Dietitian Technician

Diet Technician

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• Perform nutrition screens, diet education, calorie counts, and other duties related to patient’s nutritional care within the scope of the position and as assigned and overseen by the Registered Dietitian.
• Assist Dietitian in collecting basic nutritionally relevant patient/resident data to perform nutritional screening and preliminary nutritional risk evaluation.
• Interview patients/residents to obtain food preferences, diet history and related information.
• Discuss patient/resident needs with the health care team as directed by the Dietitian.
• In an acute care setting, determine whether the patient/resident may require a nutritional assessment; in a skilled nursing setting, determine the immediacy/urgency of a nutritional assessment, care plan, and intervention.
• Assist Dietitian in providing nutritional education for patient/resident and their families involving principles of special therapeutic diets; review current dietary practices; evaluate understanding and compliance; provide recommendations with guidance of Dietitian.
• Collect pertinent clinical data from patient/resident medical records to identify current nutrition problems; chart pertinent nutrition information into patient/resident medical record to be reviewed and signed off by Dietitian.
• Assist Dietitian in performing nutritional analysis; calculate and analyze patient/resident food and fluid intake, weight records, menu patterns and enteral nutrition formula orders.
• Assist Dietitian in implementing patient/resident nutritional preferences and monitoring care plans; retrieve clinic information; generate reports and perform other duties utilizing computerized systems.
• Assist with orienting and on‑boarding new staff to the food and nutrition services department.

• High school diploma or equivalent.
• Current WV Food Handler’s Card.

• Enrolled in a Nutrition and Dietetics Technician, Registered course with expected completion within one year of hire.
• Experience in hospital food service.

• Lifting and carrying objects weighing up to 10 pounds, occasionally 11 to 20 pounds.
• Regularly stooping, bending, sitting, and standing.
• Frequently reaching and grasping objects below, at and above shoulder level.
• Regularly pushing/pulling non‑motorized equipment weighing 21 to over 50 pounds.
• Regularly grasping and fine manipulation with hands.

• Majority of work performed in nutrition department and patient/resident care areas; often standing/walking; frequent classroom and meeting room work; performance under deadline pressure and can be stressful.
• Potential exposure to blood borne pathogens; tasks involve potential for exposure to blood, body fluids, or tissues.

• Analytical skills to resolve problems using basic scientific, mathematical, or technical principles; strong math skills required.
• Ability to exchange information on factual matters, respond to simple written or verbal instructions, explain hospital policies, and/or relay messages to appropriate personnel; courtesy and tact when dealing with patients, visitors, and hospital employees.
• Excellent time‑management skills.
• Ability to read and write in medical records.
• Excellent communication skills with ability to teach nurses, patients/residents, family members, interns, food service workers.
• Use of multiple computer skills including EPIC system, e‑mail, Microsoft Word, Excel, telephone, and hospital paging system skills.
• Keep up to date on all professional literature in nutrition.
• Ability to create and interpret staff schedules.
• Proofreading and checking documents for accuracy.
• Understanding written and oral communication.

Scheduled Weekly

Hours:

40

Shift: United States of America (Non‑Exempt)

Exempt/Non‑Exempt:
Non‑Exempt

Company: PCH Princeton Community Hospital

Cost Center: 600 PCH Dietary

Address: 122 12th…