Licensed Dietician

Nutritional Guidelines Interpreter

Under general supervision, interprets nutritional guidelines, standards and special dietary requirements, and diet prescriptions in the planning and preparation of menus and diets for individuals at Elgin Mental Health Center. Plans and directs the preparation of all diets, including modified diets and menus; participates in the habilitation planning process; trains professional and paraprofessional staff with regard to proper nutrition and dietary requirements including basic food and nutrition principles. May participate in dietetic research programs and projects. Verifies compliance with Joint Commission and Public Health Standards, as well as the Center's and Client (Client) policies and procedures regarding nutrition and dietary needs.

Specifically:

1. Plans and develop general and modified diets for the diets of individuals being served based on the individual's medical/physical condition, assesses each patient on a modified diet and makes changes in diets based on assessments.
2. Provides directions to staff in the areas of food preparation, portion control, modified diet, sanitation procedure and stock maintenance in accordance with Public Health Standards. Conducts in-service training for staff in nutritional education, food preparation, portion control, diets, sanitation and other related areas.
3. Conducts regular reviews of food and related supplies and equipment in the Stores areas and on the units; adjusts and substitutes food on menus based on availability; conducts random sample review of meal quality and proper food preparation on all shifts. Monitors supplies and budget compliance; participate in the ordering of food, supplies and equipment, receiving and distribution. Maintains food service records and prepares related reports.
4. Perform quality assurance checks including sanitation, food production and physical plant; participates in the habilitation planning process by providing treatment team members information concerning feeding techniques program; complete nutritional review and follows up on action until it is completed. Performs dietetic research and analysis to inform programs and projects.
5. Conducts in-service training to professional and para-professional staff regarding nutritional needs, dietary requirements, sanitation procedures, portion control, Joint Commission and Public Health Standards in accordance with in-service needs.