Nutrition Partner
- Collects patient meal and snack choices according to diet order (MNT) in writing or via handheld electronic device, assuring the patients age specific, food allergy, religious, cultural and food preference needs are accommodated. Offers patients alternative food and beverage selections and resolves problems and concerns utilizing the patient care team, registered dietitian, nutrition clerk or management.
- Prints documents using CBORD software on PC. Prepares tray tickets for tray-line and collects food and supplies for service. Assembles patient meals (tray line) and snacks accurately according to diet order, tray ticket, snack label or other protocol. Measures food portions into individual servings. As assigned delivers meals and snacks, stores properly and/or heats and serves trays to proper patient. May also deliver and store non patient meals, catering or other assigned food and supplies.
- Receives and stores product deliveries such as groceries, tube feedings, supplements, office supplies, equipment, paper goods, etc. Organizes new products in proper location behind older products (First In, First Out), discards dented products, extra cardboard or garbage, labels any goods or products as assigned. Inspects delivery and reviews invoice for accuracy and proper condition of goods and signs invoice if authorized to do so.
- Stocks assigned areas with products such as condiments, paper goods, food, beverages, chemicals according to defined par levels or procedures. Stocking may include floor nourishments, tray line supplies, printer paper supplies, chemical dispensers, etc.
- Organizes and cleans and sanitizes assigned pantry and kitchen surfaces and equipment according to defined procedures as frequently as assigned. Cleaning of equipment includes coffee brewers, microwaves, blenders, beverage dispensers, toasters, refrigerators, freezers, work surfaces, drawers, cupboards, walls, etc. Cleaning of other areas may include office areas, storerooms, walk in refrigerators and walk in freezers.
- Records all assigned data such as food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, etc. and logs data in proper area. Assures temperatures or other data are within assigned range and follows up with action and documentation when out of range. Documents equipment malfunctions according to facility procedure.
- Prepares orders for food, beverages, paper goods, tube feedings, supplies, etc. and places order according to facility procedure. Collects and maintains statistical data and/or financial records, calendars meetings, prepares correspondence, reports and email notifications as assigned.
- Monitors pertinent patient information such as admission, discharge, transfer, diet order changes. Initiates all follow up based on the data such as adding a tray ticket, changing a room on a meal, adding a fluid restriction etc. Reviews diet related status of patients nutritional care via CBORD software system and updates menus, tray tickets, nourishments, tube feeding, preferences, according to facility protocol to assure nutritional adequacy, age specific, cultural, religious needs are met, and avoids potential food-drug interactions. Organizes test meals for compliance with current prescribed diet order as assigned. Files required documents such as delivery logs, orders, patient census, diet order census, etc.
- Utilizes facility technology to complete assigned tasks. Logs on and off personal computer and utilizes assigned program such as email, intranet, CBORD, Health Connect, word processing and/or spreadsheets, etc. Completes assigned tasks such as generating data, hot synching Palm Pilots, printing, sending, saving, deleting, copying, entering data in PC or hand held device; Initiates and/or answers pages as needed. Answers telephone and responds to customers in timely manner. Enter food preferences, menu selections and nutritional notes into CBORD as needed. Be able to implement down time procedures of computer system.
- Prepares commissary order for food and supplies on a daily basis according to established procedures assuring adequate quantity and type of inventory needed.
- Problem solves for customers such as patient care team members, clinical dietitians, etc. Refers customer to appropriate person, department, or provides follow up.
- Assists in training new employees as necessary.
- Perform other related duties as required.
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