SOS Children’s Villages invites applications from suitably qualified and interested candidates who fulfill the eligibility criterion for the below positions of Nutrition Supervisor.

Job Title: Nutrition Supervisor (1 position)

Location: Balcad-Middle Shabelle

Direct Line Manager: Nutrition Nurse

Job Summary:

The job holder is responsible for evaluating a client’s nutritional needs and provide nutritional counseling and advice and thereafter creating a Clinical nutrition treatment plan for a client in consultation with a team of health care practitioners on nutritional management for a client. In addition, educating the public on nutrition issues as well as undertaking research on the effects of nutrition on health and fitness.

Key Area of responsibility:

• Ensure effective management and administration of the Nutrition Department as well as the entire SOS CV Somalia.
• Ensure proper patient file management by the receptionist. This includes opening files or retrieval of existing files for follow up patients.
• Carry out patient’s Nutritional evaluation and assessment for risk factors; find out diet history, medication history and any other ailment
• Carry out examinations required and interpret the results obtained and analyze the result with a view to plan the care for both in-patients and out-patients. In addition, make decisions and recommendations on any primary or secondary nutrition conditions. The measurements include:
  • Blood pressure
  • Weight and height (BMI)
  • Waist circumference
  • Body fat % and fat mass
  • Blood glucose
  • Total blood cholesterol
• Carry out nutrition consultation and or education according to patient’s needs and plan feeding/lifestyle modification regime and prescribe nutritional supplements and medications to patients.
• Prepare Special feeding plans for in-patients; discuss the plans with the therapeutic Chef.
• Evaluate the nutritional care
• Charge both in-patients and out-patients in the fun soft system immediately after consultations.
• Discuss the therapeutic diets with the patient or patient’s guardian. This is coupled with issuing out of specific feeding regime and information leaflets. Check to ensure that in-patients are fed as planned during meal service times.
• Follow up food service to the wards to check for patients’ satisfaction.
• Offer nutrition advice to in-patients especially those with specific diet orders or doctor’s invitation and organize for follow up after discharge.
• Plan for special feeds (Enteral and Parenteral feeds) for the in-patients ensuring they get enough energy, proteins and vitamins, and electrolytes. Review the feeding plans as the patients improves until the patient resume ordinary oral feeds.
• Follow up food service to the wards to check for patients’ satisfaction.
• Offer nutrition advice to in-patients especially those with specific diet orders or doctor’s invitation and organize for follow up after discharge.
• Develop new products for patient care Example: Cosmetic and Weight loss products, Diabetes care & education center, and many others to take care of all patients’ categories.
• Conduct Diabetes education to both in-patients and out-patients
• Prepare End of Month Report: the report indicate the patients reviewed from the various sources, revenue earned and comparison with the daily budget for the department.
• The Nutritionist present this report during the HOD’s meeting held on every month
• Order/requisition for items you need like stationeries, gloves, blood glucose stripes or lancets, cholesterol strips, batteries for glucometers, stationeries, etc using the green requisition book from the Surgical stores
• Improve Nutrition Services by ensuring the patients are given World Class advice. This demands constant reading, research and development of information leaflets for the patients.
• Develop new programmes to take care of specific category of patients.
• Prepare power point presentation and always be ready to give health talks at any given time.
• Work closely with the Head medical services, Doctors, HOD’s, Nurses, Food and beverage manager, Therapeutic chefs, to fit well in the Health Care Team. Consult with them for you need them at every point of patient management in respect to patient food intake, digestion, absorption, assimilation and excretion.
• Consult with the pharmacists before prescribing medication, and supplements on their availability.
• Work closely with the Marketing Department to aids in connecting the department with the outside world.
• Market the Nutrition services to all the doctors, all departments starting with the HOD’s, Nurses – by conducting presentations during Continuous medical education CME.