Registered Dietitian

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