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The Registered Diet Tech is responsible for performing nutrition screens, diet education, calorie counts and any other duties related to a patient’s nutritional care as assigned by a registered dietitian and within the scope of practice of an NDTR.
MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Associate's degree from an accredited dietetic Technician Program.
2. Registered Nutrition and Dietetic Technician (NDTR) with the Academy of Nutrition and Dietetics within 6 months of hire
3. If working in Children's: Must successfully pass Infant Nutrition Technician training course and exam within 6 months of hire.
PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Registered Nutrition and Dietetic Technician with the Commission on Dietetic Registration.
2. Bachelor of Science in Nutrition from an accredited Didactic Program in Dietetics
3. Membership to the Academy of Nutrition and Dietetics.
EXPERIENCE:
1. Experience in a hospital setting a preferred.
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 all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Screens patients for nutritional risk. Reviews medical records for pertinent anthropometrics and medical history necessary to determine nutritional risk.
2. Interviews patient for weight history, supplement tolerance, and any applicable nutrition education needs.
3. Accurately documents information obtained in patient’s medical record according to departmental and JCAHO standards. Monitored by review of nutritional screening notes in the medical record and review of EPIC.
4. 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. Counsels assigned patients and their family members on modified diets, providing appropriate nutrition education materials and information.
5. Documents nutrition education provided in the patient’s medical record via EPIC according to hospital, departmental and JCAHO standards.
6. Performs nutritional calculations accurately for assigned patients. Calculates calorie and protein intake of patients on calorie counts according to departmental guidelines; documents results in medical record according to established procedures.When ordered, also calculates patient’s intake of other macro and micro-nutrients such as fat, calcium and phosphorus.Monitored by periodic checks from staff dietitians and/or Clinical Nutrition Manager.
7. 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. Appropriately documents information.
8. Assists in the training and education of Dietetic Interns. Develops and teaches classes regarding Diet Technician job responsibilities to the interns during their orientation.
9. Functions as a liaison between Nutrition Services and other departments regarding patient food service-related problems; also reports any noted intra-departmental problems interfering with optimal patient care to the appropriate people.
10. Fields food service-related problems reported by nursing regarding diet orders, formulas, or tube-feedings.Provides solutions or seeks appropriated resources to effectively deal with these issues.
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. Work requires frequently lifting and carrying objects weighing up to 10 pounds and occasionally lifting and carrying objects weighing 11 to 20 pounds.
2. Work requires regularly stooping, bending, sitting and standing.
3. Work requires frequently reaching and grasping objects below, at, and above shoulder level.
4. Work requires regularly pushing and/or pulling non‑motorized equipment (e.g., stretcher, food cart, mop, etc.) weighing 21 to over 50 pounds.
5. Work requires regularly grasping and fine manipulation with hands.
WORKING ENVIRONMENT: 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.
1. Majority of work is performed in the nutrition department/infant feeding preparation room and most of the work is completed standing.Frequent classroom and meeting room work. Majority of work is performed under deadline pressure, which is often stressful.
2. Potential Exposure to Blood Borne Pathogens. Job requires performance of tasks that involve potential for exposure to blood, body fluids, or tissues (specifically breast milk).
SKILLS AND ABILITIES:
1. Work requires the analytical skills to resolve problems that require the use of basic scientific, mathematical, or technical principles. Strong math skills are required.
2. Work requires the ability to exchange information on factual matters, and respond to simple written or verbal instructions, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees. More sensitive situations may be referred to others as appropriate.
3. Requires excellent time management skills.
4. Must be able to read and write in the medical records.
5. Must have excellent communication skills with the ability to teach nurses, family members, dietitians, interns, food service workers.
6. Requires the use of multiple computer skills including the EPIC system, e-mail, Microsoft Word, Excel, and “Room Service” VST computer system.Telephone skills, hospital paging system skills required.
7. Must keep up to date on all professional literature in the field of nutrition by reading journals and joining list serves.
8. Must have the ability to create and interpret schedules for staff.
9. Work requires regularly proofreading and checking documents for accuracy.
10. Ability to understand written and oral communication.
Additional Job Description:
Scheduled Weekly Hours:
40
Shift:
Varied (United States of America)
Exempt/Non-Exempt:
United States of America (Non-Exempt)
Company:
UHC United Hospital Center
Cost Center:
600 UHC Dietary
Address:
327 Medical Park DriveBridgeportWest Virginia
Equal Opportunity Employer
West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.
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