State of Maryland

This is a training classification consisting of a two year planned work experience program to attain eligibility to sit for the examination for registration by the American Dietetic Association.

The employee will participate in the program to learn the scientific principles of diet therapy, nutrition, and food service management. The incumbent receives instruction in normal nutrition, therapeutic nutrition, food service administration and overall dietetic responsibilities. This involves working with Dietitians in institutions following a set course curriculum, including menu planning, food purchasing, budgets, records and reports, financial and personnel management. As the course progresses, more independent responsibility is given. The training involves counseling of patients in dietetics in areas such as medical-surgical dietetics and continuing care. The employee may work in outpatient units, community health and clinical research. Persons appointed to this position may be required to be present for duty on Saturdays, Sundays, and holidays. Employees required to work on those days will receive compensatory time off on other days.

An employee in this classification receives supervised training from two or more Registered Dietitians and works with food service personnel. The employee does not supervise other personnel unless assigned as a part of their course. Counseling and over-all supervision is provided by the staff of Dietetic Services, Department of Health and Mental Hygiene.

Participates in training program and follows course curriculum;

Follows instruction in dietetic studies and works in assigned areas as course progresses;

Has responsibility for preparation of menus and therapeutic diets;

Takes dietary histories;

Does charting for patients records;

Participates in conferences, daily rounds of patients, and consultations;

Helps in group teaching of patients, employees, student nurses, and interested paraprofessional and lay groups;

Aids in purchasing and financial management, insuring cost controls for the institution;

Learns personnel selection, orientation, training, proper assignments;

scheduling and evaluation;

Works in food service or production as required, following prescribed course;

Prepares layout and equipment specifications;

Surveys and evaluates food service systems;

Maintains records and reports assigned:

Supervises application of proper sanitation techniques in areas of kitchen, dining rooms, pantries and refrigeration units;

Performs other related duties.

Working knowledge of modern methods of institutional feeding, materials and equipment used;

Elementary knowledge of the principles of dietetics and nutrition, of food processing equipment and food service facilities and systems development and layout;

Ability to determine basic food requirements;

Plan and develop menus using the basic ration approved in the Maryland Food Service Manual;

Plan and execute educational programs for patients and food service personnel;

Participate in the planning and conducting of dietetic surveys and evaluate results of studies;

Establish and maintain effective work relationships with lay persons, professional groups, food service personnel, appropriate graduate students and others.

Eligibility: Applicants must be eligible for internship or membership in the American Dietetic Association.

Note: A Verification Statement from the applicant’s college or university stating that the applicant meets the current academic requirements of the American Dietetic Association, must be submitted with the application.