This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is mid-level professional dietetic work in a state facility.
Applicants must meet one of the following eligibility requirements:
(The following minimum qualifications will determine merit system eligibility. Allowable experience and education substitutions are provided in italics below the corresponding minimum qualification statement; no other substitutions will be permitted. These minimum qualifications may also be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers.)
Possession of a current license to practice as a Dietitian in the State of Missouri; and,
One or more years as a Dietitian I with the Missouri Uniform Classification and Pay System.
OR
Possession of a current license to practice as a Dietitian in the State of Missouri; and,
One or more years of professional dietitian experience obtained after receipt of licensure as a Dietitian in Missouri or registration as a Dietitian by the Commission on Dietetic Registration.
(A Master's degree in Dietetics, Nutrition, or Food Management which was obtained subsequent to meeting all requirements for registration as a Dietitian by the Commission on Dietetic Registration can substitute for the required experience.)
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Completes nutritional assessments of clients/patients; obtains and reviews diet histories; develops individual nutrition plans; and evaluates and documents diet changes and nutritional progress.
Consults with doctors and clients/patients in the management of special diets.
Plans menus for standard and modified diets according to basic dietetic principles; assists in directing the preparation and service of food.
Supervises, evaluates, and/or trains staff responsible for food preparation and service.
Maintains sanitation and safety standards in the preparation, service, and storage of foods.
Monitors portion control standards and distribution of food from central preparation areas to outlying serving areas to assure proper assembly and distribution of meals.
Estimates and requisitions food supplies; computes per capita costs of meals.
Observes clients/patients during meal service, and checks on food waste and leftovers, to identify whether modifications need to be made to individual diets, menus, and/or portion control techniques.
Participates in the quality improvement program in dietetic services.
Participates in interdisciplinary team meetings to discuss individual plans of care.
Participates in cost control programs for food, supplies, and equipment.
Prepares educational materials, and provides nutritional instruction to clients/patients and staff.
Maintains records and prepares reports.
Receives supervision from a designated supervisor who reviews work through conferences, reports, and general observation of work accomplishments.
Performs other related work as assigned.
Intermediate knowledge of the principles and practices of nutrition and dietetics, and of food systems management, including food values and costs.
Intermediate knowledge of modern methods, materials, and equipment used in food preparation and service.
Intermediate knowledge of food safety and sanitation principles.
Introductory knowledge of the general principles of organization, management, supervision, and training as they apply to the operation of a dietary department.
Ability to complete nutritional assessments and apply nutrition therapy to meet the needs of clients/patients.
Ability to plan menus for facility food service, and direct quantity cooking, with economy and efficiency.
Ability to estimate the food requirements for the facility.
Ability to interpret and follow doctors' orders in the preparation of special diets, and instruct clients/patients in following the diet prescribed.
Ability to plan, assign, and supervise the work of food preparation and food service personnel.
Ability to keep accurate records of food usage.
Ability to communicate effectively with staff and clients/patients.
Ability to teach individuals and groups the appropriate methods and principles of nutritional care.