Dietitian

Schedule: M-F, 8 am to 5 pm

Key Functions

Collect patient information form dietary histories, patient’s chart, patient interviews and observations of patient at the time of admission. Evaluates food intake behavior in relationship to eating disorder pathology. 

1. Screens and documents moderate to high nutritional risk.
2. Evaluates diet orders for appropriateness to age, weight, gender, increased nutrition needs, activity and inappropriate eating behaviors.  

Prepare dietary plans for patients that fit their individual life styles and that assure accurate dietary requirements; collaborate with unit staff to plan ongoing nutritional care and record keeping procedures. 

1. Assists/prepares individual meal plans with patients to fit nutritional needs along with consideration of their individual life style, and cultural influences.
2. Provides appropriate written documentation of nutrition are in patient’s charts.
3. Collaborates with clinical staff on a patient’s specific nutritional needs related to intakes, special food, modifications in diet and other eating problems. 

Regularly counsel patients, individually and in groups, regarding nutritional needs and offering support of processing information and activities concerning nutrition. 

1. Discusses the role of nutrition care therapies with adults, children and adolescent patients and family.
2. Identifies knowledge deficits related to food intake and exercise and provides written nutrition and diet information to patients.
3. Consults with patients about specific food-0drug interactions, provide nutrition counseling as needed upon discharge to family members.  

Serve as member of multidisciplinary teams as needed; serve as a resource to clinical staff regarding information related to diet modifications and nutritional needs of patients; utilize information from current research  and resources to educate patients and staff.

1. Participates in team meetings regarding progress and problems with individual patients and proposes changes in food plan as necessary to other team members. 
2. Serves as a resource to clinical staff for current nutrition information and guidelines.
3. Provides current research and resources to educate patients, staff and family.

Reviews and approves Food Service menus for proper nutritional content and recommend revisions to the Director of Food Service; monitor the work of food service staff members working with special diets and trays; check trays and snacks periodically for accuracy.

1. Actively participates in menu revisions with culinary staff and assures that the recommended dietary guidelines regarding appropriate nutrition are met.
2. Provides tray staff with appropriate diet information and education regarding special diets, etc.
3. Supervises tray staff regarding proper set-up of trays, accuracy of special diets and snacks on a daily basis.

Complete required documentation related to dietary activities including quality assurance data, dietary manuals and cards and patient chart information.

1. Participates in quality assurance and continuous quality improvement activities by providing continuing education to dietary staff and patients.
2. Completes in a timely manner appropriate documentation in patient chart, noting patient response to activities/information presented. 
3. Demonstrates the ability to keep medical information confidential.
4. Reviews and maintains updated Menninger diet manual.

Clinical Schedules and Patient Appointments.

1. Schedules and records patient appointments ordered by the physician or other members of the treatment team.
2. Maintains a written record of appointment orders and schedule of each patient’s eating disorder therapy appointments.
3. Notifies the patient of scheduled appointments and any changes in schedule.
4. Records appointments in the tracking log.
5. Arranges transportation via Menninger vans as necessary.
6. Informs staff of changes in the schedule when necessary.

Keep abreast of state-of-the art trends in the field of dietetics; participate in professional and career development through continuing education and workshop activities.

1. Maintains current professional credentials.
2. Participates in on going professional development through continuing education activities. 

Comply with department policies, procedures and safety standards and practices related to food service; wear food handler gloves and head cover when required; attend in service training sessions as requested.

1. Follows policies/procedures for safety/sanitation.
2. Participates in departmental in-service training.

Assure the successful operation of the Facilities Management Department.

1. Accepts accountability for compliance with Menninger policies and procedures.
2. Identifies and reports unsafe hazards to supervisor.
3. Participates in Corporate Compliance educational presentations.
4. Demonstrates, by practice a comprehensive understanding of relevant portions of Corporate Compliance Plan and Code of Conduct by carrying out work tasks in accordance with the Plan and the Code.
5. Actively participates in Team STEPPS program. 

Demonstrates an understanding of developmental tasks and special needs for, and the ability to establish rapport with children, adolescents, adults and older adults/geriatrics. 

Complete other duties as requested.

1. Accepts additional assignments willingly.
2. Demonstrates an ability to perform a variety of duties, maintains flexibility as departmental needs change.
3. Demonstrates an ability to respond to changing workloads and crisis and emergency situations.

Education

Required

1. Completion of an accredited four year program in registered dietetics.

License/Certification  

1. Current certification as a Registered Dietician.
2. Current member of the American Dietetic Association.

Experience

Required:          

1. Three (3) years experience working in dietetics in a clinical setting. 
2. Thorough and current knowledge of the principles of nutrition and dietetics.
3. Knowledge of and skill in planning, preparing and implementing diet modification.
4. Ability to teach nutritional care to individuals and groups of psychiatric patients.
5. Ability to relate well to patients in an understanding, tactful, sensitive and firm manner.
6. Interest in acquiring knowledge relevant to the care of psychiatric patients and the relationship between nutrition and mental illness.