Review diet changes and supplement requests.
RD recommendations are to be noted in the progress notes section of the Nutrition Assessment Form and Care Plan.
Initiate care plans within 21 days after admission.
Update care plans annually and as needed.
Obtain residents' suggestions for menu items and implement as able.
Approve new resident menus and create new menus for special occasions.
Attend weekly menu meetings.
Monitor and make recommendations regarding nutritional supplements.
Attend monthly Performance Measure System Meeting.
Conduct monthly weight meetings with nurse managers.
Attend weekly OPOC meetings.
Attend by monthly patient-family care plan meetings.
Attend wound rounds and wound meetings as requested by the wound nurse.
Attend monthly resident counsel.
Attend monthly resident diet meeting.
Bachelor's or advanced degree from an accredited institution with a major in foods, nutrition, or food service management required, including a dietetic internship approved by the
Licensed in that State of Missouri required. Varied experience in dietetic and administration required.
Registration with commission on Dietetic Registration required. Verbal ability required to understand medical and scientific terminology in order to communicate with professional staff regarding technical aspects of the department. Ability to understand policies, principles, and procedures of dietetics and hospital administration.
Ability to communicate with personnel at all levels. Numerical ability required to evaluate and prepare statistical material for budget, cost control, and other purposes.
Working Conditions Employee is required to sit most of the day (34-67%). Work is of light demand. Employee must lift/carry medium loads occasionally (0-33% of the time). Employee is occasionally required to bend, squat, kneel, and reach forward (0-33% of the time). For repetitive action, employee is required to use both hands for simple grasping and pushing/pulling.
Employee is required to work various shifts and will be able to perform any duty in the dietary department. Employee is required to taste and see food to determine quality. Talking and hearing are essential for effective communication with department personnel and applicants, residents/families, department heads, and administration.
Employee is occasionally exposed to the following environmental conditions: fumes, electrical hazards, and small space confinement. Employee may be exposed to blood-borne/air-borne pathogens.
Faithful to our Episcopal-Presbyterian heritage and its ministry of healing, St. Luke's is dedicated to improving the health of the community. Using talents and resources responsibly, our medical staff, employees and volunteers provide care for the whole person with compassion, professional excellence, and respect for each other and those we serve.
Core Values: Human Dignity, Compassion, Justice, Excellence, and Stewardship.
Human Dignity: We accept and treat all persons as being created in the image of God.
Compassion: We respond with caring to the needs of others as if they were members of our family.
Justice: We honor each person's rights and responsibilities in light of the common good.
Excellence: We set and strive to attain high standards of performance and continuous improvement.
Stewardship: We use our talents and resources wisely, with honesty and integrity.
FACES - Friendly
Communication Standards: Promotes and provides courteous and effective communication with internal and external customers.
St Luke's Hospital Of Chesterfield MO