The Dietitian is responsible for providing optimal nutritional care to patients in compliance with Joint Commission, company policies and procedures and standards of care for the dietetic profession. These areas include but are not limited to; standards of practice utilizing the nutrition care process for clinical assessment with regard to patient medical diagnosis, laboratory values, anthropometric measures, medications, age-specific requirements, and other co-morbidity factors. Additional responsibilities include; designing nutrition care plans, their implementation and monitoring while collaborating with other members of the health care team. Routine and timely patient care documentation. Making evidenced-based recommendations for nutritional supplementation as well as completing disordered eating assessments, providing weight management education and individualized medical nutrition therapy, meal planning, and providing nutritional consultations. The dietitian is responsible for communicating nutrition concerns to other members of the treatment team. The dietitian counsels and educates individual patients, families, staff, and the community in the application of medical nutrition therapy principles.
The Dietitian is primary in sharing of general food-and-health-related information. The dietitian provides monthly food-and-health-related article for the facility newsletter. The dietitian is responsible for providing bi-monthly therapeutic food-and-health-related educations in various patient-group settings. The dietitian is responsible for maintaining and updating food-and-health-related bulletin boards.
The Dietitian operates with the oversight of Dietary Manager within the Dietary Department. Responsibilities include: assisting in strategic planning for improvement in patient satisfaction; menu planning, nutritive analysis for meals and snacks, recipe development, ensuring compliance with the National School Lunch Program. Â Creation of individual meal plans to meet medical allergy requirements while maintaining sensitivity to patient concerns and goals and patient care taker concern and goals. Attends all dietary department meetings as an educator/co-facilitator. Facility and department in-service training; and routine kitchen inspections; leadership in quality improvement of the foodservice department. Additionally, the Dietitian:
Performs nutritional assessments according to facility policies and Joint Commission standards
Meets directly with patients to complete assessments and educations
Develops and monitors nutrition care plans
Maintains thorough documentation and record-keeping
Provides nutrition consultations as ordered by physicians
Creates nutrition education materials including handouts, food-and-health-related bulletin boards, and facility newsletter
Serves as a resource to all members of the health care team related to appropriate nutrition care standards and quality nutrition care
Assists with special dietary functions, such as holiday meals and catering events
Ensures patient confidentiality at all times
Assists to ensure that services are provided using current theories, standards, and methods in nutrition and dietetics in accordance with regulatory bodies such as the Food & Drug Administration, United States Department of Agriculture, etc.