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duties and responsibilities of hospital dietitian outpatient

hospital clinics
Level I
Provide nutrition services and medical nutrition therapy integrated *
with the patient's medical goals. * Evaluate, interpret, monitor and
document the nutritional status and nutritional needs of hospitalized
patients and out patients using established standards of care and
practice guidelines. *Identify and provide age-specific nutrition
counseling to meet the cultural needs of the patients and their
families. *Develop, review, update and implement educational
materials to meet the needs of patients and professionals. *Write
order for diet, supplement, enteral/parenteral nutrition and
laboratory data per hospital policy. *Function as an integral member
of the clinical interdisciplinary team. *Maintain registered dietitian
(RD) status including continuing professional education per the
Professional Development Portfolio. *Precept dietetic interns and
provide on the job training for newly hired clinical staff. *Supervise
daily work of dietetic technicians, registered; provide input into
evaluation but doesn't directly evaluate their performance. *Comply
.with Nutrition Services meeting and attendance standards
Level II *Perform all the duties and responsibilities of Level I.
*Complete monthly performance improvement reports. *Assist the
department director in reviewing and updating department policies
and procedures *Plan and coordinate the work schedule and daily
work load of the clinical dietitians and dietetic interns *Other duties
assigned by the department director
duties and responsibilities of hospital dietitian Inpatient
hospital wards
When working in a hospital or community setting, you will:

educate and advise patients with diet-related disorders on the


practical ways in which they can improve their health by
adopting healthier eating habits;

evaluate and improve treatments;

deliver group sessions to a range of audiences, including


children and patient groups;

work as part of a multidisciplinary team to gain patients'


cooperation in following recommended dietary treatments;

educate other healthcare professionals about food and


nutrition issues;

advise hospital catering departments about the specific


dietary requirements of patients;

support schools in the provision of healthy school meals;

run clinics in hospital outpatients departments or GP


surgeries;

write reports and case notes and maintain accurate records;

prepare information packs, flyers and other promotional


materials.

If you're working with athletes and sportspersons, you'll need to:

advise them on how diet can optimise their performance and


recovery from injury;

educate them to understand the physiology and biochemistry


of different types of exercise and the role nutrition has in
these processes.

In other roles you may be involved in developing new food products


and evaluating their nutritional content, setting up and monitoring
clinical trials, or advising the food and pharmaceutical industry.

duties and responsibilities of hospital dietitian in


the (ICU)
The role of the intensive care unit registered dietitian has evolved
over the past few years to become a vital component of the
intensivist-led multidisciplinary intensive care unit team. The
purpose of this review is to define the level of clinical practice and
skill set of the intensive care unit dietitian, which defines them as a
clinician, educator and researcher worthy to practice alongside their
colleagues on the intensive care unit team
An intensive care unit registered dietitian must be a dedicated .
professional with advanced training in critical care nutrition, the
ability to read critically and evaluate new literature, a willingness to
think 'outside the box', the fortitude to be an active participant in

the intensive care unit team, the aptitude to educate colleagues and
students from all disciplines, and the desire to participate in clinical
research. Intensive care unit registered dietitians have published
research concerning the nutritional assessment of the critically ill
patient, the route of nutritional support, nutritional access, fluid and
electrolyte issues, speciality enteral products, and optimal blood
glucose control. They continue to attain skills and knowledge to
extend their scope of practice and improve the quality of care in the
intensive care unit. Recent guidelines adapted to the nutritional care
.of critically ill patients have been published for guidance

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