Duties: Maintains standards of Food Service Department clinical program and those set by hospital, the reglatory agencies. Maintains registration status through the Commission on Dietetic Registration by obtaining CEU credits annually (quantity and dureation as required by the CDR) Maintains accurate records to meet regulatory agency guidelines and assists in statistical analysis of data and actions plans for performance improvement initiatives Completes initial screening, and provides assessment and follow up as per hospital policy.
Calculates nutrient needs (Calories, Protein, and Fluids) for patients on oral, enteral and parenteral nutrition. Recommends appropriate formulas to meet the metabolic needs and tolerance. Provides Nutrition Counseling and Education to meet patients and/or family nutrition education needs.
Identifies cultural, religious, ethnic, age-specific, motivational and other barriers that may impact patient s comprehension and compliance of diet. Provides individualized instruction for patients and their families in nutrition principles and dietary plans. Visits patients regularly to determine diet adherence, meal tolerance and patient satisfaction.
Evaluates appropriateness of diet prescription using subjective and objective patient data and monitors corrects transmission of diet orders to dietary department. Consults with physicians and other health care professionals when developing nutrition care plan. Collaborates with Clinical Nutrition Manager and department management team to complete other tasks deemed necessary for the proper functioning of the department.
Participates in hospital committees relating to Patient initiatives and care Activiely participates in multidisiplinary team rounds offering input and acting on feedback Documents in the medical record according to policy and procedure criteria utilizing approved abbreviations. Documents appropriately as necessary on Interdisciplinary Care Plan and Education Record. Documentation is completed in a timely manner Maintains proper care, maintenance and sanitation of work areas and equipment.
Maintains established department policies, procedures and objectives for quality assurance, safety and infection control Observes and tests food being cooked by tasting, smelling, and temperature taking to determine that it is cooked according to standard recipe. Alerts supervisor to problems or needs concerning equipment, food supply, sanitation and safety. Detects and reports spoiled or unattractive food or supplies.
EDUCATION + EXPERIENCE
Minimum of a Bachelor's degree Completion of an ACEND accredited/approved supervised practice program in dietetics Adequate knowledge of medical nutrition therapy CREDENTIALS +
Registration with the commission on dietetic registration (CDR)