This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
- Nutritionist III
- What will I be doing?
- Do I qualify?
- Can I be successful?
- How do I apply?
This is senior-level professional public health nutrition work.
Plans, implements, and evaluates comprehensive nutrition programs and services.
Assists a higher-level nutritionist in planning, implementing, and evaluating a comprehensive statewide nutrition program; or assumes responsibility in central office for the nutrition services of a specialized statewide public health program.
Manages a program or grant project (program or grant dollars, nutrition equipment, training, materials, and supplies); monitors for contract compliance with federal and state regulations, reports findings, provides follow-up evaluation, and makes recommendations or corrections.
Evaluates nutrition services to ensure implementation and coordination of an assigned public health nutrition program and service in a district health office or in the central office; supports a comprehensive statewide nutrition program or a specialized statewide program.
Provides nutrition consultation to health care professionals relative to specialized or complex nutritional needs of individuals.
Participates in professional committees and meetings with physicians, dietitians, nutritionists, and others to plan conferences, discuss the provision of services, needs, and other areas of concern.
Provides assistance and consultation to local contractors, community groups, and other health and human services professionals regarding public health nutrition services and in accomplishing the goals of a nutrition program or grant project.
Develops materials for statewide use and participates in writing planning documents and procedural manuals; develops resources and training curriculums to support programs.
Evaluates and develops effective nutrition and food systems education materials and resources for statewide use which incorporate current scientific data.
Plans, develops, coordinates, and implements formal training or in-service sessions for assigned program or grant project.
Participates in the recruitment of nutrition personnel; coordinates and/or conducts orientation and in-service education programs.
Participates in the development, coordination, and implementation of core public health nutrition functions of assessment, policy development, and assurance.
Serves as preceptor for dietetic practicums.
Reviews, interprets, and transmits current scientific information, epidemiological data, survey data, and/or trend analysis regarding nutrition in health promotion and disease prevention or complex dietary disease management.
Prepares specific components of a nutrition program or grant proposals; develops budget as directed.
Assesses effectiveness of public health nutrition services assigned; modifies nutrition services to improve effectiveness.
Supervises professional nutritionists.
Prepares reports, records, and correspondence related to nutrition services.
Maintains cooperative relations with civic, educational, governmental, research, or other groups concerned with nutrition.
Exercises significant independence and initiative in the performance of responsibilities; receives general administrative direction from a higher level nutritionist or program manager.
Performs other related work as assigned.
(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.)
One or more years of experience as a Nutritionist II with the Missouri Uniform Classification and Pay System.
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; and,
Three or more years of professional experience as a nutritionist.
(24 earned graduate credit hours from an accredited college or university in the specified fields may substitute for one year of the stated experience.)
(A Master’s degree from an accredited college or university in the specified fields may substitute for two years of the stated experience.)
Current registration as a Dietitian with the Missouri State Committee of Dietitians; and,
Two or more years of professional experience as a Licensed Dietitian (L.D.).
Please note that documentation that supports your eligibility (i.e. transcripts, employment records, etc.) may be required at any time during the application and hiring process. If you do not possess the minimum qualifications, please consider one of many other employment opportunities with the State of Missouri.
Do you possess the key skills which are considered essential for successful employment in this classification?
Comprehensive knowledge of the principles and practices of nutrition and food, particularly in relation to health and disease.
Comprehensive knowledge of current developments in public health nutrition and their application to statewide and/or local nutrition programs.
Comprehensive knowledge of social, cultural, and economic problems, and their impact on public health nutrition.
Comprehensive knowledge of educational materials and resources, methods, and techniques of presenting nutrition information to groups.
Comprehensive knowledge of the organization, content, and goals of nutrition services, and their relationship with public health programs.
Comprehensive knowledge of research methods as applied to public health nutrition.
Ability to develop, implement, and evaluate the effectiveness of nutrition services.
Ability to interpret the nutritional aspects of specialized programs.
Ability to communicate effectively.
Ability to establish and maintain effective working relationships with professionals, lay groups, other employees, and the general public.
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