Registered Dietician

Job Description

Job Description

Description:

The facility employs sufficient staff with the appropriate competencies and skills sets to carry out the functions of the food and nutrition service, taking into consideration resident assessments, individual plans of care and the number, acuity, and diagnoses of the facility's resident population in accordance with the facility assessment. Definitions Full-time Means working 35 or more hours a week. Part-time Employees typically work fewer hours in a day or during a work week than full-time employees. The U.S. Department of Labor, Bureau of Statistics uses a definition of 34 or fewer hours a week as part-time work. Part-time workers may also be those who only work during certain parts of the year. Consultants Means an individual who gives professional advice or services. They are generally not direct employees of the facility and may work either full or part-time. 

COMPONENTS: 1. The facility employs a qualified registered dietitian or other clinically qualified nutrition professional either full- time, part-time, or on a consultant basis: A qualified registered dietitian or other clinically qualified nutrition professional is me who: Holds a bachelors or higher degree granted by a regionally accredited college or university in the United a. States (or an equivalent foreign degree) with completion of the academic requirements of a program in nutrition or dietetics accredited by an appropriate national accreditation organization recognized for this purpose. Has completed at least 900 hours of supervised dietetics practice under the supervision of a registered dietitian or nutrition professional. Is licensed or certified as a dietitian or nutrition professional by the State in which the services are performed. In a State that does not provide for licensure or certification, the individual will be deemed to have met this requirement if he or she is recognized as a "registered dietitian" by the Commission on Dietetic Registration or its successor organization or meets the requirements of paragraphs and (ii) of this section.  

For dietitians hired or contracted with prior to November 28, 2016, meets these requirements no later than 5 years after November 28, 2016, or as required by state law. The qualified dietitian or other clinically qualified nutrition professional carries out the functions of the food and nutrition services. While these functions may be defined by facility management, at a minimum they should include, but are not limited to a. c. e. Assessing the nutritional needs of residents. Developing and evaluating and therapeutic diets, including texture of foods and liquids, to meet the specialized needs of residents. Developing and implementing person centered education programs involving food and nutrition services for a] facility staff. Overseeing the budget and purchasing of food and supplies, and food preparation, service and storage. Participating in the quality assurance and performance improvement (QAPI) when food and nutrition are involved. In states where approved, the registered dietitian is permitted to write orders as delegated by the physician, to include, but not limited to: Oral supplements and enteral feeding. Measurement of height and weight Modification to and/or addition of diet restrictions and consistencies. Initiation or discontinuation of fluid restrictions Calorie counts Change in diet consistency in consultation with speech therapy if/when warranted Nutrition related labs g. Vitamin and mineral supplements The qualified registered dietitian or other clinically qualified nutrition professional can decide to oversee and delegate some of the activities to the Director of Food and Nutrition Services. If a qualified dietitian or other clinically qualified nutrition professional is not employed full-time, the facility designates a person to serve as the director of food and nutrition services who: a. For designations prior to November 28, 2016, meets the following requirements no later than 5 years after November 28, 2016, or no later than 1 year after November 2016, for designations after November 28, 2016, is: 1) A certified dietary manager; or 2) A certified food service manager, or 3) Has similar national certification for food service management and safety from a national certifying body; or  4) Has an associate's or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning; and In States that have established standards for food service managers or dietary managers, meets State requirements for food service managers or dietary managers, and Receives frequently scheduled consultations from a qualified dietitian or other clinically qualified nutrition professional.