This examination consists of the following component(s):
Component Order | Component Type | Component Due | Percentage of Final Score |
1 | Supplemental Report | After Acceptance | 100% |
A final score of 70% must be attained to be placed on the eligible list.
EXAMINATION INFORMATION
The examination will consist of a Qualifications Assessment and is the sole component of the Public Health Nutrition Consultant III (Specialist) examination. To obtain a position on the eligible list, a minimum score of 70% must be received. The Qualifications Assessment is designed to elicit specific information regarding each candidate’s education, training, and experience relative to the testing classification. Responses to the questionnaire will be assessed based on pre-determined rating criteria. The Qualifications Assessment package will be emailed to the applicant in the form of a survey. Please monitor your email account’s SPAM, Junk, Bulk, etc. Folder (s) as the examination email may be filtered depending on your specific account settings.
REQUIREMENTS FOR ADMITTANCE TO THE EXAMINATION
It is your responsibility to make sure you meet the education and/or experience requirements stated on this announcement on the date you submit your application. Your signature on your application indicates that you have read, understood, and possess the basic qualifications required.
NOTE: Applications must include “to” and “from” dates (month/day/year), time base, job titles and/or civil service class title(s), and range (if applicable) for all work experience. College course Information must include title, number of semester or quarter units, name of institution, completion dates, and degree. Applications received without this information will be rejected. Applicants must submit a copy of either official or unofficial transcripts along with the application when using education to meet the entrance requirements for this examination.
SCOPE OF EXAMINATION: Rankings will be determined based on the depth and breadth of professional education and experience beyond what is minimally required.
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 healthprograms.
6.Methods and techniques used in nutrition investigations and dietary studies.
7.Principles of program planning.
8.Principles of food safety and sanitation.
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