††††††††††††††††††††††††††††††††††††††††††††††† †††††††††††††NUTRITIONIST I††††††††††††††††††††††††††††††††††††††††††††††††† †††† ††††††††††† 2680

 

 

DISTINGUISHING FEATURES OF THE CLASS

Under general supervision, an employee in this class directs and assists in the planning of a nutrition service program to increase the nutritional awareness of the target population.The incumbent provides nutritional counseling to program participants and trains other employees to do the same.This class differs from Nutritionist II in that the employee is responsible for only one program or one segment of a large program and is expected to develop expertise in that area.Supervision is received from an administrative supervisor or a Nutritionist II, and is exercised over subordinate personnel.Does related work as required.

 

TYPICAL WORK ACTIVITIES

††††††††††† Participates in establishing goals, priorities and standards for the assigned nutrition program;

††††††††††† Coordinates the assigned nutrition program with the overall nutrition program of the Department of Health Services;

††††††††††† Ensures that Federal and State guidelines for assigned programs are met;

††††††††††† Conducts nutritional assessments and counseling of patients or participants in the program; ensures that participants meet program requirements, including the taking of blood using a hemacue to measure the clients' hemoglobin;

††††††††††† Provides consultation to other health professionals participating in the administration of the assigned program.

 

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of the principles and practices of public health nutrition; good knowledge of organizational, administrative and supervisory methods; ability to apply nutritional principles to the needs and requirements of the community; ability to supervise employees in a manner conducive to full performance and high morale; ability to establish and maintain effective working relationships with various agencies, organizations and residents of the community, as well as co-workers and administrators; ability to instruct professional and technical personnel in the general principles of nutrition; ability to express oneself clearly and concisely, both orally and in writing; good judgment; physical condition commensurate with the demands of the position.

 

MINIMUM QUALIFICATIONS

††††††††††† OPEN COMPETITIVE††††††††††

††††††††††† Graduation from a college with federally-authorized accreditation or registration by NY State with a Bachelor's Degree in Dietetics or Nutrition, and four (4) years of experience in community or public health nutrition.

 

NOTE:Additional education in nutrition may be substituted for experience on a year-for-year basis; an internship approved by the American Dietetic Association may be substituted for one (1) year of experience.

 

NECESSARY SPECIAL REQUIREMENTS

††††††††††† At the time of appointment, the candidate must be a Registered Dietitian or Registered Dietician Nutritionist, credentialed by the Commission on Dietetic Registration.This registration must be maintained throughout the term of employment. ††††††††† †††††††††††

††††††††††† At the time of appointment and throughout employment in this title, employees are required to possess a valid license to operate a motor vehicle in New York State.

††††††††††† Depending upon assignment, candidates may be required to be credentialed by the Suffolk County Department of Health Servicesí Compliance Bureau Credentialing Committee, and maintain this credential throughout employment in the assignment.

 

R02/10/16

SUFFOLK COUNTY

Competitive