Assistant Director – Nutrition and Dietetics at Kitui County

Requirements for Appointment

For appointment to this grade, an officer must have:

1. Served in the grade of Principal Nutrition and Dietetics Officer for a minimum period of three (3) years;
2. Bachelor’s Degree in any of the following disciplines: Foods, Nutrition and Dietetics, Dietetics/Clinical Nutrition, Food Science, Food Science and Nutrition or Home Economics from a recognized institution;
3. Master of Science in any of the following disciplines: Nutrition and Dietetics, Clinical Nutrition and Dietetics, Public Health Nutrition, Food Nutrition and Dietetics, Human Nutrition, Applied Human Nutrition, Food Science and Nutrition, Home Economics or Public Health and Epidemiology from a recognized institution;
4. Registration by the Council of the Institute of Nutritionists and Dieticians (CIND);
5. Certificate in Senior Management Course lasting not less than four (4) weeks from a recognized institution;
6. Certificate in Computer Application Skills from a recognized institution; and
7. Demonstrated a high degree of professional competence and administrative ability.

Duties and Responsibilities

Duties and responsibilities at this level will include:

1. Developing and implementing nutrition policies and programmes;
2. Coordinating provision of nutrition activities;
3. Providing nutrition consultancy support;
4. Providing guidelines on supplemental and therapeutic diets for existing and emerging diseases for hospital use and other institutions;
5. Coordinating the development of nutrition information, education, promotion and communication materials;
6. Coordinating the development and provision of specialized diets for special needs;
7. Overseeing management of inpatients and outpatients in health care facilities;
8. Coordinating preparation of hospital menus and diets;
9. Monitoring and reviewing nutrition programmes and projects; developing and reviewing nutrition guidelines;
10. Identifying areas of research, validating new findings for adoption and disseminating the findings to key stakeholders;
11. Supporting relevant research institutions to conduct nutrition research;
12. Advising on procurement and distribution of nutrition equipment and commodities; and
13. Coaching and mentoring of staff.