This is professional dietetic work in the preparation and
serving of therapeutic diets at the hospital.
An employee allocated to this class of work is responsible for
the preparation of special diets and liaison between the dietary
department and hospital patients. Primary emphasis is in
calculation of special diets, supervision of food service to
patients and visitations to patients on the ward. Incumbents
must apply considerable knowledge of dietary principles and
practices, and are relied upon to adhere to accepted
professional standards of quality. Work is supervised by a
professional supervisor who discusses problems in devising
therapeutic diets and reviews results for professional adequacy.
DUTIES AND RESPONSIBILITIES
Confers with superiors and medical staff regarding dietary or
nutritional problems of individual patients; prepares special
diet menus for patients having diabetic, cardiac, or other
conditions where therapeutic diets are prescribed; for
non-routine diets, calculates and devises therapeutic diets with
superior and attending physicians.
Supervises preparation of diets in diet kitchen; insures that
foods are served in conformity with individual dietary
prescriptions; gives instructions to patients being discharged
regarding procedures they should follow in maintaining diet
therapy; prepares food, supply, and equipment orders for
therapeutic diet preparation and submits to superior for
Visits patients in assigned areas, including those not on diet
therapy; ascertains their reactions to food received and
inquiries as to any food intolerance they may have; where
situation warrants, recommends that regular diet be modified to
fit the habits, likes, and dislikes of the individual patient.
Makes rounds of ward to check upon appearance of employees
serving food, appearance of food on tray, and manner and amount
of food served. Gives diet instruction to inpatients and
outpatients upon request of physicians.
Performs related work as required.
EDUCATION AND EXPERIENCE
Graduation from a four year college or university with a degree
in home economics preferably with major course work in dietetics
and nutrition; or any equivalent combination of training and
KNOWLEDGE, SKILLS AND ABILITIES
Knowledge of modern principles and practices in dietetics.
Knowledge of food preparation and food service management,
methods, and techniques.
Ability to analyze the problems inherent in satisfying the food
tastes of hospital patients in accordance with dietetic
Ability to plan and modify menus to meet rigid requirements as
to caloric, mineral, vitamin, and related contents.
Ability to supervise assistants in the service of food to
hospital patients in a manner conducive to full performance and
Ability to maintain records of food served, diets prepared, and
other work performed.
Ability to establish and maintain effective working
relationships with patients and with hospital personnel.
Ability to work long hours while standing.
Personal cleanliness and freedom from communicable disease.