In a state facility or region this class is accountable for independently planning and coordinating the delivery of nutritional and food services to clients in order to render optimal nutritional health.
Works under the limited supervision of a Supervising Dietitian or other employee of higher grade.
Leads direct care and food service staff in the provision of proper nutritional services.
EXAMPLES OF DUTIES:
Performs nutrition assessment, diagnosis, intervention, monitoring and evaluation; evaluates nutritional, psychological and cultural needs of clients and plans dietary care accordingly; reviews medical history for conditions impacting dietary needs; develops and implements individualized nutritional care plans for assigned caseload; monitors and documents client diet and weight changes; plans regular, therapeutic and special diet menus for clients; orders and checks food items and kitchen supplies; supervises food preparation in residences and dietary department; consults on care and maintenance of kitchen supplies and dietary equipment; monitors food processes and sanitation procedures and recommends alterations as appropriate; provides nutrition and/or food service consultation and education to clients, staff and family members; records pertinent nutrition information in medical records; maintains diet manuals; ensures nutritional services comply with relevant federal and state standards; oversees service of meals in dining rooms, cafeterias, cottages or other units; trains food service and direct care staff in the purchase, preparation and service of food according to dietetic principles and within a predetermined food budget; maintains records and prepares reports; performs related duties as required.
MINIMUM QUALIFICATIONS REQUIRED KNOWLEDGE, SKILL AND ABILITY:
Knowledge of relevant state and federal laws and regulations; knowledge of food values and dietetic principles; knowledge of human physiology; knowledge of principles and practices of food production and services; knowledge of Joint Commission regulations and standards; interpersonal skills; oral and written communication skills; ability to independently plan and coordinate the delivery of nutritional services; ability to utilize computer software.
EXPERIENCE AND TRAINING:
Registration as a Registered Dietitian (RC) through the Commission on Dietetic Registration and certification as a Dietitian issued by the Connecticut State Department of Public Health in accordance with Connecticut General Statutes Section 20-206n and 20-206r.
Incumbents in this class must possess and retain registration as a Registered Dietitian (RD) through the Commission on Dietetic Registration.
Incumbents in this class must possess and retain certification as a Dietitian issued by the Connecticut State Department of Public Health in accordance with Connecticut General Statutes Section 20-206n and 20-206r.
Incumbents in this class may be required to possess and retain a valid Motor Vehicle Operatorís license.
Incumbents in this class may be required to travel
Non-Examined refers to Section 5-219 of the Connecticut General Statutes which permits appointment of candidates to competitive positions without formal examination when a professional license, professional degree, accreditation or certificate is a mandatory requirement for appointment to a class.
This replaces the existing specification for the class of Dietitian 2 in Salary Group HC 22 approved effective April 19, 2013. (2013 SCOPE Review and implementation of the Stipulated Agreement)