Clinical Dietitian II

Introduction

by Employment Services Team

TYPICAL DUTIES

Identifies at risk patients and prioritizes need for services; assesses nutritional status utilizing established parameters; obtains and evaluates diet history, laboratory values, medication history, anthropomorphic data and observations to assess needs; utilizes information to plan and implement nutritional care plans; charts information and observations.

Evaluates and interprets physician orders; calculates calorie and nutrient contents for special diet and tube feedings; provides therapeutic dietary information to health care staff and to patients and families; resolves clinical issues.

Monitors and evaluates patient tolerance of and compliance with meals; modifies nutritional care plans; recommends modifications to physician orders; modifies menus to meet dietary needs; reviews institutional menus for compliance with regulations and standards; recommends new menus for regular and special diets.

Provides consultant services in the areas of food and nutrition and provides technical assistance in the areas of menu planning, food preparation, diet modifications and nutrition education to operators and kitchen staff of senior programs, schools and child care facilities, nursing homes, board and care facilities, county institutions and other facilities; assists in developing policies and procedures; audits programs for compliance with applicable law, rules and regulations.

Develops and presents nutrition education and service programs; provides individual and group counseling to individuals and families; provides special diet information to individuals with specific medical needs including dialysis and kidney patients, diabetics, pregnant and nursing mothers and others.

Conducts training for health care staff in the areas of meal preparation, preparation of special diet items, charting of trays, sanitation and cleanliness, food storage and tray preparation; may monitor preparation and cleanup operations; may inspect patient trays.

Conducts surveys and studies; analyzes results and prepares reports; maintains records; orders supplies.

KNOWLEDGE

Principles and practices of dietetics and nutrition; special nutritional requirements as they pertain to a wide variety of medical conditions and patient needs; methods, materials and equipment used in hospital and home food preparation and service; sanitation methods in volume food preparation and service; principles and techniques of public relations and customer service.

ABILITY

Communicate effectively, both orally and in writing; interpret and apply dietary prescriptions; evaluate patient medical information; integrate special nutritional needs and patient preferences into hospital menus; instruct individuals and groups; conduct formal classroom training in nutrition, dietetics, cooking and related subjects; maintain records; interpret and analyze data; recommend policies and procedures; audit programs for compliance with laws and regulations.