State of Connecticut Executive Branch

CONNECTICUT TECHNICAL HIGH SCHOOL SYSTEM: This class is accountable for providing consultative services to the department in nutrition, dietetics and food service management.

DEPARTMENT OF PUBLIC HEALTH: This class is accountable for assisting in planning and implementing the nutrition component of health care programs and providing technical assistance to the department and licensed facilities in nutrition, dietetics and food service management.

DEPARTMENT OF SOCIAL SERVICES: This class is accountable for independently performing the full range of tasks involved in planning and implementing policies, plans and programs for the provision of cost effective, nutritious meals and nutrition education for older persons OR for independently performing the full range of tasks involved in the development and review of nutrition practices at day care centers and family day care homes.

DEPARTMENT OF MENTAL HEALTH AND ADDICTION SERVICES: This class is accountable for providing consultative services to the department in nutrition, dietetics and food service management.

DEPARTMENT OF PUBLIC HEALTH: This class is the junior working level.

CONNECTICUT TECHNICAL HIGH SCHOOL SYSTEM, DEPARTMENT OF SOCIAL SERVICES AND DEPARTMENT OF MENTAL HEALTH AND ADDICTION SERVICES: This class is the working level.

DEPARTMENT OF PUBLIC HEALTH: Works under the general supervision of a Nutrition Consultant 2 or other employee of higher grade in the performance of routine tasks; receives closer supervision when performing more advanced tasks.

CONNECTICUT TECHNICAL HIGH SCHOOL SYSTEM, DEPARTMENT OF SOCIAL SERVICES AND DEPARTMENT OF MENTAL HEALTH AND ADDICTION SERVICES: Works under the general supervision of an employee of higher grade.

• Advises department on utilization of federal and state resources to assure effective provision of meals and nutrition education to program participants;
• Reviews applications for funding with regard to provision of meals and related funded projects;
• Reviews, approves, monitors and assesses nutrition project grantees;
• Provides consultation and technical assistance to grantees in all areas of meal service and nutrition education;
• Inspects food service facilities and assesses compliance with state and federal regulations;
• Obtains and analyzes cost and services data on meals and related nutrition services in Title VII projects by coordination with other agencies and consultation with grantees;
• Provides nutrition information to the public;
• Provides consultation and technical assistance to day care centers and family day care home providers;
• Monitors and evaluates individual programs and grantees in regard to proper nutrition development and sanitation methods;
• Advises department personnel and day care staff of fiscal and programmatic irregularities and assists with development of solutions;
• Analyzes program costs and food reimbursements;
• Develops and presents nutrition workshops for all program participants;
• Performs related duties as required.

• Assists with planning and establishment of goals and standards for component of health or specialized programs and provides technical assistance to professional staff of department and related agencies;
• Provides direct dietary counseling as necessary;
• Assists in developing, evaluating and reporting on nutrition studies and surveys;
• Analyzes, develops and evaluates nutritional care plans with consultant dietitians and evaluates regular and therapeutic menu plans;
• Plans and conducts in-service educational programs;
• May provide consultation to food service staff regarding the development of nutritional care activities and develop related policies;
• May assist with implementation of federal and state regulations among contracted health agencies; 
• May participate in inspection of facilities for licensure and certification;
• May evaluate and approve plans for proposed modification of dietary departments in licensed facilities;
• May be assigned to Hospital and Medical Care Division serving as a specialist in dietetics and food service management;
• May perform inspections on storage and food preparation areas;
• May coordinate with local resources for nutrition referrals;
• Performs related duties as required.

• Knowledge of
  • nutrition, dietetics and nutrition education as related to public health practices and specialized programs;
  • modern methods, materials and appliances used in large and small scale food preparation services;
• Skills
  • interpersonal skills;
  • oral and written communication skills.

• College training in foods, nutrition or closely related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equalling one-half (1/2) year of experience to a maximum of four (4) years for a Bachelor's degree.
• A Master's degree in community nutrition or public health nutrition or completion of a dietetic internship may be substituted for one (1) additional year of the General Experience.