This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is senior-level professional and administrative public health nutrition work.
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.)
Two or more years of experience as a Nutritionist III with the Missouri Uniform Classification and Pay System.
OR
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,
Five 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.)
OR
Current registration as a Dietitian with the Missouri State Committee of Dietitians; and,
Four or more years of professional experience as a Licensed Dietitian (L.D.).
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Plans, implements, and coordinates statewide comprehensive public health nutrition programs; or plans and implements nutrition services for a specialized public health program with substantial nutrition components.
Provides consultation to administrative and program staff relative to nutritional needs and services.
Performs needs assessments, establishes long and short range goals and objectives, and prepares budget relative to assigned public health nutrition program.
Establishes strategic plan and submits budget proposals relative to the assigned nutrition specialty or grant project; accounts for assigned program budget areas.
Develops, coordinates, and implements core public health nutrition functions of assessment, policy development, and assurance.
Serves as a nutrition consultant in an area of nutrition specialty to administrators, professional, and allied health staff of public health and related agencies.
Directly supervises and/or provides consultation to lower level nutritionists in accomplishing the goals of specialized public health nutrition programs or grant projects.
Reviews, interprets, and transmits current scientific information, epidemiological data, survey data, and/or trends analyses regarding assigned nutrition specialty area.
Plans, organizes, and conducts specialized nutrition training sessions for nutritionists and other health-related professionals.
Conducts on-going nutrition needs assessment and evaluation of services to ensure that needs are met and services are compatible with overall public health program.
Develops and maintains partnerships (public/private) with groups concerned with specialized nutrition area and its impact on health.
Coordinates and integrates specialized nutritional services with departmental public health programs and other nutritional services.
Serves as a preceptor for dietetic practicums.
Reviews and prepares reports, records, and correspondence related to assigned nutrition specialty area.
Exercises significant independence and initiative in the performance of responsibilities; receives general administrative direction from a program manager.
Performs other related work as assigned.
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 principles and practices of nutrition and food, particularly in relation to health and disease.
Comprehensive knowledge of research methods as applied to public health nutrition.
Ability to effectively supervise and/or direct the work of others.
Ability to analyze, evaluate, interpret, and promote a statewide public health nutritional service.
Ability to coordinate a specialized statewide nutrition service.
Ability to communicate effectively.
Ability to establish and maintain effective working relationships with professional and lay groups, other employees, and the general public.