Dietician Clinical 1

ESSENTIAL DUTIES AND RESPONSIBILITIES Screens and assesses patients’ status for nutritional risk factors per protocol. This may include gathering information on nutrition history, medical record review, anthropometrics. Prepares Nutrition assessment based upon information obtained from history, including recommendation of appropriate diet prescription. Plans nutrition care goals, completes timely follow‑up and documentation in the medical record. Develops and implements plan of care based on assessment of nutritional needs and available sources, and correlates plan with other healthcare providers. Evaluates nutritional care and provides follow up continuity of care. Consults with physicians and other health care professionals to determine patient’s nutritional needs and diet restrictions. Organizes daily tasks to complete needed activities in a timely manner. Participates as a team player with the rest of the clinical nutrition staff by communicating effectively and identifying priority duties. Participate in clinical meetings to discuss policy and procedures and other topics. Participates in interdisciplinary care rounds by providing input regarding patient nutrition status. Discusses nutrition related problems with medical, nursing, and ancillary staff to improve nutrition status of assigned patients. Maintains accurate records and assists in statistical analysis of data. Assists in developing new programs including business plans as needed. Assists in developing policies and procedures as appropriate. Participates in food tasting panels, test trays, meal rounds, etc. to achieve/maintain above average ratings on patient satisfaction surveys. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Provides nutrition education to patients, the community, students and other health care professionals. Develops nutrition education materials, programs, displays, etc. Maintains CEU’s as required for registration and licensure. Attends Mandatory In‑services and completes online education as requested. In addition to the performance of Clinical Nutrition trainee duties, the Skilled Nursing Facility partner (if assigned to that area) provides Food Service coordination as identified below: Participate in food tasting panels, test trays, meal rounds, to monitor food quality, temperatures, food handling and sanitation. Share results with Foodservice Coordinator, Foodservice staff and the Care Center Administrator to recommend improvements where indicated. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Oversee meal service to the Care Center residents. Implement improvements where indicated for the Foodservice staff and the Nursing staff. Monitor resident dignity, resident choices, homelike environment, food safety, food presentation and appropriate nutrition and dietary interventions for residents. Complete Sanitation Audits in the Foodservice Department. Provide immediate corrective action where indicated. Provide report of audits to the Foodservice Coordinator, Food Service staff and Care Center Administrator. Review pertinent foodservice logs to ensure compliance to local, state and federal regulations: Cook’s Temperature Log to review minimum internal cook‑to temperatures, cooling procedures and reheating procedures; Dish Machine Temperature and PPM Logs to ensure proper sanitation; Refrigerator and Freezer Temperature Logs to ensure proper food holding temperatures; I/O Log for each resident in the Care Center to ensure offering of afternoon and HS snack. Organize and deliver in‑service trainings in conjunction with the Foodservice Coordinator and Foodservice Management to the Foodservice staff focusing on such topics as hand hygiene, potentially hazardous foods, dating/labeling, storage, sanitation, cross‑contamination, proper cooking of foods to include cooling and reheating procedures, therapeutic diets, portion sizes and other topics regarding the function of the Foodservice Department to ensure compliance to local, state and Federal regulations. Work with the Foodservice Coordinator on Performance Improvement to develop indicators and to collect and report data quarterly. Function as a Liaison between the Foodservice department and the Care Center. Work with the Foodservice Coordinator to review and update the Foodservice Department policy and procedure manual so that the content remains current. Monitor Foodservice staff regarding proper sanitation practices, hand hygiene, food handling, cross‑contamination and treatment of potentially hazardous foods. Attend Foodservice staff huddles to communicate and reinforce foodservice practices, potential concerns, and any changes. Work with the Foodservice Coordinator when starting a new menu program or updating a current program, including spreadsheets and recipes. Assist Foodservice Coordinator and Foodservice management to direct and monitor the department practices regarding compliance to local state and Federal regulations. Update Resident diet sheets, diet tickets for meals including therapeutic diet tickets and the Foodservice Department productivity sheets as needed. Review recipes for HACCP protocols and food handling of potentially hazardous foods. Assess food service procedures and practices to discover areas for improvements to include productivity and efficiency as well as overall food safety. CULTURE OF EXCELLENCE BEHAVIOR EXPECTATIONS To perform the job successfully, an individual should demonstrate the following behavior expectations: Quality Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals. Service Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions. Partnering Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to other's views; Demonstrates a high level of participation and engagement in day‑to‑day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals. Cost Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue. EDUCATION & EXPERIENCE Bachelor’s degree (if they are a Registered Dietitian prior to January 2024) from a four‑year college or University or Master’s degree in Dietetics, Food Service, Food and Nutrition or related field. Completion of an accredited or approved supervised practice program. CERTIFICATION/LICENSURE Registered with Commission on Dietetic Registration or eligible with registration within one year of hire. State certification / licensure to meet state specific laws for practice as a Dietitian or licensure within one year of hire. Sanitation License (required for skilled nursing facility dietitian) within six months of hire. ADDITIONAL REQUIREMENTS Passing the Driver’s License Check and/or Credit Check (for those positions requiring). Passing the WI Caregiver Background Check and/or IL Health Care Workers Background Check. Must be able to follow written/oral instructions. OTHER SKILLS AND ABILITIES Good interpretive / analytical skills. Good interpersonal / communication skills. Computer skills. WORK ENVIRONMENT The noise level in the work environment is usually moderate. Occupational Exposure: Category B -Some partners in the specified job classification have occupational exposure. AGE OF PATIENTS SERVED X Neonate (birth – 28 days) X Infant (29 days – less than 1 year) X Pediatric (1 year – 12 years) X Adolescents (13 years – 17 years) X Adult (18 years – 64 years) X Geriatric (65 years and older) X Non‑Specific Task (N/A) INFORMATION ACCESS Partners may access patient care information needed to perform their job duties. WORK CONTACT GROUP Partners, physicians, patients/family, visitors, vendors. SPECIAL PHYSICAL DEMANDS The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations. While performing the duties of the job, the employee is regularly required to stand, walk, use hands to finger, handle or feel and talk or hear. Good manual dexterity to operate keyboard and telephone. The employee occasionally has prolonged periods of sitting. Specific vision abilities required by this job include close vision, peripheral vision and ability to adjust focus. LEVEL OF SUPERVISION Some independent judgment is required, but alternatives are limited by standard practices or procedures. SUPERVISES This job has no supervisory responsibilities. PAY RANGE $22.44 – $35.90 EEO STATEMENT Mercyhealth is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, national origin, disability, or protected veteran status. BENEFITS Mercyhealth offers competitive pay and benefits, including retirement, time off, on‑demand pay, access to the Employee Assistance Program (EAP), and more. #J-18808-Ljbffr