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Treasury Board of Canada
Ottawa, Canada
K1A 0R5
DATE: |
October 4, 1993 |
TO: |
Directors of Personnel and Chiefs of Classification |
SUBJECT: |
Change of Name of the Home Economics Group to Nutrition and Dietetics Group
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Effective immediately, at the request of the Professional Institute of the Public
Service of Canada, the name of the Home Economics Group will be changed to Nutrition and
Dietetics. This new name should be reflected in all future documents referring to
this group and is consistent with the nature of the work of the majority of employees in
the group. Classification standards, codes and other documents will not be changed
at this time, but will change gradually as the Classification Simplification project is implemented.
Lise Ouimet
Assistant. Secretary
Classification, Equal Pay, and Pay Administration Division
CONTENTS
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INTRODUCTION
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CATEGORY DEFINITION
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GROUP DEFINITION
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ADVISORY SUB-GROUP
Definition
Level Descriptions
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DIETITIAN SUB-GROUP
Definition
Level Descriptions
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HOME ECONOMIST SUB-GROUP
Definition
Level Descriptions
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BENCH-MARK POSITION DESCRIPTION INDEX
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INTRODUCTION
This standard describes the classification plan to be used to
determine the level of jobs allocated to the Home Economics Croup
comprising the Advisory, Dietitian and Home Economist Sub-groups.
It consists of an introduction and definitions of the Scientific
and Professional Category, the occupational group and the three
sub-groups. The standard also includes level descriptions and
bench-mark position descriptions for each sub-group.
The level description method of job evaluation is used to
classify jobs allocated to the sub-groups.
The levels in the classification plan for each sub-group are
described in terms of the primary features to be considered in
assigning jobs to a level. Jobs are regarded as being of equal
value when they best correspond, on the whole, with the
description of a level and the bench-mark position description
exemplifying that level.
Bench-mark Positions
Bench-mark position descriptions exemplify each level. Each
description consists of a summary and an explanation of the
distinguishing features of the position. The bench-mark position
descriptions are an integral part of the three plans and are to
be used to ensure consistency in applying the level
descriptions.
Use of the Standard
Four steps are to be followed in applying this classification
standard:
1. The allocation of the position to the category, group
and sub-group is confirmed by reference to the definitions and
the descriptions of inclusions and exclusions.
2. The position description is studied to ensure
understanding of the position as a whole. The relation of the
position within the organizational setting is also studied.
3. The position is tentatively assigned to a level by
comparing the duties and responsibilities of the position with
the level descriptions of the appropriate sub-group. The position
is tentatively assigned to the level that best corresponds on the
whole with the duties and responsibilities of the position.
4. The description of the position being evaluated is
compared with the bench-mark position description illustrating
the level tentatively selected, and comparisons are made with the
bench-mark position descriptions illustrating the levels above
and below the level tentatively selected, as a check on the
validity of the level selected.
CATEGORY DEFINITION
Occupational categories were repealed by the Public Service Reform Act (PSRA),
effective April 1, 1993. Therefore, the occupational category definitions have
been deleted from the classification standards.
GROUP DEFINITION
For occupational group allocation, it is recommended that you use the Occupational
Group Definition Maps, which provide the 1999 group definition and their
corresponding inclusion and exclusion statements. The maps explicitly link the
relevant parts of the overall 1999 occupational group definition to each
classification standard.
Note to Raters
Home Economist positions are primarily concerned with the
evaluation, market development and promotion of agricultural and
seafood products.
Dietician positions manage dietetic and food service programs
in health care institutions.
Advisory positions are primarily concerned with providing
advice on diets or programs to improve the nutritional health of
Canadians.
ADVISORY SUB-GROUP DEFINITION
The provision of advice and information on studies or programs
related to nutrition, nutrition education and dietetics.
Inclusions
Positions included in the group are those in which one or more
of the following duties is of primary importance:
- The provision of advice and information on nutritional
matters to native communities.
- The provision of advice and information on the conduct
and evaluation of studies or programs related to nutrition,
nutrition education and dietetics.
- The writing and editing of papers and reports.
- The supervision or direction of any of the above
duties.
LEVEL DESCRIPTIONS
ADVISORY SUB-GROUP
Level 1
Provides nutritional advisory services in a departmental zone;
or provides information and advice to professional personnel in
the fields of nutrition and dietetics.
Level 2
Provides total nutritional advisory services in a departmental
region; or at the program level, plans, conducts, and provides
advice on nutritional and dietary projects to improve the
nutritional health of Canadians.
Level 3
Provides total nutritional advisory services to headquarters,
regional and zone staff; or consults and advises senior officials
of provincial and municipal governments, other federal government
departments, national and international organizations and
educational institutions on activities related to nutrition and
dietetics.
DIETITIAN SUB-GROUP DEFINITION
The management of food services; the analysis of food
requirements of patients and the planning of menus and
therapeutic diets; the provision of advice on dietary
problems.
Inclusions
Positions included in the Dietician Sub-group are those in
which one or more of the following duties is of primary
importance:
- The planning of menus and therapeutic
diets.
- The management of food services in a
hospital or similar treatment facility.
- The provision of advice on nutritional
problems of individuals requiring therapeutic diets.
- The writing and editing of papers and
reports.
- The supervision or direction of any of
the above duties.
LEVEL DESCRIPTIONS DIETITIAN
SUB-GROUP
Level 1
Includes:
- planning prescribed therapeutic diets and counselling patients on dietary problems, or
- supervising food service for a veterans health centre or
a group of wards in a hospital, including supervising
non-professional staff, or
- a combination of these duties.
The work is normally performed under the supervision of a more
senior dietician.
Level 2
Includes:
- managing the dietary service of a veterans health centre
or similar treatment facility, or
- supervising a designated dietary function and assisting
in the total management of a dietary service that provides meals
for patients and staff in a federal hospital, or
- supervising a designated function or area of a dietary
service that provides meals for a large patient and staff
population in a federal hospital.
Level 3
Includes:
- managing a dietary service that provides meals for
patients and staff in a federal hospital, or
- supervising a designated dietary function or area and
assisting in the total management of a dietary service that
provides meals for a large patient and staff population in a
federal hospital.
Level 4
Includes:
- managing a dietary service that provides meals for a
large patient and staff population in a federal hospital.
HOME ECONOMIST SUB-GROUP DEFINITION
The conduct or evaluation of experimental studies or programs
in foods, nutrition and food market research; the communication
of the results to the public; the provision of advice.
Inclusions
Positions included in the group are those in which one or more
of the following duties is of primary importance:
- The development of technical marketing information, the
evaluation of methods of food preparation and preservation.
- The writing and editing of material on foods for
publication or audio-visual presentation to the media, food
industry and government.
- The provision of advice on food preparation, preservation
and related topics.
- The supervision or direction of any of the above
duties.
LEVEL DESCRIPTIONSHOME
ECONOMIST SUB-GROUP
Level 1
Includes:
- selecting, testing, modifying, and developing recipes
and methods of preparing and preserving foods, and/or
- writing material on food preparation and related topics
for publication or audio-visual presentation.
- the work is performed under supervision.
Level2
Includes:
- organizing and conducting projects including
experimental design and sensory evaluation of food products
and/or the preparation of technical marketing informational and
promotional materials on foods for consumer education,
publication or audio-visual presentation. It may include
supervising junior staff assigned to projects.
Level3
Includes:
- supervising experimental and/or informational food
projects,
- supervising professional and/or technical staff.
Level 4
Includes:
- planning, directing and coordinating an experimental
and/or informational program for market development of
agricultural or seafood products.
BENCH-MARK POSITION
DESCRIPTION INDEX
Advisory Sub-Group |
Level |
Bench-Mark # |
Descriptive Title |
Page |
1 |
1 |
Zone Nutritionist |
9 |
2 |
2 |
Regional Nutritionist |
10 |
3 |
3 |
Nutrition Programs Officer |
11 |
Dietitian Sub-Group |
1 |
4 |
Therapeutic Dietitian |
12 |
2 |
5 |
Head, Dietary Services |
13 |
3 |
6 |
Assistant Chief, Dietary Services |
14 |
4 |
7 |
Chief, Dietary Services |
15 |
Home Economist Sub-Group |
1 |
8 |
Food Consultant, Experimental Section |
16 |
2 |
9 |
Regional Seafood Consultant |
17 |
2 |
10 |
Food Consultant |
18 |
3 |
11 |
Supervisor, Food Laboratories |
19 |
4 |
12 |
Chief, Communications Section |
20 |
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 1
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Level: HE-ADV-01
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Descriptive Title: Zone Nutritionist
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Reporting to the Zone Medical Officer:
Coordinates the nutritional component of the
community health program; provides nutritional advisory services
and training to the Zone Health Team; modifies nutritional
standards and educational and informational programs to meet the
dietary needs of local communities and participates in applied
nutritional research and field studies.
Distinguishing Features
The work requires advising health-care
professionals and others who deliver nutrition-related services,
of the values, lifestyle, dietary habits and the impact of
outside influences on indigenous communities.
The work requires a professional knowledge of
dietetics with specialization in public health and community
nutrition. It requires a knowledge of the impact and effects of
various socio-economic conditions and environmental contaminants
on diet, nutrition and health and a knowledge of departmental
policies, regulations and practices related to medical and health
services for indigenous people.
The work is performed under the direction of
the Zone Medical Officer and the functional guidance of the
Regional Nutritionist.
Contacts are with community organizations,
private agencies, zone and regional managers and technical and
professional personnel at the local level.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 2
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Level: HE-ADV-02
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Descriptive Title: Regional Nutritionist
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Reporting to the Assistant Regional
Director:
Participates in developing regional
health program objectives; identifies and evaluates program needs
in formulating regional nutrition plans; develops and implements
education and information projects to meet general and specific
regional and community nutritional and dietary health
requirements; initiates, implements or co-ordinates applied
nutritional research and field studies and provides functional
advice and guidance to Zone Nutritionists.
Distinguishing Features
The work requires providing advice and
information to zone, regional and headquarters personnel on the
nutritional needs of various communities within the region. It
requires developing and adapting educational materials and
standards to the nutritional problems of local communities,
modified by such factors as low income, limited choice of food,
storage and cooking facilities and the influences of culture and
tradition. The work requires the management, through zone
professional resources or nutritionists employed by native bands,
of the total regional nutritional program.
The work requires a professional knowledge of
dietetics with specialization in public health nutrition.
It requires a knowledge of the impact of various socio-economic
conditions on diet, nutrition and health, and a knowledge of
departmental policies, regulations and practices related to
medical and health services for indigenous people.
The work is performed under the direction of the Assistant
Regional Director or under an equivalent organizational level at
regional headquarters and functionally to the Branch Nutrition
Consultant for professional guidance.
Contacts are with departmental headquarters, and senior
officials, and officials and professionals at the regional and
community level.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 3
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Level: HE-ADV-03
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Descriptive Title: Nutrition Programs Officer
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Reporting to the Chief, Nutrition Programs
Unit:
Plans, co-ordinates and conducts nutritional
research programs related to national policies to improve the
nutritional health of Canadians; consults and advises
governments, professional associations, universities, community
health organizations and the food industry, nationally and
internationally, on nutritional intervention techniques and
strategies.
Distinguishing Features
The work requires determining the requirements,
feasibility and cost of studies, recommending research procedures
and methods, and assessing results. It requires establishing
cooperative working relationships with senior officials of
provincial and federal governments and senior research and
professional personnel.
The work requires a broad knowledge of foods
and nutrition, normally acquired through postgraduate work and
continuing study in public health nutrition, and of research
related to nutritional assessment. It requires a thorough
knowledge of the relationships of social and economic conditions
and ethnic and cultural attitudes to diet and nutrition. A
knowledge of departmental objectives, policies and activities
related to health services is required.
The work is under the general direction of the
Chief of Nutrition Programs Unit. Matters of departmental policy
and problems of priorities that arise out of requests for
consultant services requiring direct assistance, extended
services or unusual allocation of funds are referred to the
Chief. The position is the recognized source of information and
advice for the federal government in the field of applied
nutrition. Decisions and recommendations influence the number and
type of nutritional projects undertaken in Canada and the kind of
data obtained. Analysis of this information may result in
policies to improve the nutritional health of Canadians and to
change the emphasis of nutritional education programs.
Contacts are with senior officials of
provincial and federal government departments, deans and
department heads of universities, research workers and other
consultants in food and nutrition, to discuss, advise on and
evaluate projects and procedures and assist in implementation.
There is a need for liaison with officers and members of national
and international advisory and professional organizations, to
plan conferences and meetings, and exchange information.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 4
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Level: HE-DIT-01
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Descriptive Title: Therapeutic Dietitian
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Reporting to the Director, Food Services:
Plans medically prescribed therapeutic diets
and menus for hospital and outpatients; consults and advises
medical staff on the treatment and response to dietary therapy;
instructs and counsels patients on the purpose and content of
prescribed diets; and participates in orientation and training
programs on nutrition diet therapy and hospital procedures
related to food services.
Distinguishing Features
The work requires planning and advising on
diets that are medically prescribed for a variety of conditions,
instructing patients in the purpose and value of the diets, and
encouraging their acceptance. The work also requires
participating in medical studies on patients to determine the
results of specific dietary treatments.
The work requires modifying the content of
standard therapeutic diets and menus supplied in manuals to meet
the requirements of diet orders and patients' preferences,
tolerances, and socio-economic, religious and racial
restrictions. Ingenuity is required in planning diets and menus
that are attractive and palatable and meet nutrient standards
where prescriptions require a combination of special diets.
The work requires knowledge and application of the theory and
principles of dietetics, particularly diet therapy. It requires
knowledge of the methods of operation and requirements of the
dietary service of a hospital and related medical and nursing
services.
The work is reviewed for compliance with
established procedures, instructions and standards of quality. It
requires the preparation of non-standard diets and menus, counselling patients and patients' relatives on the importance of
adherence and for assessing complaints concerning food or
service. Requests for change in time of meal service or for foods
not normally provided are referred to the Director of Food
Services. Recommendations are made for changes in therapeutic
diets and menus to effect greater patient acceptability and to
comply with newly published developments in diet therapy.
There is a frequent requirement to advise professional and
non-professional staff on therapeutic diets and procedures.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 5
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Level: HE-DIT-02
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Descriptive Title: Head, Dietary Services
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Reporting to the Administrator, Veterans'
Health Centre:
Plans, organizes and directs a dietary service
at a veterans' health centre; establishes and maintains high
standards of food quality, preparation and service; provides
nutritional counselling to medical professionals, patients and
residents on normal and therapeutic diets; trains and supervises
a dietary service staff; and manages a budget for a dietary
services program.
Distinguishing Features
The work requires directing a dietary service
in the preparation of normal and therapeutic diets and providing
nutritional counseling to medical professionals, patients and
residents of a veterans' health centre.
The work requires a professional knowledge of the theory,
principles and practices of dietetics and applied nutrition in
food preparation, administration and counselling services.
The work is performed under the direction of the administrator
and in collaboration with medical, nursing and associated
staff in maintaining the quality and efficiency of patient
care.
The work requires directing and training a staff of 32,
managing and preparing annual budgetary estimates and forecasts
and procuring, controlling and utilizing dietary equipment,
services and supplies.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 6
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Level: HE-DIT-03
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Descriptive Title: Assistant Chief, Dietary Services
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Reporting to the Chief, Dietary Services:
Assists in the total management of the dietary
services of a large federal hospital providing medical,
psychiatric and domiciliary care to veterans; plans, prepares and
evaluates standard and therapeutic menus; plans, organizes and
monitors the menu standardization program in relation to new
products, quality, nutrition, yield and cost; analyses
techniques, methods and organization of dietary functions and
operations to establish and improve standards and control; and
assists in the administration of the human resource management
program.
Distinguishing Features
The work requires assisting in the total
management and coordination of operations and the human resources
management program of a dietary service in a federal hospital of
1,100 beds with a staff of 1,250.
The work requires a professional knowledge of
the theories, principles and practices of dietetics and applied
nutrition of a hospital dietary service. It also requires
knowledge of the principles and practices of administration in
managing a human resources management program for a dietary
services staff of 200.
The work is performed under the direction of the Chief,
Dietary Services. Guidance is generally restricted to matters of
policy objectives and overall management of the service. Advice
and recommendations are provided to the Chief, Dietary
Services on managing daily operations, and information and advice
are provided to the medical and dietary services staff on menus,
therapeutic diets and other patient dietary requirements.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 7
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Level: HE-DIT-04
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Descriptive Title: Chief, Dietary Services
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Reporting to the Assistant Director
(Medicine):
Plans, organizes and controls a dietary service
of a large federal hospital providing medical, psychiatric and
domiciliary care to veterans; establishes and maintains standards
of food quality, production and service; manages dietary training
and staff development programs; and coordinates dietary
operations with other hospital services.
Distinguishing Features
The work requires the management of a dietary
service in a federal hospital of 1,100 beds, with a staff of
1,250.
The work requires short and long range planning
to meet objectives within budget allocations. It requires the
management of dietary and counseling needs of patients and
operational requirements related to staff, supplies, equipment,
menu planning, food preparation, space utilization and evaluation
or development of dietary procedures and techniques.
The work requires a professional knowledge of
the theory, principles and practices of dietetics and their
application to all phases of a dietary service. It requires
knowledge of the methods of operation and requirements of
associated hospital services, and hospital policies and
departmental regulations. The work requires knowledge of the
principles and practices of administration in the management of a
staff of 200.
The work is performed under the direction of the Assistant
Director (Medicine). Guidance received is restricted to matters
of policy and the objectives to be achieved. Results are
evaluated in terms of patient dietary satisfaction, treatment and
education, quality of food, efficiency of food service and
cost.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 8
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Level: HE-HME-01
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Descriptive Title: Food Consultant, Experimental Section
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Reporting to the Chief, Experimental
Section:
Participates in planning, organizing and
conducting experimental testing projects to determine sensory and
nutritional quality and consumer acceptability of agricultural
food products; develops procedures for the preparation and
storage of foods; drafts reports for presentation and
publication; and provides advisory services.
Distinguishing Features
The work requires performing specific
assignments such as experimenting with methods of preparing,
preserving and determining the nutritive value and sensory
qualities of agricultural food products and assisting in writing
materials for publication.
The work requires a professional knowledge of
foods and nutrition, methods of preparing and preserving
agricultural food products and techniques of sensory
evaluation.
The work is performed under supervision and
reviewed while in progress and on completion. It requires
selecting reference material and recording methods, data and
results of experimental testing. Recommendations are made on the
subject matter and methods of carrying out experimental
projects.
Contacts are with officials and professional associates in
government and industry to obtain and exchange information on
food products and nutrition, and with consumers to provide
information and methods of handling, preparing and preserving
agricultural food products.
BENCH-MARK POSITION
DESCRIPTION
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Bench-mark Position Number: 9
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Level: HE-HME-02
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Descriptive Title: Regional Seafood Consultant
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Reporting to a Regional Director:
Plans, organizes and conducts projects for promoting the
consumption of seafood products; develops, introduces and
evaluates new product concepts; and responds to consumer
inquiries and informational needs.
Distinguishing Features
The work requires planning, organizing and
conducting educational and promotional projects such as group and
television cooking demonstrations, pamphlets, radio interviews,
talks, and displays related to fish and other seafood products.
It requires conducting product testing, recipe development and
sensory evaluation to enhance the marketability of Canadian
seafood's both domestically and internationally.
The work requires determining the feasibility
of projects and the most effective and economical methods of
promotion. It requires the development of planning schedules to
effect economies of time and money and the use of promotional
opportunities. Demonstrations and lectures require choosing the
approach and developing the content and technique best suited to
the needs and interests of particular audiences.
The work requires professional knowledge of
foods and nutrition and, in particular, knowledge of the
characteristics, nutritional value, sensory quality and methods
of preserving and preparing Canadian fish and fish products. The
work also requires knowledge of the general objectives and
functions of the Department of Fisheries and Oceans and its role
in promoting the consumption of fish. Informational aspects of
the work require knowledge of publicity techniques and the
requirements of press, radio and television.
The work is done within the objectives and
guidelines established by Headquarters and is reviewed by
Headquarters through reports and inspection visits. There is a
responsibility for initiating, arranging for, conducting,
evaluating and reporting on project activities. Administrative
problems are referred to the Regional Director and professional
problems to headquarters.
Contacts are with officials and professional staff of federal
departments, provincial governments, industry and institutions to
exchange information; with school and university officials and
teachers, radio and television producers, the press, and
officials of various consumer groups to discuss projects and make
administrative arrangements; and with consumers, food producers,
retailers, retail associations, food service managers and owners
of restaurants and hotels to obtain and provide information and
to promote the use of recipes and tested methods of preserving
and preparing fish and other seafood products.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 10
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Level: HE-HME-02
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Description Title: Food Consultant
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Reporting to the Chief, Communication
Section:
Plans, researches and prepares material for the
communication media on Canadian agricultural foods and food
products; develops food marketing informational programs; and
participates in the public relations, liaison and promotional
activities of the division and the branch to support the market
development of Canadian foods.
Distinguishing Features
The work requires planning, researching and developing
material for informational programs on the nutritive value,
sensory quality, preservation, preparation, safety and marketing
of Canadian agricultural produce for the food industry,
government and communications media.
The work requires a professional knowledge of
foods, nutrition, communication techniques and methods of
preparing and preserving agricultural food products. It requires
a knowledge of the role of the Department of Agriculture and
marketing communication techniques to support the market
development of agricultural food products.
The work is performed under the direction of the Chief,
Communication Section and is reviewed and assessed in relation to
assignment objectives.
Contacts are with officials and professional staff of federal
departments, provincial governments and the agricultural food
industry to obtain and provide information; with university
officials and food professionals, radio and television producers
and commentators, food editors, and officials of various
consumer groups to discuss projects and make administrative
arrangements; and with consumers, food producers, retailers,
marketing boards, retail associations, marketing agencies, food
service managers and owners of restaurants and hotels to obtain
and provide information and to promote the use of agricultural
food and food products.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 11
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Level: HE-HME-03
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Descriptive Title: Supervisor, Food Laboratories
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Reporting to the Chief, Experimental Section:
Supervises technical staff in the food laboratories in testing
sensory and nutritional quality and consumer acceptability of
agricultural food products; plans, implements and evaluates food
research projects to provide technical information for
dissemination to consumers; assists the department in
setting grade and quality standards; revises, plans and drafts
publications; and provides advisory services.
Distinguishing Features
The work requires the supervision of food research projects
for departmental commodity divisions and branches, agencies,
producer marketing boards and provincial governments.
The work requires a professional knowledge of foods and
nutrition, sensory evaluation, research techniques and
experimental procedures employed in determining quality and
establishing grading standards and other attributes of
agricultural products.
Projects are assigned priority and results evaluated by the
Chief, Experimental Section.
Contacts are with officials of the branch, commodity
divisions, agencies, producer marketing boards, consumer groups
and other levels of government to determine the nature of
studies, discuss findings and obtain information and provide
recommendations.
BENCH-MARK POSITION DESCRIPTION
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Bench-mark Position Number: 12
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Level: HE-HME-04
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Descriptive Title: Chief, Communications Section
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Reporting to the Director, Food Advisory
Division:
Plans, directs and coordinates a national
consumer food marketing program to support the market development
of Canadian agricultural food products; provides advice and
guidance on food and nutrition to governments, professional
organizations, the communication media and the food industry; and
manages a staff of professional food consultants.
Distinguishing Features
The work requires planning, directing and coordinating a
consumer food marketing program and the dissemination of food
marketing information related to the technical findings from the
Division's Experimental Section.
The work requires a professional knowledge of
foods and nutrition and a comprehensive knowledge of the Canadian
agricultural food industry. It requires a knowledge of the
various marketing communication techniques and the administrative
and management principles involved in coordinating and
supervising the activities of a professional staff.
The work is performed under the direction of the Director,
Food Advisory Division and is evaluated in relation to the
accomplishment of objectives.
Contacts are with professional colleagues and officials
in federal and provincial governments, agri-food industry
and professional associations, to discuss, exchange and provide
information on food marketing programs, nutrition and consumer
problems as they relate to food marketing and to obtain
cooperation and support inthe marketing development of Canadian
agricultural food and food products.
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