Nutrition Therapist II – III

State of Oklahoma

. Provide dietary and nutrition counseling, education programs, and nutrition assessments .

Posted 9/18/2026part-timeOklahoma • United StatesJuniorMid-Level💰 $29 - $32 per hourWebsite

Core Competencies

Role fit

Core Competencies

Use this summary to align your resume positioning with the role.

Demonstrates expertise in dietary and nutrition counseling, program planning, and menu design, with a strong focus on community health and education. Proficient in evaluating nutritional needs and developing effective educational materials and curricula.

Highest-signal resume keywords

Registered DietitianNutrition Education Program DevelopmentMenu Planning for Therapeutic DietsNutrition Assessment and CounselingPublic Health Nutrition Experience

ATS Keywords

Tailor your resume

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills

Nutritional AssessmentMenu DesignNutrition EducationFood Preparation Equipment KnowledgeNutrition SurveysDiet ManagementCurriculum DevelopmentQuality Improvement StatisticsNutritional Values AnalysisCommunity Resource Knowledge

Soft Skills

Effective CommunicationTeam CollaborationInterpersonal SkillsOrganizational SkillsTraining and Supervision

Certifications & Qualifications

Registered Dietitian CertificationOklahoma State Licensure

Industry Keywords

Public HealthCommunity NutritionDietary ServicesNutritional Education TechniquesFood Service Operations

About the role

Key responsibilities & impact

Provide dietary and nutrition counseling, education programs, and nutrition assessments
Design and plan special menus and diets
Develop nutrition education materials
Plan community nutrition programs
Coordinate dietary needs between units
Evaluate nutrition and dietary needs of patients and clients
Initiate and conduct surveys for program development
Coordinate with agencies and departments to provide educational materials, assess nutritional status, and develop special menus
Provide nutrition in-service training to staff
Prepare consultation reports, survey results, quality improvement statistics, and other documentation
Determine food preparation equipment needed for specific dietary requirements
Serve on interdisciplinary treatment-plan review teams and survey teams inspecting and assessing facilities
Plan basic menus and food specifications and procure goods for the facility
Perform administrative dietary work and coordinate dietary services
Plan and direct specialized nutrition programs at Level III
Conduct nutrition studies and surveys
Participate in public information and nutrition education activities
Coordinate educational material preparation and dissemination with dietitians, nutrition therapists, and health professionals
Provide nutrition consultation to programs and groups
Serve as a dietary consultant on nutrition-related administrative and technical problems
Occasionally provide technical guidance or supervision to lower-level staff
Support organizational mission, policies, procedures, confidentiality standards, and ethical behavior
Work effectively in a team environment
Other duties as assigned

Requirements

What you’ll need

Registration as a Registered Dietitian with the Commission on Dietetic Registration, Academy of Nutrition and Dietetics
Licensure with the Oklahoma State Board of Medical Licensure and Supervision
Level III: two years of experience as a registered dietitian in a food service operation or in a public or community health program or facility
Level III: a master’s degree in public health with a major in nutrition or a master’s degree in foods and nutrition with an emphasis on nutrition may substitute for one year of experience
Written verification that all course work and clinical experience has been completed should be furnished by the program director at the time of application
Knowledge of current dietetics and institutional diet management
Knowledge of nutrition and its relationship to health
Knowledge of nutritional values, costs and accounting
Knowledge of available community resources
Knowledge of health requirements and personal hygiene
Knowledge of administrative principles and practices
Knowledge of modern methods, materials and equipment used in food preparation and service
Knowledge of conducting and interpreting nutrition surveys
Knowledge of economic and social trends in nutrition
Knowledge of program planning and nutrition education techniques
Ability to plan menus for general and special therapeutic diets
Ability to keep necessary records
Ability to establish effective working relationships with others
Ability to present and prepare educational materials
Ability to develop curricula for nutrition education programs
Ability to communicate effectively orally and in writing
Ability to evaluate and judge the quality of food materials and develop menus
Ability to plan and deliver effective education programs and evaluate results
Willingness to complete all job-related travel associated with the position

Benefits

Comp & perks

Up to 20 hours a week
Monday–Friday work schedule
Equal opportunity employment