Diet Technician jobs in West Virginia

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. NDTR certification from the Commission on Dietetic Registration (CDR).

EXPERIENCE:

1. 1 year of experience in hospital clinical settings.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an exhaustive list of all responsibilities and duties. Other duties may be assigned.

1. Accesses medical record system to receive and prepare consults entered for Dietitians - would gather list of anticipated workloads for the day to come. Communicates with nurse and/or physician, unit manager regarding nutrition-related problems.

2. Organizes and performs daily inventory of supplements in kitchen department (dry storage room and walk-in cooler).

3. Prepares next-day supplements to be delivered to patients by food service staff.

4. Performs weekly test trays and maintains log of food temperatures. When working with patients on the floor, screening patients for nutritional risk, review medical records for pertinent anthropometrics and medical history necessary to determine nutritional risk.

5. When working with patients on the floor, screening patients for nutritional risk, review medical records for pertinent anthropometrics and medical history necessary to determine nutritional risk. Interviews patients for weight history, supplement tolerance, and any applicable nutrition education needs.

6. Accurately documents information obtained in patient's medical record according to departmental and JCAHO standards - monitored by review of nutritional screening notes in medical record and review of EPIC.

7. Participates in evaluation of nutrition education needs and provision of same for patients on modified diets. Counsels assigned patients and their family members on modified diets, providing appropriate nutrition education materials and information.

8. Documents nutrition education provided in the patient's medical record via EPIC according to hospital, departmental and JCAHO standards.

9. Performs nutritional calculations accurately for assigned patients - calculates calorie and protein intake of patients on calorie counts according to departmental guidelines; documents result in medical record according to establishes procedures.

10. When ordered, also calculates patient's intake of other macro and micro-nutrients such as fat, calcium, and phosphorus.

11. Monitored by periodic checks from staff Dietitians and/or Clinical Nutrition Manager.

12. Interviews patients at increased nutritional risk for food preferences/tolerances. Interviews high risk patients as assigned by the Registered Dietitians to determine preferences/tolerances are received.

13. Assists in the training and education of NDTR interns - develops and teaches students.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Works requires frequently lifting and carrying objects weighing up to 10 pounds and occasionally listing and carrying objects weighting 11-20 pounds.

2. Work requires standing, stooping, bending, and sitting. Work requires frequently reaching and grasping objects below, at, and above shoulder level.

3. Work requires grasping and fine manipulation with hands.

4. Work requires regularly pushing non-motorized equipment (i.e., food cart) weighting over 50 pounds.

SKILLS AND ABILITIES:

1. Work requires the analytical skills to resolve problems that require the use of basic scientific, mathematical, or technical principles.

2. Work requires the ability to exchange information on factual matters and respond to simple written and verbal instructions, explain hospital policies, and replay messages to appropriate personnel.

3. Work requires courtesy when dealing with patients, visitors, and hospital employees. Work requires excellent time management skills.

4. Must be able to read and write in medical records. Must have excellent communication skills with the ability to teach nurses, family members, interns, and food service staff.

5. Requires the use of computer skills including EPIC system, email, Microsoft Office, and VST/VISION computer system.

6. Also requires telephone skills. Must keep up to date on professional literature in the field of nutrition and the ability to create and interpret information.

7. Ability to understand written and oral communication.

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