Job Description

University of Utah Job Description

Job Summary

This position provides optimum nutritional care to patients by communicating diet and menu information, screening for nutritional problems, computing nutrient intake, and completing other duties as assigned by the Clinical Nutritionist. The incumbent is responsible for modifying menus to meet patient dietary needs and satisfaction. The employee is also resposible for verifying and processing patient calorie count charges which exceed $50,000 annually. This position has the authority to assist in the training of and provide work direction to Nutrition Care Aides. Depending on the area of assignment, this position may provide nutrition care to infants, toddlers, school age children, adolescents, adults, and geriatrics. This position has no responsibility for providing care to patients.

Qualifications

Required

• One of the following
• Current Food Protection Manager certification, accredited by ANSI.
• Current Utah Food Handler Permit.

• Associate's degree in Nutrition, Health Care, related area, or equivalency.
• Completion of a hospital-provided nutrition competency test at a minimum of 85% accuracy.
• Completion of a hospital-provided Medical Terminology Course within one year of employment.

Preferred

• Bachelor's degree in Nutrition.

This position is patient-sensitive and must fulfill all associated requirements. We protect our patients, coworkers and community by requiring all patient-sensitive employees to be immunized according to CDC standards and hospital policy. Limited exemptions may be made for documented medical contraindications or religious beliefs that object to vaccinations.

Applicants must demonstrate the potential ability to perform the essential functions of the job as outlined in the position description.

Disclaimer

This job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to the job.

Essential Functions

• Ensures that all patients receive menus and instruction on how to fill them out within 12 hours of admission, then obtains patient food preferences and special nutritional needs. Obtains pertinent information including lab data from the patient medical record, screens for nutritional risk, and records the information for use by the Clinical Nutritionist.
• Calculates and charts all nutrient intake records, including parenteral and enteral data, on the department computer system, as ordered by Physicians and other health care providers.
• Writes special menus for patients in order to meet diet orders, food preferences, or special needs.
• Updates and maintains current patient diet order records, confirms that patient menus comply with newest diet orders before each meal, and makes adjustments to menus as necessary.
• Oversees the completion of weekly patient satisfaction surveys and follows through with resolving identified patient issues. Participates in patient tray quality checks and assists patients and patient families with food service problem resolution.
• Arranges snacks for at-risk and other patients with special nutritional needs.
• Develops patient meal plans under the direction of a Clinical Nutritionist.
• Initiates daily patient charges for enteral products, nutrient intake analysis, and guest trays in order to facilitate patient billing.
• Interacts and coordinates with nurses, physicians, and other hospital staff, as required, to ensure optimal patient care.
• Tallies menu specials and cold foods.
• May instruct patients on special diets, as directed by the Clinical Nutritionist, and notifies the Clinical Nutritionist if the patient requires additional, specialized nutrition education.
• May be required to carry a pager and respond to calls in a timely manner.

Problem Solving

• Ability to perform the essential functions of the job as outlined above.
• Demonstrated human relations, effective communication, and computer literacy skills.
• Ability to calculate nutrient intake and modify menus to meet the unique dietary needs and expectations of the patient.
• Ability to comply with departmental policies regarding attendance and undergo periodic evaluations.

Comments

Employee must be able to meet the following requirements with or without an accommodation.

• This position involves intermediate working conditions in a healthcare setting that may exert up to 50 pounds and may consistently require lifting, carrying, pushing, pulling, or otherwise moving patients or objects, such as medical equipment, while providing patient care. This position may be subject to chemical and equipment hazards and is standing and walking for sustained periods of time.
• Incumbents may face exposure to items discarded on patient trays including soiled bandages and tubing, spilled medications, bodily fluids, and patient care equipment such as needles, clamps, and scissors. They may also face exposure to potentially dangerous cleaning chemicals utilized in sanitation procedures as well as equipment/supply hazards such as wet or hot work surfaces and sharp edges on food wrap containers or open cans, meat slicers, and food processors. This position involves lifting and/or pushing heavy supply containers, equipment, and food carts.

The staff member must be able to demonstrate the knowledge and skills necessary to provide care appropriate to the age of the patients served on his or her assigned unit.  The individual must demonstrate knowledge of the principles of life span growth and development and the ability to assess data regarding the patient's status and provide care as described in the department's policies and procedures manual.