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Job Overview

Distinguishing Features Of the Class

This is important professional work involving responsibility for planning and overseeing dietary aspects of the food delivery system in a health care facility, nutritional programs for the elderly and for related health programs.  In addition, this position involves assessment of nutritional needs of a client population that are residents in a health facility, a community seniors program or for individuals and families who are clients of the Health Department. These employees are responsible for planning the provision of foods and drink appropriate for the individual’s physical and medical needs.  Provide nutrition education and counseling to adequately meet their regular and therapeutic needs.  The work is performed under general direction, with leeway allowed for exercise of independent professional judgment.  Supervision may be exercised over the work of Dietetic Technicians assigned to assist the Dietitian.  Does related work as required.

Typical Work Activities

  • Assesses nutritional needs of residents/clients by comparing dietary intake against standards for nutrition of normal individuals;
  • Assesses nutritional needs of “Seniors” and the elderly and prepares a dietary plan for programs such as “Wheel on Meals” and congregate dining facilities for the elderly;
  • Assesses and provides for the nutrient need of residents/clients as affected by medical regimens, drug therapy, physical limitations, etc.;
  • Develops dietary plan for providing nutritional care to residents;
  • Confers with food service personnel, physicians and nurses relative to the nutritional plan for residents/clients;
  • Implements a monitoring system to determine need for adjusting patient’s nutritional care plan;
  • Counsels residents/clients and their families regarding therapeutic diets and normal nutrition;
  • Provides direction and guidance to the food service component of the dietetic service so that foods served are satisfying to the residents and the preparation and service methods retain nutrients and inhibit the growth of micro-organisms;
  • Works with facility personnel to insure that assistance is afforded to residents needing help with eating.

Full Performance Knowledge, Skills, Abilities and Personal Characteristics

  • Thorough knowledge of the principles and practices of dietetics and diet therapy;
  • Thorough knowledge of the relationship of nutrient intake to health and to restorative and rehabilitative treatment;
  • Thorough knowledge of how various disease states and medical regimens alter nutrient needs;
  • Thorough knowledge of processes involved in food preparation and service, and ability to advise on organizing and directing these processes effectively, efficiently and economically;
  • Ability to follow oral and written directions;
  • Physical condition commensurate with the demands of the position.

Minimum Qualifications

Graduation from a regionally accredited or New York State registered college or university with at least a Bachelor’s Degree in dietetics or nutrition.

Special Requirement

Must be a New York State Certified Dietitian or Dietitian-Nutritionist and an American Dietetic Association (ADA) Registered Dietitian at time of appointment.