General Nature of Work:
Provides education and counseling in the areas of family and child development, parenting, household budgeting and/or nutrition; or plans and develops food service menus.
Guidelines for Class Use/Distinguishing Characteristics:
Positions in this class include home economist positions and the second level of the dietitian profession in state government.
Examples of Work:
(Note: The examples of work 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. The intent of the listed examples is to give a general indication of the levels of difficulty and responsibility common to all positions in this class.)
Provides services according to quality standards and/or internal standards of care.
Provides counseling to individuals and families.
Provides group education to clients according to agency policy.
Consults with members of the health care team.
Develops and administers production and quality control methods and procedures for preparing and serving food menus.
Supervises food service personnel in preparing, serving and catering meals.
Inspects food service facilities to ensure sanitary conditions.
Instructs patients concerning their modified diet regimens.
Conducts food and recipe experiments in developing, planning and standardizing food service menus.
Knowledge, Skills and Abilities:
(Note: The knowledge, skills and abilities listed are not necessarily inclusive of the requirements for every position in the class.)
Knowledge of the principles and practices of household budgeting, home economics, family life and child development.
Knowledge of principles of education and group processes.
Knowledge of principles and practices of dietetics, nutrition and institutional diet management.
Knowledge of modern methods, materials and equipment used in food service operations.
Ability to plan menus for special diets and for large-scale food service operations.
Ability to work well with people of varying economic and educational levels.
Ability to establish and maintain effective working relationships with the health care team.
State Minimum Training and Experience
State Necessary Special Requirements:
(Note: Additional requirements may be applicable for individual positions in the employing agency.)
A bachelor's degree in home economics, home economics education, human ecology, family and child development, dietetics, or foods and nutrition or institutional management.