SENIOR DIETICIAN -Botswana Defence Forces

Vacancy

Qualifications:

BSc in Human Nutrition and Dietetics or equivalent.

Experience:

At least six (6) years’ work experience, two (2) of which should have been served as Dietician I at D5 salary scale or similar level in the private sector.

Certification: Registration with Botswana Health Professions Council and Practicing license.

Benefits:

• Optional Contributory Medical Aid Scheme (Government pays 50% while employee pays 50%).
• Contributory Pension Scheme (Government pays 15%, employee pays 5%).
• Scarce Skill Allowance at 30% of basic salary as prescribed by DPSM.

Job Purpose:

Provide nutrition screening and assessment, counseling, and intervention to patients in the Botswana Defence Force.
Job Duties and Responsibilities:
a. Provide medical nutrition therapy for a wide range of clinical conditions to BDF personnel and their families to optimize health, performance and readiness of service members.
b. Incorporate and integrate the nutritional standards into field feeding and training programmes in order to optimize members’ physical, mental and long term health benefits.
c. Assess nutritional status of soldiers in relation to scientific indices, body fat and nutritional intake in order to provide professional guidance with the aim to enhance members’ physical and health benefits.
d. Conduct research and perform assessment of military personnel on nutrient and food consumption patterns in order to advice accordingly.
e. Liaise with the Medical Service Personnel in order to develop general military approved dietary requirements and intake of soldiers, nutrition standards and approved dietary requirements and intake of soldiers.
f. Implement nutrition education and training activities to ensure that provision of food and beverages (by outsourced contract) complies with specific applicable requirements.
g. Conduct and implement nutrition education materials on mission specific nutrition with the aim to prevent and control or to intervene in cases of personnel with diet diseases prevention and monitoring programmes as well as nutrition and wellness.
h. Provide advice regarding meal planning, presentation of foods and strategies to promote healthy eating.

Key Competencies:

a. Leading and Deciding
b. Supporting and Cooperating
c. Interacting and Presenting
d. Analyzing and Interpreting
e. Creating and Conceptualizing
f. Organizing and Executing
g. Adapting and Coping
h. Enterprising and Performing