Primary Health Care Dietitian. Authority Division/Region Location. GASHA Community Health Antigonish

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1 Position Number New 0.5 FTE Position Title Primary Health Care Dietitian Authority Division/Region Location GASHA Community Health Antigonish PURPOSE OF THE POSITION To provide health assessment, interventions and appropriate follow up in accordance with acts, regulations, policies, standards, guidelines, mission and objectives of the College of Registered Dietitians of Canada, the Nova Scotia Dietetic Association, the Department of Health - Province of Nova Scotia and the Guysborough Antigonish Strait Health Authority (GASHA). The Primary Health Care Dietitian provides services for individuals throughout their lifespan, the family and the community, with a strong emphasis on children and youth. Primary, secondary and tertiary prevention activities take place in collaboration with other primary health care team members and community partners. SCOPE The Guysborough Antigonish Strait Health Authority (GASHA) provides and supports the delivery of community based health care services to adults and children in order to enhance the health and well being of communities through excellence, accountability and respect for diversity. Reporting to the Primary Health Care Manager, the incumbent will provide expert knowledge and skills on a wide range of issues from advocacy to assessment to case management. As a member of a primary health care (PHC) team, the PHC Dietitian provides a range of PHC services. These services include but may not be limited to health promotion, illness prevention, screening, treatment and monitoring of commonly encountered and chronic health problems, community development and advocacy. The incumbent will be required to collaborate with others to increase community capacity as an educator, researcher and clinical practitioner. These services are provided within a holistic, client/family centred care framework. RESPONSIBILITIES 1. Provide client/family/community based nutrition programs (ie Teaching Eating and Activity Management for Families - TEAM) and activities based on district priorities and need. Systematically assess individual, family and/or community health status with regards to nutrition indicators (ie food security) through the collection of June 2007 PHC Dietitian (draft) 1

2 indicators that are grounded in the determinants of health. Use assessment techniques relevant to a client's condition, culture, and stage of development. Establish a plan of care with client/family. Develop a plan of care independently or in consultation with other members of the PHC team. Implement a comprehensive care plan. Refer clients to other members of the PHC team as appropriate. Delegate client care to other members of the PHC team as appropriate. Accept referrals from physicians and other health care providers as required Incorporate appropriate complementary and traditional therapies (if no contraindications) that the client may be using or wish to use. Provide counselling and guidance regarding health maintenance and restoration strategies, including risk factors and lifestyle changes. Conduct family assessments to identify the broader implications for health in a way that is culturally appropriate. Review progress with the client and evaluate the care management outcomes. Recognize the cultural diversity of the community and incorporate this when planning and delivering services. Advocate for the dignity and self-respect of clients. Promote the autonomy of clients and help them to express their health needs and values to obtain appropriate information and services. Involve clients in decision-making and in taking responsibility for their health. Safeguard the trust of patients that information learned in the context of a professional relationship is shared outside the health care team only with the patient s permission or as legally required. Apply and promote principles of equity and fairness to assist patients in receiving a share of health services and resources proportionate to their needs. Act in a manner consistent with professional responsibilities and standards of practice. Maintain confidentiality at all times. 2. Promote healthy lifestyles and works to prevent illness. Provide anticipatory guidance and counselling on health promotion and illness prevention strategies according to clients' health status and needs. Use strategies that address the broad range of health determinants in developing plans to promote health and prevent illness. Collaborate with clients, interdisciplinary teams, and community members in assessing health promotion and illness prevention needs, building on community resources and linkages Work in partnership with clients, interdisciplinary teams, and communities to develop and implement culturally sensitive health promotion and illness prevention programs and strategies. June 2007 PHC Dietitian (draft) 2

3 3. Develop, facilitate, implement and modify client and family education/teaching based on need. Assess the client s knowledge of their health and learning needs. Use a holistic approach to facilitate learning for clients and their families. Develop, revise and evaluate educational resources on an ongoing basis. Apply principles of teaching and learning when providing health education and counselling to individuals and groups. 4. In partnership with clients and other PHC team members and agencies, conduct health surveillance and preventative activities that will improve the health of the population. Conduct and participate in community needs assessments. Understand, support and promote community participation in decision-making and ownership of changes that enhance the community s health. With community members and the PHC team, develop and implement a variety of programs to address population health needs such as: school health programs and chronic disease clinics. Promote healthy public policy. Evaluate and modify community health programs in partnership with community members. 5. Professional Responsibilities. Articulate the role of the PHC Dietitian to other health care providers and the community. Demonstrate a high level of skill in team building and conflict resolution. Participate and provide leadership in developing policies relevant to the coordination, delivery, and evaluation of health services. Maintain knowledge and enhance competencies relevant to practice through professional development activities, peer review and other strategies. Preceptor or mentor students or other members of the PHC team. Collaborate with physicians, nurses, dietitian colleagues and other members of the PHC team to advocate for healthy environments that are conducive to ethical practice and to the health and well-being of clients and others. Facilitate and foster communication, collaboration and linkages among others. Orientation of new employees as required. Participate in research and special projects. Demonstrate reflective practice and participate in life-long learning for continued professional development. June 2007 PHC Dietitian (draft) 3

4 6. Other activities as required. TYPICALLY, THE ABOVE QUALIFICATIONS WOULD BE ATTAINED BY: The completion of a Baccalaureate of Science in Human Nutrition and the successful completion of an accredited internship program, and 2 years directly related experience. CERTIFICATION/REGISTRATION/DESIGNATION: Member of the Nova Scotia Dietetic Association Eligible to register with Dietitians of Canada A satisfactory criminal record check and child sexual abuse registry check. SPECIAL KNOWLEDGE & SKILLS: A vision of client/family centred care Analytical Skills Demonstrated ability to be an effective change agent with good interpersonal and team building skills. Leadership/organizational skills Values diversity and teamwork Communicates effectively both in writing and orally Demonstrates integrity Demonstrates ability to work independently and be accountable for all actions and decisions. Demonstrates progressive, creative and innovative thinking. A high degree of initiative. Knowledge of and ability to operate word processing applications, electronic mail, spread-sheets and the internet. Non-violent crisis intervention CPR WHMIS WORKING CONDITIONS Physical Demands Normal working conditions in a community office environment. District and provincial travel required. June 2007 PHC Dietitian (draft) 4

5 Environmental Conditions The incumbent will have minimal exposure to communicable diseases, blood, body fluid and other hazardous materials that could result in potential health risks. Sensory Demands The incumbent will be required to use the combined senses of touch, sight, smell and hearing during assessment and care in controlled (i.e. clinic) and occasionally uncontrolled settings (i.e. school). Mental Demands The incumbant is expected to remain calm and professional, regardless of the situation. S/he is required to be motivated and innovative. TYPE AND LEVEL OF SUPERVISION: Works with minimal direction. Accountable for the care of a specified population and must be able to work in a collaborative environment. Employee Signature: Supervisor Title: Manager Primary Health Care Printed Name: Date: I certify that I have read and understand the responsibilities assigned to this position. Supervisor Signature: Date: I certify that this job description is an accurate description of the responsibilities assigned to the position. Chief Executive Officer: Kevin MacDonald CEO Signature: Date: I approve the delegation of the responsibilities outlined herein within the context of the attached organizational structure. June 2007 PHC Dietitian (draft) 5

6 The above statements are intended to describe the general nature and level of work being performed by the incumbents of this job. They are not intended to be an exhaustive list of all responsibilities and activities required of this position. June 2007 PHC Dietitian (draft) 6

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