Clinical Dietitian II (#RH8002) We are currently accepting applications for this position. To apply, please close this pop-up window and then click on the link for Current Employment Opportunities Page. $34.84-$42.35 Hourly / $6,039.65-$7,341.24 Monthly / $72,475.89-$88,094.90 Yearly
Under direction, to develop and implement complex nutritional care plans and diets for inpatients and outpatients of Health Care Services; to provide technical, educational and consultative 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.
CLASS CHARACTERISTICS
This is the second level in the professional dietitian series. Incumbents independently perform the more responsible and complex conical dietetic duties in a health care setting; perform a variety of nutritionist duties; and consult with and provide nutritional services for public and private agencies. Incumbents may supervise paraprofessional and clerical staff and may train less experienced dieticians. Direction is received from the Chief Clinical Dietitian.
TYPICAL DUTIES
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 consultant services in the areas of food and nutrition and 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; assists in developing policies and procedures; audits programs for compliance with applicable law, rules and regulations.
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.
MINIMUM QUALIFICATIONS
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.
Experience: Two years professional dietetics work including a minimum of one year in an institutional setting.
Licenses and Certificates: Current registration as a Dietitian with the American Dietetic Association.
KNOWLEDGE
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.
ABILITY
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; interpret and analyze data; recommend policies and procedures; audit programs for compliance with laws and regulations.
PHYSICAL/MENTAL REQUIREMENTS
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.
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