CLASS CODE: 5225
PAY GRADE: 093

CLASS TITLE:PUBLIC HEALTH NUTRITION PROGRAM DIRECTOR

ALLOCATION FACTOR(S)

This is work directing a staff of ten or more employees and planning and directing a comprehensive nutrition program which includes incorporating and integrating nutrition services in a variety of county health unit programs, coordinating with community facilities and agencies, and promoting nutrition services to the community. The employee(s) in the position(s) allocated to this class exercise(s) independent judgment in formulating or assisting in the formulation of policies and procedures which have significant impact in personnel administration and/or preparation and administration of budgets.

EXAMPLES OF WORK PERFORMED:

(Note: The examples of work as listed in this class specification are not necessarily descriptive of any one position in the class. The omission of specific statements does not preclude management from assigning specific duties not listed herein if such duties are a logical assignment to the position. Examples of work performed are not to be used for allocation purposes.)

  • Plans, organized, directs, promotes, coordinates, implements, and evaluates all nutrition programs.
  • Analyzes public health statistics and community needs to develop nutrition objectives, change existing programs, begin new programs, and to project nutrition priorities.
  • Monitors programs according to objectives and/or specified rules or regulations.
  • Serves as the chief nutrition advisor to local health officials, county health unit staff, school administrators, community planning groups, and social agencies.
  • Integrates and consolidates the nutrition program policies and personnel into the overall public health programs.
  • Participates in formulating policies and procedures affecting all operations of the public health unit.
  • Prepares, justifies, and manages nutrition budgets.
  • Prepares reimbursement documents for the County Public Health Unit Trust Fund.
  • Recruits, employs, assigns and manages nutrition program personnel and recommends transfer, promotions, or separations from service.
  • Prepares contracts of employment for non-Career Service personnel.
  • Performs related work as required.

KNOWLEDGE, SKILLS AND ABILITIES:

(Note: The knowledge, skills and abilities (KSA's) identified in this class specification represent those needed to perform the duties of this class. Additional knowledge, skills and abilities may be applicable for individual positions in the employing agency.)

  • Knowledge of the terminology, principles, techniques and practice of the science of nutrition.
  • Knowledge of nutritional treatment techniques.
  • Knowledge of chemistry, biochemistry, statistics, research methods and other supporting nutrition sciences.
  • Knowledge of the theories and concepts of preventative health care.
  • Knowledge of management and supervisory principles and practices.
  • Knowledge of the principles of interviewing and counseling patients.
  • Knowledge of the principles and techniques of effective communication.
  • Ability to coordinate participation in nutrition care plans.
  • Ability to perform nutritional assessments and to determine nutritional problems.
  • Ability to monitor the quantity and quality of nutritional care.
  • Ability to work independently.
  • Ability to supervise people.
  • Ability to determine work priorities and to evaluate work outcomes.
  • Ability to establish and maintain effective working relationships with others.
  • Ability to assess budgetary needs.
  • Ability to plan, organize, and direct program activities.
  • Ability to resolve problems and make decisions.
  • Ability to understand and apply applicable rules, regulations, policies and procedures.
  • Ability to analyze and interpret nutrition and other scientific related materials.
  • Ability to formulate policies and procedures.

MINIMUM QUALIFICATIONS

  • A registered dietitian as defined by the American Dietetic Association and four years of professional experience in public health nutrition, one year of which must have been in a supervisory capacity; or
  • A bachelor's degree from an accredited college or university with a major in public health nutrition, dietetics, food and nutrition or food service management and four years of professional experience in public health nutrition, one year of which must have been in a supervisory capacity; or
  • A master's degree from an accredited college of university in public health nutrition, dietetics, food and nutrition of food service management and three years of professional experience in public health nutrition, one year of which must have been in a supervisory capacity.
  • A doctorate from an accredited college or university in public health nutrition, dietetics or food and nutrition and two years of professional experience in public health nutrition, one year of which must have been in a supervisory capacity.

EFFECTIVE:

4/30/1992

HISTORY:

12/13/1985

01/01/1984