Clinical Dietitian
Ministry of Interior
Total years of experience :25 years, 10 Months
Clinical Dietitian
Collects, analyzes, and summarizes relevant data from the patient and/or medical record, including: o Anthropometric and laboratory information o Appetite o Diet orders o Nutrition history o Medications o Medical concerns • Interprets lab values and estimates nutrient requirements based on: o Age o Sex o Medical condition o Level of activity • Analyzes subjective and objective information to define nutrition problems and goals • Completes comprehensive patient nutritional reassessments, addressing previously identified nutrition-related problems • Collaborates with nursing to complete nutrition screening for all patients within 24 hours of admission • Completes physician orders within one working day of notification or in accordance with facility policy • Documents all aspects of patient nutritional services in patient medical record, following facility/department policy guidelines and governing body standards • Evaluates appropriateness of enteral nutrition support, including energy, protein, and adequacy of fluid provisions, making necessary recommendations in a timely and professional manner • Conducts patient education with the patient and family as needed, and evaluates effectiveness of counseling based on objective information • Evaluates the diet prescription relative to diagnosis and recommends changes as appropriate • Files all discharged patient information in a timely manner Leadership tasks • Updates and/or develops nutrition information relevant to current practice theory (eg, guidelines for care, diet manual revisions, and reference materials) • Assists in review and revision of policies and procedures relative to the nutrition care process, as directed by supervisor • Assists director in performance improvement initiative, as requested • Revises and creates educational materials, as necessary • Continually studies emerging trends and new research related to the practice of dietetics • Regularly educates the diet technicians on pertinent topics related to human nutrition • Communicates changes and additions in nourishment provision, patient food allergies, and patient food preferences to technicians • Attends all mandatory in-services and staff meetings, readily bringing own ideas and thoughts into the discussion • Provides in-service training programs for hospital personnel, as deemed necessary
Get nutritional assessment of client and plan healthy sample menu according to their food preference. Give Diet Counseling to the client and family as well. Supervise the slimming section as a whole.
Responsible for the provision of high quality food production, service and effective nutrition therapy to the population service, has technical professional and administrative responsibility for planning, developing, organizing, staffing, implementing and evaluation of functionally comprehensive nutrition program.
Medical nutrition expert responsible for independt planning, developing and direting all nutritional care activities for assigned clients, including those of complex medical and nutritional needs, coordinates nutritional care with other health care providers.
Expert in a wide range of disease entities, treatment modalities and drug/nutrient
interactions • Develops and assesses defectiveness of general and specialized diets and nutrition care plans • Provide patient and family, caregiver education to encourage nutrition habits for recovery and health maintenance • Develops nutrition education materials, updates nutritional care manuals and information for health care staff dealing with patient with special needs • Develop and coordinate all aspects of nutrition care plans including screening and assessing the nutritional status of patients • Defines short and long term goals • Delineates treatment modalities and education plans • Establishes procedures for implementation of nutrition care plan, ongoing information gathering and evaluation • Identifies high-risk patients who requires comprehensive nutritional assessment and support • Accurately obtains and interprets medical information pertinent to the patient’s nutritional care to determine risk • Assess nutritional status and develop individual specialized care plans, simultaneously address several disease processes • Communicates, monitors and verifies implementation of nutritional care plans, documents all aspects of nutrition care in the medical record • Evaluates the effects of interventions on individual patient nutritional status and adjusts treatment and care as necessary • Calculate nutritional requirements and necessary diet restrictions of food/drug interactions. • Diet prescribed is tailored to each individual client according to physical and metabolic needs and designed the nutritional treatment plan with coordination for psychosocial, behavior, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutritional care plan
1. Shall plan, organized, direct, supervise and evaluate all activities of the Dietary Services
2. Shall plan, organize, direct and evaluate the educational program of the Dietary SERVICE
3. Shall plan, organize, direct and evaluate the research program of the Dietary Service
Responsible for the provision of high quality food production, service and effective nutrition therapy to the population service, has technical professional and administrative responsibility for planning, developing, organizing, staffing, implementing and evaluation of functionally comprehensive nutrition program.
Plan, develop, implement and evaluate food supply requirements of patients and personnel the set budgetary limitations • Inspect and accept all deliveries of food stuffs for accurate quantity and proper quality in accordance with specifications set by the service • Maintain complete and accurate records of daily purchase, issues, payments and inventories of food supplies • Assist in the establishment of specifications, equipments and purchase of food supplies and small equipment according to established specifications to meet menus and census needs
Plan, develop, implement and evaluate preparation, cooking and apportioning of food for patients and personnel within the set budget limitations. It should be in accordance with nutritional principles I order to maintain and improve nutritional status of patients and personnel • Direct the preparation of food within an established production system following standardized recipes, preparation, service method and food handling techniques to ensure quality standards
Responsible for planning, conducting and evaluating educational programs of services and for nutritional care of individual or group for health maintenance. • Plan nutritional care for patients and formulate improved techniques and procedures in the preparation and servicing of regular and modified diets to patients • Adopt and modify menus in accordance with the needs of patients for maintenance or improvement of nutritional status, as well as evaluate food consumed, and provides counseling in principles of nutrition • Supervise the preparation of special diet food to ensure proper quantity, quality and accuracy of ingredients • Verify accuracy of diet serve to patients • Observe patients acceptance of diet and make notations in appropriate forms • Monitor the system for transmission of patient’s diet order and changes • Communicate appropriate dietary history and nutritional care data through the record system • Consult physician concerning dietary prescriptions and implement these through meals that are adapted to the needs of individual patients • Participate in health team rounds and serve as a consultant on nutritional care • Assist in the establishment of an efficient food delivery system to the patient • Instruct patient and family on normal nutrition and routine diet modifications using effective teaching techniques • Maintain high standard of sanitation and housekeeping in all areas and units involve in diet therapy • Participate in professional meetings and conferences • Participate in the in-service education for dietary employees and staff • Perform additional duties, as assigned in cooperation with other hospital services