Vacancy Announcement

Public Health Nurse II

Nurse Family Partnership

 

Salary Range:

$41,134 – $53,473

Closing Date:

Open until filled

Location:

Rutherford County

Description of Work:

• Nurse Family Partnership (NFP) is an evidence-based, nurse home visiting program that improves the health, well-being and self-sufficiency of low-income, first-time parents and their children.
• Responsible for providing comprehensive community health nursing services to women and their families eligible for the NFP Program.
• Nurse Home Visitors (PHN II) enroll and coordinate services to a caseload of 25 first time, low-income, expectant mothers. Work requires specialized knowledge in the NFP mission, vision and visit guidelines.
• NFP Nurses are required to travel 75% of the time to make home visits.
• Considerable knowledge of and skill in the application of nursing theory, practices, principles and techniques in the application of providing comprehensive community health nursing services to women and their families.
• Considerable knowledge of available resources and organizations and the ability to coordinate these as needed.
• Ability to provide intensive preventive health and social services to women during their first pregnancy and to children birth to 2 years of age.

Minimum Education And Experience:

BSN Graduate and one year of Public Health Nursing experience is required ; or BSN graduate with one year of child health experience or one year of maternity experience. A current unrestricted license to practice as a Registered Nurse in North Carolina by the N.C. Board of Nursing and a valid unrestricted NC driver’s license.

Application Process:

To apply for this position, submit the required NC state application (PD-107) to:

Rutherford-Polk-McDowell District Health Department
ATTN: Cindy Snyder (personnel@rpmhd.org)
221 Callahan-Koon Road
Spindale, NC 28160.

Applications can be obtained from the Personnel Office or downloaded at www.rpmhd.org/hr/how-to-apply/ Resumes without an accompanying PD-107 will not be considered. This position will remain open until filled. EOE.

Vacancy Announcement

Public Health Nurse II

 

Salary Grade:

69

Salary Range:

$41,134 – $53,473/ year (hiring range)

Closing Date:

Open until filled

Position Number:

535-50-287

Location:

McDowell (However, may be required to work in Polk or Rutherford Counties)

Description of Work:

The primary purpose of this position is to administer vaccines, perform immunization outreach and educational activities and conduct immunization monitoring and follow-up to include all resident children 0-24 months whether private or public in compliance with the Immunization Action Plan. Demonstrate and implement techniques of nursing care and counsels for promotion of health and prevention disease through visits in schools, clinics, and health fairs within assigned area, McDowell Health Department, working independently and net-working for integration of these activities and in home basis. Responsibilities include: Immunization Action Plan Coordinator/Vaccine Preventable Disease Coordinator, General Clinic/Immunizations/STD Clinic, Family Planning Clinic and Maternity Clinic.

Minimum Education And Experience:

Graduation from a four-year college or university with a B.S. in Nursing which includes a Public Health Nursing rotation and one year of Public Health Nursing experience; or Master’s in Public Health and graduation from a school of professional nursing and one year of professional nursing and one year of professional nursing experience; or graduation from a school of professional nursing and two years of professional nursing experience including one year of Public Health Nursing experience; or an equivalent combination of training and experience.

Application Process:

Applicants must submit a current resume and state application (PD-107) to the Rutherford-Polk-McDowell District Health Department Personnel Department, 221 Callahan-Koon Road, Spindale, NC 28160 Position will remain open until filled. Applications can be downloaded at www.rpmhd.org/hr/employment. Completed applications and resumes can be e-mailed to personnel@rpmhd.org or faxed to (828) 287-6059.

March

Nutrition Spotlight


SPINACH

Popeye shouldn’t be the only one to benefit from spinach! Spinach packs a powerful punch, high in: vitamin A, vitamin K, vitamin C, folic acid, iron, calcium, and fiber. Try this recipe for a family friendly way to bring spinach to the table.

Cheesy Spinach Bake

Ingredients
1 10-ounce box frozen chopped spinach, thawed
2 large eggs
½ cup 1% low-fat milk
1 tablespoon extra virgin olive oil or melted butter
½ cup seasoned dried bread crumbs
½ teaspoon baking powder
1 cup shredded reduced-fat Cheddar cheese
¼ cup grated Parmesan cheese
Kosher salt

DIRECTIONS

(1) Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
(2) Drain the spinach in a colander. Press with the back of a large spoon to remove excess moisture. Set aside.
(3) Whisk together the eggs, milk, and olive oil in a large bowl. Whisk in the bread crumbs and baking powder. Stir in the spinach, Cheddar cheese, and Parmesan cheese until well combined.
(4) Spread the mixture evenly in the prepared pan. Bake until the mixture is set and the top is golden brown, 25 to 30 minutes. Slice into 2 x 4-inch rectangles and serve. Sprinkle the tops with a few pinches of salt to taste.

Recipe from https://www.cookstr.com/Casserole-Recipes/Cheesy-Spinach-Bake

 

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request Chapter 4: CIVIL RIGHTS 4 Section 2: PUBLIC NOTIFICATION NC WIC Program Manual October 2016 a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov

 

 

 

By Jason Masters
     Environmental Health Director

Common Food Myths


A S

Q: Hi Jason, long time reader, first time writing in… I just found some leftover lasagna in my fridge. I don’t know how long it has been there, but it doesn’t smell bad, so it’s safe, right?

-Becky

A: Oh. My. God. Becky. Look at that myth…

This leads me into a whole section I like to call… Fact or Fiction

So, my question is, who leaves lasagna in their fridge that long? Lasagna is delicious.

In North Carolina, according to the NC food code manual, a food can be held for 7 days at 41 degrees F or below. Don’t know the temperature of your fridge? Pick up one of these.

And remember, the ambient temperature of your refrigerator needs to be about 38 degrees F to maintain 41 degrees F in food.

There is no way to accurately determine if a food is safe to eat based on smell, look, taste, sliminess, length of fur, whether or not your brother-in-law would eat it, etc. Just because there may be a visible lack in quality doesn’t necessarily mean a food isn’t safe to eat, but the best recommendation I can make is, “when in doubt, throw it out.”

These apples are organic, so I’m just going to dig right in…yum, yum…crunchy!

Just because a food is labeled as organic or all natural doesn’t automatically make it safe to eat as is. The term “organic” usually applies to foods that are grown without the use of pesticides or synthetic fertilizers. Meat or dairy products labeled as “organic” are fed diets that are lacking in hormones and antibiotics. Before a product can be labeled as “organic”, a government entity (the USDA, through the National Organic Program) must certify the farm (or farms) as meeting strict criteria known as the USDA organic standards. And while the organic movement is growing in the United States, as well as here in Buncombe County, the organic standards say nothing about bacteria or viruses that may come in contact with the product. E. Coli (as well as other toxin producing bacteria, and viruses) is very prevalent in soil and water runoff, and frequently comes in contact with produce. The best routine is to simply wash all produce under running water.

I just got home from my favorite restaurant, and now I’m feeling sick. It must have been the two dozen raw oysters, XXtra hot wings, and two margaritas followed by a 3 egg omelet, right? I don’t think I can ever eat these foods again, or smell tequila, or look at oyster shells, etc. etc.…

While this…eclectic…combination of foods may cause even the most iron-gutted of us to cringe, it is USUALLY not what you most recently ordered at “Vibrio’s Oyster and Omelet Shack”* that got you sick. Although there are some cases of the onset of symptoms of foodborne illness occurring within 1-2 hours, these are associated with added ingredients or methods of preparation (i.e. foods cooked in metal lined cans, or the addition of metallic salts) or allergic reactions (MSG, or certain histamines associated with fish). Most true foodborne illness symptoms occur several hours to days after ingestion. Norovirus, a very common foodborne illness, for example, usually takes 12-48 hours to show up. And believe me, when it does, you will know. If you think you are becoming sick, try to remember the last several places you have eaten. It will be important to know these things when you call to inform the environmental health department of your illness…(you DO call and report your foodborne illness, right?) Also, go to the doctor. They will be able to confirm that what you are experiencing is actually a food borne illness, and not just indigestion…(plop plop, fizz fizz)

I just dropped my cheeseburger on the ground, but it’s cool, because, 5 second rule, right? Fact or fiction?

My personal favorite of all the food myths…

The real answer is: Partially fiction (or partially fact, if you are one of those half-full people). It really depends on the food, and the floor. The best explanation may be in the form of an example. Let’s say you dropped your pretzel on a hardwood floor.

Because both the pretzel and the hardwood floor are dry, transference of bacteria MAY be at a minimum. Now, if the floor was wet because you spilled all the juice out of the chicken package, OR if the pretzel is wet because your 3 year old licked all the salt off, well then, that’s a different story (and it might be a good idea to get your kids blood pressure checked). Same deal if it’s a wet food and dry floor. A cheeseburger dropped on a dry floor is probably going to pick up some nasty stuff. And of course, moist food and moist floor (or ground), well, that’s just a recipe for disaster. Bacteria don’t have a time limit on how quickly they jump on foods. It’s really fun to drop your chocolate chip cookie in front of your kids and yell “5 SECOND RULE!!” before wrestling it out of their hands, but the best course of action is to consider this a teaching moment, and err on the side of caution, and discard the food.

You can reach the food and lodging division of the environmental health section at 828-287-6317 (Rutherford), 828-894-8004 (Polk), or 828-652-2921 (McDowell), with any questions related to food safety.

*Names have been changed to protect the innocent*

UBHEADING

 

February

Nutrition Spotlight


BANANAS

Bananas are the Powerhouse of Nutrients. A banana is loaded with essential vitamins and minerals such as calcium, manganese, iron, folate, niacin, riboflavin, and B6. These all contribute to the proper functioning of the body and keeping you healthy. They contain lots of fiber, make a great snack, and are quick to grab for breakfast when heading out the door on a busy morning. Try out the recipe below for a sweet way to include bananas in your diet.

 

Ingredients
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 egg
1 cup mashed ripe bananas (about 2)
1-3/4 cups quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts

DIRECTIONS

(1) In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts.

(2) Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.

Nutrition Facts

2 each: 195 calories, 10g fat (5g saturated fat), 24mg cholesterol, 186mg sodium, 25g carbohydrate (14g sugars, 2g fiber), 3g protein.

Originally published as Banana Oatmeal Cookies in Taste of Home April/May 1996 – https://www.tasteofhome.com/recipes/banana-oatmeal-cookies/

 

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request Chapter 4: CIVIL RIGHTS 4 Section 2: PUBLIC NOTIFICATION NC WIC Program Manual October 2016 a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov

 

 

 

By Jason Masters
     Environmental Health Director

Stock in the middle with you…


A SUBHEADING

Q: Hey Jason, I love soup in the winter, but have always been afraid of the process. What is a safe way to make homemade soup for the cold winter months?

-Joyce

A: Soup is a wonderful treat on a cold winter day, or if you are like me, at any time throughout the year. Most soups are pretty basic, consisting of stock, meat and/or vegetables, and spices. Some soups introduce cream as a way to thicken and give the soup a silky mouthfeel. But to understand soup, we have to first start with the stock. Stock is just a product of water simmered with meat or bones (or both) for a set time period. Most times, vegetables are added, as well as salt and pepper and any other number of things you might have in the pantry. Simply put, water with meat and bones and those limp pieces of celery you’ve been saving, with a couple pinches of salt thrown in, and simmered for a few hours will produce a product that is far superior to any store bought stock or broth, and will add immense flavor (picture Guy Fieri: “Welcome to flavortown, baby!”) to any soup you make.

So what if you don’t have a half-day to sit around sipping hot tea and daydreaming of what you’re going to do after you retire, while leisurely skimming fat off your bubbling stock? Easy. Throw it all in a pressure cooker, let it sputtle and spurt for an hour, and BOOM, you’re done. Once you have your stock completed, soups, sauces, gravies, etc. are all within your grasp. (We will save sauces and gravies for another issue…)

From a food safety standpoint, cooling your delicious stock is the real issue. The North Carolina Food Code Manual (which is an adaptation of the 2009 FDA food code) dictates that potentially hazardous foods be cooled from 135 degrees F to 70 degrees F within two hours, and from 70 degrees F to 41 degrees F within the following 4 hours, to inhibit the growth of potentially harmful bacteria. The temperature range between 135 degrees F and 41 degrees F is what is commonly known as “The Danger Zone” (cue up your Kenny Loggins, kids…) and is the range that is just perfect for bacteria to thrive. This means exponential growth of bacteria is possible within this temperature range, however, if food is cooled within the parameters mentioned, then food can be safely stored. These are the exact specifications to which restaurants in all counties within the state are held. Some methods to help cool your stock (or any other food for that matter) include: ice baths, ice wands, adding ice to products, or placing products in a cooling unit (but make sure the food is not too hot, or it can warm up other foods in your refrigerator). You don’t need a fancy health inspector thermometer to keep track of your foods internal temperatures either, but spend the $10-15 bucks and grab one of these from Target (http://www.target.com/p/taylor-compact-digital-folding-probe-thermometer/-/A-16965407) or Wal-Mart (https://www.walmart.com/ip/Taylor-TruTemp-Digital-Instant-Read-Thermometer/16541966).

If you think correctly cooling your stock is a pain, try telling a restaurant owner that he has to dump 10 gallons of his Italian Granny’s secret recipe Toscana down the drain…

You can reach the food and lodging division of the environmental health section at 828-287-6317 (Rutherford), 828-894-8004 (Polk), or 828-652-2921 (McDowell),  with any questions related to food safety.

Traditional Chicken Stock

-1/2 of chicken carcass

-2-3 ribs of celery broken in half or thirds

-2-3 carrots broken in half or thirds

-whole onion, quartered, with skin on (for color)

-2 garlic cloves, smashed

-generous salt

-generous pepper

-1-2 bay leaves

Take the bones and leftover meat and skin (the skin will add a deep color to the stock and can be omitted if desired) from a roasted chicken or a rotisserie chicken, and break apart. You will only need about a half a chicken carcass to make approx. 8 cups of stock. Freeze the remaining bones and meat for another time. Add bones and meat to a large stock pot, with celery, carrots, onion, garlic cloves, salt, pepper, bay leaf, and whatever other spices you might like. Add 10 cups of water. Bring to a boil, then reduce heat and let simmer for 2-3 hours, tasting and occasionally skimming the fat from the top of the pot if necessary. Will yield about 8 cups of stock. When finished cooking, remove from heat, strain, use immediately for soups or stews, or cool and hold for seven days at 41 degrees or less.

Pressure Cooker Chicken Stock

Add all ingredients from above to pressure cooker, with 10 cups of water, place lid on cooker and seal, on high heat until pressure regulator begins to “speak”. Reduce heat to medium-low, (regulator should speak every few seconds) for about one hour. Remove from heat, strain, use immediately or cool. Will yield about 8 cups of stock.

 

January

Nutrition Spotlight


GREENS

Start the year with a new way to eat a sandwich. Skip the bread . . . opt for greens.
Collard greens—which are nutrient rich—have large, sturdy leaves that can hold your favorite sandwich ingredients. Also try wraps with other greens (mustard or Swiss chard), or use soft lettuce leaves that don’t need blanching.

Collard Wraps

Steps to prep collard leaves for a wrap:
(1) Wash: soak leaves in clean pan of cool water; lift leaves out and dispose of dirty water; repeat in clean water until all grit is removed.
(2) Shave stems: lay leaves face down on cutting board; with paring knife, shave the thick middle stem just enough to make it flat.
(3) Blanch: bring a large pot of salted water to boil; put collard greens in pot for 30 seconds; remove them from the hot water and place in bowl of ice water until cooled. Remove from water and dry before making wraps. At this point you may refrigerate the leaves, and make wraps as needed. (To skip this step, try rinsing the leaves in hot water to soften).

Making a wrap:
Lay collard leaves on flat service; layer filling ingredients several inches from one end. Fold the end over the filling and tuck in the sides as you roll it up. Cut in half, if desired.
Note: Include a smear of something creamy or mashed (hummus, avocado, beans), or made with mayo or salad dressing, to hold the filling together.

Filling ideas for a green wrap:
• Chicken salad with halved grapes and walnuts
• Mashed avocado, crispy bacon, shredded cheese, diced tomato
• Tuna salad, pickle relish, chopped hard-cooked egg
• Black-eyed peas (slightly mashed), rice, diced ham, cranberry sauce
• Hummus or guacamole with roasted veggies (broccoli, cauliflower, mushrooms)
• Soft cream cheese, slivered almonds, smoked turkey, thin apple slices
• Guacamole, shredded chicken, olives, pepper cheese
• Hummus with shredded or julienned raw veggies (carrot, cabbage, jicama, zucchini, pepper)

 

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request Chapter 4: CIVIL RIGHTS 4 Section 2: PUBLIC NOTIFICATION NC WIC Program Manual October 2016 a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov

The following dates are days in which the RPM Health District will be closed.

Holiday

Observance Date

Day of Week

New Year’s Day January 1, 2019 Tuesday
Martin Luther King, Jr. Birthday January 21, 2019 Monday
Good Friday April 19, 2019 Friday
Memorial Day May 27, 2019 Monday
Independence Day July 4, 2019 Thursday
Labor Day September 2, 2019 Monday
Veterans Day November 11, 2019 Monday
Thanksgiving November 28 & 29, 2019 Thursday & Friday
Christmas December 24, 25 & 26, 2019 Tuesday, Wednesday & Thursday