Occ. Code 3101100







New York State Department of Civil Service


Classification Standard




            Dietitians provide professional dietetic services in the management of a food preparation and service organization.  They consult with physicians on special diet programs; participate in treatment team activities; plan and supervise the preparation of special diets and menus; supervise the service of food in dining rooms and living areas; supervise the maintenance and sanitary conditions; assist in the instruction of direct care and food service staff, students, or Dietitian Interns in nutrition, diet therapy, food/drug interactions, and cookery; train patients and families to plan proper diets; may supervise lower level dietitians; and may supervise a small food preparation and service unit.  Dietitians are classified in facilities operated by the Office of Mental Health, Office of Mental Retardation and Developmental Disabilities and the Departments of Health, Education and the Office of Alcoholism and Substance Abuse Services.




            The levels in this series are distinguished primarily by the completion of certification or registration requirements.


            DIETITIAN 1:  under the direct ongoing supervision of a Dietitian 2 or Nutrition Services Administrator 1 or 2, provides professional dietetic services similar to Dietitians 2.


            DIETITIAN 2:  under the general supervision of a Nutrition Services Administrator 1 or 2, provides professional supervision of the preparation and delivery of food and/or clinical supervision for individuals involved in such activities in institutional or community settings; supervises a small food preparation and service unit or cluster of such units; consults with physicians or other health care professionals on therapeutic diet programs; and plans and supervises the preparation of diets and menus.




            Nutrition Services Administrators 1 in facilities or in community-based programs either assist the Nutrition Services Administrator 2 in the management of a large food and nutrition program or may direct and be solely responsible for a smaller food and nutrition program.


            Dietitian Technicians assist professional Dietitians.  They perform standardized nutritional care tasks such as screening for nutritional risk and summarizing and maintaining records of an individual’s diet.  They provide information on diets and food preparation to individuals and their families; consult with facility staff regarding changes in diets; and complete assessments on low risk consumers.  Dietitian Technicians perform some tests, which are similar to those performed by Dietitians; however, these tasks are usually performed under the guidance and direction of a Dietitian or a Nutrition Services Administrator 1.




Determines and monitors the nutritional status for each individual assigned.


-         Observes individuals at mealtime, which may involve travel to a variety of food service locations.


-         Provides nutrition care instructions to individuals, families, family care providers, food and nutrition staff and other health care professionals.


-         Maintains system for documenting information in an individual’s medical record.  Documents appropriate information on diet history, food intake, caloric and other nutrient requirements, drug-nutrient interaction, and existing disease states.


-         May supervise Dietitian Technicians who assist in the collection of information related to an individual’s nutritional status.


-         Writes and approves menus and subsequent substitutions or changes.


-         Provides discharge counseling to individuals/families.


-         Utilizes appropriate computer support applications and maintains necessary databases to ensure appropriate care and service.


Participates as a member of the interdisciplinary treatment team.


-         Attends case conferences for the individuals assigned.


-         Collects data and analyzes laboratory results and other pertinent information to determine nutritional status and determine the least restrictive and most reasonable dietary regimen for the individual.


-         Makes recommendations to the team for the maintenance/improvement of nutritional status.  May order diets or recommend changes to diet regimen to address nutritional concerns.


-         Visits community-based homes to provide consultation on nutrition, menu planning, sanitation, food preparation, etc.


Performs supervisory tasks as assigned by Nutrition Services Administrator 1 or 2.


-         May supervise Dietitian Technicians in the performance of clinical nutrition duties.


-         May supervise food production staff in a large-scale production kitchen.  Tasks may include:


-         Requesting supplies, materials and equipment.


-         Conducting inspections of food preparation area to ensure compliance with State and federal standards and to identify safety hazards.


-         Presenting new recipes and new products to food preparation staff.


-         Supervising food service staff in the service of food in decentralized or congregate service areas.


-         Interviewing prospective employees.


-         Assigning new employees to work locations.


-         May supervise the preparation of personnel records including overtime, lost time, time and attendance and unscheduled absences, etc.


-         Counsels employees as necessary and assists in the preparation of disciplinary action as needed.


-         Plans and conducts in-service training activities for the food and nutrition program.  Training may cover sanitation, safety, nutrition therapy, meal service, shopping, etc.


Manages the provision of Clinical Nutrition Services.


-         As assigned, plans menu.


-         Supervises the standardization of recipes.


-         Ensures the integration of cultural, religious and ethnic foods in the planning and delivery of balanced meals for culturally diverse patients.


-         Determines meal acceptance, and initiates action to change menus to reflect preferences of the population served.


-         Assists in the development of a quality assurance program for the nutrition program.


-         Implements plans for corrective action developed by the Nutrition Services Administrator 1 or 2.


-         Documents information requested by Nutrition Services Administrator 1 or 2.


-         May conduct peer review audits of Dietitians 1 and 2.


-         Monitors food expenditures.






            Eligible for either:


A.     Certification in New York State as a dietitian or nutritionist;




B.     Registration with the American Dietetic Association as a dietitian.


Incumbents are advanced to Dietitian 2 after the receipt of Certification or Registration.




Maintains current certification in New York State as a Certified Dietitian/Nutritionist OR maintains current registration with the American Dietetic Association as a dietitian.


Date:  11/02


NOTE:  Classification Standards illustrate the nature, extent and scope of duties and responsibilities of the classes they describe.  Standards cannot and do not include all of the work that might be appropriately performed by a class.  The minimum qualifications above are those which were required for appointment at the time the Classification Standard was written.  Please contact the Division of Staffing Services for current information on minimum qualification requirements for appointment or examination.