Job Family: 29-0000 Healthcare Practitioners

Occupational Group: 29-1030 Diagnosing & Treatment

Practition, Hlth

OCCUPATION PROFILE

JOB FAMILY: HEALTHCARE PRACTITIONERS

OCCUPATIONAL GROUP: DIAGNOSING & TREATMENT PRACTITION, HLTH

OCCUPATIONAL PROFILE: DIETITIANS AND NUTRITIONISTS

29-1031

BROADBAND LEVELS: Level 1 – Pay Band 006

Level 2 – Pay Band 008

Level 3 – Pay Band 009

Level 4 – Pay Band 010

DESCRIPTION

This is work planning, developing, implementing, conducting and/or evaluating food service or nutrition programs to assist in the promotion of health and control of disease. May supervise activities of a department providing public health and clinical nutrition or food services, counsel individuals, or conduct nutrition research.

Some positions in this occupation may be responsible for coordinating work and supervising employees.

EXAMPLES OF WORK

Supervises employees by assigning work, reviewing progress and assessing performance.

Develops, documents and implements nutrition care plans based on assessments of nutrition needs and other current health plans, and provides follow up and referral as needed.

Consults with health care practitioners to determine nutrition or health needs and diet prescription of patient or client.

Provides nutrition assessment, education and counseling to patients and their families in nutrition principles, nutrition care, and food selection and preparation.

Monitors food service operations and ensures conformance to nutrition and quality standards.

Plans, organizes, conducts and evaluates training in dietetics, nutrition, food service and/or management and administration.

Supervises activities of workers engaged in planning, preparing, and serving meals or in the provision of nutrition services.

Conducts quality assurance, evaluates nutrition care plans and/or counseling.

Plans, conducts, and/or evaluates surveys, studies and research and analyzes findings for practical applications.

Develops menus and/or inspects meals served for conformance to prescribed diets and standards of palatability and appearance.

Develops or selects curriculum and prepares pamphlets, manuals, visual aids, course outlines, and other materials used in teaching.

Writes reports and other publications to document and communicate program activities or research findings.

Supervises the planning, implementing and evaluating of a nutrition program.

Prepares and justifies budgets for nutrition programs/services. Monitors, analyzes and coordinates expenditures within allocation.

Participates in the preparation and interpretation of nutrition and food service regulations and standards for licensure.

Provides breastfeeding promotion, support and/or counseling.

Provides nutrition consultative services.

Plans and prepares grant proposals to request program funding.

Confers with design, building, and equipment personnel to plan for construction and remodeling of food service units.

Administers fiscal operations, such as planning budgets, authorizing expenditures and coordinating financial reporting.

Reviews and analyzes facility activities and data to aid planning and to improve service utilization.

Develops or directs the design of instructional materials and in-service training for employees and the community.

EXAMPLES OF JOB CHARACTERISTICS

Getting Information Needed to Do the Job / Observing, receiving, and otherwise obtaining information from all relevant sources.
Communicating With Persons Outside Organizations / Communicating with persons outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged face-to-face, in writing, or via telephone/electronic transfer.
Making Decisions and Solving Problems / Combining, evaluating, and reasoning with information and data to make decisions and solve problems. These processes involve making decisions about the relative importance of information and choosing the best solution.
Identifying Objects, Actions, and Events / Identifying information received by making estimates or categorizations, recognizing differences or similarities, or sensing changes in circumstances or events.
Communicating With Other Workers / Providing information to supervisors, fellow workers, and subordinates. This information can be exchanged face-to-face, in writing, or via telephone/electronic transfer.
Analyzing Data or Information / Identifying underlying principles, reasons, or facts by breaking down information or data into separate parts.
Updating and Using Job-Relevant Knowledge / Keeping up-to-date technically and knowing one's own jobs' and related jobs' functions.
Teaching Others / Identifying educational needs, developing formal training programs or classes, and teaching or instructing others.
Interpreting Meaning of Information to Others / Translating or explaining what information means and how it can be understood or used to support responses or feedback to others.
Documenting/Recording Information / Entering, transcribing, recording, storing, or maintaining information in either written form or electronic/magnetic recording.
Guiding, Directing and Motivating Subordinates / Providing guidance and direction to subordinates, including setting performance standards and monitoring subordinates.
Staffing Organizational Units
/ Recruiting, interviewing, selecting, hiring, and promoting persons for the organization.
Performing Administrative Activities
/ Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
Developing Objectives and Strategies
/ Establishing long range objectives and specifying the strategies and actions to achieve them.
Provide Consultation and Advice to Others / Providing consultation and expert advice to management or other groups on technical, systems-related, or process-related topics.

Developing and Building Teams

/ Encouraging and building mutual trust, respect, and cooperation among team members.

EXAMPLES OF KNOWLEDGE, SKILLS AND ABILITIES

Judgment and Decision Making / Weighing the relative costs and benefits of a potential action
Writing / Communicating effectively with others in writing as indicated by the needs of the audience
Instructing /
Teaching others how to do something
Speaking
/
Talking to others to effectively convey information
Reading Comprehension
/
Understanding written sentences and paragraphs in work related documents
Implementation Planning / Developing approaches for implementing an idea
Service Orientation / Actively looking for ways to help people
Persuasion / Persuading others to approach things differently
Identification of Key Causes / Identifying the things that must be changed to achieve a goal
Critical Thinking
/
Using logic and analysis to identify the strengths and weaknesses of different approaches
Coordination / Adjusting actions in relation to others' actions
Management of Personnel Resources / Motivating, developing, and directing people as they work, identifying the best people for the job
Active Listening
/
Listening to what other people are saying and asking questions as appropriate
Social Perceptiveness / Being aware of others' reactions and understanding why they react the way they do
Counseling / Provide counseling and/or referral services to promote health and normal nutrition
Documenting/Recording Information / Enters, transcribes, records, stores, or maintains information
Solution Appraisal / Observing and evaluating the outcomes of a problem solution to identify lessons learned or redirect efforts
Management of Financial Resources / Determining how money will be spent to get the work done, and accounting for the expenditures
English Language
/ Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar
Education and Training / Knowledge of instructional methods and training techniques including curriculum design principles, learning theory, group and individual teaching techniques, design of individual development plans, and test design principles
Biology / Knowledge of plant and animal living tissue, cells, organisms, and entities, including their functions, interdependencies, and interactions with each other and the environment
Nutrition / Knowledge of the science and current practice of nutrition or dietetics as it relates to growth, development, health or disease
Administration and Management / Knowledge of principles and processes involved in business and organizational planning, coordination, and execution. This may include strategic planning, resource allocation, manpower modeling, leadership techniques, and production methods
Food Handling / Knowledge of the procedures for maintaining sanitary working conditions
Mathematics / Knowledge of numbers, their operations, and interrelationships including one or more of the following: arithmetic, algebra, geometry, calculus, statistics, and their applications
Psychology / Knowledge of human behavior and performance, mental processes, psychological research methods, and the assessment and treatment of behavioral and affective disorders
Data Analysis / Knowledge of methods of compiling, organizing and analyzing data for the purpose of monitoring and evaluating
Computer / Knowledge of computer software including applications
Communications and Media / Knowledge of media production, communication, and dissemination techniques and methods including alternative ways to inform and entertain via written, oral, and visual media
Personnel and Human Resources / Knowledge of policies and practices involved in personnel/human resource functions


LICENSURE, CERTIFICATION OR REGISTRATION REQUIREMENTS

This occupation requires that the incumbents meet the requirements outlined in Chapter 468, Part X, Florida Statutes, or be eligible to practice dietetics in accordance with Chapter 64B8-40 to 45, Florida Administrative Code.

and/or

Registration as a dietitian as defined by the American Dietetic Association.

EFFECTIVE: 12/03/2004

History: 12/11/2003

03/17/2003

07/01/2002

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