Nutrition Technician

The Nutrition Technician works under the supervision of leadership. This position is demanding, requiring a complete understanding of work functions associated with computerized publication of tray tickets, the technical aspects of restricted diets and dietary department operations. Responsible for data entry for the accurate production of tray tickets, honoring likes/dislikes, and checking the accuracy of patient trays. Must be able to calculate volumes for preparing eternal feeding formulas. Interviews patients in person or over the phone to obtain meal selections and inputs data.

• Communicates appropriately, speaks respectfully at all times with patients, families, visitors, and all other caregivers, addressing them by name and responding to needs or requests for assistance promptly and courteously.
• Accurately operates computer systems-Diet Office software and Electronic Medical Record. Completes data entry and determines appropriate programs to generate food production sheets, nourishments, eternal labels and process patient meal tickets.
• Validates the diet orders from Electronic Medical Record interface to the patient’s diet order in Diet Office software. This involves reading and interpreting the diet orders.
• Accurately enters meal patterns, nourishments, special services, supplements, allergy, drug food information, collected food preferences, and other patient information into Diet Office software.
• Correct patient menus according to diet requirements and preferences. Corrections should be made prior to meal service.
• Calculates patient volumes for enteral formulas and enters the data correctly into Diet Office software.
• Records telephone calls for diet order changes, food requests and other messages. Prioritizes and problem solves within expertise, and consults with Staff Dietitian, Dietary Manager or Director when necessary.
• Interviews patients in person or over the phone to obtain menu selections. Enters the data electronically. Makes modifications to ensure a complete meal is inputted that meets the diet goals of the patient.
• Check patient meal trays for accuracy for diet and selections.
• Other duties as assigned

• H.S. Diploma - Required

• Previous typing and computer experience - Required

• Upon Hire

• Must be able to travel between various system facilities and off-site locations as needed. - Required

Essential Technical/Motor Skills

• Accurately input data and operate multiple computer systems.
• Speak clearly and understand questions.
• Use telephone to communicate with patients, other departments, staff, physicians and the public.
• Use keyboards, Enterprise HP iPAQ handheld device, pagers, fax machine and printer systems to accurately enter and process information for tray ticket publishing.
• Demonstrate safe food handling techniques.

Interpersonal Skills

• Exhibits excellent customer service with patients/residents, fellow caregivers, Directors, and staff from other areas; communicates appropriately and clearly.
• When reading menus to patients, use all elements of AIDET every patient/every time.
• Handle telephone, messages, and complaints appropriately. Readily assist others.

Essential Physical Requirements

• Ability to move from area through entire hospital.
• Ability to push carts.
• Ability to stand, bend, twist, lift and turn to load patient trays.
• Stoop, kneel or crouch when retrieving supplies or loading trays.
• Use of hands and eyesight to operate keyboards, handheld device and check trayline quickly and accurately.

Essential Mental Abilities

• Calculate quantities of formula needed.
• Learn quickly/recall information quickly.
• Good problems solving skills and independent thinking.
• Demonstrates organizational skills to complete, work meeting time requirements.
• Ability to interpret data and assess menu items to make modifications.

Essential Sensory Requirements

• Visually check accuracy of patient trays, enter data into computer and read output from computer systems.
• Hear telephone and verbal requests from staff, patients/residents, Clinical Dietitians and Directors.
• Smell and taste food for acceptability.
• Assess color of food products and diet packets.
• Able to determine temperature by touch.

Exposure to Hazards

• Slick floors, chemicals, lifting and pushing.

Other Skills and Abilities

• Ability to perform independently with minimal supervision after appropriate training period.