DIETITIAN

71110

(Competitive)

DISTINGUISHING FEATURES OF THE CLASS


The work involves responsibility for planning and supervising the preparation and serving of special or therapeutic diets in a hospital or institution. Duties include calculating and writing special diets as well as planning menus for general patients and staff. Supervision is exercised over food service personnel. Does related work as required.


TYPICAL WORK ACTIVITIES


Confers with superiors and with medical staff regarding dietary or nutritional problems of individual patients having diabetic, cardiac or other conditions for non‑routine diets, calculates and devises therapeutic diets; reviews proposed diets with supervisor and attending physician.

Supervises the preparation of diets in the diet kitchen; insures that diet foods are served in conformity with individual dietary prescriptions.

Visits patients and ascertains their reactions to foods which they have received; discovers their likes and dislikes and any food intolerance they may have; modifies the diet to fit the habits, likes and dislikes of the individual patient.

Makes rounds during food‑serving time to check on the appearance of employees serving food, the appearance and amount of food, the manner in which it is served.


FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS


Thorough knowledge of the principles and practices of dietetics and diet therapy.

Thorough knowledge of special dietary requirements for diabetic, cardiac and other medical conditions where diet is a concern to the patient's health.

Good knowledge of food preparation and food service management methods and techniques.

Ability to plan attractive menus and supervise the preparation of foods.

Working knowledge of computer software as applied to the existing or proposed nutrition service operations.

Ability to supervise and train food service staff in the therapeutic diet preparation and service.

Ability to maintain accurate records and prepare reports.

Physical condition commensurate with the demands of the position.


MINIMUM QUALIFICATIONS


Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with a Baccalaureate degree with major studies in food and nutrition.


SPECIAL NECESSARY REQUIREMENT


Registration by the American Dietetic Association.


03/00 Revised