Registered Dietitian

Purpose of Position: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, organizes, plans and directs the operation of the nutrition service.Examples of Typical Tasks: Performs nutritional assessments. Interviews clients and/or their families to obtain history of food habits and preferences. Explains diet to clients and/or their families and monitors reaction to diet.Interprets laboratory, physical, and social data in medical records.Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate therapeutic diet modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus.Prepares client nutrition care plans.Directs service of client diets. Generally, interacts with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements. May review client menus.Participates in testing new recipes and reports results for possible inclusion in department recipe manual. Conducts meal rounds with clients and/or their families to collect feedback on recipes.Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home.Maintains records and writes reports.Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records.Supervises the receipt, storage and distribution of food and other supplies.Participates in nutritional training of field placement students.Participates in rounds with client’s health care team.Directs service of client diets. Instructs and supervises 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. May supervise diet office staff.Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs.Effectively applies ICARE values: Integrity, Compassion, Accountability, Respect, and Excellence.May inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and checks the quality, quantity, appearance, temperature and palatability of food. May instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition.