Dietitian Duties and Responsibilities:

• Managing and updating recipes
  
• Assisting the catering team with resident's dietary requirements such as allergies and food preferences
• Assisting with developing different texture modified and general menu items in a cost-effective manner
• Developing and monitoring evaluation systems to further improve the current food service
• Monitoring and auditing food wastage
• Being an advocate for resident's nutritional care
• Translating standards to food guidelines and policies that could be applied practically within the food service department
• Providing education and training relating to dietetics

Dietitian Requirements and Qualifications:

• A Master's Degree in Dietetics or similar
• A demonstrated commitment to customer service
• Strong communication skills both verbal and written
• Experience working in an aged care setting
• Ability to conduct audits
• Demonstrated report writing and data analysis skills
• An understanding of the Aged Care Standards
• Excellent time management and organisational skills
• The ability to work unsupervised as well as part of a team
• A flexible approach to work with availability to work weekends if required

Clinical Registered Dietitian Duties and Responsibilities:

• Provides nutritional care (assessment, management, and evaluation) for patients admitted to Runnymede and referred for Clinical RD services
• Formulates, implements, and evaluates individual treatment plans based on analysis of assessment findings, clinical reasoning, and best practice
• Establishes rehabilitation goals in collaboration with the interprofessional team, the patient and/or substitute decision maker
• Provides education to patients, families, and caregivers as required to support optimal and safe care for nutrition needs
• Monitors changes in the patient’s nutritional and functional status and adjusts patient plans of care accordingly
• Contributes to discharge planning, including initiating referrals for community services as appropriate, for patients on their caseload, when indicated by the plan of care
• Collaborates with members of the interprofessional team through documentation and/or direct consultation to provide a coordinated program of patient care
• Attends and contributes to patient care conferences and meetings, when indicated
• Maintains accurate and up-to-date assessment, treatment, goals and other relevant documentation for each patient on their caseload
• Actively participates in staff education within Runnymede
• Participates in ongoing educational opportunities both internally and externally to maintain clinical competencies
• Educates patients, appropriate family members, students and other health care providers with regard to nutrition and the management of patient’s health problems
• Orients and supervises Clinical Dietetic interns and students 

Clinical Registered Dietitian Skills, Experience, Qualifications:

• Baccalaureate Degree from an accredited Nutrition and Dietetic Program
• Successfully completed an accredited Dietetic Internship Program
• Member in good standing with the College of Dietitians of Ontario
• Membership with Dietitians of Canada and current CDE an asset
• Clinical experience in Rehabilitation/Complex Continuing Care Hospital or Acute Care Hospital preferred
• Demonstrated expertise with geriatric, neurological and MSK conditions
• Active involvement in own continuing education
• Available to work flexible shifts, including some weekends

Dietitian Duties and Responsibilities

• Assessing and evaluating each facility’s resident nutritional status, diet appropriateness and food intake
• Completing assessments of newly admitted residents at each facility to determine degree of nutritional risk
• Evaluating appropriateness of diet orders for each facility
• Evaluating status of residents returning from the hospital at each facility
• Being involved in each facility’s care planning and documentation
• Reviewing each facility’s problems, goals and approaches on resident’s care plan
• Completing each facility’s annual re-assessment of residents prior to annual MDS review
• Monitoring and charting status of residents on enteral or parenteral feedings on a monthly basis for each facility
• Monitoring weights, calculating and charting significant changes on a monthly basis at each facility and communicating such with nursing and MDS Coordinators
• Monitoring and charting status of residents with Stage III or IV pressure ulcers on a monthly basis at each facility
• Participating in Nutrition-At-Risk meetings in person and/or reviewing weekly meeting minutes and/or per discussing such with each Dietary Manager or Director of Nursing
• Making each Dietary Manager and Administrator aware of any violations of sanitation codes or long-term care regulations
• Communicating in writing and orally with the Administrator, DON, nursing personnel and physician as appropriate
• Providing educational training when requested
• Attending and participating in in-service educational classes, department meetings and all staff in-services
• Being prepared to handle emergencies as they come up (i.e., rescheduling work assignments and work schedules, etc.)
• Maintaining the confidentiality of all residents and their care to ensure resident rights and privacy are protected at all times
• Complying with safety requirements, infection control measures, and maintaining a clean work environment in accordance with facility policy as indicated by
• Overseeing that all established safety procedures/precautions are followed when using equipment
• Ensuring the dietary work areas are maintained in a clean and sanitary manner
• Reporting equipment malfunctions or breakdowns to maintenance and Administrator as soon as possible
• Being responsible for meeting sanitation and state/federal regulations
• Reporting all unsafe/hazardous conditions supervisor immediately
• Abiding by all emergency protocols for crash carts, resident codes, fire safety, missing residents, tornado preparation, violent residents, Wander guard alarms, door alarms, and other facility policies as assigned
• Reporting any forms of abuse witnessed or aware of to the nurse manager immediately
• Following infection control and universal precautions procedures

Dietitian Educations and Qualifications

• A high school diploma or GED.
• A graduate of ADA approved dietetics program and be state certified.
• Have at least two (2) years post-graduation experience
• Must be registered and a member of the American Dietetics Association.
• Have a thorough understanding of the principles of Dietary practices/procedures within the State of Indiana and the Regulatory expectations of TLC.
• Must possess administrative, managerial and interpersonal skills such as
• The ability to follow oral, written and verbal instructions, function independently and make independent decisions when circumstances warrant such action;
• Must be able to read, write, speak and understand the English language.
• Must be able to read recipes and menus
• Have organized, neat work habits and a professional work/personal appearanceHave experience using computers for ordering and inventory.
• Be knowledgeable of dietary equipment such as dish machine, convection oven, range/grill/oven, steamer, tilt braising pan, coffee maker, institutional mixer, robot coupe, steam table, etc.
• Have a genuine interest in geriatric work and a willingness to work for the best interest of the residents and facility.

Dietitian Functions:

• Collaborate with the hospice interdisciplinary team regarding the plan of care and any necessary updates
• Educate the patient and/or caregiver on any recommended changes to dietary habits
• Evaluate the effectiveness of instruction, patient response, progress toward patient/family goals, and need for ongoing involvement
• Possesses up-to-date knowledge of principles, concepts and methodology of nutrition appropriate for terminally ill patients
• Practices professionalism, sound reasoning, and effective communication
• Observing and evaluating meal service at each facility
• Completing, at least quarterly, kitchen sanitation inspections at each facility
• Conferring with each Dietary Manager concerning any dietary problems
• Reviewing each facility’s diet manual and policy/procedure book annually
• Approving menus/substitutions and modifying menus as needed

Dietitian Skills, Ability and Knowledge:

• Communication and interpersonal skills
• Ability to work a flexible schedule, to include some evenings and weekends
• Ability to work with patients who are terminally ill and their family members
• Knowledge of Microsoft Office Programs