FLSA STATUS: Exempt
Under general direction; performs work of moderate difficulty in providing nutritional care services to individuals and groups; performs related work as required.
DISTINGUISHING FEATURES OF THE CLASS
An employee in this class is responsible for resident staffing, completing assessments, preparing and collecting data, data entry of Minimum Data Set (MDS) and care plans, and planning and coordination of food service programs and menus for the nutritional care of Care Center residents. General direction is received from the Dietitian Supervisor.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The list of duties and responsibilities is illustrative only, and is not a comprehensive listing of all the duties and responsibilities performed by positions in this class.
• Completes annual assessments to include the collection of information from personal interviews with residents and family members, and data in the medical record, treatment books, and Certified Nursing Assistant (CNA) books
• Completes sub-acute Minimum Data Set (MDS) assessments, quarterly assessments, Minimum Data Set (MDS), and quarterly care plans
• Performs nutrition assessments and follow-up counseling for residents
• Assesses resident satisfaction with menus
• Identifies nutrition-related needs
• Adapts oral diets and external feedings to individual needs
• Reviews medical records for nutritional data/status
• Teaches nutrition classes, calculates nutrient intakes, completes nutrition screening, and develops, implements, and reviews nutrition care plans
• Provides basic diabetes nutrition information
• Provides label-reading guidelines
• Recommends use of modified foods
• Collaborates and communicates with health care providers
• Assesses clients’ nutritional status
• Documents resident care in their medical record
• Counsels residents and family members on specific diets and takes diet histories
• Performs diet calculations, and implements and evaluates diet modifications
• Monitors food quality and meal acceptance
• Plans menus and assesses client satisfaction with menus
• Identifies nutrition-related needs
• Documents client care
• Maintains regular attendance and punctuality
NON-ESSENTIAL DUTIES AND RESPONSIBILITIES
• Adjusts work assignments and schedules in the event of an emergency to participate in emergency preparedness, response, and recovery activities as assigned.
• Depending on assignment may maintain required emergency management training, licensure and/or certifications.
• Performs related duties as required or assigned within job classification.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and /or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
• Food values and proper nutrition
• Nutrition and dietary objectives
• The nutritional implications of health problems and issues
• Current office practices, procedures and equipment
• County policies and procedures
• Applicable federal, state, and local laws, rules, regulations, codes, and/or statutes
• Administering controlled nourishment programs
• Evaluating and assessing nutritional needs
• Preparing and monitoring nutritional care plans for residents
• Training and directing others
• Using computer hardware and software including word processing, spreadsheets, databases, email, etc.
• Applying an acquired knowledge of procedures, rules, regulations and services applicable to the assigned office
• Manage projects and multiple priorities simultaneously
• Prioritize and assigning work
• Monitor and evaluate employees
• Analyze problems, identify alternative solutions, project consequences of proposed actions, and implement recommendations in support of goals
• Plan, analyze, and evaluate programs and services, operational needs, and fiscal constraints
• Plan, organize, manage and evaluate the work of the division to ensure efficient, timely and cost-effective services
• Establish and maintain effective working relationships with department and division staff, other departments and others, such as vendors
• Communicate and use interpersonal skills to interact with coworkers, supervisor, the general public, etc. to sufficiently exchange or convey information and to receive work direction
• Ensure compliance with applicable federal, state, and local laws, rules, and regulations
• Convey excellent oral and written communication
• Work effectively under stress
• Maintain confidentiality
EDUCATION and/or EXPERIENCE
Completion of a Bachelor’s degree in nutritional science and one year of experience as a Registered Dietitian in a healthcare facility; or, an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Sedentary Work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Position is typically office or administrative work and is not substantially exposed to adverse environmental conditions.
CERTIFICATES, LICENSES, REGISTRATIONS