Nutrition Therapist II / III - Temporary

State of Oklahoma•Kingfisher - 124 E Sheridan Ave, OK

13d•$29 - $32•Onsite

About The Position

Positions in this job family are involved in providing dietary and nutrition counseling, education programs and nutrition assessments at facilities, hospitals, schools, or community agencies. This includes designing and planning special menus and diets, development of nutrition education material, planning for community nutrition programs, and coordination of dietary needs between units. Level II This is the career level of the job family, where employees are assigned a variety of tasks associated with the planning and promotion of nutrition education, and performs administrative dietary work in an institution, hospital, school or community agency. This includes conducting surveys and studies to assess nutrition problems and to evaluate changes in nutritional status of individuals or groups and coordinating dietary services in regard to total patient care. Administrative duties include participating in the planning for specific programs and health problems in conjunction with other program areas, signing requests for and ordering dietary supplies, and meeting with other departments to prepare budgets and assess future needs. Some positions may occasionally provide technical guidance to lower level nutrition staff, and may plan and assign work of technicians and clerical staff. Level III This is the specialist level of the job family, where employees are assigned independent responsibility for planning and directing specialized nutrition programs. This will include conducting studies and surveys to assess nutritional status, planning and participating in public information and educational activities on nutrition, coordinating with other dietitians, nutrition therapists, and health professionals on requirements for preparation and dissemination of educational material, and providing nutrition consultation to programs and groups. These positions will serve as a dietary consultant on administrative and technical problems relating to nutrition, and will occasionally provide technical supervision to lower level dietitians, nutrition therapists, or food service specialists.

Requirements

Registration as a Registered Dietitian with the Commission on Dietetic Registration, Academy of Nutrition and Dietetics, and Licensure with the Oklahoma State Board of Medical Licensure and Supervision (for Level II).
Registration as a Registered Dietitian with the Commission on Dietetic Registration, Academy of Nutrition and Dietetics, and Licensure with the Oklahoma State Board of Medical Licensure and Supervision and two years of experience as a registered dietitian in a food service operation or in a public or community health program or facility (for Level III).
A master’s degree in public health with a major in nutrition or a master’s degree in foods and nutrition with an emphasis on nutrition may substitute for one year of experience (for Level III).
Written verification that all course work and clinical experience has been completed should be furnished by the program director from the college or university at the time of application.
Knowledge of current dietetics and institutional diet management.
Knowledge of nutrition and its relationship to health.
Knowledge of nutritional values, costs and accounting.
Knowledge of available community resources.
Knowledge of health requirements and personal hygiene.
Knowledge of administrative principles and practices.
Knowledge of modern methods, materials and equipment used in food preparation and service.
Knowledge of conducting and interpreting nutrition surveys.
Knowledge of economic and social trends in nutrition.
Knowledge of program planning and nutrition education techniques.
Ability to plan menus for general and special therapeutic diets.
Ability to keep necessary records.
Ability to establish effective working relationships with others.
Ability to present and prepare educational materials.
Ability to develop curricula for nutrition education program.
Ability to communicate effectively both orally and in writing.
Ability to evaluate and judge the quality of food materials and develop menus.
Ability to plan and deliver effective education programs and to evaluate results of programs.

Responsibilities

Evaluates nutrition and dietary needs of patients and clients.
Initiates and conducts surveys as a basis for program development.
Coordinates with other agencies or departments to provide educational materials, assess nutritional status of patients, clients, or the community and develop special menus.
Provides nutrition in-service training to staff.
Prepares consultation reports, survey results, quality improvement statistics, and other necessary documentation.
Determines type of food preparation equipment needed for specific dietary requirements.
Serves as a member of an interdisciplinary team reviewing treatment plans, or on a survey team, inspecting and assessing health, domiciliary or other facilities.
Plans basic menus and food specifications and procures goods for the facility.
Being present at the office is an essential function of the job.
Demonstrates knowledge of and supports mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality standards, and the code of ethical behavior.
Works effectively in team environment, participating and assisting their peers.