Clinical Dietitian or DTR

JOB DESCRIPTION - CLINICAL DIETITIAN

The clinical dietitian is responsible for all matters pertaining to the nutritional status of the residents.
In order to maintain acceptable nutritional parameters, the Clinical Dietitian provides guidance to the Dietary Department and maintains continuous communication with the Administrator, the Medical Staff and the Nursing Department.

QUALIFICATIONS:

1. Must meet the requirements of the American Dietetic Association for the Registered Dietitian status or RD eligible and/or Dietetic Technician, Registered.
2. May be required to be licensed and/or certified as required by specific state guidelines.
3. One year's experience in clinical dietetics is desired; however it is not essential.
4. Must have a thorough knowledge of and be able to apply nutrition principles.
   Must be able to accurately use this knowledge to assess nutritional status and plan care for all patients.
5. Must possess and use excellent customer service and communication skills.
6. Must be able to read, write, and speak and understand English.
7. Must be in good mental and physical condition.
8. Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners.
9. Must work cooperatively and productively with all partners in Food Service Department and in all departments following established policies of the center.
10. Must have thorough knowledge of and be able to apply food service management, safety/sanitation, food production, and nutrition principles.
11. Must be willing to fulfill the responsibilities of the position.
    Must be at work on time and during scheduled shift.
12. May be required to have a Food Handlers Certificate of Sanitation Course, as required by state regulations.
13. Must have a sincere interest in geriatric nutrition and related problems.
14. Above average communication skills are required in all areas of responsibility.
15. She/he must work cooperatively with all departments following the established policies of the institution.
16. May be required to assist with kitchen operations.

1. Able to be on feet standing or walking most of working day.
2. Able to lift 50-60 lbs.
   on occasional basis.
3. Able to bend, stoop, squat, and twist numerous times daily.
4. Able to carry out fine motor skills and manual dexterity.
5. Mental acuity high enough to adequately perform job requirements.
6. Able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
7. Able to handle all kitchen equipment of standard height and design in demonstrating proper use in food preparations, service and sanitation.
   May be called on occasionally to use same equipment in preparation, service, and/or clean-up of meals.
8. Tastes and smells food to determine quality and palatability.
9. Must be able to withstand heat while working around stoves and ovens plus changes in temperature while going in and out of refrigerated or freezer areas during an emergency situation.
10. No medical problems such s brittle diabetes, uncontrolled seizures, etc., which would endanger self or others is such should ever occur while in the Dietary Department or during patient contact.

1. Will approve all menus as needed.
2. Thorough understanding of regulations (all local, state, and federal which apply/affect dietary and nutritional status, including patient care, sanitation, labor, fire, safety, and disaster).
3. Participation in the development and maintenance of dietary services policies and procedures.
4. Will maintain communication and professional rapport with the medical and nursing staff.
5. Will aid in coordination of dietary and other departments' activities.
6. Assumes responsibility for his/her professional growth and development.
7. Presents professional appearance at all times.
8. Writes and implements, or supervises the implementation of, timely and appropriate patient nutrition care plans.
9. Is a member of the Quality Assurance (QA) Committee.
   Conducts or supervises dietary QA studies, documents, and reports on said studies at QA Committee meetings as needed.
10. Oversees the preparation and service of the meals to be served to the patients, considering state and Federal regulations, special diet requirements, and individual food preferences.
    Advises the Dietary Manager of any concerns.
    Completes a tray line monitors.
11. Responsible for the maintenance of prescribed diets for all patients by routine patient visitation, monitoring of tray service, and education of the dietary employees.
12. Provides routine in-service education programs for the Dietary Department and any other department on request.
    The in-services shall include, at a minimum, all state required topics.
13. In association with the Dietary Manager, plans a program of in-services and on-the-job training programs for all employees for a one-year period as needed.
14. Is responsible for assessing the residents' nutritional status and completing the Nutritional Assessment.
15. Is responsible, in conjunction with the designated nursing staff, to evaluate the residents and complete the nutrition-related components of the MDS.
16. Instructs all residents (and/or their family members) about any therapeutic or texture modified diet they are receiving.
    Documentation of the instruction and the resident comprehension will be maintained in the resident's medical record.
    If the resident is unable to be instructed, the reason must be documented.
    Residents leaving the facility to go home will receive diet guidelines prior to discharge as needed.
17. Evaluates all residents' weights monthly, with particular attention paid to residents losing 5% in 30 days, 7.5% in 90 days, and 10% in 180 days.
    Maintains weight records using the "Weight Monitor Sheets" for all residents.
    Discuss weight loss with the Director of Nursing.
    Documents weight loss in the residents' medical records, assesses the cause, and develops a plan of care.
    Initiates a change of status MDS at the beginning of the weight loss.
18. Evaluates the nutritional adequacy of resident tube feedings monthly.
    Documents evaluation and recommendations in the medical records.
19. Evaluates the nutritional status of residents with pressure sores.
20. Completes yearly and nutritional assessments on the month of the patient's yearly anniversary in the Center.
21. At a minimum completes quarterly nutrition notes in conjunction with the Patient Care Plan meeting.
22. Gives a copy of all nutritional recommendations to the Director of Nursing.
23. Works with all departments and the Administrator to maintain the highest standards of patient care.
    Attends staff meetings.
24. Performs other duties as assigned from time to time.