What are the responsibilities and job description for the Lead Dietetic Technician position at Rhode Island Hospital?
Summary:
Under the general supervision of a Senior or Clinical Dietitian screens patients and medical records of the patients throughout the adult life cycle for pertinent nutrition and medical histories corrects/enters food allergy entries as required and records patients food intake after completing nutrient analysis. Visits patients family members and as appropriate patient care partners to obtain diet related information answer questions about diet and diet prescriptions as well as offers counseling on dietary restrictions. Assists patients (and care partners where applicable) with difficult therapeutic diets. Corrects all patient menus as required according to the therapeutic diet order and updates electronic kardexes with pertinent information as needed. Serves as backup for Nutrition Service Suite (NSS) CBORD software issues development and training. Schedules designated employees according to budget plan.
Responsibilities:
Meets with patients and family members (and as appropriate with patient care partners) to discuss problems associated with patients diet. Instructs patients family members (and care partners) on basic modifications under general supervision of Clinical Dietitian: documents same in medical record. Assists patient in meal selection in accordance with prescribed diet. Recommends change as appropriate.
Conducts patient meal rounds daily and tray tests once per month. Plans technician work schedules according to budget plan.
Conducts test tray evaluations and patient meal rounds to determine needs and wishes of patients concerning menu satisfaction.
Monitors all patients intakes as appropriate; charts such data in the patients medical record as necessary. Reviews patient meal selections for nutritional adequacy suggesting revisions to diet as patients condition warrants.
Conducts individual and group patient (and care partners as appropriate) education and diet therapy classes preparing patient and care partner for continued care at home.
Participates in nutritional screening and as needed in discharge planning process.
Provides Dietetic Technicians task training as orientation for diet technicians and dietitians including CBORD utilization. Monitors compliance and competency of technicians with patient care computer systems such as EPIC and CBORD software modules. Provides input for performance appraisals on task completion and software usage.
Serves as back up for any Nutrition Service Suite (NSS) CBORD software issues.
Orients new staff to policies computer software technology F&NS technician practice guidelines and education standards.
Other information:BASIC KNOWLEDGE:
Bachelors Degree in Food and Nutrition is required or equivalent preparatory program.
A thorough understanding of the application of principles of nutrition to human physiology and disease states.
A thorough knowledge of the nutritional values of food and food groups.
The analytical ability to identify overt and potential nutritional problems.
The ability to develop nutritional care plans for review by the Clinical Dietitian.
Oral and written communication skills necessary to deal effectively with patients families and hospital personnel in communicating dietetic care plans etc.
Supervisory skills to effectively coordinate and evaluate activities of subordinate work group.
Demonstrates knowledge and skills necessary to provide care to patients throughout the adult Brown University Health with the consideration of aging processes human development stages and cultural pattern in each step of the care process.
Proficiency in utilization of department and hospital wide computer systems for patient care and ability to teach their use and monitor utilization with department members.
EXPERIENCE:
Up to three months job-related experience in order to be familiar with the nutritional patient care program.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:
Some exposure to communicable diseases when in contact with patients but hazards are minimized by adherence to established safety procedures and precautions.
SUPERVISORY RESPONSIBILTIES: None.
Brown University Health is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race color religion sex national origin age ethnicity sexual orientation ancestry genetics gender identity or expression disability protected veteran or marital status. Brown University Health is a VEVRAA Federal Contractor.
Location: Rhode Island Hospital USA: RI: Providence
Work Type: Full Time
Shift: Shift 1
Union: Non-Union
Under the general supervision of a Senior or Clinical Dietitian screens patients and medical records of the patients throughout the adult life cycle for pertinent nutrition and medical histories corrects/enters food allergy entries as required and records patients food intake after completing nutrient analysis. Visits patients family members and as appropriate patient care partners to obtain diet related information answer questions about diet and diet prescriptions as well as offers counseling on dietary restrictions. Assists patients (and care partners where applicable) with difficult therapeutic diets. Corrects all patient menus as required according to the therapeutic diet order and updates electronic kardexes with pertinent information as needed. Serves as backup for Nutrition Service Suite (NSS) CBORD software issues development and training. Schedules designated employees according to budget plan.
Responsibilities:
Meets with patients and family members (and as appropriate with patient care partners) to discuss problems associated with patients diet. Instructs patients family members (and care partners) on basic modifications under general supervision of Clinical Dietitian: documents same in medical record. Assists patient in meal selection in accordance with prescribed diet. Recommends change as appropriate.
Conducts patient meal rounds daily and tray tests once per month. Plans technician work schedules according to budget plan.
Conducts test tray evaluations and patient meal rounds to determine needs and wishes of patients concerning menu satisfaction.
Monitors all patients intakes as appropriate; charts such data in the patients medical record as necessary. Reviews patient meal selections for nutritional adequacy suggesting revisions to diet as patients condition warrants.
Conducts individual and group patient (and care partners as appropriate) education and diet therapy classes preparing patient and care partner for continued care at home.
Participates in nutritional screening and as needed in discharge planning process.
Provides Dietetic Technicians task training as orientation for diet technicians and dietitians including CBORD utilization. Monitors compliance and competency of technicians with patient care computer systems such as EPIC and CBORD software modules. Provides input for performance appraisals on task completion and software usage.
Serves as back up for any Nutrition Service Suite (NSS) CBORD software issues.
Orients new staff to policies computer software technology F&NS technician practice guidelines and education standards.
Other information:BASIC KNOWLEDGE:
Bachelors Degree in Food and Nutrition is required or equivalent preparatory program.
A thorough understanding of the application of principles of nutrition to human physiology and disease states.
A thorough knowledge of the nutritional values of food and food groups.
The analytical ability to identify overt and potential nutritional problems.
The ability to develop nutritional care plans for review by the Clinical Dietitian.
Oral and written communication skills necessary to deal effectively with patients families and hospital personnel in communicating dietetic care plans etc.
Supervisory skills to effectively coordinate and evaluate activities of subordinate work group.
Demonstrates knowledge and skills necessary to provide care to patients throughout the adult Brown University Health with the consideration of aging processes human development stages and cultural pattern in each step of the care process.
Proficiency in utilization of department and hospital wide computer systems for patient care and ability to teach their use and monitor utilization with department members.
EXPERIENCE:
Up to three months job-related experience in order to be familiar with the nutritional patient care program.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:
Some exposure to communicable diseases when in contact with patients but hazards are minimized by adherence to established safety procedures and precautions.
SUPERVISORY RESPONSIBILTIES: None.
Brown University Health is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race color religion sex national origin age ethnicity sexual orientation ancestry genetics gender identity or expression disability protected veteran or marital status. Brown University Health is a VEVRAA Federal Contractor.
Location: Rhode Island Hospital USA: RI: Providence
Work Type: Full Time
Shift: Shift 1
Union: Non-Union
