Provides technical assistance in food service management or technical nutritional care to patients and the community.

Provides technical assistance in food service management (such as recipe standardization, food procurement, catering and food production direction) or provides technical nutritional care (such as instruction in proper nutrition, evaluating patient diet history to determine risk category, and managing the nutritional care of assigned patients). 

Under general supervision, directs the work of food service staff and provides technical assistance in nutritional care or in food service management.

Screens patients for level of nutritional care needed; interviews clients/patients for food preferences and to determine nutritional risk level and need for modified diet or other nutritional interventions;  

Assesses and manages the nutritional care of patients assigned; documents care provided in the medical record; collects all data needed utilizing medical record, laboratory reports, medical diagnosis, medications prescribed and health history; 

Instructs patients in proper nutrition; 

Calculates nutrient intakes of assigned patients; 

Selects, schedules and conducts orientation and in-service education programs; 

Responds to nutritional care questions from the public; 

Plans menus for patients in nutritional transition such as from tube feeding to oral feeding; 

Standardizes recipes and tests new products; 

Monitors food service for conformance with quality standards; 

Compiles operational data for use in the development of menu cycles and order­ing food supplies; 

Supports the Food Service Manager with monitoring meal service, recipe formulation, menu planning and ensuring proper calories and nutritional content of modified diets;  

Acts as liaison between food service and medical departments;  

Develops and conducts training of inmates, residents, food service personnel, medical staff etc., regarding nutritional issues, modified diets, safe and proper food handling, use of equipment, sanitation, personal hygiene and safety;  

Procures and receives supplies and equipment following established procedures; 

Performs related duties as required; 

May direct the work of others.

Knowledge of: hematological and biochemical laboratory data; medical terminology; symptoms of nutritional compromise; drug-food interactions; energy and protein requirement calculations; diet counseling; therapeutic diet planning; preparation and serving of special diets; food safety and sanitation.   

Ability to: provide nutritional education for staff, health care providers and others; screen and prioritize patient needs; provide follow-up monitoring on therapeutic diets; schedule consultations for self and consulting Registered Dietitian; complete all documentation and follow-up per health record guidelines; prepare and maintain dietetic charting and nutritional histories; establish and maintain working relationships with others; instruct others in dietetic food preparation and sanitation.

There may be instances where individual positions must have additional licenses or certification.  It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

OR 

Eighteen months of experience inpatient nutritional care.