Nutritionist, GS-0630-14

Vacancy ID: 830295   Announcement Number: HHS-CFSAN-MP-13-830295   USAJOBS Control Number: 336236500

Occupational/Assessment Questions:


Applicants must meet the BASIC QUALIFICATIONS in order to be considered eligible for this position. Select the answer that is supported by your education. YOU MUST PROVIDE TRANSCRIPTS THAT SUPPORT YOUR EDUCATIONAL CLAIMS. FAILURE TO SUBMIT YOUR TRANSCRIPTS WILL RESULT IN AN INELIGIBLE RATING.

1. Select the statement that best describes how you meet the basic qualifications for a Nutritionist, GS-0630.

A. I meet the Basic Qualification Requirements for a Nutritionist, GS-0630 because I possess a degree in dietetics, food, nutrition, food service management, institution management, or related science. SUBMIT TRANSCRIPTS
B. My education is not described in the above statement and I do not qualify for this position.


In addition to meeting the BASIC QUALIFICATIONS, applicants must possess the specialized experience. Your answers must be supported by the content of your resume.

2. Select the statement that best describes your experience.

A. I have one year of specialized experience, equivalent to the GS-13 grade level in the Federal service, analyzing complex national food consumption data sets (e.g., NHANES/What We Eat in America); linking food composition data (e.g., contaminant or nutrient concentrations in foods) to national food consumption data for the purpose of estimating dietary exposure to those substances; developing and implementing communications and outreach programs to disseminate information on dietary exposure; and using database software (e.g. Microsoft Excel and Access) to analyze, store, and retrieve information.
B. My experience is not described in the statement above.


For each task in the following groups, choose the statement from the list A through E following each task that best describes your experience and/or training. Your resume must support your answers or your overall score may be lowered or you may be considered ineligible.

A- I have not had education, training or experience in this task.
B- I have had education or training in performing this task, but have not performed it on the job.
C- I have performed this task on the job. My work was monitored closely by a supervisor or senior employee to ensure compliance with proper procedures.
D- I have performed this task as a regular part of a job. I have performed it independently and normally without review by a supervisor or senior employee.
E- I have supervised performance of this task or am normally the person who is consulted by other workers to assist them in doing this task because of my expertise.

3. Prepare estimates of exposure to residues, containments or components of food based on food composition data and food consumption estimates.

4. Assess dietary exposure to specific chemical contaminants or natural toxins in specific foods.

5. Interpret consumption and exposure data on chemical contaminants.

6. Conduct adequate research related to dietary exposure which serves as critical scientific support for determining regulatory policies.


7. Develop and maintain computer programs for estimating dietary exposure.

8. Create methods for evaluating food composition.

9. Conduct or design market basket or surveillance studies (e.g., the Total Diet Study) to include selection of appropriate foods, method for analyzing food content, and interpretation of data.

10. Work with interdisciplinary teams of colleagues to evaluate data and make recommendations or conclusions.


11. Prepare scientific publications and presentations describing dietary exposure assessment.

12. Speak at national and international conferences.

13. Brief peers, colleagues and senior managers on the data and interpretation of dietary exposure assessment.

14. Serve as authoritative figure when representing the Agency at meetings in collaboration with industrial and/or academic groups.