Nutritional Care Coordinator Utilizing electronic medical records completes nutrition screening and assessment for patients using defined criteria; assists patients with meal planning and correct menus to be compliant with physician's diet prescription. Adheres to TMC's values of Compassion, Community, Dedication, and Integrity. Works collaboratively and supports efforts of other team members. Supports quality improvement initiatives through team participation, data collection, process change implementations and other activities. Adheres to TMC organizational and department-specific safety standards, confidentiality, values and policies. Documents relevant aspects of nutritional care for patients in accordance with departmental standards. Records patient diet information and preferences into a computerized system. Consults with nursing personnel and patients concerning patient's diet and food preferences and instructs as needed. Coordinates and provides individual patient nutritional care; performs nutritional assessments on assigned floors involving review of patient charts and diagnoses. Calculates nutrition content of foods consumed by patient and records in medical record. Compiles dietetic information for use by kitchen personnel in food patient meal acceptance and makes rounds to all units. Exhibits excellence in customer service through appropriate attitude and interaction with all patients, visitors and staff. Performs related duties as assigned.
Minimum Qualifications
Education:
Successful completion of upper level diet and nutrition course or completion of Dietetic Tech Registration program, plus a high school diploma or General Education Degree (GED); or an equivalent combination of relevant education and experience.
Experience:
Six (6) months of food service experience in a healthcare setting. One (1) year of experience preferred. Licensure or Certification: None required.
Skills and Knowledge:
Ability to read or listen and comprehend simple instructions, short correspondence, and memos; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals; Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
