Descrição
Job description
We have an awesome job opportunity for Female Clinical Dietician to work in our center MMC AJMAN
JOB SUMMARY:
Provide nutritional services to patients, Assess patients’ nutritional needs, develop and implement nutrition programs, and evaluate and report the results. Confer with doctors and other health care professionals to coordinate medical and nutritional needs. Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease.
- DUTIES AND RESPONSIBILITIES:
- Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
- Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
- Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
- Monitor food service operations to ensure conformance to nutrition safety, sanitation and quality standards.
- Develop policies for food service or nutritional programs to assist in health promotion and disease control.
- Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
- Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
- Comply with all OSH and infection control policies, standards and procedures and cooperate with hospital management to comply those requirements
- Work accordance with the documented OSH procedures and instructions, specific responsibilities
- Be familiar with emergency and evacuation procedures
- Notifying OSH Hazards, incidents, Near misses and issues and assistance with the preparation of risk assessments, incident reports
- Comply with Waste management procedures and policies
- Attend applicable OSH/Infection control training programs, mock drills and awareness programs
Use of appropriate personal protective equipment and safety systems
responsibilities:Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
- Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
- Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
- Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
- Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
- Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
- Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
- Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.
- Purchase food in accordance with health and safety codes.
- Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.
- Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
- Coordinate diet counseling services.
- Select, train and supervise workers who plan, prepare and serve meals.
- Manage quantity food service departments or clinical and community nutrition services.
- Develop policies for food service or nutritional programs to assist in health promotion and disease control.
- Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
- Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
- Write research reports and other publications to document and communicate research findings.
- Coordinate recipe development and standardization and develop new menus for independent food service operations.
- Prepare and administer budgets for food, equipment and supplies.
- Plan and prepare grant proposals to request program funding.
- Test new food products and equipment.
- Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
Qualifications QUALIFICATION, LI-CENSURE, EDUCATION, EXPERIENCE, SPECIAL SKILLS**:
Education:
Requires at least a bachelor degree in dietetics, foods and nutrition, food service systems management, or a related area.*
Experience:
Leader