Graduation from an accredited college with a bachelor's degree with a major concentration in Dietetics, Nutrition, Food, Food Science, or Food Service Management.
A current and valid Certification as a Registered Dietitian Issued by the Academy of Nutrition and Dietetics may be substituted for education and one (1) year of experience.
Responsibilities:
The Incumbent plans diets and supervises the preparation and serving of regular and therapeutic diets to Individuals prescribed by medical staff in order to meet the nutritional needs of such individuals.
Confers with physicians and other members of the health team in order to correlate the individual's nutritional care plan with other care plans.
Formulates menus for therapeutic diets based on indicated physiologic and psychological needs of individuals In order to Integrate them with basic institution menus.
Plans special meals for individuals placed on modified diets by taking into consideration the nutritional value of foods, including vitamin and mineral content, and human requirements.
Gives individual or group Instruction to persons on restricted diets, taking into consideration their psychological, social, and economic needs.
Inspects meals assembly in order to ascertain that each tray conforms to a prescribed diet and meets standards as to quality, quantity, temperature, and appearance,
Observes and monitors the temperatures, food handling practices, sanitation, and portioning of meals. Provides dietary counseling to individuals and their families while the individual is in the facility and at the time of discharge
Assesses the nutritional needs of each person, prepares an individual dietary service in accordance with an alternative schedule which the Dietitian justifies, and documents in the individual's medical charts.
Evaluates and follows up on Individual's nutritional care program and records all necessary data on individual's medical charts.
Trains staff to gather and chart necessary patient information to assist with ascertaining and meeting the dietary needs of patients.
Interviews individuals while making rounds in order to obtain Information regarding food habits, preferences, and acceptability of food served for guidance in planning diets.
Initiates referral of specific individuals to community agencies for follow up with physician's approval.
Keeps records and compiles reports concerning technical and administrative operations such as number of meals served, analysis of diets, supplies issued, repairs to dietary equipment, and personnel attendance records.
May assist in selecting for employment, assigning duties, supervising, and evaluating dietary personnel.
May maintain time records of employees on duty and inspect kitchen, pantries, and equipment for cleanliness.
May schedule hours of duty and work assignments, orient new employees, and grant leave authorizations,
Will be required to learn to utilize various types of electronic and/or manual recording and computerized information systems used by the agency, office, or related units.
