Nutritionist II

Under general supervision assesses, plans, implements and evaluates population based nutrition programming with special emphasis on groups subject to risk.  Determines nutrition risks, prescribes appropriate supplemental foods, provides direct nutrition education, and develops individualized care plans for high risk participants. Develops partnerships with other community and/or regional agencies to provide services.   PRIMARY RESPONSIBLITIES: Responsible for the quality and accuracy of his or her own work.  Work is performed independently under general supervision.
Essential Duties and Responsibilities:
 

• Communicates courteously and professionally and maintains working relationships with others in carrying out job functions.
• Frequently   interacts with others in the work unit, the public, vendors or across departments to exchange detailed and/or technical information;
• Interaction with the public, vendors/ community partners or across departments occasionally includes negotiations involving convincing the other party to do something to achieve a basic work related objective.
• Responds to Public Health Emergencies.
• Has a working knowledge of the National Incident Management System for emergency preparedness and has completed the courses required for their job;
• Fulfills roles within the Department’s Emergency Operations Plan as determined by Emergency Preparedness and Management staff;
• During an actual emergency, will be accessible 24/7 with an established family contingency plan in place.
• Performs all job duties in compliance with safety guidelines and with an ongoing awareness of safety practices.
• Knows and follows department and city rules as well as sound work and safety practices in order to accomplish the job objectives and avoid injury or loss;
• Wears proper protective equipment when policy requires or conditions indicate a need exists and utilizes proper body mechanics and ergonomics while performing work;
• When potentially unsafe conditions are observed makes efforts to avoid or correct them if they are controllable and draws them to the attention of the responsible supervisor or safety representative in a timely manner.
• Provides nutrition services for the community, health professionals and individuals.
• Develops and delivers presentations to community groups, individuals, and professional groups;
• Provides nutrition in-services/training to Public Health Department staff; evaluates training programs;
• Coordinates, monitors and evaluates the nutrition-related aspects of the local nutrition education plan;
• Assesses nutritional status and provides nutritional intervention/education to individuals and community groups.
• Coordinates direct nutrition services for participants. 
• Based on assessment, develops nutrition plans for community groups and high risk individuals;
• Meets with individuals to review plan, provide education; counsels and refers to appropriate health and social service agencies and programs.
• Provides technical assistance and consultation regarding nutrition services to Health Department staff and other health professionals.
• Develops and maintains nutrition education materials used by the agency.
• Evaluates educational materials developed/used for accuracy of information.
• Serves as a representative on various local and state committees.
• May perform all duties of Nutritionist I as needed.
• Performs other duties and activities as assigned.
•  
  Special Assignment – Community Nutritionist II

  Assignments in addition to previously listed (1-7) essential duties and responsibilities.  Under limited supervision, lead and coordinate population-based services in Cass County (or for Fargo Cass Public Health).   Monitor community nutrition, physical activity and health needs, and collaborate with partners to create networks to work with initiatives to address identified gaps.  

   

•   Lead the Cass Clay Food Partners and plan the work of the network which aims to assure residents of Cass and Clay counties have access to safe, nutritious, affordable and culturally based food;
             1.2  Serve on the Cass Clay Hunger Coalition and work with area partners to address food insecurity and the root causes of hunger
             1.3 Develop policies and strategies to create a healthy community environment which supports health and lowers the risk of obesity and chronic disease;
             1.4  Partner with community based organizations to implement initiatives that promote health such as GleaND, community gardens/orchards, school education and health promotion activities;
             1.5  Collaborate with local leaders and staff from city departments to assure food system issues are addressed in comprehensive and growth plans;
             1.6  Work with bicycle and pedestrian experts to identify gaps and assure all modes of transportation are considered in transportation planning.  
  2      Initiate leadership in development of plans to meet community nutrition needs.  Create networks and initiate community nutrition assessment.  Collaborate with other agencies in developing and implementing plans to address identified needs.  
             2.1      Identifies suitable local and/or regional resources and/or agencies as partners for program development and initiates task forces or groups to address issues;
             2.2      Facilitate and/or participates in group strategic planning;
             2.3      Identifies grant opportunities and write grants to support nutrition and physical activity planning;
             2.4      Participates in or leads program implementation and evaluation.
   
  3      Assists in administration of the nutrition component of the Health Promotion department.
            3.1      Monitors budget, determines needs for supplies, materials, etc. for grants.  Conducts quality assurance tests on programs;
            3.2      Assists in development of annual budget as related to provision of nutrition services;  
            3.3      Maintains records needed for program operations and accountability.  
   
  4      Plans, coordinates, monitors and evaluates university student internships.  
           4.1      Sets mutual goals and objectives for each student;
           4.2      Provides work direction, coaching, training and supervision for each student intern;
           4.3      Evaluates performance of interns and the internship program.
   
  5      Provides timely nutritional information to community and news media.
  6      Plan, coordinate and evaluate student internships.
   

MINIMUM QUALIFICATIONS: The job requires a bachelor’s degree in a Nutrition related field, and two years of experience as a Nutritionist I; or the equivalent combination of education and experience sufficient to successfully perform the essential duties of the job. Must be a Registered Dietitian.  Master’s degree in nutrition or public health preferred.  RD eligible considered with successful completion of the Commission on Dietetic Registration (CDR) exam within one year of employment. Two years of experience as a Dietitian/Nutritionist or the equivalent combination of education and experience sufficient to successfully perform the essential functions of the job.    
 
Knowledge, skills and abilities include:

• In depth knowledge of health care programs which meet requirements for registered dietician;
• In depth knowledge of nutrition theory and public health nutrition related to health and disease throughout the life cycle;
• Knowledge of community programs and resources;
• Knowledge of individual nutrition assessment, care planning, and patient motivation;
• Excellent communication, listening, and interpersonal skills as applied to interaction with coworkers, supervisor and clients;
• Skill in networking and forming effective collaborative relationships;
• Skill in written English sufficient and to use resources in carrying out assigned duties;
• Skill in using Microsoft Office applications such as Word and Publisher;
• Ability to use discretion in dealing with confidential information;
• Ability to work as part of a team.
• Ability to work effectively across cultural and socioeconomic levels.
• PHYSICAL DEMANDS: