Position Summary
Assess nutrition status of high risk patients and plan and conduct medical nutrition therapy in conformance
to physician’s orders and high standards of food quality.

Principal Accountabilities
Performs nutrition assessment of referred patients to detemine their nutrient needs and develop appropriate care plan. Monitors implementation of nutrition plans and assesses patient progress to adjust therapy plans and attain optimum nutrition. Coordinates , plans and conducts programs to educate patients about nutrition issues , diet and food selections . Documents , records and processes information to assess therapy outcomes Ensures interdisciplinary input to attain full potential teamwork Mantains professional growth and development through different in – service training activities to keep pace with technological developments and new trends in nutrition therapy . Calculates nutrient requirements of patients on therapeutic/enteral feedings as needed Arranges discharge needs of patients to ensure continuity of care plan Conducts clinical nutrition research as needed Participates in multidisciplinary rounds Contributes to the development of Dietetic practice to upgrade quality of service Comply with HMC policies and procedures, and in particular infection control, safety and quality management. Perform other duties as requested

Education:Minimum Education: B.Sc, degree in Dietetics/Nutrition
Preferred: Preferred education: Msc Degree in Dietetics/Nutrition

Experience: Preferred: 5 years in Hospital setting

JOB DESCRIPTION

Excellent communication skills Patient & customer focus Interpreting HMC agenda Developing partnerships and teamwork atmosphere Harnessing technology Teaches others how to do something Reads, understands work

related material Listens to others and asks questions Checks how well one is learning Organizing, planning and prioritizing Expresses ideas clearly when speaking & writing Inspects & evaluates the quality of products Mathematical skills Determines how diet should work and how changes in foods will affect the patient Ability to compose & edit written material Ability to communicate technical information to non-technical personnel Knowledge of theory and practice of clinical Nutrition & Dietetics

Problem Solving / Decision Making:

The capacity to apply problem-solving strategies in purposeful ways, both in situations where the problem and the desired solution are clearly evident and in situations requiring critical thinking and a creative approach to achieve an outcome