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Summary Job Description | Tasks | |||
Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research. | Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling. | |||
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Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client. | ||||
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Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation. | ||||
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Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. | ||||
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Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards. | ||||
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Coordinate recipe development and standardization and develop new menus for independent food service operations. | ||||
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Develop policies for food service or nutritional programs to assist in health promotion and disease control. | ||||
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Inspect meals served for conformance to prescribed diets and standards of palatability and appearance. | ||||
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Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching. | ||||
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Prepare and administer budgets for food, equipment and supplies. | ||||
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Purchase food in accordance with health and safety codes. | ||||
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Select, train and supervise workers who plan, prepare and serve meals. | ||||
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Manage quantity food service departments or clinical and community nutrition services. | ||||
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Coordinate diet counseling services. | ||||
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Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs. | ||||
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Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals. | ||||
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Plan, conduct, and evaluate dietary, nutritional, and epidemiological research. | ||||
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Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public. | ||||
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Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs. | ||||
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Write research reports and other publications to document and communicate research findings. | ||||
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Plan and prepare grant proposals to request program funding. | ||||
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Test new food products and equipment. | ||||
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Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units. | ||||
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CompGeo Salary Survey Benchmark Job Summary and Competencies
Dietitians and Nutritionists
The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.- Job Description
- Knowledges
- Skills
- Abilites
- Tools and Technology
- Education and Experience
- Alternate Job Titles
- Salaries
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Important Knowledge Competencies | Competency Description | |||
Biology | Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. | |||
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English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. | |||
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Psychology | Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders. | |||
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Customer and Personal Service | Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. | |||
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Therapy and Counseling | Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance. | |||
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Medicine and Dentistry | Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures. | |||
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Education and Training | Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. | |||
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Chemistry | Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods. | |||
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Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. | |||
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Administration and Management | Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. | |||
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Sociology and Anthropology | Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins. | |||
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Personnel and Human Resources | Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. | |||
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Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. | |||
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Clerical | Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology. | |||
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Computers and Electronics | Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. | |||
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Communications and Media | Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media. | |||
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Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. | |||
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Important Skill Competencies | Competency Description | |||
Active Listening | Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. | |||
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Writing | Communicating effectively in writing as appropriate for the needs of the audience. | |||
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Speaking | Talking to others to convey information effectively. | |||
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Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. | |||
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Reading Comprehension | Understanding written sentences and paragraphs in work related documents. | |||
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Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. | |||
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Coordination | Adjusting actions in relation to others' actions. | |||
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Learning Strategies | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. | |||
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Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. | |||
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Instructing | Teaching others how to do something. | |||
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Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. | |||
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Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. | |||
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Service Orientation | Actively looking for ways to help people. | |||
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Systems Analysis | Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes. | |||
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Science | Using scientific rules and methods to solve problems. | |||
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Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. | |||
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Persuasion | Persuading others to change their minds or behavior. | |||
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Operations Analysis | Analyzing needs and product requirements to create a design. | |||
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Systems Evaluation | Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. | |||
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Time Management | Managing one's own time and the time of others. | |||
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Management of Personnel Resources | Motivating, developing, and directing people as they work, identifying the best people for the job. | |||
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Mathematics | Using mathematics to solve problems. | |||
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Negotiation | Bringing others together and trying to reconcile differences. | |||
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Management of Financial Resources | Determining how money will be spent to get the work done, and accounting for these expenditures. | |||
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Management of Material Resources | Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. | |||
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Quality Control Analysis | Conducting tests and inspections of products, services, or processes to evaluate quality or performance. | |||
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Important Ability Competencies | Competency Description | |||
Oral Expression | The ability to communicate information and ideas in speaking so others will understand. | |||
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Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. | |||
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Written Comprehension | The ability to read and understand information and ideas presented in writing. | |||
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Written Expression | The ability to communicate information and ideas in writing so others will understand. | |||
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Problem Sensitivity | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. | |||
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Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. | |||
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Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). | |||
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Speech Clarity | The ability to speak clearly so others can understand you. | |||
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Originality | The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. | |||
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Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. | |||
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Speech Recognition | The ability to identify and understand the speech of another person. | |||
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Fluency of Ideas | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). | |||
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Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). | |||
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Near Vision | The ability to see details at close range (within a few feet of the observer). | |||
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Mathematical Reasoning | The ability to choose the right mathematical methods or formulas to solve a problem. | |||
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Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. | |||
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Selective Attention | The ability to concentrate on a task over a period of time without being distracted. | |||
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Perceptual Speed | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. | |||
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Memorization | The ability to remember information such as words, numbers, pictures, and procedures. | |||
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Visualization | The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged. | |||
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Far Vision | The ability to see details at a distance. | |||
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Flexibility of Closure | The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material. | |||
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Time Sharing | The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). | |||
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Tools/Technology Example | Product Category | |||
Aurora FoodPro | Analytical or scientific software | |||
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Axxya Systems Nutritionist Pro software | Analytical or scientific software | |||
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BioEx Systems Nutrition Maker Plus | Medical software | |||
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Compu-Cal Nutrition Assistant | Analytical or scientific software | |||
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CyberSoft NutriBase software | Data base user interface and query software | |||
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Database software | Data base user interface and query software | |||
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DietMaster Systems DietMaster | Data base user interface and query software | |||
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ESHA Research The Food Processor | Analytical or scientific software | |||
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Graphics software | Graphics or photo imaging software | |||
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Lifestyles Technologies DietMaster Pro | Medical software | |||
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MNT Northwest MNT Assistant | Medical software | |||
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Microsoft Excel | Spreadsheet software | |||
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Microsoft Word | Word processing software | |||
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Mosby's Nutritrac | Analytical or scientific software | |||
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Nutrient analysis software | Analytical or scientific software | |||
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PICS DietMate Professional | Analytical or scientific software | |||
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Spreadsheet software | Spreadsheet software | |||
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Statistical software | Analytical or scientific software | |||
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SureQuest Systems Square 1 | Medical software | |||
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The Nutrition Company FoodWorks | Analytical or scientific software | |||
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ValuSoft MasterCook | Data base user interface and query software | |||
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Web browser software | Internet browser software | |||
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Word processing software | Word processing software | |||
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Bioelectric impedance machines | Impedance meters | |||
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Desktop computers | Desktop computers | |||
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Glucometers | Glucose monitors or meters | |||
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Hydrostatic weighing machines | Bodyweight measuring scales | |||
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Metabolic carts | Calorimeters | |||
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Notebook computers | Notebook computers | |||
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Personal computers | Personal computers | |||
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Personal digital assistants PDA | Personal digital assistant PDAs or organizers | |||
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Skinfold calipers | Skinfold calipers | |||
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Prerequisite Qualification Category | Education and Experience Level | |||
Related Work Experience | Over 6 months, up to and including 1 year | |||
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Required Level of Education | Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree, but do not meet the requirements of academic degrees carrying the title of Master | |||
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On-the-Job Training | Anything beyond short demonstration, up to and including 1 month | |||
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On-Site or In-Plant Training | Up to and including 1 month | |||
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On-Site or In-Plant Training | None | |||
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Required Level of Education | Bachelor's Degree | |||
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Alternate Job Title(s) | |||
Administrative Dietitian | |||
Certified Dietary Manager | |||
Chief Dietitian | |||
Clinical Dietician | |||
Clinical Dietitian | |||
Clinical Nutritionist | |||
Community Dietitian | |||
Consultant Dietitian | |||
Corporate Dietitian | |||
Correctional Food Service Supervisor | |||
Diabetes Educator | |||
Diet Consultant | |||
Diet Counselor | |||
Diet Supervisor | |||
Diet Therapist | |||
Dietary Manager | |||
Dietetic Intern | |||
Dietician | |||
Dietist | |||
Dietitian | |||
Dietitian Teacher | |||
Food Adviser | |||
Food Consultant | |||
Food Supervisor | |||
Holistic Nutritionist | |||
Menu Planner | |||
Nutrition Consultant | |||
Nutrition Coordinator | |||
Nutrition Counselor | |||
Nutrition Director | |||
Nutritionalist | |||
Nutritionist | |||
Outpatient Dietitian | |||
Pediatric Clinical Dietician | |||
Pediatric Dietician | |||
Public Health Dietitian | |||
Public Health Nutritionist | |||
Registered Dietician | |||
Registered Dietitian | |||
Research Dietitian | |||
Sports Nutritionist | |||
Teaching Dietitian | |||
Therapeutic Dietitian | |||
WIC Site Coordinator (Women Infants and Children Site Coordinator) | |||
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