The work involves responsibility for assisting in the provision of nutrition services in a health care facility or in a senior citizen/homebound individual nutrition program. An employee in this class assists a Dietitian in assessing, planning, implementing and evaluating the nutritional care and food delivery program for individuals. The work is performed under the supervision of a Dietitian with leeway allowed for exercise of independent judgment in carrying out technical aspects of the work. Supervision may be exercised over the work of assigned subordinate dietary service employees engaged in assisting in various technical details. Does related work as required.




Interviews new residents and completes a nutritional screen.

Assists in selecting resident menus.

Prepares and maintains notebooks with meal profile and most current assessment.

Visits residents during meals and adjusts meal plans to preferences.

Assists residents and family in understanding their diets and provides counseling where needed.

Maintains record of weights, inputs weekly and monthly into chart and alerts Registered Dietitian of changes.

Maintains regular dietary progress notes and up‑to‑date care plans in each resident's chart.

Recommends and provides special nourishment for residents where needed; maintains up‑to‑date charting of all special nourishment in Electronic Medical Record.

Makes changes in GeriMenu (dietary program) regarding transfers, deaths and admissions of residents.

Conducts meal and kitchen monitoring on all County senior dining sites as mandated by the New York State Office for Aging program instruction #90-PI-26.

Conducts monitoring visits on a monthly basis at all Meals on Wheels kitchen sites throughout the County.

Accompanies Meals on Wheels volunteers on their route trips to test audit trays.

Assists the Nutrition Director with nutrition education activities at meal sites and other community-based venues.

Completes intake studies as needed.

Communicates with other departments concerning residents on their respective floors.

Participates in collecting data for all diets; maintains diet order and resident profiles.

Checks the function and accuracy of the tray tickets during service.

Conducts in‑service educational programs in nutrition and food delivery.

Participates in resident care conferences and incident rounds.

Participates in the performance improvement program.

Maintains adaptive equipment list.

Participates in interdisciplinary team meetings.

Maintains unit dining program and updated seating charts.

Attends in‑service programs to maintain updated knowledge.

May participate in nutrition education classes.

May supervise subordinate dietary service employees.

May answer phones in clinical office as needed.




Good knowledge of the nutritional value and composition of foods.

Good knowledge of the principles and practices of food preparation for individuals and large groups.

Good knowledge of food/drug interactions and lab data as it relates to optimal nutrition status.

Working knowledge of the relationship between nutritional intake to health and restorative and rehabilitative medical treatment.

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Working knowledge of modern principles and practices of sanitation and safety related to health care facility

food preparation and service.

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

Ability to supervise and instruct subordinates in food nutrition and preparation.

Ability to follow oral and written instructions.

Ability to maintain records and prepare reports.

Ability to communicate both orally and in writing.

Physical condition commensurate with the demands of the position.




A. Graduation from a regionally accredited or New York State registered college or university with an Associate's Degree in dietary or nutrition technology, food service administration or management, or in a closely related field to dietetics, nutrition or food service technology; or,


B. Completion of a certificate in adult or continuing education from a regionally accredited or New York State registered college or university (usually a 22 to 30 credit hour program equivalent to one (1) year of training) in an academic area related to dietary technology, food service technology or management and one (1) year of paraprofessional level work experience, or its part time equivalent, in the preparation and serving of special diets or counseling individuals with diet problems.