Nutrition Assistant

Jackson Health•Miami, FL

1d•Onsite

About The Position

Nutrition Assistant performs work in serving the nutritional needs of hospital patients. Work involves the routing of patient menus, writing routine modified diets, assisting patients with selecting menus and their routine nutritional needs, and assuring that meal trays and nourishments meet established nutritional standards. Responsible for operation and sanitation of pantry area. Work is performed under immediate supervision of Dietetic Technician/Dietitian and appropriate medical and nursing staff for conformance with dietary and sanitation requirements.

Requirements

Generally, requires 0 to 3 years of related experience.
High School diploma is strongly preferred.
Ability to analyze, organize and prioritize work accurately while meeting multiple deadlines.
Ability to communicate effectively in both oral and written form.
Ability to handle difficult and stressful situations with critical thinking and professional composure.
Ability to understand and follow instructions.
Ability to exercise sound and independent judgment.
Knowledge and skill in use of job appropriate technology and software applications.
Must meet and maintain current all unit specific and organizational skills/competencies, certifications/licensures, as required by the nursing area.
American Heart Association Basic Life Support (BLS) and any additional applicable life support certification for Healthcare Providers is required upon hire with at least 6 months validity and maintenance at JHS for the duration of employment.

Responsibilities

Visits all patients on a regularly scheduled basis regarding meal satisfaction.
Appropriately documents patient food preferences.
Quickly responds to patient problems and communicates them to the Dietitian or Nutrition Supervisor.
Corrects menus for nutritional adequacy, based on approved diet manual.
Transcribes all pertinent patient information in the patient special needs kardex.
Completes work assignments as directed without additional reminders.
When assigned duties are completed, reports to supervisor for additional assignments.
Fills out nourishment labels daily. Provides basic nutrition educational information to patients.
Delivers and picks up food carts as requested.
Consistently implements phone orders for new admissions, diet or room changes.
Heads patient menus neatly and accurately with correct room number and name.
Marks menus neatly and with accuracy - including measurements, fluid restrictions, sodium restrictions, isolations, etc. Accurately checks breakfast, lunch and dinner menus just prior to service; checks room number and diet; takes out discharges; and adds for new admissions.
Accurately tallies last-minute special items needed for each successive meal.
Informs cooks of food items needed. Works tray line as needed, following department policies and procedures.
Consistently offers assistance to patients in marking menu selections; offers accepted alternate food selections to patients when requested.
Consistently strives to use patient's menu selection rather than sending the house diet.
Obtains food preferences from patient's family when patient is unable to make his/her own selections.
Consistently attempts to resolve problems with food preferences before consulting with dietitians.
Always fills in diabetic exchanges before menus are received by patients.
Consistently finishes checking menus 5-10 minutes before tray line start-up; takes meal census and brings menus to production area.
Accommodates changes in work schedule to achieve department objectives.
Performs additional work assignments during periods of low patient activity.
Appropriately prioritizes work assignments.
Demonstrates knowledge of normal and therapeutic nutrition principles.
Completes menu work in coordination with kitchen staff's production procedures.
Demonstrates familiarity with food exchanges for diabetic diets and other modified diets.
Adheres to dietary restrictions when offering alternate selections to patients on a therapeutic diet.
Appropriately identifies and refers nutritional problems to the dietitian.
Demonstrates behaviors of service excellence and CARE values (Compassion, Accountability, Respect and Expertise). Performs all other related job duties as assigned.