4H11
PAY RANGE: EP19**
(Bilingual)
(General)
GENERAL DEFINITION
This is full performance nutritional education and
dietary work providing information and guidance to patients observing
therapeutic diet regimens as prescribed by physicians, nurse practitioners, and
physician assistants. Employees in this
class are responsible for performing nutrition and dietary assessments, counseling
and follow-up to ensure that patients' nutritional needs are met with full
proficiency in the Ambulatory Health Services Health Centers for the Department
of Health. A significant aspect of the
work involves providing information and guidance to patients and developing
appropriate nutritional treatment plans in accordance with the Commission on
Dietetic Registration and the Academy of Nutrition and Dietetics. Work also involves
persuading patients to adapt to basic and special nutritional diets. Work
requires contact with physicians, nurse practitioners and physician assistants.
Work is performed under the supervision of a higher level
health care professional.
ALLOCATING FACTORS: (The following conditions must
be met for a position to be allocated to this class.)
1.
Positions in this class
must provide culturally appropriate nutrition and dietary education and
counseling to patients or groups requiring basic and advanced nutritional instruction.
2.
Positions must perform
work in the Department of Public Health
TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE
ONLY)
Performs the duties
shown below with members of the English language-speaking and designated
non-English language speaking populations.
GENERAL SPECIALTY
Provides direct
nutrition counseling in a clinic setting to persons most susceptible to
nutritional difficulties due to the demands of pregnancy, chronic disorders, or
disease; evaluates, adjusts and
recommends appropriate nutrition plans and referrals; provides general and
condition specific nutritional counseling and education to patients, parents,
groups and caregivers performs detailed dietary, nutritional and physical
activity assessments and routine follow-up reassessments; determines nutritional deficiencies of patient's regular diet; instructs
patients in the kinds and amounts of foods necessary to good nutrition; adapts
patient's regular diet to conform to requirements of basic nutrition or
therapeutic nutritional needs; demonstrates understanding
of cultural, social and dietary needs of a diverse population; prepares sample diet menus taking into account the availability and
seasonality of food, food preferences and economic limitations.
Provides direct
nutrition counseling to clients in the district health care centers;
Plans, develops and
conducts dietary and nutrition educational programs for patients; health care
professionals and community groups working within Ambulatory Health Services;
conducts workshops for internal nursing staff.
Provides research
information to hospitals, health care agencies, physicians and nurses;
participates as an active member and attends meetings held by diabetes support
groups, committees and task forces; prepares and maintains records of work performed.
Conducts, develops and
documents Nutrition Assessments of patients at risk for nutritional
deficiencies or with disease affecting nutritional intake or status in
accordance with the Commission on Dietetic Registration and the Academy of Nutrition
and Dietetics; develops and documents Nutrition Care Plan on Nutrition
Assessment.
Explains to patients the need for and the importance of
basic nutrition to good health; instructs individuals and groups in nutritional
and dietary practices; speaks to groups on the principles of food selection,
preparation and budgeting in relation to the provisions of nutritional needs
for all members of the family.
Assists nurses and
physicians in providing services to patients with specific food and nutrition problems
resulting from occupational, environmental, or familial factors.
Develops, revises and reviews
pamphlets, brochures and other educational materials designed to aid in
teaching nutrition practices to patients; prepares periodic and special reports
of activities; provides workshops and conferences on nutrition to
multi-cultural groups; participates in meetings
to provide information regarding nutritional and dietary assessments of
patients; conducts training sessions on dietetics and nutrition; leads
nutrition educators in providing team based care.
Performs related work
as required.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
KNOWLEDGE OF:
bacteriological
principles as applied to food spoilage and sanitation
pharmacology as applied
to nutrition and diet
the
selection and preparation of foods to provide optimum nutritional values
standard
therapeutic and normal diets and their modification to provide specific
nutrients
the
methods and techniques of converting prescribed quantities of nutrients into
easily understood amounts of foods
the
methods and techniques of the institution of laypersons in nutrition which are
literacy appropriate and culturally sensitive
methods
and techniques of disseminating educational information to health care
professionals and community groups
current
developments in the area of nutrition
SKILL IN:
interviewing and
eliciting private information
electronic health record
management
ABILITY TO:
teach
patients to adapt to nutritional diet using basic nutritionist and therapeutic
nutrition methods
plan
menus which meet nutrition requirements, utilizing elements of patients
regular diet
plan,
develop and conduct training sessions in various areas of nutrition
maintain
records relating to program activities
present
ideas effectively both orally and in writing
establish
and maintain effective working relationships with physicians and nurses, clinic
patients and the public
speak,
read and write in a specified non-English language and in English fluently for
the Bilingual specialty
MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE (The following statement represents the minimum training and
experience standards which will be used to admit or reject applicants for
tests. Applications submitted by
candidates for this class will be reviewed based on training and experience
requirements as approved on 5/19.)
EDUCATION:
Completion of a bachelor's degree program from a college or university
accredited by the Accredited Council for Education in Nutrition and Dietetics in
nutrition, dietetics or a closely related field.
AND
LICENSURE:
Licensure as a
Registered Dietitian Nutritionist (LDN) issued by the Pennsylvania State
Board of Nursing.
Any equivalent
combination of education and experience determined to be acceptable by the Office
of Human Resources which includes possession of a bachelors degree as an
educational minimum.
Sufficient training and/or experience to be able to understand and speak
fluently and clearly in English and a designated non-English language.
PHYSICAL AND MEDICAL REQUIREMENTS
Ability to physically
perform the duties and to work in the environmental conditions required of a
position in this class.
LICENSES, REGISTRATIONS, AND/OR CERTIFICATES
Certification as a
Registered Dietitian by the Commission on Dietetic Registration and the Academy
of Nutrition and Dietetics and licensure as a Dietitian Nutritionist (LDN) by
the Pennsylvania State Board of Nursing prior to appointment and during tenure
of employment as a Registered Dietitian.
CSC - 10/90
Ad. Board -
11/90
CSC - 11/02
Ad. Board -
01/03
Latest Spec. Revision:
CSC 4/19
Ad. Board 5/19
JJ