WIC Nutritionist III - #10012008

GUILFORD COUNTY GOVERNMENT

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Description

GENERAL STATEMENT OF DUTIES

Work in this class involves providing professional nutritional services with a considerable amount of time being spent in providing comprehensive, complex nutrition services to clients and patients with a variety of medical/nutritional problems; or spending a significant amount of time in supervising a small local health nutrition program concentrating in the Special Supplemental Food Program for Women, Infants, Children (WIC) with limited program involvement in the areas of home health, family planning, and hypertension. Work in this class is found in local health departments and throughout the university system. This level is differentiated from lower levels in the areas of program scope, supervisory accountability, and the in-depth nature of nutritional assessment and counseling. Employees provide nutritional services to clients with a multitude of medical/ nutritional problems, which requires a thorough knowledge of disease pathophysiology in relation to nutritional theories and practices. Employees deal with acute, chronic, and terminally ill clients/patients who are characterized as medical high risk. Employees supervising a small nutrition program are responsible for program planning, organizing priorities and directives, recommending budgetary needs and monitoring expenditures, participating in various personnel functions, and supervising lower level nutritionists and support staff. Employees may become involved in providing training. Work may include other related assignments as determined by the management. Employees usually report to either a higher-level nutritionist's clinician, or agency director.

DIFFICULTY OF WORK

Variety and Scope - Employees providing comprehensive, complex nutrition services to clients with a variety of medical/nutritional problems utilize and demonstrate a more comprehensive knowledge of nutrition as it relates to disease pathophysiology. Employees receive the more complex, critical referrals requiring independent analysis of clients' medical condition, researching nutritional requirements of the respective medical problems, and recommending a treatment plan in concert with an interdisciplinary team approach. Employees may provide technical consultation and training to clinicians in developing the nutrition component of the care plan. Employees supervising a small nutrition program are responsible for planning program goals and objectives, participating in incorporating the nutrition program into other health department program areas and evaluating the effectiveness of program plans. Employees participate in developing clinic flow, patient referral criteria, operational standards, and procedures. Work requires the employees to develop and justify budgetary needs, coordinate and provide training and serve as a technical resource. Employees participate in the selection, evaluation, and recommendation of disciplinary action of employees, along with supervising a limited number of professional and clerical support staff. Employees spend the remaining time in direct patient services.

Intricacy

Employees providing complex nutritional services to patients with a variety of medically related problems utilize an in-depth knowledge of the field of nutrition and changing professional trends, as well as interpret medical and laboratory information in dealing with -the nutritional ramification of the disease. The clients/patients are usually under the direct care of a clinician and the employees must research the disease pathophysiology, understand and apply its interrelationship to nutrition, and discuss treatment plans, dietary modifications with the clinician. Employees may have to discuss hospital referred treatment plans and interpret their application to the home environment. Employees in a supervisory capacity are responsible for incorporating agency needs and State directives into in a systematic format to meet the program needs. These employees utilize nutritional guidelines and theories in dealing with clients, as well as incorporating various policies and operational procedures into their work plans.

Subject Matter

Work requires a thorough understanding of the theories, concepts, practices and techniques of nutrition as it applies to a health care setting. Employees utilize this subject matter knowledge, as well as an in-depth knowledge of the program requirements in providing nutritional care and/or supervising the activities of a nutrition program.

Guidelines

Guidelines include standardized assessments, professional reference materials, nutritional program reference manuals, medical references, and professional standards. Employees independently apply these guidelines, program goals, and standards or seek advice from either a higher level nutritionist, the State Nutrition and Dietary Services branch, or an agency head.

RESPONSIBILITY
Nature of Instructions

Employees who are responsible for a home health caseload independently plan their daily activities and determine the particular program scope. These employees receive administrative direction from a higher level nutritionist and receive technical advice from peers and the medical community. Employees may receive technical and administrative instructions from the attending clinician. Employees responsible for supervising a small nutritional program receive administrative directives from the State Nutrition and Dietary Services Branch, Nutritional Program Consultants, and the agency director.

Nature of Review

Direct client/patient care is independently planned or planned in concert with an interdisciplinary team, and may be reviewed by other professionals. General administrative review is provided through annual monitoring visits or by a higher level nutritionist, clinician, Nutrition Program Consultant, or agency director.

Scope of Decisions

Decisions regarding comprehensive nutrition services will affect the health of the clients and/or decisions may affect the direction and priorities of the program.

Consequence of Decisions

Professional decisions may have an adverse or irreversible affect on the client/patients medical and/or nutritional well being. Decisions concerning program administration may affect the program purpose and impact upon the clients participating in the program.

INTERPERSONAL COMMUNICATIONS
Scope of Contacts

Work requires contact with clients, a variety of professional disciplines, and community resources.

Nature and Purpose

Employees work with clients and patients in the delivery of comprehensive and complex nutritional services. Employees work with clinicians and other health care professionals in an interdisciplinary approach to the assessment and treatment of clients/patients. Work also requires the employees to serve as a technical resource to special medical interest groups and provide training as necessary.

OTHER WORK DEMANDS
Work Conditions

Employees work either in local health departments, clinical settings, or home environments that may be characterized as mildly disagreeable.

Hazards

Employees are exposed to clients with a multitude of medically related problems that could pose a danger to the employee.

Examples of Duties

EXAMPLE OF DUTIES

Essential Duties and Responsibilities

• Manage High Point WIC clinic site
• Train and supervise High Point staff including four Nutritionists, four WIC Eligibility Caseworkers, and one Nurse Aide
• Assist the WIC Director with planning, coordinating, and evaluating the Supplemental Nutrition Program for Women, Infants, and Children (WIC)
• Collaborate with other WIC supervisors to manage clinic operations
• Provide nutrition assessment and counseling to WIC participants with considerable amount of time spent providing comprehensive nutrition services to clients and patients with a variety of complex medical and nutritional conditions
• Responsible for providing medical nutrition therapy to high-risk patients referred by Women’s Health Maternity Clinic

RECRUITMENT STANDARDS

Knowledge, Skills, Abilities

- Thorough knowledge of principles of normal and therapeutic nutrition and drug and nutrient interaction at all stages of life.- Considerable knowledge of nutrition as it impacts on disease pathophysiology.- Knowledge and skill in nutrition and dietary assessment techniques (anthropometric, biochemical, clinical and dietary), and in interpretation of data.- Knowledge of human behavior and techniques for affecting behavior change.- Ability to supervise others.- Skill in writing clear, concise entries in clients' health/medical records.- Skill in the processes of interviewing and counseling.- Skill in understanding individual's socio-economic status and life-styles with respect for individual differences.- Skill in monitoring and maintaining quality standards of nutrition care using current standards of practice.- Skill in organization and management of time and resources.- Skill in oral and written communication.

Typical Qualifications

Minimum Qualifications

Registered Dietitian with the Commission on Accreditation for Dietetics Education with a Master's degree in nutrition, public health nutrition or dietetics from an accredited college or university and one year of nutrition experience, OR, Registered Dietitian with the Commission on Accreditation for Dietetics Education with a bachelor's degree in nutrition, dietetics or public health nutrition and two years of nutrition experience.

Administering the Class

Candidates should provide documentation of registration status from the Commission on Dietetic Registration and university or college transcripts.

Supplemental Information

May Require Driving
This position may require driving for this position whether driving a County owned or personal vehicle to conduct county business such as but not limited to attending conferences, meetings, or any other county related functions. Motor Vehicle Reports may be verified for valid driver's license and that the driving record is compatible with the county's driving criteria.
If a personal vehicle is operated for county business proper insurance is maintained as per Guilford County's vehicle use policy.

SPECIAL NOTE

This generic class description gives an overview of the job class, its essential job functions and recommended job requirements and is not intended to list every specific function of this class title. However, for each individual position assigned to this class, there is available a completed job description with physical abilities checklist which can be reviewed before initiating a selection process. They can provide additional detailed information on which to base various personnel actions and can assist management in making legal defensible personnel decisions.

Guilford County is committed to providing Equal Employment Opportunity (EEO) to employees and applicants for employment regardless of color, religion, sex, national origin, age, disability, genetic information, sexual orientation or political affiliation. The County is committed to complying with all applicable federal, state and local laws that pertain to employment, and to providing a work environment that is free from discrimination of any kind. If you need an auxiliary aide, make the request forty-eight (48) hours in advance of the time the accommodation is needed by calling 336-641-3324.