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DISTINGUISHING FEATURES OF THE CLASS
The work involves responsibility for assisting professional Nutritionists in providing nutrition education and nutrition counseling to participants in a program designed to meet the food, nutrition and health needs of selected groups in the community vulnerable to nutritional problems. This is paraprofessional work with major responsibilities of providing instruction on a variety of nutritional and health topics, involving the client in nutrition education and providing general information on the program to which assigned. Emphasis is placed on teaching participants the value of foods and nutrition and how they relate to health, growth and development. Serious risk participants and clients with special nutritional or diet problems are referred directly to the Nutritionist. This classification is distinct from that of Diet Technician in that the Nutrition Assistants do not perform nutrition care planning for patients in a health care facility nor are they involved with food handling, food preparation, special diets or diet prescriptions. Supervision is received from a Nutritionist or an administrative superior. Employees in this class do not typically supervise subordinates. Does related work as required.
TYPICAL WORK ACTIVITIES
Interprets and evaluates nutritional status based on anthropometric measurements and hematological values.
Provides group nutrition education classes to program participants who are vulnerable to nutrition problems in order to involve, educate and inform about the relationship of foods and nutrition to health, growth and development.
Performs general diet evaluations and individual nutrition counseling based on needs.
Performs finger-stick tests on participants to determine iron levels.
Offers and explains information on available nutrition and health related services of the program available to eligible participants.
Assists Nutritionists in developing plans and participates in the study and evaluation of the nutrition aspects of the public health programs.
Refers serious situations, clients at risk nutritionally or clients who require other health services to health professionals such as the Nutritionist or Program Administrator.
Determines income eligibility of applicants to the program, issues identification cards, completes required data forms and explains the program and clinic functions and procedures to eligible program participants.
Maintains accurate and complete records and reports as required and performs other related routine office work such as completing forms, notifying participants of appointments, preparing newsletters, brochures and program displays, organizing participant surveys, etc.
Enters nutritional and medical WIC eligibility information into the WIC Statewide Information System (WICWIS).
Participates in public health in-service education programs, regular conferences and other scheduled meetings.
Promotes initiation and supports continuation of breastfeeding through counseling and education.
Participates in public health preparedness activities as trained and assigned.
Utilizes appropriate methods for interacting effectively and professionally with persons of all ages and from diverse cultural, socioeconomic, educational, racial and ethnic backgrounds, sexual orientations, lifestyles and physical abilities.
FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Working knowledge of human nutrition and public health nutrition practices.
Working knowledge of nutritional value and composition of foods.
Working knowledge of the relationship between nutritional intake to health, growth and development.
Working knowledge of the factors involved and problems encountered in improving food habits of individuals and groups.
Ability to interpret and evaluate nutritional status based on anthropometric measurements and hematological values and implement a plan of care based on this information.
Ability to counsel people concerning their nutrition needs.
Ability to follow oral and written instructions.
Ability to speak clearly and effectively to groups and individuals.
Basic computer skills.
A. Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with a Bachelor's degree in dietary or nutrition technology, food service administration or management, or in a closely related field to dietetics, nutrition or food service technology with at least six (6) credit hours in nutrition; or
B. Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with an Associate's degree in a Dietetic Technician program AND current registration as a Nutrition and Dietetics Technician, Registered (DTR/NDTR) by the Academy of Nutrition and Dietetics.