*This position requires travel to all Valley Health South WIC locations* 

Summary: The WIC Nutrition Coordinator is a Certified Professional Authority; must be knowledgeable on advanced nutrition and medically/nutritionally high-risk situations; have basic breastfeeding knowledge; acquire a working knowledge of the WIC Program State and Federal Policies and Procedures; and be able to function independently and as part of a team.  The Nutrition Coordinator will work under the supervision of the Nutrition Program Director; and will serve as preceptor for Nutrition Assistant and Nutrition Associate; and may supervise one or several worksites including all staff that work there.

Level 4 – Higher Intervention Level :

 

 Expanded assessment, can certify all participants.  Provide initial and follow up nutrition education to low and high risk participants.  Preferred provider for high risk participants.  Reinforces nutrition goals and objectives.  Works with other community programs to integrate nutrition services.  In some settings, may perform management functions, including supervision of WIC nutrition and support staff (nutritionists, medical/office assistant, peer counselors). Maybe a Registered Dietitian or experienced full time nutritionist.  Serves as preceptor for Nutrition Assistant and Nutrition Associates.

 

Minimum Qualifications:

 

Graduation from an accredited four-year college or university with a bachelor's degree in foods and nutrition, dietetics or public health nutrition; or a bachelor's degree in a related field with 12 hours in nutrition.

Experience:  

 

One year of full-time or equivalent part-time paid employment as: a dietician or nutritionist employed by a health or welfare agency, food clinic, hospital, child development center, school system, nutrition council; teacher of foods or nutrition in an accredited school or college; agent or food and nutrition specialist in the Agricultural Extension Service; or research worker in foods or nutrition.

Substitution:  

 

Graduation from a Coordinated Undergraduate Program in dietetics, completion of an AP4 Program in nutrition or dietetic internship approved by the American Dietetic Association, or a graduate degree from an accredited college or university in a related field may be substituted for the required year of experience.
Note: Preference in hiring may be given to an applicant who has current Registered Dietitian status with the American Dietetic Association.

 

Special Requirements / Training:  

 

Completes all required WIC Web Based Nutrition Education Program Module Tests as part of orientation; and finish completion checklist after each WIC Web Based Nutrition Education Program Modules.  Nutritionist II staff may test out of Modules and have the option of not completing the activities.

 

 

 

Nature of Work: 

Under limited supervision, performs professional work at the full-performance level by promoting and presenting public health nutrition programs. Performs related work as required. Public contact and travel are required. May be required to supervise other staff.

 

 

Distinguishing Characteristics:

This is professional, full performance level work in public health nutrition. Performance at this level requires greater technical skills, more independent judgment and work involving planning and organizational skills. Positions with responsibility for the dietary unit at a state facility are typically assigned to this level / class.

 

 

Examples of Work:

Provides therapeutic dietary counseling and nutritional assessments for medically high-risk clients, such as in prenatal and pediatric clinics.Provides nutrition counseling services to Intermediate Care Facilities or other outside agencies. (Must be a Registered Dietician).Provides nutrition counseling under contract through Medicaid reimbursable Programs and develops menus for regular or therapeutic diets for patients of medical centers or residents of other facilities (must be Registered Dietitian).Conducts in-services, presentations, and provides consultation on nutrition topics to groups and organizations.Conducts staff in-services and training.Leads individual and group nutrition or breastfeeding education / discussions using facilitation techniques; or trains and directs other staff in this activity.Designs informational bulletin boards in clinic areas.Completes client certifications, assesses risk and enters codes into electronic record system, and writes individual care plans for each participant.Reviews anthropometric measurements and Hemacue Hemoglobin test for accuracy.Verifies accuracy of growth plots for each participant.Enters data into a computer system; may make inquiries in the system.Assigns eWIC cards, loads food benefits, and schedules next appointments.May act as Nutrition Education Liaison responsible for developing, implementing and evaluating the Nutrition Education Program for a multi-county area.May act as Outreach Coordinator working with other community programs and agencies promoting the WIC Program.May act as Breastfeeding Coordinator responsible for developing, implementing and evaluating a multi-county Breast-feeding Promotion Program.May act as Nutrition Coordinator for one or several sights, scheduling and supervising nutritionists and support staff (Office/Medical or Nutrition Assistants, and Peer Counselors).Other duties as assigned.

 

 

 

Knowledge, Skills, and Abilities:

Knowledge of the principles and practices of dietetics and nutrition, as related to public health.

-    Knowledge of the organization of public health services, food services, food  assistance and

     nutritional education resources.
- Knowledge of developments in the field of public health as related to nutrition.
 -    Skill in interviewing medically high-risk clients, assessing their nutritional status and

     counseling them concerning nutrition.      
- Skill in program management and coordination.
- Skill in conducting training in-services.
 -    Ability to establish and maintain effective working relationships with both professional and

      advocate or constituent groups.

-    Ability to collect, analyze and evaluate data and technical information.
- Ability to communicate effectively, both orally and in writing.
 -    Ability to write goals and objectives in planning and developing broad range  nutrition

      programs.