Nutrition Consultant Job Description Policy Number and Last Update
(01.04.21/01-2011)

Title: Nutrition Consultant

Reports to: 

Supervises: 

FLSA:

General Summary:

The role of the contracted Nutrition Consultant, from now on designated as Nutritionist, is to support the delivery of a comprehensive, high quality nutrition program. The Nutritionist provides guidance, training and technical assistance to program staff and parents to guarantee that children are served nutritious meals and snacks appropriate to participation in a full-day Head Start Program. The Nutritionist reviews services of the nutrition program including children's needs, food preparation and service, and provides nutrition education activities to the parents, staff and children. It is the also the responsibility of the Nutritionist to provide recommendations for program improvement and monitor the carrying out of these recommendations. The Nutritionist is responsible to the program Director for fulfilling the terms of the contract.

Qualifications:

The Nutritionist must:

  1. Possess a current membership and registration with the Commission on Dietetic Registration of the American Dietetic Association, or
  2. Hold a master's degree (MPH or MS) from an approved program in public health nutrition.

The Nutritionist must have experience in community nutrition including services to children, ages 0-6. Experience in menu-planning and food preparation, including the quantity, quality, and variety of food to be purchased and prepared is also required. The Nutritionist must be able to interpret nutrition assessment data, provide nutrition counseling to families, and in other ways promote good nutrition habits in children and families. Expertise to assist staff in feeding infants and dealing with children with feeding problems or special nutritional needs is also required. It is preferred that the Nutritionist be bilingual (Spanish/English)

Duties Functions, and Responsibilities:

  1. Provides at least eight (8) hours of services a month on-site, divided, at least, into two (2) visits to the center.
  2. Reviews nutritional assessment data for each child and makes recommendations for correcting children's nutritional status, as needed.
  3. Counsels or provides for counseling of the parents of children whose nutritional status needs improvement.
  4. Assists staff to obtain information about major community nutritional issues, that effect the children and families served, through the Community Assessment, Health Services Advisory Committee (HSAC) and local health departments. Works with staff and other agencies to remedy problems found.
  5. Reviews, monitors and provides technical assistance on the implementation of the IMHSP Food Services Policy, Menus and Recipes, including: food purchasing, preparation, and storage, kitchen sanitation and cleanliness, food handling and dish washing procedures.
  6. Monitors to ensure that meals and snacks are prepared in such a way that a minimum of nutrients are lost from foods, that foods taste good and look appealing, and that there are ample amounts of foods for children to have as many servings as they need.
  7. Assists staff to plan meals far enough ahead to reduce the need for food substitution, when substitutions are necessary recommends foods of equivalent nutritional value.
  8. Assists staff to adjust IMHSP menus and recipes to met the individual needs of older infants and young toddlers. Reviews and provides technical assistance on the feeding of infants.
  9. Develops and monitors the provision of special diets for children with documented food allergies or other feeding problems or special nutritional needs, consulting with children's doctor as necessary. Also, ensures children with disabilities who are in need of adaptive feeding techniques or utensils are provided them.
  10. Provides technical assistance to staff on maintaining records of the Child and Adult Food Program (CACFP), as needed.
  11. Reviews classrooms to ensure: that foods are an integral part of the total education program; that mealtime atmosphere is conducive to socialization and development; that meals are served family style; and, that the quality, quantity and size of food served is appropriate to the ages of the children.
  12. Assists staff with providing age-appropriate classroom cooking activities that comply with the IMHSP Food Service Policy.
  13. Determines the training needs of staff, parents and children and develops and/or delivers nutrition education including development of appropriate resources.
  14. Serves as a member of the program's Health Services Advisory Committee (HSAC).
  15. Participates in the delegate's self-assessment process.
  16. Completes the "Report of Nutrition Activities" form at the end of each visit or activity and submits to the program's Health Services Coordinator.