Clinical Dietitian I (#RH8001)
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$32.39-$39.37 Hourly / $5,613.86-$6,823.68 Monthly / $67,366.37-$81,884.24 Yearly

Under general supervision, to develop and implement nutritional care plans and diets for inpatients and outpatients of Health Care Services; to provide technical and educational nutritional services and other professional dietetics services; and to perform related or other work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.

This is the first level in the professional dietitian series. Incumbents are fully qualified dieticians who perform clinical dietetic duties in a health care setting; perform a variety of nutritionist duties; and provide nutritional services for public and private agencies. Incumbents may supervise paraprofessional and clerical staff. Supervision is received from the Chief Clinical Dietitian.

• Identifies at risk patients and prioritizes need for services; assesses nutritional status utilizing established parameters; obtains and evaluates diet history, laboratory values, medication history, anthropomorphic data and observations to assess needs; utilizes information to plan and implement nutritional care plans; charts information and observations.
• Evaluates and interprets physician orders; calculates calorie and nutrient contents for special diet and tube feedings; provides therapeutic dietary information to health care staff and to patients and families; resolves clinical issues.
• Monitors and evaluates patient tolerance of and compliance with meals; modifies nutritional care plans; recommends modifications to physician orders; modifies menus to meet dietary needs; reviews institutional menus for compliance with regulations and standards; recommends new menus for regular and special diets.
• Provides technical assistance in the areas of menu planning, food preparation, diet modifications and nutrition education to operators and kitchen staff of senior programs, schools and child care facilities, nursing homes, board and care facilities, county institutions and other facilities.
• Develops and presents nutrition education and service programs; provides individual and group counseling to individuals and families; provides special diet information to individuals with specific medical needs including dialysis and kidney patients, diabetics, pregnant and nursing mothers and others.
• Conducts training for health care staff in the areas of meal preparation, preparation of special diet items, charting of trays, sanitation and cleanliness, food storage and tray preparation; may monitor preparation and cleanup operations; may inspect patient trays.
• Conducts surveys and studies; analyzes results and prepares reports; maintains records; orders supplies.

Education: Graduation from an accredited college or university with major course work in dietetics, nutrition, or a closely related field including or supplemented by the completion of a dietary internship at an approved institution.

Licenses and Certificates: Current registration as a Dietitian with the American Dietetic Association.

Principles and practices of dietetics and nutrition; special nutritional requirements as they pertain to a wide variety of medical conditions and patient needs; methods, materials and equipment used in hospital and home food preparation and service; sanitation methods in volume food preparation and service; principles and techniques of public relations and customer service.

Communicate effectively, both orally and in writing; interpret and apply dietary prescriptions; evaluate patient medical information; integrate special nutritional needs and patient preferences into hospital menus; instruct individuals and groups; conduct formal classroom training in nutrition, dietetics, cooking and related subjects; maintain records.

San Joaquin County complies with the Americans with Disabilities Act (ADA) and, upon request, will consider reasonable accommodations to enable individuals with disabilities to perform essential job functions.