STATE OF NEW HAMPSHIRE
CLASSIFICATION: NUTRITION CONSULTANT
Class Code: 6587-23 Date Established: 02-13-81
Occupational Code: 7-4-1 Date of Last Revision: 12-28-01
BASIC PURPOSE: To plan, coordinate and organize state-wide nutrition programs and related training programs.
CHARACTERISTIC DUTIES AND RESPONSIBILITIES:
· Develops promotional and educational material to advance health promotion to various population groups.
· Makes recommendations to health promotion organizations and responds to inquiries from the public.
· Conducts in-service educational programs in nutrition for health and human service professionals.
· Develops standards, policies and procedures for nutrition and health services.
· Recommends changes to or introduction of legislation for public health and nutrition programs.
· Provides technical assistance to health and human services professionals regarding nutrition, nutrition education programs, and nutrition and public health.
Skill: Requires skill in developing formats and procedures for special applications OR in investigating and reviewing the use of equipment and data for a specialized function.
Knowledge: Requires logical or scientific expertise to resolve problems of a specialized or professional nature in a wide range of applications.
Impact: Requires responsibility for achieving direct service objectives by assessing agency service needs and making preliminary recommendations for the development of alternative short-term program policies or procedures. Errors at this level result in incomplete assessments or misleading recommendations causing a disruption of agency programs or policies.
Supervision: Requires direct supervision of programs or of employees doing work which differs from the supervisor, including disciplining employees, solving personnel problems, recommending hiring and terminating employees, and developing work methods. The supervisor in this position manages a working unit or section with responsibility for employee performance appraisal.
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 light work, including continuous walking or operating simple equipment for extended periods of time as well as occasional strenuous activities such as reaching or bending.
Communication: Requires summarizing data, preparing reports and making recommendations based on findings which contribute to solving problems and achieving work objectives. This level also requires presenting information for use by administrative-level managers in making decisions.
Complexity: Requires coordinating a combination of diverse job functions in order to integrate professional and technical agency goals. This level also requires considerable judgment to implement a sequence of operations or actions.
Independent Action: Requires objective assessment in analyzing and developing new work methods and procedures subject to periodic review and in making decisions according to established technical, professional or administrative standards.
Education: Master's degree from a recognized college or university with a major study in nutrition science, public health nutrition or nutrition education.
Experience: Three years' experience in human nutrition or dietetics, at least two years of which must have been in a public health or community based nutrition program.
License/Certification: Must be registered or eligible for registration with the American Dietetic Association.
For appointment consideration, Nutrition Consultant applicants must successfully participate in a structured interview measuring possession of knowledge, skills and abilities identified as necessary for satisfactory job performance by this class specification. The structured interview is developed and administered, according to Division of Personnel guidelines, by representatives of the state agency in which the vacancy exists.
RECOMMENDED WORK TRAITS: Knowledge of human growth and development. Knowledge of human nutrition and its effect on health. Knowledge of techniques of nutrition counseling and education. Knowledge of meal planning and the procurement, preparation, storage and handling of food. Knowledge of inter-relationships of social, cultural and economic factors concerning food habits. Knowledge of nutritional care services and resources. Ability to plan, develop and administer local health care programs and delivery services. Ability to supervise. Ability to provide technical nutrition consultation to other nutritionists. Ability to communicate effectively. Ability to establish and maintain effective working relationships with lay and professional personnel. 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.
Last Updated 05/10/02