To provide nutrition education and counseling requiring a high level of skill and independent judgement to eligible, low income pregnant women and families of young children as part of the Women, Infants, and Children Supplemental Food Program (WIC); to develop appropriate educational materials; and to exercise supervision over professional, paraprofessional, and clerical staff as assigned.
This is the advanced journey level class in the Nutritionist series. Positions at this level are distinguished from other classes within the series by the level of responsibility assumed, complexity of duties assigned, independence of action taken, by the amount of time spent performing assigned duties, and by the nature of the public contact made. Employees perform the most difficult and responsible types of duties assigned to classes within this series including establishment and maintenance of communications with related agencies, outreach activities directed to physicians, vendors, and counseling clients, and exercise supervision over professional, paraprofessional, and clerical staff. Employees at this level are required to be fully trained in all procedures related to assigned area of responsibility.
SUPERVISION RECEIVED AND EXERCISED
Receives general direction from a Supervising Public Health Nurse.
Exercises direct supervision over professional, paraprofessional, and clerical staff.
EXAMPLES OF ESSENTIAL DUTIES
Duties may include, but are not limited to, the following:
Serve as coordinator of the Women, Infants, and Children Supplemental Food Program (WIC); establish and maintain networks with related agencies; develop outreach activities related to community physicians, vendors, and client population.
Prepare the annual budget, amendments and revisions; provide financial management of the program and accountability for expenditures.
Interpret and implement federal, state and county regulations, personnel policies, and administrative procedures which are used to govern the program and staff.
Maintain required records and documents of program operation; and use program statistics to evaluate program operation.
Represent the program during fiscal and program audits from the State Controller's Office, WIC State office, U.S.D.A. or other parties.
Assess community needs using public health and demographic data for targeting program out-reach to highest risk populations; and develop appropriate out-reach materials.
Manage clinic operation including scheduling of clinics, staff scheduling, voucher security, vendor reports, nutrition education components, breast feeding promotion; acquire supplies, educational materials; manage capital expenditures; and oversee delivery of services to clientele.
Perform direct client service to high risk clientele in individual and classroom environment, including clinical counseling and referral to medical and social resources.
Plan and oversee nutrition education plan, including training of support and professional staff; prepare and present in-service training; and provide consultation to public health staff, other program staff, and outside agencies.
Provide nutrition education services to program clients, including individual counseling and classroom instruction; perform nutrition assessments; coordinate with other public health professionals relative to an integrated service plan; make referrals as appropriate.
Build and maintain positive working relationships with co-workers, other County employees and the public using principles of good customer service.
Perform related duties as assigned.
Experience and Training
Any combination of experience and training that would provide the required knowledge and abilities is qualifying. A typical way to obtain the required knowledge and abilities would be:
Experience: Two years of responsible professional nutritional experience performing duties similar to a Nutritionist II with Placer County.
Training: Equivalent to a Bachelor's degree from an accredited college or university with major course work in food and nutrition or a related field, including an academic internship approved by the American Dietetic Association.
License or Certificate:
Possession of a valid certificate as a Registered Dietician.
May need to possess a valid driver's license as required by the position. Proof of adequate vehicle insurance and medical clearance may also be required.
KNOWLEDGE, SKILLS, AND ABILITIES
Principles of nutrition.
Recommended nutritional requirements for various age groups; impact of various medical conditions upon nutrition requirements.
Educational methods used in counseling low literacy groups; instructional methods used in training professional and non-professional staff.
Inter-relationship necessary among public programs, various service providers, and community resources to promote the overall well-being of a disadvantaged or dysfunctional population.
Pertinent local, State and Federal rules, regulations and laws.
On a continuous basis, know and understand all aspects of the job; intermittently analyze work papers, reports and special projects, identify and interpret technical and numerical information; observe and problem solve operational and technical policies and procedures; explain program and nutritional information to participants, families, and various County staff.
On an intermittent basis, sit at a desk for long periods of time; intermittently walk, stand, bend, and reach while making educational presentations. Intermittently twist to reach equipment surrounding desk; sufficient acuity to see and hear participants; use telephone, and write or use a keyboard to communicate through written means; and lift heavy weight.
Train, assign and review the work of assigned subordinate staff.
Provide comprehensive nutritional assessment to program participants.
Prepare and present nutritional educational information appropriate for client groups with low literacy skills and from a variety of socio-economic, age, and ethnic populations.
Relate to and communicate with individuals who may be dysfunctional and socio-economically disadvantaged.
Provide individual nutritional counseling.
Prepare and present nutritional training to professional and technical staff.
Work with various cultural and ethnic groups in a tactful and effective manner.
Act quickly and calmly in emergency situations.
Obtain information through interview and deal fairly and courteously with the public.
Analyze situations quickly and objectively and determine proper course of action.
Use a computer, calculator, typewriter, telephone, photocopy machine, and various audiovisual equipment.
Communicate clearly and concisely, both orally and in writing.
Establish and maintain effective working relationships with those contacted in the course of work.