STATE OF NEW HAMPSHIRE
HUMAN RESOURCES
CLASSIFICATION: DIETETIC
TECHNICIAN
Class Code: 3196-14
Date Established: 4-28-05
Occupational
Code: 7-4-5
Date of Last Revision: 03-29-06
BASIC PURPOSE: To assist
Dietitians in planning and directing the nutritional care of patients including
compiling and preparing data for use by superior and others.
CHARACTERISTIC
DUTIES AND RESPONSIBILITIES:
·
Provides supervision
of diet office staff in the collection and summary of clinical data to be used
in a quality management program, and assists in the preparation of monthly
financial data for the department.
·
Develops and provide
training regarding departmental procedures to subordinates which may include
orientations.
·
Assists clinical
nutrition manager in planning and coordinating nutrition and wellness
activities.
·
Assesses the
nutritional status and performs nutritional screening of patients with
uncomplicated medical conditions and refers high-risk patients to Dietitians.
·
Educates patients and
documents process regarding medical nutrition therapy; food and drug
interactions; disease prevention and health promotion.
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DISTINGUISHING
FACTORS:
Skill: Requires skill
in recommending routine changes in standardized operating procedures OR in
retrieving, compiling, and reporting data according to established procedures
OR in operating complex machines.
Knowledge: Requires
knowledge of business practices and procedures or technical training in a craft
or trade, including working from detailed instructions, to apply knowledge in a
variety of practical situations.
Impact: Requires
responsibility for contributing to immediate, ongoing agency objectives by
facilitating the direct provision of services to the public or other state
agencies. Errors at this level
result in inaccurate reports or invalid test results and require a significant
investment of time and resources to detect.
Supervision: Requires
partial supervision of other employees doing work which is related or similar
to the supervisor, including assigning job duties, providing training, giving
instructions and checking work.
Working
Conditions: Requires performing regular job
functions in a controlled environment with minimal exposure to disagreeable job
elements and little risk of hazard to physical or mental health.
Physical
Demands: Requires medium work, including
continuous strenuous activities such as frequent reaching, bending, or lifting
as well as performing work activities which require fine manual dexterity or
coordination in operating machines or equipment.
Communication: Requires
explaining facts, interpreting situations, or advising individuals of
alternative or appropriate course of action. This level also requires interviewing or eliciting
information from state employees or members of the general public.
Complexity: Requires a
combination of job functions to establish facts, to draw daily operational
conclusions, or to solve practical problems. This level also requires providing a variety of alternative
solutions where only limited standardization exists.
Independent
Action: Requires making a limited number of
choices in selecting among alternative courses of action under supervisory
guidance and in performing job functions according to a variety of prescribed
policies or procedures.
MINIMUM
QUALIFICATIONS:
Education: Associates
degree from a recognized college or technical institute with major study in
Dietetics. Each additional year of
approved formal education may be substituted for one year of required work
experience.
Experience: Three years of
experience in Dietetics, in a large hospital or institute, preferably with some
experience in the special diet area with one year of experience in a
supervisory or administrative position with responsibility for providing
program information to others.
Each additional year of approved work experience may be substituted for
one year of required formal education.
License/Certification: For AAS
degree, Dietetic Technician, Registration preferred.
RECOMMENDED
WORK TRAITS: Knowledge of the principles and practices of dietetics and
nutrition and of institutional diet management. Ability to teach, keep records and make reports. Knowledge of the organization and
operations of the departments or agency section in which the position is
assigned. Ability to follow
specific instructions in gathering facts, data or resources in organizing
required information. Ability to
present information to a variety of individuals with differing abilities with
clarity and effectiveness. Ability
to establish and maintain working relationships with other employees and general
public. Must be willing to
maintain appearance appropriate to assigned duties and responsibilities as
determined by the agency appointing authority.
DISCLAIMER
STATEMENT: This class specification is descriptive
of general duties and is not intended to list every specific function of this
class title.
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Last Updated 10/21/04
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