This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is entry-level professional public health nutrition work.
Applicants must meet one of the following eligibility requirements:
(The following minimum qualifications will determine merit system eligibility and may be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers.)
A Bachelor’s degree from an accredited college or university with a minimum of 15 earned credit hours in one or a combination of the following: Diet Therapy, Medical Dietetics, Life Cycle Nutrition, Clinical Nutrition, Food Science, Applied Human Nutrition or Advanced Human Nutrition.
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Coordinates and provides nutrition program services to other nutrition or public health programs, local health units, or health and human services professionals.
Confers with public health personnel on food and nutrition related to health programs or problems.
Carries out program policies and procedures in implementing nutritional components of general or specialized public health programs and services.
Participates in conducting studies and surveys of the relationships of dietary factors to health and disease, including compilation of data and interpretation of results.
Assists in monitoring local health units for compliance with federal or state regulations related to a nutrition program or grant project.
Participates with higher-level nutritionists or consultants in providing in-service training of health personnel and other professional groups that administer programs with nutrition or food service components.
Conducts formal training using educational materials and visual aids in the education of students and public health staff, and assists in the evaluation and recommendation for improvement of such materials.
Prepares reports, records, and other data related to nutritional services.
Exercises independence and initiative in the performance of responsibilities; receives general administrative direction from a higher-level nutritionist.
Performs other related work as assigned.
Introductory knowledge of the principles and practices of nutrition and food, particularly in relation to health and disease.
Introductory knowledge of current developments in public health nutrition and their application to statewide and/or local nutrition programs.
Introductory knowledge of social, cultural, and economic problems and their impact on public health nutrition.
Introductory knowledge of the general organization and function of public health agencies.
Ability to effectively use educational materials for the nutrition education of individuals and groups.
Ability to gather, interpret, evaluate, and use statistical data.
Ability to communicate effectively.
Ability to establish and maintain effective working relationships with professionals, lay groups, other staff, and the general public.