DIETITIAN 8131

DISTINGUISHING FEATURES OF THE CLASS

Under general supervision, an employee in this class assesses nutritional needs, and develops and implements diets to meet the nutritional needs of the client population. This is professional work requiring overall menu development to meet the dietary needs of senior citizens, participants in the WIC program or patients. Included in this may be the need to develop therapeutic or specialized diets. The incumbent coordinates clinical and administrative aspects of dietetics to provide appropriate care and services. Work is reviewed by an administrative supervisor through observations and staff conferences. Supervision is exercised over food service personnel. Does related work as required.

TYPICAL WORK ACTIVITIES

Confers with supervisors and/or medical staff to ascertain dietary or nutritional needs of senior citizens, participants in the WIC program or patients, including individuals with medical conditions, such as diabetic or cardiac patients;

Reviews nutritional needs of client population and develops menu patterns for regular and therapeutic diets;

Monitors congregate and home delivered meal programs for senior citizens for compliance with federal, state and local mandates;

Reviews and approves menus; evaluates food service to ensure that nutritional needs are being met and that diet foods are served in conformity with individual dietary prescriptions;

Speaks to clients or patients to ascertain their reactions to foods they have received so that diets may be modified to fit the habits, needs, likes and dislikes of the individual person;

Conducts in-service training in nutrition and diet for staff;

Conducts nutritional classes for clients to discuss general and therapeutic diets, dietary restrictions, economical food buying, food preparation and proper food storage;

Enters appropriate nutrition care data in patients' medical records, including nutritional assessments, nutritional care plans and progress notes;

Assists in the preparation of the annual budget by providing data pertinent to expenditures for meals, equipment and personnel.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of modern principles and practices in dietetics; thorough knowledge of menu planning, food preparation and food service management techniques and methods; good knowledge of food/drug interactions; ability to supervise and train food service staff; ability to follow and issue oral and written instructions; ability to express oneself clearly and concisely, both orally and in writing; ability to maintain accurate records; 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, and status as a Registered Dietitian or Registered Dietitian Nutritionist with the Commission on Dietetic Registration.

NECESSARY SPECIAL REQUIREMENTS

Status as a Registered Dietitian or Registered Dietitian Nutritionist must be maintained throughout the term of employment.

Depending upon assignment, a candidate must satisfactorily complete the New York State required training modules on WIC Program policies and procedures and attend State-approved Competent Professional Authorities (CPA) training at the WIC Training Center within six (6) months of appointment. These candidates must also obtain continuing education hours relevant to WIC in order to maintain employment.

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

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, or otherwise demonstrate their ability to meet the transportation needs of the job.

R 1/30/19

SUFFOLK COUNTY

Competitive