Dietetic Technician - Seattle Children
Assist the clinical dieticians and the dietary department in the provision of medical nutrition therapy appropriate to the age-related needs of patients across the continuum of care. Supervise modified menu and formula processing. Screen patients for nutritional risk using established guidelines and initiate dietitian referrals for nutrition assessment. Follow up for moderate and low risk patients. Obtain, evaluate, and utilize dietary history information to plan nutritional care. Calculate nutritional intake analysis. Institute basic nutrition plans including individualized menu plans and monitor intake and acceptance of meals, snacks and supplements.
SECTION II: QUALIFICATIONS
The minimum qualifications listed below (along with education/experience) are representative of the knowledge, skills, and abilities needed to perform this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this position.
Minimum Education and Experience: (Identify only education requirements that are legally defensible – e.g., an attorney needs a Juris Doctor)
- Bachelor of Science Degree in Nutrition or Clinical Dietetics, OR
- Associate of Arts Degree in Dietetic Technology and required Registration with Commission on Dietetic Registration
- Registration with Commission on Dietetic Registration (for Associate of Arts Degree)
- Washington State Food and Beverage Service Worker’s Permit
- Pediatric or previous hospital experience
Knowledge, Skills, and Abilities:
- Able to use computer for diet analysis, abstracting and entering of information and communicating with staff; MS Word, - Excel and menu analysis, calculation and menu writing software
- Able to perform mathematical computations including basic algebraic equations and formulas and other nutrition-related calculations
- Able to communicate in writing
- Good communication/interpersonal skills with staff, families and patients of all ages
LIGHT - Light work involves walking/standing to a significant degree, or sitting most of the time while performing push/pull of arm or foot controls. Exerting up to 20 lbs. of force occasionally or 10 lbs. frequently for lifting/carrying/pushing/pulling. For a more detailed description of the physical demands required, please refer to the Job Demand Analysis or ADA Profile by contacting the Human Resources Department.
SECTION III: PRIMARY JOB RESPONSIBILITIES AND ACCOUNTABILITIES: (Please list no more than 10 primary job responsibilities). The primary job responsibilities and accountabilities listed below represent work performed by this position and are not all-inclusive. The omission of a specific accountability will not preclude it from the position if the work is similar, related, or a logical extension of the position.
Perform assigned clinical activities applying knowledge of the physical, motor and sensory, cognitive, and psychosocial characteristics of the patients served by Clinical Nutrition: screen and monitor for change in nutrition risk status in hospitalized patients; perform nutrient intake analysis as assigned which may include oral, enteral and parenteral feedings; perform assigned clinical activities accurately and according to established criteria and time frames; patient education, understanding and follow-up are documented in the medical record;
Communicate on a daily basis with dieticians and regularly with other staff to resolve problems to conclusion; communicate with clinical dietitians and other technicians about nutrition care; educate patients and families under the guidance of the clinical dietician.
Monitor and implement nutrition prescriptions for modified diets and special formulas that are appropriate for the patient’s age: modify menus according to physician diet orders, age-appropriate foods and individual needs; calculate formula recipes; communicate with patients and families, other dietetic technicians, clinical dieticians, food service staff, and other health care team members, according to standard methods and tools, to ensure appropriate meals and formulas are provided; consistently use standard tools for electronic menu writing and formula calculation.
Assist with quality improvement activities: identify quality improvement process for patient care and/or participate in monitoring process and standardization of office tools and equipment; participate in CPI activities such as 5S and proactive service-or job-related project work; opportunities to advance practice are identified and pursued on an ongoing basis.