EXPANDED SCOPE

FOR

DIETETIC TECHNICIAN OC 1, 2, 3, 4, 5

DIETICIAN OC 1, 2, 4, 6, 7

NUTRITIONIST I OC 1, 4, 6, 7, 8

1. ADVISING AND INTERACTING WITH OTHERS - These questions test for the ability to interact with other people, to gather and present information, and to provide assistance and advice in a courteous and professional manner.

2. FOOD PREPARATION AND SERVICE PROGRAMS - These questions test for a knowledge of large-scale food preparation and service, with an emphasis on maintaining standards of food quality, nutrition, safety and sanitation.

3. BASIC NUTRITION AND DIETETICS - These questions test for a knowledge of basic nutrition and dietetics, including such areas as the nutritional value of foods, nutritional needs of client populations, balanced diets, foods and their relationship to health, and food purchasing and preparation.

4. PATIENT/CLIENT DIETARY CARE - These questions test for a knowledge of the relationship of nutrient intake to health and to restorative and rehabilitative medical treatment. Topics may include the selection of foods in accordance with a person's preferences, history and medical condition; foods included/excluded in commonly used special diets; and providing counseling and education about nutritional needs.

5. OFFICE RECORD KEEPING - These questions test your ability to perform common office record keeping tasks. The test consists of two or more “sets” of questions, each set concerning a different problem. Typical record keeping problems might involve the organization or collation of data from several sources; scheduling; maintaining a record system using running balances; or completion of a table summarizing date using totals, subtotals, averages and percents.

6. ADVANCED NUTRITION AND DIETETICS - These questions test for an advanced knowledge of nutrition and dietetics. Topics may include the assessment of nutritional needs, nutritional care planning and the provision of therapeutic diets.

7. SUPERVISION - These questions test for knowledge of the principles and practices employed in planning, organizing and controlling the activities of a work unit toward predetermined objectives. The concepts covered, usually in a situational question format, include such topics as assigning and reviewing work; evaluating performance; maintaining work standards; motivating and developing subordinates; implementing procedural change; increasing efficiency; and dealing with problems of absenteeism, morale and discipline.

8. UNDERSTANDING AND INTERPRETING WRITTEN MATERIAL - These questions test how well you comprehend written material. You will be provided with brief reading selections and will be asked questions about the selections. All the information required to answer the questions will be presented in the selections; you will not be required to have any special knowledge relating to the subject areas of the selections.

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