Dietitian - Lvl IV

About the position

Under direction with the widest latitude for the exercise of independent initiative and judgement, participates in and/or organizes, plans and directs the operational activities of the dietary department in a hospital or institution. In addition to performing the duties of the lower Assignment Levels at a more difficult and responsible level, performs the following:

Responsibilities

• Participates in the formulation of internal regulations and procedural guidelines for the operation of the dietary service.
• Assists in the preparation and submission of annual personnel service budget, including budget for new equipment.
• Conducts research and investigates studies regarding new developments in dietetics and the use of modified or special diets in the treatment of disease.
• Develops, implements, coordinates and evaluates ongoing quality assurance measures and ensures proper follow-up.
• Makes 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 menu modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus.
• Prepares client nutritional 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 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.
• Participates in testing new recipes and reports results for possible inclusion in department recipe manual.
• 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 patient health care team.
• Directs service of patient 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.
• Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs.

Requirements

• Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.
• Baccalaureate degree from an accredited college or university, with a major in Dietetics or Foods and Nutrition in a program approved by the American Dietetic Association (ADA).
• Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.