, transportation, and referrals.
• May 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

Possession of an Associate's degree from an accredited college with a major course of study in nutrition care 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 the essential duties of the position.

Knowledge, skills and abilities

• Knowledge of nutrition principles and food needs throughout the life cycle.
• Knowledge of the methods and procedures required to record food intake and nutrition services.
• Knowledge of local protocols for nutrition screening and referral.
• Knowledge of the principles and techniques of evaluation.
• Knowledge of the impact of socioeconomic status and ethnicity on food habits and lifestyle.
• Knowledge of the principles and techniques of learning and communication.
• Knowledge of the principles and techniques of meal planning, food buying, and food budgeting.
• Knowledge of health care ethics and confidentiality of information.
• Knowledge of the principles and techniques of interviewing and interpersonal communication.
• Ability to acquire knowledge of the local community, and of the services available to meet needs of the client population.
• Ability to establish rapport in providing support to clients and their families.
• Ability to demonstrate the techniques of food preparation.
• Ability to select and prepare nutrition education materials, exhibits, and displays appropriate to the client population's educational level and socioeconomic and cultural characteristics.
• Ability to understand, interpret, and clarify basic agency policy.
• Ability to understand, remember, and independently carry out oral and written instructions and assignments, and to learn quickly from explanation and demonstration.
• Ability to work cooperatively with agency staff and with families and individuals of various socioeconomic and ethnic backgrounds.
• Ability to use interviewing techniques, and to provide information in accordance with prescribed procedures.
• Ability to prepare simple factual reports.
• Ability to assess nutritional information, and to determine client needs.
• Ability to maintain essential records and files.
• Ability to analyze, comprehend, and interpret the rules, regulations, policies, procedures, and objectives of the agency.
• Ability to collect and make appraisals of factual information.
• Ability to learn quickly the significant facts in an individual or family situation, and to weigh and evaluate such facts.
• Ability to learn 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, or communicate in English sufficiently to perform the 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 the 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.