Dietician - Canal Winchester Care Center

POSITION SUMMARY

The Dietitian assumes professional responsibility and accountability for the dietary Services Department that provides nourishing, palatable well-balanced diets to meet the daily nutritional and special dietary needs of each resident according to their comprehensive resident assessment and plan of care. Provides consultation to the director of food Service. Manages employees in the preparation of attractive, nutritionally adequate meals served at proper temperatures and at appropriate times according to facility policies and procedures, consistent with state and federal laws and regulations and accepted nutritional standards. Responsible for care and sanitation of institutional food service equipment and work areas used for preparation, storage, and service.

In collaboration with the Director of Food services and the Administrator, allocates department resources in efficient and economic manner to ensure each resident receives food in amount, type, consistency and frequency to maintain usual body weight and nutritional values.

CLINICAL - RELATED TO PATIENT CARE

Confer with medical and nursing staff to determine diet needs. Interview and complete Nutritional Screen on each admission within 3 to 5 days of admission. Complete Nutritional Assessment for each resident, including MDS and RAPs, by day 10 post-admission. Make at least quarterly visitation of all residents and document their progress in the resident’s clinical records and care plan. Development and evaluation of patient care plans. Assist in planning a method for determining patient food acceptance and make necessary notations on patient’s charts. Monitoring of monthly weights as per our facility weight policy with charting to reflect interventions and results. *Clinical privileges see Appendix A.

RELATED TO FACILITY PERSONNEL

Develop on-going in-service education programs for all dietetic service personnel on a monthly basis and other professional staff as required. Other duties as requested by the Food Service Director.

MINIMUM QUALIFICATION STANDARDS

EDUCATION:

Baccalaureate degree with major in relevant field.

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