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.


RESPONSIBILITIES:

Collaborates with the clinical dietitian at Brown University Health Cardiac Rehab programs and the chef for the Dean Ornish Intensive Cardiac Rehab program regarding dietary guidelines, recipe modifications, and patient education sessions. Works in collaboration with all rehab staff and culinary interns regarding the facilitation of cooking demonstrations and supermarkets tours.
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.
Reviews medical records after department nutrition risk assessment from electronic nutrition screen. Communicates and documents feedback 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 being implemented and the patient needs are met.
Provides nutrition monitoring and supports nutrition evaluation through meal recalls, nutrient intake analysis and documentation, and diet reinforcement.
Meet with patients, family members and care partners to introduce menu selections, 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 long term dietary changes implemented at home.

MINIMUM QUALIFICATIONS:

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 required nutrition classes in a 4-year ACEND Didatic Program with advanced culinary internship pending and an anticipated completion of a baccalaureate degree within 6 months.
Evidence of Safe Serve Certification
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.
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, hospital, restaurant with food and nutrition and hospital electronic health record is desirable.

SUPERVISORY RESPONSIBILTIES:
None.

Pay Range:

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.

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