In addition to evaluating the applicant's relative knowledge, skill and ability as demonstrated by quality and breadth of education/experience, emphasis in each test component will be on measuring competitively, relative to job demands, each applicant's:
Knowledge of:
1.Principles of normal and therapeutic nutrition.
2.Recommended food requirements based on body needs for different age and occupational groups.
3.Expectant mothers and lactating women, and others with special food requirements, such asthe chronic and terminally ill.
4.Environmental, sociological, cultural, and biological factors which influence food practices.
5.Nutrition and its application in the dietary control of disease as applied in public health programs.
6.Methods and techniques used in nutrition investigations and dietary studies.
7.Principles of program planning.
8.Principles of food safety and sanitation.
9.Educational methods in training others in the principles of nutrition and their application to various phases of public health programs.
10.Community and public health nutrition programs.
11.Comparative costs of various foods in relation to their nutrition values.
12.Health organizations, resources, and current social/ economic problems pertaining to public health nutrition.
13.Principles of group feeding and institutional management.
14.Consultative techniques.
15.Principles, programs, and practices of public health administration at national, State, and community levels.
16.Principles and methodology of research and statistical analysis.
17.Administrating and organization of health care delivery systems.
18.Techniques of program planning, development, monitoring, and evaluation.
19.Federal, State and local laws, regulations, rules, and policies.
20.Principles of public administration including organization, personnel, fiscal, and contract disciplines.
Ability to:
1.Learn, interpret, and apply State and Federal rules, regulations, policies, and procedures.
2.Effectively provide consultation and technical assistance.
3.Establish and maintain the confidence of and productive working relationships with other health disciplines, agencies, organizations, and the public.
4.Communicate nutrition knowledge for application by other disciplines and the public.
5.Analyze menus and diets for nutritional adequacy.
6.Reason logically and creatively.
7.Analyze situations accurately and take effective action.
8.Develop and effectively utilize all available resources.
9.Be flexible in approach to the solution of problems.
10. Develop and evaluate alternatives.
11. Implement and evaluate less complex programs, studies, and projects.
12. Conduct assigned portions of conferences, workshops, and training programs.
13. Communicate effectively.
14. Prepare reports.
15. Apply to public health programs the principles, techniques, and practices of nutrition.
16. Apply the methods and techniques used in nutrition investigations and dietary studies.
17. Train others in the principles of nutrition and their application to various phases of public healthprograms.
18. Recommend action on a variety of nutrition programs, project activities, staffing, and budgetary processes.
19. Develop and analyze proposed legislation, regulations, and health program standards.
20. Develop, implement, coordinate and evaluate nutrition programs.