Nutritionist

Duties and other assigned tasks and responsibilities are designed to meet CCPHC's mission of delivering the essential public health services of prevention, promotion and protection to the communities of Clay County, as well as a response to the CCPHC Strategic Plan. The plan outlines our desired future and answers the questions where we want to be in the future and how do we get there.


SUMMARY


The WIC Nutritionist provides accurate nutrition assessments, assigns risk factors, and provides appropriate nutrition and breastfeeding education to all participants according to the state WIC Program policies and procedures.


ESSENTIAL DUTIES AND RESPONSIBILITIES


Include the following. (Other duties may be assigned.)

• Coordinates all nutrition and breastfeeding services provided to participants
• Provides breastfeeding education and support to all participants; completes a breastfeeding assessment; provide proper counseling and support in a manner that is consistent with WIC regulations, policies and initiatives
• Provides participant-centered nutrition education and counseling for high-risk participants, completes the high-risk care plan and documents the nutrition education contact
• Participates in conducting studies and surveys
• Provides recommendations for improvement of nutrition education materials used in the WIC program
• Obtains and documents demographic information, height/length, weight measurements, hemoglobin/hematocrit values, oral and nutrition assessments and other necessary medical and/or health information to certify WIC participants

• Determines health, medical and nutrition eligibility by assigning risk factors and explaining the certifying risk factors to the participant
• Recommends appropriate supplemental foods, exempt formulas and WIC eligible medical foods in accordance with policies and procedures
• Provides relevant, culturally appropriate, health/nutrition information and referral services to participants
• Processes client vouchers
• May act as the Breastfeeding Coordinator if assigned by the local WIC provider
• Proactively provides feedback for improvements that improve quality, efficiency, cost savings, productivity, systems, and/or procedures
• Maintains strict confidentiality; adheres to all HIPAA guidelines/regulations
• Reports for special assigned duties during a public health emergency, if applicable

PUBLIC HEALTH CORE COMPETENCIES


Analytical/Assessment Skills

• Contributes to assessments of community health status and factors influencing health in a community
• Uses information technology in accessing, collecting, analyzing, using, maintaining, and disseminating data and information
• Identifies quantitative and qualitative data and information that can be used for assessing the health of a community
• Applies ethical principles in accessing, collecting, analyzing, using, maintaining, and disseminating data and information

Policy Development/Program Planning Skills

• Describes implications of policies, programs, and services
• Gathers information that can inform options for policies, programs, and services Implements policies, programs, and services

• Applies strategies for continuous quality improvement
• Describes how public health informatics is used in developing, implementing, evaluating, and improving policies, programs, and services

Communication Skills

• Facilitates communication among individuals, groups, and organizations
• Solicits input from individuals and organizations for improving the health of a community
• Conveys data and information to professionals and the public using a variety of approaches
• Suggests approaches for disseminating public health data and information

Cultural Competency Skills

• Addresses the diversity of individuals and populations when implementing policies, programs, and services that affect the health of a community
• Describes the ways diversity may influence policies, programs, services, and the health of a community
• Describes the effects of policies, programs, and services on different populations in a community

Community Dimensions of Practice Skills

• Recognizes relationships that are affecting health in a community
• Collaborates with community partners to improve health in a community
• Engages community members to improve health in a community
• Describes the programs and services provided by governmental and non-governmental organizations to improve the health of a community

Public Health Sciences Skills

• Describes the scientific foundation of the field of public health
• Describes how public health sciences are used in the delivery of the 10 Essential Public Health Services
• Describes evidence used in developing, implementing, evaluating, and improving policies, programs, and services
• Retrieves evidence from print and electronic sources to support decision making

Financial Planning and Management Skills

• Describes the structures, functions, and authorizations of governmental public health programs and organizations
• Adheres to organizational policies and procedures
• Contributes to development of program budgets and provides information for funding proposals
• Uses evaluation results to improve program and organizational performance
• Motivates colleagues for the purpose of achieving program and organizational goals
• Uses performance management systems for program and organizational improvement

Leadership and Systems Thinking Skills

• Incorporates ethical standards of practice into all interactions with individuals, organizations, and communities
• Describes public health as part of a larger inter-related system of organizations that influence the health of populations at local, national, and global levels
• Describes ways to improve individual and program performance
• Participates in professional development opportunities

QUALIFICATIONS

• A Bachelor's Degree from an accredited four-year college or university in public health nutrition, dietetics, nutrition, food science, home economics or closely related field; including or supplemented by at least 15 semester hours in foods and nutrition including one or more course in nutrition counseling, nutrition education (theories and practice), nutrition in the life cycle and food science; or Completion of an undergraduate curriculum accredited or approved by the Academy of Nutrition and Dietetics-Accreditation Council for Education in Nutrition and Dietetics (ACEND) resulting in a verification statement from a didactic program in nutrition and dietetics.
• Must also meet one of the following:
  • a. Meets educational requirements as listed for nutritionists in USDA's Code of Federal Regulations, 7 CFR 246.2 under Definitions for Competent Professional Authority (CPA); or
  • b. Meets qualifications as indicated in USDA's Nutrition Services Standards, Nutrition Services Staffing section, Standard 3 Staff Qualifications, Roles and Responsibilities
• Two years of experience is preferred
• Excellent communication and computer skills are required
• A current driver's license and auto insurance are required
• Must have or be able to obtain professional liability insurance and successfully complete state required training within the time designated by state WIC office and successfully complete any mandatory re-training

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of this job, the employee is frequently required to sit, stand, walk, talk, hear and use hands to perform office work and provide services
• The employee is occasionally required to stoop, kneel, crouch, or crawl
• The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus

WORK ENVIRONMENT

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of this job, the employee may be occasionally exposed to bloodborne pathogens and other hazardous materials

• The noise level in the work environment is usually moderate