GENERAL DESCRIPTION OF CLASS

The NUTRITION CONSULTANT is responsible for providing nutrition, administrative, managerial, fiscal, and education consultation, training, and technical assistance to community health programs and State program managers. This position is responsible for monitoring and reviewing federally and State-funded public health programs.

DISTINGUISHING FEATURES

This is a single classification and not currently part of a series of classes.

DUTIES AND RESPONSIBILITIES

1. Program Analysis and Evaluation. Typical tasks: analyzes and evaluates the operations of local health agencies for efficiency and effectiveness and for compliance with Federal and State standards, rules, requirements, and regulations; works with the staff on development of a plan to correct program deficiencies and follows up on the plan of correction; uses independent and professional judgment to solve problems found during program monitoring; applies principles and theories of public health, nutrition, personnel management, clinic management, adult learning, and program evaluation when reviewing and monitoring public health programs; evaluates the quality and appropriateness of counseling and medical/nutrition care provided to clients; evaluates the management of programs with program managers and agency administrators; evaluates medical records for quality of care, completeness of the problem identification process, and care plan development; evaluates quality control procedures and adequacy of equipment; monitors accounting and budgeting systems and time/activity record systems; compiles and analyzes data to determine improvement of clients' medical/nutritional risks; analyzes statewide reports for detection of problems.
2. Training, Consultation, and Technical Assistance. Typical tasks: trains staff about medical/nutrition problem detection, intervention, and follow-up; provides technical assistance regarding personnel management, nutrition requirements, clinic efficiency, equipment acquisition and use, and program planning; interprets State and Federal rules, regulations, requirements and standards; develops standards, protocols, and requirements for programs; develops, organizes, and provides program participants with relevant training materials, workshops, seminars, classes; identifies and promotes statewide needs of programs; develops goals, objectives, policies, and standards for the nutrition component of programs; determines eligibility of clients for various health programs; trains staff in human nutrition; trains staff to provide clinical services; follows up on training activities; provides support and encouragement to staff; works with managers to resolve personnel and staffing problems; consults with programs in outreach, publicity, and caseload increase activities; works with State program managers on setting and evaluating goals; coordinates with State and local managers in grant applications; conducts needs assessments of communities and public health programs; provides in-depth analysis of medical/nutrition care provided to specific groups of clients; analyzes and revises appointment systems and clinic systems of handling clients; designs, develops field tests, evaluates, and revises statewide nutrition education plans and educational materials; works with staff to get a group consensus about the problems they are facing and develop a plan for solving them; develops intervention strategies and tools for staff in working with high-risk clients; promotes and sets up communication and sharing between local programs and between State and local managers and staff.
3. Public Relations. Typical tasks: acts as agency liaison with media about nutrition issues; lecture and advises undergraduate students regarding careers and issues in nutrition; acts as an advocate for nutrition programs and healthy eating behaviors; represents State Health Division at local, State, and National committees and meetings.

RELATIONSHIPS WITH OTHERS

Employees in this class have daily telephone, written, or in-person contact with local and State agency staff and managers to exchange information. Local health agencies are monitored once a year and other visits are made for training, follow-up, consultation, and technical assistance.

SUPERVISION RECEIVED

Employees in this class receive general supervision from an administrative superior. Employees are responsible for developing and carrying out a schedule for program monitoring, program follow-up, and general consultation, training, and technical assistance. Much of the work is self-initiated and of an independent nature. Work is reviewed as completed for accuracy, completeness, and conformance to program policies, rules, and regulations.

GENERAL INFORMATION

Positions in this class require the willingness to travel throughout the State, perhaps under adverse conditions, including overnight stays. They require the willingness to work extended hours, as needed.

MINIMUM QUALIFICATIONS

A Bachelor's degree in Nutrition and Food Management with a Dietetics option AND one year of experience; OR a Bachelor's degree in Public Health or closely related field AND two years of experience; OR three years of experience.