Internship Select Foods Jobs (NOW HIRING)

This is a grant-funded position through the Indiana State Department of Health. The commodity foods program nutritionist is responsible for providing nutrition education for the USDA supplemental commodity food programs: The Emergency Food Assistance Program (TEFAP) and Commodity Supplemental Food Program (CSFP). Nutrition education is a required component of the commodity foods program and MCPHD is contracted to supply the programs with nutrition education for the state of Indiana. The primary objective of this role is to help low-income participants of this program understand and use the provided foods to meet their nutrition and health needs. This position will provide clients with basic cooking skills and nutrition information to prepare the commodity food items they receive in a way that supports their health. Continued employment is contingent upon receipt of the grant.

• Plan and execute yearly work plan to be approved by state commodity program.
• Coordinate monthly nutrition education plan for statewide CSFP sites and TEFAP food pantries. 
• Create educational nutrition content to be distributed to CSFP and TEFAP site managers. Present nutrition presentations as requested by site managers.
• Design and test recipes which demonstrate how to prepare commodity food items in a health-promoting way. Develop 12 commodity foods-based recipes to be featured each month as part of nutrition education.
• Film a cooking demonstration of the 12 selected commodity recipes that will be made available to all commodity foods participants electronically.
• Develop a monthly short video on a relevant nutrition topic for the CSFP/ TEFAP participants .
• Create educational nutrition content to be distributed to CSFP and TEFAP site managers. Present nutrition presentations as requested by site managers.
• Write and distribute a monthly electronic newsletter which includes nutrition education and other helpful information about preparing and storing commodity foods.
• Develop and conduct program participant satisfaction survey. Write a summary report on results each year which will be reported to IDOH.
• Present an education session at the yearly TEFAP/ CSFP state training with topics chosen by the state TEFAP coordinator.
• Upon request by food pantry site managers, receive referrals for clients at risk for malnutrition provide virtual or telephonic medical nutrition therapy  and provide appropriate nutrition interventions and/or necessary coordination of care and monitoring.
• Connect commodity foods participants with other helpful food and nutrition resources.
• Complete quarterly grant report summarizing each month's activities.

• Maintain cooking kits and supplies such as crockpots, electric skillet, and/or other small appliance inventory.
• Assist other Nutrition Services staff with other nutrition programming and outreach as needed.
• Assist District Nutritionist when needed in receiving MCPHD nutrition referrals and provide Medical Nutrition Therapy upon request.
• Attend relevant community nutrition and food policy meetings.
• Assist Nutrition Services Administrator with student and volunteer mentoring as needed.
• Participate in cleaning required to maintain Nutrition Services kitchen sanitation standards.
• Participate in public health emergency preparedness exercises and in the response to public health emergencies, as directed.
• Participate in a minimum of two H.O.P.E. events totaling a minimum of eight (8) hours annually.

• Required: Bachelors degree and Registered Dietitian (RD), or Masters degree in dietetics and successful completion of dietetic internship

• Required: Registered Dietitian with the Commission on Dietetic Registration, or RD exam eligible. If RD exam eligible, must take and pass the RD exam within 6 months of hire
• Required: obtain Indiana Dietetics License within 6 months of hire
• Required: Indiana Driver's License
• Required to obtain: within 6 months of hire: ServSafe Food Manager Certification
• Preferred: CHES certified

• Must be capable of presenting to a variety of populations in a wide array of locations such as schools, daycares, businesses, senior centers, and other community settings where a community nutrition program might be requested
• Advanced culinary skills and ability to answer participants' questions about different food preparation techniques and skills
• Excellent verbal and written skills
• Experience public speaking and presenting
• Excellent organizational skills
• Knowledge of Microsoft Office, Word, Excel, PowerPoint, Access, Internet Explorer, and office equipment such as a fax machine, copier, and telephone
• Must be able to work both independently and as part of a team
• Must be able to take initiative and prioritize workload
• Knowledge of safe food handling and sanitation
• Cultural competence and ability to work alongside a translator or translation service for non-English speaking audiences
• Flexibility to adapt to changing program/department needs and activities
• Must be able to lift up to 45 lbs
• Must be able to transport educational materials, demo foods, and equipment or AV equipment necessary for programs

     Bloodborne Pathogens: exposure to blood or other potentially infectious material

     Confined Space Entry: entering spaces with limited entry/exit, not meant for continuous occupancy

     Extreme Weather: exposure to extreme temperatures or outdoor elements

     Fall Protection: exposure to heights of six feet or more

     Hazardous Material Handling, Storage, and Disposal: chemical, biohazard, pharmaceutical, etc...

     Hearing Conservation: exposure to more than 80 decibels over an 8-hour time-weighted average

     Ionizing Radiation

     Ladder Safety: utilizing a ladder to access items on elevated surfaces

     Powered Industrial Truck: operating forklifts, order pickers, electric pallet jacks, etc.

     Respiratory protection: exposure to inhalation hazards requiring the use of a respirator