CLINICAL NUTRITIONIST (Common)
Clinical Nutritionist sits in the competitive class of New Jersey's state or local civil service, so reaching it runs through testing and an eligible list instead of a straight hire.
Pay on the FY 2027 schedule runs $66,592 to $97,354.
How to apply
This title is filled by competitive examination.
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See where to apply for this title →Where this title is used
Clinical Nutritionist is a common title, so it is used in both State and local service. The local side is filled by the counties, municipalities, authorities and other employers that have adopted civil service under Title 11A, which set their own pay by ordinance or contract rather than from a State salary schedule.
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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 of a Supervising Clinical Nutritionist and/or Clinical/Medical Director or other clinical/medical administrator, is responsible for evaluation of the nutrition status of assigned clients and develops nutrition care plans in compliance with federal, state and department standards; does related work as required.
Examples of work
- Assesses the nutrition status and needs of groups and individuals; develops and implements nutrition short and long term plans, evaluates records and reports results.
- Reviews medical records and maintains documentation based on current research interpretation.
- Serves as a member of the professional health care team and coordinates nutrition care with other health care plans.
- Monitors the quality of meals to ensure that the provision of high quality health care to patients/clients/residents is maintained; makes recommendations regarding menus, portion size and acceptance of meals by clients/patients/residents and other relevant observations; assists in surveys of clients'/patients'/residents' food preferences.
- Assists in developing an identification system for client/patient/resident trays to ensure that each client/patient/resident receives the appropriate diet as ordered, monitors the system, identifies problems and makes recommendations.
- Develops a referral service with the help of physicians and nurses to identify problem clients.
- Plans and prepares discharge summaries, maintaining a record of any aftercare requested or given for individual clients/patients/residents.
- Monitors food service in assigned areas to identify client/patient/resident need for feeding assistance, oral hygiene and eating habits in order to initiate client/patient/resident nutrition care plans and goals.
- Serves as consultant to other departments that use food in their programming.
- Conducts nutrition education programs for clients/patients/residents and families for current and aftercare management and counsels' clients/patients/residents and families as needed.
- May assist in the development and training of food service and direct care personnel in basic nutrition and delivery of special diets to clients/patients/residents.
- May give classes and lectures on nutrition related topics for health care members.
- Maintains client/patient/resident records of nutrition profiles.
- Assists in an ongoing program of quality assurance for client/patient/resident care and delivery of services to clients/patients/residents.
- Maintains essential records with documentation of activities such as client/patient/resident diet histories, client/patient/resident visitations, discussions with the medical and nursing staff and requirements of psychiatric patients, geriatric patients, children and individuals with varied diseases and physical and/or developmental disabilities.
- 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.
License
Appointee 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 approved practices and procedures for making notes on clients' charts and of legal implications relating to them.
- Knowledge of the clinical and therapeutic aspects of food and meal service for clients in an institution environment.
- Knowledge of physiology and biochemistry in planning and coordinating nutrition care plans.
- Knowledge of the principles of bacteriology as they apply to safe handling practices and quality of food.
- Knowledge of behavioral science as it applies in counseling.
- Knowledge of computer science as it applies to the field of food and nutrition.
- Ability to participate in applied research and related professional activities.
- Ability to interpret recent research in clinical nutrition and related fields and use these findings in nutrition care plans.
- Ability to analyze menus and their nutrition content in order to meet the nutrition requirements of clients and to see that the recommendations by the medical staff are carried out.
- Ability to develop short and long range plans for developing high quality nutrition care with limited cost.
- Ability to organize assigned work relevant to patient care and develop effective work methods in compliance with department and accreditation standards.
- Ability to work effectively with all professional staff, other employees and with clients and/or their families.
- Ability to assist with and participate in the planning, implementation and control of training and instruction programs for professionals, clients and employees involved in patient care.
- Ability to participate in staff and health care delivery team meetings and conferences.
- Ability to prepare clear, sound, accurate and informative reports containing findings, conclusions and recommendations.
- Ability to establish and maintain essential records and files.
- Ability to contribute nutrition related expertise to the health care team.
- Ability to consult and effectively utilize policy/procedure manuals.
- Ability to learn and 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 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 essential functions of the job with or without reasonable accommodation. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.
Note
The definition and 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 must possess a current and valid Certification as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) issued by the Academy of Nutrition and Dietetics or be eligible for registration (must have completed academic and clinical internship requirements and be waiting to take the registration examination).
Eligible applicants not registered as a dietitian by the Academy of Nutrition and Dietetics will have twelve (12) months from date of appointment to become registered or be removed from the position.