Provides professional nutrition consultation to a variety of local health departments and other organizations, institutions, and individuals.

Organizes and participates in a variety of nutrition education activities including speaking to professional and civic groups; assembles materials such as motion pictures, pamphlets, and visual aids and evaluates their suitability for public health education in nutrition; may prepare or assist in preparation of such materials; formulates diets and market orders which are appropriate for the economic, therapeutic and other special needs of families and other groups; 

Conducts in‑service training programs, workshops, seminars, and other meetings to convey nutrition information to staff personnel of local health departments and allied agencies, schools, hospitals, and other institutions and paramedical personnel; 

Participates as nutrition consultant in health programs and clinics such as: maternal and child health, school health, mental retardation, dental health, Indian health, crippled children’s services, and chronic disease; also Home Health services; 

Develops and carries out a continuing program for surveys and resurveys of dietary services to determine whether individual health care facilities meet established requirements for certification under federal and State rules and regulations; 

Inspects kitchen construction plans and reviews menus and food preparation in state‑licensed hospitals, nursing homes, boarding houses, psychiatric institutions, maternity homes, child care institutions and day care centers; recommends changes necessary to bring these activities up to state standards; 

Participates in training program to provide public health field experience for graduate students such as nutritionists, dietitians and other professional health workers; 

Prepares and presents written and oral reports;

Performs other work as required.

Knowledge of:  technical principles, theory, and practice of nutrition including design of institutional menus, special diets, food preparation, sanitation, hygiene, and food cost control; 

Ability to: work with volunteers and cooperating personnel of other agencies; organize and present coherent written and oral reports; develop and present educational programs related to nutrition.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

A Master's degree with emphasis in nutrition and public health.

AND 

Two years of professional experience in nutrition or dietetics. 

Note: Selective referral for positions as institutional nutrition consultant may require a Master's degree with emphasis in food service administration plus an approved dietetic internship. (Experience must then have been in supervision of food service in an institutional setting.)