Diet Technician

Food Service Management

Provide services in assigned areas of food service management and provides dietary consultation under the direction of the Dietitian.

Responsibilities:

1. Conduct timely patient visits, accurately assessing nutrition risk levels per department criteria. Effectively communicate assigned nutrition risk to the appropriate clinical staff.
2. Assist with the education, mentoring, and training of dietetic students/intern and new employees.
3. Provide basic nutrition education as assigned.
4. Plan or edit menus and nourishments with patients to meet individual nutrition care needs in accordance with diet order, patient preferences, and allergies/intolerances.
5. Provide ongoing nutritional care to assigned patients and appropriately evaluate outcomes including changes in nutrition risk status.
6. Participate in performance improvements for quality care and patient satisfaction.

Education:

• Associate's degree in nutrition or related area.
• Analytical ability to plan diets.
• Interpersonal skills to effectively interact with patients, families and other healthcare professionals and to provide basic nutrition instruction.
• Licensure, Certifications, and Clearances: Registered with the Commission on Dietetic Registration or registry eligible preferred.
• Act 34
• UPMC is an Equal Opportunity Employer/Disability/Veteran