Dietician

Job Description

Job Description

POSITION OBJECTIVE / SUMMARY :

Provides comprehensive nutritional care to patients identified with special needs and / or those who meet nutritional risk criteria. Provides nutritional care which includes patient assessment and reassessment, patient and family education, interdisciplinary communication, nutritional plan of care development, and documentation of all interventions in accordance with policy and acceptable practice standards.

Acts as a competent clinician who provides clinical care in a skilled and effective manner, utilizing appropriate technical and decision-making skills.

MINIMUM QUALIFICATIONS REQUIRED FOR THIS POSITION :

• A Bachelor’s Degree in nutrition or dietetics.
• At least three years of management experience in acute care hospital.
• Experience in acute psychiatric hospital, highly desirable.
• Certification as Registered dietitian by the Commission of Dietetic Registration, the Credentialing Agency for the American Dietetic Association.

GENERAL STATEMENT OF FUNCTIONS :

2. Determines dietary needs of patients from information gathered from patients’ charts in consultation with medical staff, and other sources.

3.Calculates special diets ordered by physicians.

4.Calculates weighted diets for patients whose intake must be specifically limited.

5.Authorizes food substitutions to be made by food services staff in diet order for patients.

6.Observes, analyzes, and records diet program and patient response to diets served to evaluate effectiveness of dietary programs, to determine necessary diet changes or supplementary feeding, and to provide dietary information for related medical purposes.

7.Counsels patients regarding normal and therapeutic dietary needs

8.Inspects prepared food, and observes food service for compliance with diet orders and service procedures and for conformity with dietary policies and standards.

9.Confers regularly and periodically with the administrator to review progress, exchange information and discuss future goals.

10.May coordinates menu planning, purchasing, and food preparation.

11. Promotes food production and service procedures which protect quality and appearance of food as served to patients and personnel.

12.Assists in planning menus and nourishment lists.

13.Develops and conduct in-service training for dietary personnel, and others when appropriate.

14.Assists in development of appropriate sections of the facility’s policy manual.

15.Clarifies and delineate functions of food service for all personnel. Assist in development of Dietary Department Procedures Manual.

16.May be required to submit written monthly reports to Medical Director.

17.Practices confidentiality in all client related matters.

18.Practices loyalty and commitment to the philosophy, goals and objectives of the Agency.

Competencies :