Job Description

University of Utah Job Description

Job Summary

Qualifications

Master's degree preferred.

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

1. Collaborates with clinical investigators in planning, organizing, conducting, evaluating and revising research protocols concerned with the clinical investigation and treatment of metabolic and nutritional diseases, including reviewing scientific literature.
2. Designs and implements diets for the nutritional components of research protocols consistent with the scientific purpose of each project, general nutritional principles, and needs of individual research subjects.
3. Collects and interprets nutrition-related data; participates in the publication and presentation of research findings to other investigators, nutritionists, and staff. Writes research summaries for annual reports and abstracts for publications.
4. Reviews medical records, obtains diet histories, participates in patient-care activities, and visits patients for purposes of developing and implementing dietary care. Provides nutritional status assessment of patients when appropriate, including anthropometric measurements.
5. Maintains records of patients/subjects nutritional histories, diet calculations, and progress; documents patient records and dietary files for specific protocols.
6. Maintains patient contact in order to obtain dietary information and patient/subject cooperation and compliance.
7. Develops individualized nutrition and educational materials for specific research protocols and/or consistent with needs of the patient. Instructs patients and their families in regular and/or modified nutritional principles.
8. Studies and analyzes recent scientific discoveries and attends nutritional conferences, seminars and workshops for application in current research and to maintain knowledge of nutrition principles, food science and diet therapy.
9. Utilizes and maintains computerized databases to assist in nutrient calculations, recipe development and cost projections; maintains an up-to-date file on food composition.
10. Teaches in formal and informal settings about research dietetics such as development and implementation of metabolic techniques, degree of accuracy and control, protocol development, and current research projects.
11. Supervises departmental dietary staff in implementation of patient food service to assure delivery of diets as defined by research protocols.
12. Recruits, hires, trains, supervises and evaluates the performance of dietary unit employees.
13. Develops and supervises implementation by staff, and evaluates effectiveness of standard procedures for food service delivery in a research setting.
14. Supervises coordination of tray delivery service and acquisition of foodstuffs from hospital resources.
15. Maintains records of utilization data for dietary services and prepares annual reports for grant renewals.
16. Coordinates activities for maintenance or repair of kitchen equipment.

    Problem Solving

    This position makes recommendations for the hiring, firing, and salary decisions of the dietary staff. He/she exercises independence in the performance of most duties.

    Typical problems encountered by the incumbent include: the development of unique diets on which little information exists; the coordination of activities on a study between dietary staff, nurses, physicians, pharmacists and laboratory workers; and ascertaining the appropriate nutritional controls for studies in a wide variety of clinical areas.

    The incumbent may supervise the activities of 1-5 technicians and/or clinical nutritionists. She/he maintains detailed records of dietary utilization, including the number of meals served, number and type of patient, dietary hours spent per patient, and maintenance of dietary equipment.