Knowledge of: The chemical and physiological processes and functions of specific nutrients in meeting people's nutritional needs throughout the life cycle; the principles of food selection, purchasing, preparation, processing, and meal planning in relation to appeal, cost, nutritive value, and quality; a variety of dietary patterns and the particular food requirements of maternal, geriatric, economically disadvantaged, physically handicapped, and other groups having special nutritional needs; health-education methods as they apply to the field of nutrition; typical community sources of nutritional data and aid. Ability to: Implement a community public health nutrition program; analyze the nutritional content of diets; develop and present nutrition education programs; advise and train employees and clients on how to recognize and deal with various dietary and nutrition problems; develop and maintain effective working relationships with health professionals, community health organizations, co-workers, nutrition program participants, and other groups and individuals encountered in the course of the job; write clear, concise reports and correspondence and maintain complete records.