SUMMARY: Under the general supervision of a Senior Dietitian, Clinical Dietitian, or Lead Dietetic Technician supports the Clinical Dietitians by collecting information, reporting observations, and communicating with the patient/client, family, or caregiver. Obtains nutrition/weight histories, food allergies and preferences, adjusts meal selections for food preferences and diets, monitors menu selections and makes adjustments for compliance with prescribed diets. Conducts meal rounds to monitor food consumption and customer satisfaction and provides education and guidance on food choices and meal planning. Reports observations to the Clinical Dietitian to assist in documenting response to the nutrition care plan and to assist in adjusting the nutrition care plan to meet patient/client goals and achieve desired outcomes. Implements and monitors nutrition interventions as assigned by the Clinical Dietitian Brown University Health employees are expected to successfully role model the organization's values of Compassion, Accountability, Respect, and Excellence as these values guide our everyday actions with patients, customers and one another. In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include: Instill Trust and Value Differences Patient and Community Focus and Collaborate RESPONSIBILITIES: Conducts nutrition screening according to pre-established criteria. Collects and reviews food and nutrient intake information (e.g., current and previous diets, meal and snack patterns, nutritional supplements, typical foods and beverages, chewing and swallowing difficulties, cultural and religious preferences, and food allergies and intolerances. Obtains anthropometric information from medical records or by interviewing patients, families, or caregivers. Visits patients and reviews medical records after department nutrition risk notification from electronic nursing nutrition screen received to validate risk notification and document if high risk not indicated. Communicates results in designated computer system. Provides nutrition interventions/plans of care (e.g. menu correction, diet education) as designed and directed by the Clinical Dietitian. Responds to patient inquiries regarding interventions in accordance with scope of practice. Verifies the nutrition intervention/plan of care is beingimplemented and the patient needs are met. Provides nutrition monitoring and supports nutrition evaluation through meal rounds, nutrient intake analysis and documentation, and diet reinforcement. Visits patients, family members and care partners to introduce menu selection system, review patients progress and discuss their nutritional care plans; conducts continual nutrition assessments and evaluation of patient and suggest revisions to plan as patient's condition warrants. Conducts individual and group patient education and nutrition classes, preparing patient for continued care at home. Collaborates with Food Service Management regarding the work and daily activities of the Room Service Hosts. Provides input for performance appraisals and corrective disciplinary action as appropriate. Works with Cbord Room Service, Get Well Network or other electronic menu system to collect menu choice information and assure patients with complex diet orders receive balanced and appropriate meals. Acts as a liaison between nursing and Food &Nutrition Services. MINIMUM QUALIFICATIONS: Completion of: A baccalaureate degree granted by a US regionally accredited college/ university, or a foreign equivalent, and completion of an ACEND Didactic Program in Dietetics. Or All ACEND prospective students must complete their baccalaureate degree program within the first 8 months of hire. Thorough understanding of the scientific basis of nutrition and dietetics, application of principles of nutrition to human physiology and disease states, and a foundation of evidence based practice. A thorough knowledge of the nutritional values of food and food groups. Analytical ability to identify overt and potential nutritional problems. The ability to develop nutritional care plans for review by the Clinical Dietitian. Oral and written communication skills necessary to work effectively with patients, families and hospital personnel in communicating nutrition care plans, etc. Supervisory skills to provide direction in the collection of menus. Demonstrates knowledge and skills necessary to provide nutritional care to patients based on age specific competencies and patient's cultural, religious, or ethnic and nutrition preferences. Demonstrated understanding of and ability to work within the food service system. Demonstrated computer competency in Microsoft Office EXPERIENCE: Prior experience in a nursing home or hospital and with food and nutrition and hospital electronic health record is desirable. Competencies WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS: Some exposure to communicable diseases when in contact with patients, but hazards are minimized by adherence to established safety procedures and precautions. SUPERVISORY RESPONSIBILTIES: None.

Pay Range:

$18.13-$29.90

EEO Statement:

Brown University Health is committed to providing equal employment opportunities and maintaining a work environment free from all forms of unlawful discrimination and harassment.

Location:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

weekdays and weekends, variable start/end times (5:30 am to 7 pm)

Work Shift:

Day

Daily Hours: 

8 hours

Driving Required:

No