Job address
US
Company size
11-50 employees
Job sector
Health Science
occupation category
Dietitians and Nutritionists
Job type
Contract
Work environment
In person
Company Overview
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Job details
Required skills
- Assesses the communication needs of the individual, customer or population
- Applies medical nutrition therapy in disease prevention and management
- Uses evidence-based information and standards to determine nutritional needs
- Models a professional image as defined within organization policy and code of ethics
- Queries databases composed of standardized terms to retrieve customer information for practice and process improvement to monitor the effectiveness of interventions in individuals and populations
- Applies knowledge of biological, physical or chemical properties that may cause food to be unsafe for human consumption
- Refers customer to the appropriate professional and/or service provider when needs are beyond personal or professional scope of practice
- Considers customer's choice, beliefs, food sensitivities, allergies, wants and needs
- Implements safety specifications for food and water provided by vendors
- Follows established culturally appropriate strategies when delivering service
- Collaborates with organizations and vendors to develop and implement safety specifications and procedures for the optimization of food and water safety and to provide adequate food storage
- Maintains awareness of safety policies and procedures
- Applies strategies that engage the customer in a collaborative approach
- Applies knowledge of health determinants when planning, developing and implementing services, programs, meal plans and menus
- Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice
- Adheres to plans and procedures to provide adequate food storage and supply
- Incorporates team members' knowledge, expertise and personal skills into team processes
- Complies with legislative requirements and organization policies for maintaining and storing personal health information
- Uses standardized terminology to describe nutrition assessment data, nutrition diagnoses, nutrition interventions, and nutrition monitoring and evaluation
- Applies understanding of informatics terminology and input and output devices (e.g. laptop, smartphone, flash drive)
- Communicates the risks, benefits, disadvantages, alternatives, and cost of the proposed treatment plan, contract, and statement of terms or scope of work and confirms customer understanding
- Disseminates research or performance improvement outcomes to advance knowledge, change practice and enhance effectiveness of services
- Stays current of, complies with and models organization policies and standard
- Observes work environment to identify safety issues and risks to self, staff, customers, public and organization
- Integrates technology platforms with other internal and external services (e.g., risk management, disease management, data tracking and reporting)
- Seeks guidance from technology advisors or experts when requirements are beyond competence
- Uses a variety of cooking techniques, food preparation and production and delivery systems
- Imparts knowledge of the importance of physical activity and applies behavior change principles to promote physical activity and decrease inactivity
- Develops and implements intervention plans, and monitors and evaluates the outcomes, and reports on it
- Maintains confidentiality and security in the sharing, transmission, storage and management of personal health information
- Applies knowledge of nutrient requirements throughout the lifespan and their role in health promotion and disease management
- Recognizes the current landscape of infectious diseases and outbreaks and implements and adheres to required preventive measures for public safety
- Demonstrates the use of best practice guidelines and policy statements for a safe and professional service
- Develops and/or modifies recipes, menus and meals using sensory perceptions and other food components
- Plans and designs nutritionally sound meals, menus and meal plans that meet customer needs and demand and that promote health and disease management
- Communicates the role of sustainable food practices and food insecurities for populations
- Implements and adheres to policies and procedures to optimize food and water safety
- Maintains the knowledge and skill to manage a variety of disease states and clinical conditions
- Implements individualized services to reflect customer-centered approach as it pertains to the customer's physical, social, cultural, institutional and economic environment
- Recognizes the limits of own cultural knowledge, skill and abilities and consults with others when needed
- Reports unsafe, unethical or incompetent practice
- Implements and maintains policies and procedures to address infection prevention and control
- Establishes collaborative (shared) partnerships, consults with and advises clients, care-givers, team members and other stakeholders to improve care
- Takes into consideration the economic status of the customer when making recommendations and ensuring optimal care
- Advocates for financial support for customers to sustain a nutrition and treatment plan
- Recognizes the strengths and limitations of a customer
- Identifies and respects economic and sociocultural factors when determining the goals and wants of the customer
- Recognizes and incorporates knowledge of cultural and/or religious foods, practices and preparation
- Applies the principles of collaboration and negotiation in teamwork
- Uses established benchmarking and best practices to inform practice
- Stays current of, complies with and models national, state and local legislation, policies and standards
- Identifies, assesses, and develops goals for nutrition related problems with individuals, groups, communities, populations and regulators
- Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation
- Develops and implements food safety and sanitation programs in compliance with state and federal regulations
- Builds rapport and trust within the relationship while respecting boundaries
- Delivers education and promotes safe food handling and sustainable practices to prevent and minimize contamination
- Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the lifespan in practice
- Uses technical operating systems and software to communicate and disseminate information; to collect, track and retrieve data; and to create documents, spreadsheets and presentations
- Complies with IDNT terminology when documenting customer information in electronic databases
- Models behaviors that maximize group participation by consulting, listening and communicating clearly
- Undertakes basic cost benefit analysis of interventions
