Dietician 2 - EOA #2021-131
Primary Duties and Responsibilities
o Determines and monitors the nutritional status for each individual assigned. o Observes individuals at mealtime, which may involve travel to a variety of food service locations. o Provides nutrition care instructions to individuals, families, family care providers, food and nutrition staff and other health care professionals. o Maintains system for documenting information in an individual's medical record. Documents appropriate information on diet history, food intake, caloric and other nutrient requirements, drug-nutrient interaction, and existing disease states. o Writes and approves menus and subsequent substitutions or changes. o Provides discharge counseling to individuals/families. o Utilizes appropriate computer support applications and maintains necessary databases to ensure appropriate care and service. o Participates as a member of the interdisciplinary treatment team. o Attends case conferences for the individuals assigned. o Collects data and analyzes laboratory results and other pertinent information to determine nutritional status and determine the least restrictive and most reasonable dietary regiment for the individual. o Makes recommendations to the team for the maintenance/improvement of nutritional status. May order diets or recommend changes to diet regimen to address nutritional concerns. o Visits community-based homes to provide consultation on nutrition, menu planning, sanitation, food preparation, etc. o Performs supervisory tasks as assigned by Nutritional Services Administrator 1 or 2. o Requests supplies, materials and equipment. o Conducts inspections of food preparation area to ensure compliance with State and Federal standards and to identify safety hazards. o Presents new recipes and new products to food preparation staff. o Supervises food service staff in the service of food in decentralized or congregate service areas. o Plans and conducts in-service training activities for the food and nutrition program. Training may cover sanitation, safety, nutritional therapy, meal service, shopping, etc. o Manages the provision of Clinical Nutritional Services. o As assigned, plans menu. o Supervises the standardization of recipes. o Ensures the integration of cultural, religious and ethnic foods in the planning and delivery of balanced meals for culturally diverse patients. o Determines meal acceptance, and initiates action to change menus to reflect preferences of the population served. o Assists in the development of a quality assurance program for the nutrition program. o Implements plans for correction action developed by the Nutritional Services Administrator 1 or 2. o Documents information requested by Nutrition Services Administrator 1 or 2. o May conduct peer review audits of Dietitians 1 and 2. o Monitors food expenditures. o Ensure current nutritional assessments and diet orders are accurately maintained within individual's electronic health record. o Ensures that the appropriate adaptive dining equipment is being provided during meals. o Actively communicates with the Interdisciplinary team(s). o Travel required.
Job Function
Primary Duties and Responsibilities
o Determines and monitors the nutritional status for each individual assigned. o Observes individuals at mealtime, which may involve travel to a variety of food service locations. o Provides nutrition care instructions to individuals, families, family care providers, food and nutrition staff and other health care professionals. o Maintains system for documenting information in an individual's medical record. Documents appropriate information on diet history, food intake, caloric and other nutrient requirements, drug-nutrient interaction, and existing disease states. o Writes and approves menus and subsequent substitutions or changes. o Provides discharge counseling to individuals/families. o Utilizes appropriate computer support applications and maintains necessary databases to ensure appropriate care and service. o Participates as a member of the interdisciplinary treatment team. o Attends case conferences for the individuals assigned. o Collects data and analyzes laboratory results and other pertinent information to determine nutritional status and determine the least restrictive and most reasonable dietary regiment for the individual. o Makes recommendations to the team for the maintenance/improvement of nutritional status. May order diets or recommend changes to diet regimen to address nutritional concerns. o Visits community-based homes to provide consultation on nutrition, menu planning, sanitation, food preparation, etc. o Performs supervisory tasks as assigned by Nutritional Services Administrator 1 or 2. o Requests supplies, materials and equipment. o Conducts inspections of food preparation area to ensure compliance with State and Federal standards and to identify safety hazards. o Presents new recipes and new products to food preparation staff. o Supervises food service staff in the service of food in decentralized or congregate service areas. o Plans and conducts in-service training activities for the food and nutrition program. Training may cover sanitation, safety, nutritional therapy, meal service, shopping, etc. o Manages the provision of Clinical Nutritional Services. o As assigned, plans menu. o Supervises the standardization of recipes. o Ensures the integration of cultural, religious and ethnic foods in the planning and delivery of balanced meals for culturally diverse patients. o Determines meal acceptance, and initiates action to change menus to reflect preferences of the population served. o Assists in the development of a quality assurance program for the nutrition program. o Implements plans for correction action developed by the Nutritional Services Administrator 1 or 2. o Documents information requested by Nutrition Services Administrator 1 or 2. o May conduct peer review audits of Dietitians 1 and 2. o Monitors food expenditures. o Ensure current nutritional assessments and diet orders are accurately maintained within individual's electronic health record. o Ensures that the appropriate adaptive dining equipment is being provided during meals. o Actively communicates with the Interdisciplinary team(s). o Travel required.
Salary Range:
From $60069 to $76387 Annually
Minimum Qualification
MINIMUM
Qualifications:
Currently serving as a permanent Dietitian 2 eligible for transfer OR Reachable on the Civil Service List for Dietitian 2 OR Currently permanent in a title eligible for a 70.1 transfer per Civil Service Rules and Regulations MINIMUM QUALIFICATIONS FOR PROVISIONAL APPOINTMENT:
In the event that there is not a valid eligible list, candidates must have:
Either 1:
current registration with the Commission on Dietetic Registration (CDR) as a Registered Dietitian (RD). You must indicate your RD registration number on your application. OR 2:
your New York State Education Department (NYSED) certification in dietetics-nutrition AND have completed a minimum of an additional 400 hours of supervised dietetics practice under the supervision of a RD. You must indicate your NYSED certification in dietetics-nutrition number on your application. If you are qualifying under #2, the additional 400 hours required is in addition to the 800 hours of supervised dietetics practice under the supervision of an RD required for NYSED certification. On your application you must provide the name of the institution where you obtained the additional hours; the name of your supervisor; and your supervisor's qualifications. Note:
If you are appointed provisionally, you must take the next scheduled Civil Service examination for this title and your score must be reachable on the resulting eligible list before you can be permanently appointed. If you do not pass the examination or achieve a reachable score, you may not be retained. Service as a provisional appointee is at the discretion of the appointing authority.Estimated Salary: $20 to $28 per hour based on qualifications.
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