Ensure the appropriate utilization of and reporting on resources to deliver programs Prepare all necessary documentation for Grant Opening, Review and Closing meetings Technical Monitoring and Program Quality Provide technical supervision of, and technical support to IRC Mali Nutrition programming activities; Ensure that nutrition programs utilize standardized protocols, policies and guidelines, as prescribed by the Ministry of Health and WHO/UNICEF; Ensure that all nutrition activities are consistent with established best practices; Oversee the collection and timely reporting of data and statistics for all nutrition programs in line with IRCs REL (Research, Evaluation & Learning) guidelines and according to internal and donor requirements; Ensure appropriate follow-up and decision-making on data relevant to IRC nutrition programs; Ensure all stakeholders are provided with updates on the nutrition program in Mali, including Head of Office Mali, Nutrition Technical Unit, donors etc. Strategic Planning Monitor evolving needs of the target communities and adjust the programmatic priorities as necessary; In collaboration with the Nutrition Technical Advisor and the Head of Office – Mali, lead the overall development of an overall IRC Nutrition Program strategy in line with IRC Mali Strategy. Program Development Identify opportunities for program development; Lead technical assessments as a basis for nutrition program development; Coordinate and initiate project proposals and develop program proposals (development of logical frameworks and appropriate, realistic and measurable indicators) for the IRC Mali Nutrition Program under the supervision of the Head of Office Mali. Staff development Ensure the ongoing capacity building of international and national staff. Ensure respect for IRC HR policies during the recruitment process.
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Fort Worth Nutrition Examiner
Thursday: Penny bingo, 8:30 a.m.; beg. walking off pounds, beginning bridge, 9 a.m.; drum circle, 9:30 a.m.; Q&A for the nurse, senior yoga, Men’s Club, German, 10 a.m.; Chinese Classic Mah Jong, noon; canasta, “Come & Go” bridge, woodcarving, bridge group, cribbage, 1 p.m.; ping pong, 2 p.m. Friday: Exercise Plus 50, 8:30 a.m.; fitness, Wii practice, 9:30 a.m.; blood pressures, beginners ping pong, 10 a.m.; pool shooting for women, 10:30 a.m.; basic tap, bridge group, noon; open craft time, bridge & 500, scrabble, dance with Terry & Three on the Road, 1 p.m. This week’s menu: Monday: Roast pork, vegetable, roasted potatoes, brownie.
For the original version including any supplementary images or video, visit http://siouxcityjournal.com/lifestyles/bulletin_board/elderly-nutrition/article_0df0b413-9d03-53e4-9f3f-800669de7ad5.html
I have now officially completed my first year of doctoral classes! The experience has been both challenging… Does Eating Green Include Green Beer? March 25, 2013 Again this year on St. Patricks Day, bars and pubs all over town broke out the green food coloring to liven up their libations in celebration.
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