Assistant Nutritionist-61137079

About the Role

Under the direct supervision of the Nutritionist Team Lead, this position performs Women, Infants, and Children (WIC) certification, breastfeeding promotion and support, individual low-risk nutrition education and health promotion, and group nutrition education. Services are delivered to clients and families in clinics, schools, hospitals, or office settings. The role emphasizes quality customer service and confidentiality.

Responsibilities

• Conduct individualized nutrition assessments to evaluate participant eligibility for the WIC Program, including health history, dietary recall, anthropometrics, biochemical data, risk status evaluation, and referral screening.
• Prescribe tailored WIC food packages.
• Complete documentation for high-risk participants using the SOAP (Subjective, Objective, Assessment, and Plan) Note format.
• Provide and document individualized nutrition follow-up for low-risk participants.
• Perform capillary punctures for hemoglobin screening.
• Develop, deliver, and evaluate nutrition education, training, and counseling for low-risk participants.
• Refer low-risk participants to web-based nutrition education.
• Provide breastfeeding promotion and support to pregnant and breastfeeding participants, including screening and referrals to appropriate levels of care.
• Issue and monitor breastfeeding supplies.
• Provide formula education and support for participants on WIC contract and List I special formulas.
• Monitor WIC contract and special formulas as assigned.
• Refer participants on List II special formulas and metabolic formulas to the Registered Dietitian.
• Actively participate as a member of a multidisciplinary WIC team in clinic/class scheduling, caseload monitoring, and outreach.
• Perform other duties as assigned related to the position.

Requirements

• Bachelor’s degree in nutrition, food science, dietetics, family and consumer sciences, or other science-related degree with an emphasis on nutrition. An associate degree in science with relevant nutrition experience in a clinical or public health setting may substitute for the required bachelor’s degree.
• Institutions of Higher Learning must be recognized by the Council for Higher Education Accreditation.
• Applicants indicating college credit or degree(s) on the application may upload an unofficial copy of the transcript as an attachment. An official, certified copy of the transcript or diploma will be required prior to hiring.

Preferred Qualifications

• Bachelor’s degree in nutrition, food science, dietetics, family and consumer sciences, or other science-related degree with an emphasis on nutrition.
• Associate’s degree in science with two (2) years of relevant nutrition experience in a clinical, public health, or institutional setting (acceptable upon HR approval).

Benefits

• 15 days Annual (Vacation) Leave per year
• 15 days Sick Leave per year
• 13 Paid Holidays
• Health, dental, vision, long-term disability, and life insurance for employees, spouse, and children
• S.C. Deferred Compensation Program
• Retirement benefit choices:
  • State Retirement Plan (SCRS)
  • State Optional Retirement Program (State ORP)

Enrollment in one of the listed retirement plans is required for all Temporary Grant Employees (TGE).

Additional Information

• Hybrid work options may be available after 12 months of employment for approved positions.
• In accordance with the State's Disaster Plan, employees may be required to work during emergencies or hazardous weather.
• If the position requires driving, a certified copy of a 10-year driving record may be required during the final stages of selection.
• All new healthcare provider employees must provide documentation of immunity or be immunized against Measles, Mumps, Rubella, Pertussis, Varicella, and Hepatitis B prior to employment.