About This Role
This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Food and Nutrition Department or other assigned area. All personnel perform related work. Under administrative direction, the Registered Dietitian organizes, plans and directs the operation of the nutrition service.
Responsibilities
- Perform nutritional assessments
- Interview clients and/or their families to obtain history of food habits and preferences
- Explain diet to clients and/or their families and monitor reaction to diet
- Interpret laboratory, physical, and social data in medical records
- Monitor clients for and evaluate food/drug interactions
- Consult physicians about appropriate therapeutic diet modifications
- Assist with preparation of nutritional analysis of general and therapeutic cycle menus
- Prepare client nutrition care plans
- Direct service of client diets
- Interact with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements
- Review client menus
- Participate in testing new recipes and report results for possible inclusion in department recipe manual
- Conduct meal rounds with clients and/or their families to collect feedback on recipes
- Counsel clients and/or their families in the preparation of special therapeutic or modified diets at home
- Maintain records and write reports
- Prepare nutritional assessments, nutritional care and discharge plans, and record nutritional data in medical records; document follow-up plan of care in medical records
- Supervise the receipt, storage and distribution of food and other supplies
- Participate in nutritional training of field placement students
- Participate in rounds with client’s health care team
- Instruct and supervise cooks and cook’s helpers in the preparation and distribution of food, as indicated by master menu, standard recipes and census and portion control requirements
- Supervise diet office staff
- Maintain liaison with community organizations relating to nutrition education and/or information
- Participate in nutritional community health fairs
- Effectively apply ICARE values: Integrity, Compassion, Accountability, Respect, and Excellence
- Inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and check the quality, quantity, appearance, temperature and palatability of food
- Instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition
