Clinical Nutrition Manager M-F 9:00 A. M-5:00 P. M-
4 Year bachelor’s Degree, Licensed Dietitian/Nutritionist, Must be ADA registered and 1-3 years of experience, Bilingual (English and Spanish). The nature of this position is as followed: Demonstrates a thorough knowledge of therapeutic diet information used in treating and teaching patients. Plans and extends patient menus to meet criteria of special diets.
Reviews patient menu in order to ensure adequacy. Reviews medical records for modified diet orders, making suggestions for treatment when feasible. Utilizes clinical expertise in assessing and evaluating nutritional needs of patients; possesses in depth knowledge in nutritional support.
Calculates parenteral and enteral nutrition, calorie counts, and any other pertinent nutritional data as requested. Documents any pertinent nutritional information in patients’ medical records. Gives direction to the quality, quantity, temperature, appearance, accuracy, and distribution of trays.
Collects data required to prepare performance improvements. Gives direction to the quality, quantity, temperature, appearance, accuracy, and distribution of trays. Collects data required to prepare performance improvements.
Knowledgeable of JCAHO and AHCA requirements for patient care. Assists in ensuring the department meets required and appropriate standards (specific areas are JCAHO, federal, state and local accrediting, Licensure and/or regulatory bureaus/agencies). Works to maintain cost control and waste control within the department ensures that all food is being measured with the proper scoop ladle, or spoon ensures that foods are being stored appropriately. 6.
Maintains RD and LD/N status. Maintains technical competency through continuing education requirements. Ensures that continuing education requirements are fulfilled.
Performs physician and nursing ordered consults and diet instructions. Interacts with the medical staff to resolve nutritional problems/needs of the patients. Answers nursing/medical staff requests to see patients or their families regarding patients’ nutritional problems.
Communicates relevant nutritional information to physician and/or nursing 8. Interviews patients regarding food habits and cultural or religious preferences to serve as a guide in planning diets as appropriate. Establishes and maintains effective communication with food service staff in order to ensure patient requests are honored. 9.
Educates patients on modified diets and potential drug/nutrient interactions, as appropriate. Performs outpatient teaching as need arises 10. Serves on hospital committees as needed.
Conducts monthly in services with food service employees as requested.