DietitiAn - FT ($32.92-$41.30)

DISTINGUISHING FEATURES OF THE CLASS:  This is a professional position involving responsibility for planning and overseeing nutritional aspects of the food delivery system in a health care facility.  In addition, this position involves assessment of nutritional needs of patients, planning for the provision of foods and drink appropriate for the individual’s physical and medical needs, and providing nutrition education and counseling to adequately meet their regular and therapeutic needs.  General direction is received from the Director of Nutritional Services with leeway allowed for exercise of independent professional judgment.  This class differs from the food management and supervisory positions of Senior Food Service Helper in that dietary and nutritional direction and guidance is provided to employees in the dietary department such as Cooks, Food Service Helpers, etc.  Supervision may be exercised over the work of Dietetic Technicians assigned to assist the Dietitian.  Does related work as required.

TYPICAL WORK ACTIVITIES:

·  Assesses nutritional needs of patients by comparing dietary intake against standards for nutrition of normal individuals;

·  Assesses and provides for the nutrient need of patients as affected by medical regimens, drug therapy, physical limitations, etc.;

·  Develops dietary plan for providing nutritional care to patients;

·  Confers with food service personnel, physicians and nurses relative to the nutritional plan for patients;

·  Implements a monitoring system to determine need for adjusting patients’ nutritional care plan;

·  Provides in-service dietary education for medical and allied personnel;

·  Counsels patients and their families regarding therapeutic diets and normal nutrition;

·  Provides direction and guidance to the food service component of the dietary service so that foods served are satisfying to the patients and the preparation and service methods retain nutrients and inhibit the growth of micro-organisms;

·  Works with facility personnel to insure that assistance is afforded to patients needing help with eating;

·  Advises on the purchase of food used in the facility as well as on safe and sanitary use of equipment in food service and preparation;

·  May act as a consultant to a facility not employing a full-time Dietitian;

·  Reviews medical orders for the diets of patients;

·  Charts admitting diet orders on patients, or delegates task to the Dietetic Technician;

·  Interviews patients to obtain information regarding food habits and preferences for guidance in planning the patient’s diet;

· Calculates dietary needs for diabetic patients and other therapeutic diets, and provides diet counseling for patients on modified diets;

·  Charts dietary data in patient medical records;

·  Directs and supervises work of the technical dietary support staff and is responsible for their productivity and work flow;

·  Conducts nutrition education classes for patients and staff as required;

·  Prepares a variety of records and reports related to dietary activities.

FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS:

Thorough knowledge of the principles and practices of dietetics and diet therapy; thorough knowledge of the relationships of nutrient intake to health and to restorative and rehabilitative treatment; thorough knowledge of how various disease states and medical regimens alter nutrient needs; thorough knowledge of processes involved in food preparation and services, and ability to advise on organizing and directing these processes effectively, efficiently and economically; ability to keep accurate records and to prepare analytical reports in connection with dietary activities; ability to develop, implement and maintain patient nutrition care plans; ability to communicate dietary concepts to patient and families; ability to follow oral and written directions; ability to get along well with others; physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS:  Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with a bachelor’s degree in food and nutrition and registration or eligibility for registration by the American Dietetic Association.

NOTE:  The minimum qualifications for this position are mandated under Section 700.2 of New York State Health Rules and Regulations.

We offer a caring environment, growth opportunities, competitive wages and benefit package. Applicants may forward resume to: Human Resources, Lewis County Health System, 7785 N. State St., Lowville, NY 13367 or Email: hr@lcgh.net. LCHS is an equal opportunity provider and employer.