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Chief Clinical Dietitian

Coordinates all phases of nutritional care and supervises the clinical dietitian staff to provide nutrition services. Coordinates and manages nutrition assessment, care planning, monitoring, education and counseling of hospitalized patients and outpatients in a variety of settings. A degree in nutrition and registration with the American Dietetic Association as a Clinical Dietitian is required for this position with three years of experience as a Clinical Dietitian.: Plans and supervises Clinical Dietitians engaged in providing professional advice on diet therapies, instructing patients and families on nutrition, and evaluating patients' responses to diets. Consults with physician and other health care personnel to determine nutritional needs and diet restrictions of patients. Ensures ongoing patient care plans, patient education, and diet instruction. Formulates menus for therapeutic diets based on medical and physical condition of patients and integrates patient's menus with basic institutional menus. Hires, develops, and motivates a qualified clinical dietitian staff. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Instructs patients and their families in nutritional principles, dietary plans, food selection, and preparation. Develops, implements, and maintains department policies and procedures. Plans and coordinates work schedules and daily work load of the clinical dietitians and dietetic interns. May teach nutrition and diet therapy to medical students and hospital personnel. May provide nutrition education programs to outpatient groups.

Community Dietitian

Plans, organizes, coordinates, and evaluates nutritional component of health care services for organization: develops and implements plan of care based on assessment of nutritional needs and available sources and correlates plan with other health care. Evaluates nutritional care and provides followup continuity of care. Instructs individuals and families in nutritional principles, diet, food selection, and economics and adapts teaching plans to individual life style. Provides consultation to and works with community groups. Conducts or participates in in-service education and consultation with professional staff and supporting personnel of own and related organizations. Plans or participates in development of program proposals for funding. Plans, conducts, and evaluates dietary studies and participates in nutritional and epidemiologic studies with nutritional component. Evaluates food service systems and makes recommendation for conformance level that will provide optional nutrition and quality food if associated with group care institutions. May be employed by public health agency and be designated nutritionist, public health.

Dietitian Consultant

Advises and assists personnel in public and private establishments, such as hospitals, health-related facilities, child-care centers, and schools, in food service systems and nutritional care of clients: evaluates and monitors all aspects of food service operation, making recommendations for conformance level that will provide nutritionally adequate, quality food. Plans, organizes, and conducts orientation and in-service educational programs for food service personnel. Develops menu patterns. Assesses, develops, implements, and evaluates nutritional-care plans and provides for followup, including written reports. Consults with health care team concerning nutritional care of client. Confers with designers, builders, and equipment personnel in planning for building or remodeling food service units.

Dietitian Research

Conducts nutritional research to expand knowledge in one or more phases of dietetics: plans, organizes, and conducts programs in nutrition, foods, and food service systems, evaluating and utilizing appropriate methodology and tools to carry out program. Studies and analyzes recent scientific discoveries in nutrition for application in current research, for development of tools for future research, and for interpretation to public. Communicates findings through reports and publications.

Dietitian Teaching

Plans, organizes, and conducts educational programs in dietetics, nutrition, and institution management for dietetic interns, nursing students, and other medical personnel: develops curriculum and prepares manuals, visual aids, course outlines, and other material used in teaching. Lectures students on composition and values of foods, principles of nutrition, menu planning, diet therapy, food cost control, marketing, and administration of dietary department. May engage in research.

Dietitian Supervisor

Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.

Dietitian

Plans therapeutic diets and implements preparation and service of meals for patients in hospital, clinic, or other health care facility. Consults with physician and other health care personnel to determine nutritional needs and diet restrictions, such as low fat or salt free, of patients. : Formulates menus for therapeutic diets based on medical and physical condition of patients, and integrates patient's menus with basic institutional menus. Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance. Instructs patients and their families in nutritional principles, dietary plans, food selection, and preparation. May supervise activities of workers engaged in food preparation and service. May engage in research. May teach nutrition and diet therapy to medical students and hospital personnel.

Clinical Dietitian Chief

Directs activities of institution department providing quality food service and nutritional care. Administers, plans, and directs activities of department providing quality food service. Establishes policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization. : Selects professional dietetic staff, and directs departmental educational programs. Coordinates interdepartmental professional activities, and serves as consultant to management on matters pertaining to dietetics.

Asst. Dir. of Dining-Food Svc (Dietitian) CCRC or Nursing Home

Assists in planning and supervising activities of the Food Services Department to provide quality food service to residents, employees, and visitors of a nursing home or a continuing care retirement community. Requires certification as a Graduate Dietitian with three or more years of food services experience.: Assists in providing technical guidance and administrative direction over dietary planning, menu formulation, and preparation and serving of regular therapeutic diets. Orders food and kitchen supplies. Maintains inventory control of food and supplies stored within the department to minimize waste and pilferage. Plans, schedules and supervises the work of assigned areas to ensure proper distribution of assignments, adequate manning and prompt and efficient preparation of foods to meet menu requirements and institutional needs. Ensures that food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menu if warranted by situation. Maintains standards for food production and handling, cooking, housekeeping, sanitation, safety, security, and employee hygiene in compliance with appropriate laws and regulations.

Asst. Dir. of Dining-Food Svc CCRC or Nursing Home (non-Dietitian)

Assists in planning and supervising activities of the Food Services Department to provide quality food service to residents, employees, and visitors.: Assists in planning and supervising the production and delivery of nourishing food services in a nursing home or a continuing care retirement community. Assists in providing technical guidance and administrative direction over dietary planning, menu formulation, and preparation and serving of regular therapeutic diets. Orders food and kitchen supplies. Maintains inventory control of food and supplies stored within the department to minimize waste and pilferage. Plans, schedules and supervises the work of assigned areas to ensure proper distribution of assignments, adequate manning and prompt and efficient preparation of foods to meet menu requirements and institutional needs. Ensures that food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menu if warranted by situation. Maintains standards for food production and handling, cooking, housekeeping, sanitation, safety, security, and employee hygiene in compliance with appropriate laws and regulations. This position typically requires three or more years of supervisory experience in an institutional or resident facility food service department.

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