DISTRICT DIETITIAN

The District Nutritionist is responsible for planning, implementing, managing and the evaluation of individual and community health programs using evidence based curriculums that support the district. This position is responsible for providing a variety of nutrition services to residents of Marion County including medical nutrition therapy and counseling, cooking demonstrations, and group classes and nutrition presentations. In addition, the District Nutritionists will provide education in the community by facilitating groups, health fairs, community networking and collaboration. This position requires the ability to collect and analyze data, identify community needs prior to planning, implementing, monitoring, and evaluating programs designed to encourage healthy lifestyles, policies and environments. Evening and weekend events are expected. This position is responsible for providing a diversity of nutrition services to residents of Marion County. Essential Duties Assess and identify nutritional needs and diet- related health problems. Develop, implement, and evaluate nutrition program and services. Provide nutrition counseling and medical nutrition therapy to clients referred to designated district office within the scope of a community dietitian. Service interdepartmental nutrition related referrals. Function as food/nutrition resource person. Connect clients with appropriate referrals to address social determinants of health as able. Make home visits as needed to clients with limited access to transportation. Participate as multi-disciplinary team member. Assume responsibility for continuous professional development. Represent the profession and MCPHD through media. Document services rendered. Participates in a minimum of two health fair events totaling a minimum of eight (8) hours annually. Participate in public health emergency preparedness exercises and in the response to public health emergencies, as directed. Other duties as assigned. Associated Job Duties Participate in department, agency, state and advisory committees. Maintains confidentiality of all client records and information as specified by the Health Insurance Portability and Accountability Act of 1996 and participates in annual training update. Trained at the appropriate National Incident Management System (NIMS) and Incident Command System (ISC) leve. Participates in annual Blood Borne Pathogen training update. Qualifications Education/Licensure/Certifications/Experience: Bachelor’s/Master’s degree in dietetics. 3-5 years previous experience. Registration (or registry eligible) as a dietitian by the Academy of Nutrition and Dietetics. If registry eligible, must obtain registration within 6 months of hire. Valid Indiana Driver’s license. Serve Safe Certified within 3 months of hire. Certified Lactation Specialist certificate preferred or acquired within 6 months of hire. Knowledge and Skills: Knowledge of human nutrition and its relationship to health and disease. Knowledge of social and cultural backgrounds as they relate to proper nutrition. Ability to: evaluate and prepare diet plans for clients, analyze and evaluate nutrition data and services, work effectively on a multi-disciplinary team, communicate effectively with a wide variety of individuals and prepare nutrition education materials. Flexibility to respond to changing situations/priorities. Work independently with minimum supervision. Effective interpersonal, oral and written communication skills. Licenses/Certifications Required Must have valid Indiana driver’s license Knowledge, Skills & Abilities Must be capable of presenting to a variety of populations in a wide array of locations such as schools, daycares, businesses, senior centers, and other community settings where a community nutrition program might be requested. Excellent verbal and written skills; excellent organizational skills. Knowledge of Microsoft Office, Word, Excel, PowerPoint, Access, Internet Explorer, and office equipment such as fax machine, copier, and telephone. Must be able to work both independently and as part of a team. Must be able to take initiative and prioritize workload. Knowledge of safe food handling and sanitation. Cultural competence. Flexibility to adapt to changing program/department needs and activities. Working Environment Standard office environment. Exposure to communicable diseases, infections and clients under stress. Exposure to variety of home environments. Auto travel within the county to homes, clinics, meetings, etc. Physical effort associated with carrying of supplies for community events. #J-18808-Ljbffr