UW HEALTH JOB DESCRIPTION

SPECIAL PROJECT ASSISTANT
Job Code: 9101 / FLSA Status: Non-Exempt / Mgt. Approval: C.Vanderwall / Date: 4.2016
Department : Dietetic Internship Program / HR Approval: KBH / Date: 4.2016
POSITION SUMMARY
Under general supervision from the Dietetic Internship Program Manager and direct supervision by Clinical Nutritionists and Nutrition Technician, the Special Project Assistant performs the technical work involving measurement, preparation, and assembly of foods necessary for research diet protocols initiated by the CTRC for study patients. Recordkeeping, monitoring quality and accuracy of food served, coordination of meal delivery by patient meal service, and diet training to food service workers as appropriate are additional essential duties. Responsibilities include participation in the Nutrition Care Process (NCP) as determined by the clinical nutritionist for screening for nutrition risk, obtaining diet history, explaining food/drug interactions, planning menus consistent with diet order, calculating nutritional content of meals, conducting limited nutrition assessment, developing and implementing nutrition intervention(s) such as providing individualized or group nutrition education, and monitoring and evaluating of the patient’s progress; examining the quality and accuracy of food served to patients; and maintaining professional competency and skills required for professional practice. Other duties include telephone support for room service and infant formula preparation. The Special Project Assistant uses the Scope of Dietetics Practice Framework (SODPF) to determine individual scope of practice by defining areas of expertise, skills, and competence; evaluates facility policies and state and federal regulations; and uses the established Standards of Practice and Professional Performance (SOP/SOPP) in nutrition care to help determine nutrition intervention(s).
Special Project Assistant maintains productivity standards and practices, effective time management to prioritize tasks, uses department resources prudently, and participates in compliance and quality performance improvement efforts to ensure that nutrition care is safe and effective. Organizational and communication skills are crucial to successful performance. Interacts with staff in many departments to deliver care. Requires moderate analytical skills to gather, analyze, and interpret data.
Due to operational need, employee’s work hours vary.
MAJOR RESPONSIBILITIES
A. ASSEMBLE RESEARCH MEALS ACCORDING TO MENU DEVELOPED ACCORDING TO STUDY PROTOCOL AND METHODOLOGY.
A1. Gather ingredients and equipment for setting up recipes for research diets.
A2. Assist production staff with food preparation for research diets.
A3. Participate in purchasing, stocking and inventorying of specialty ingredients needed for study design.
A4. Test recipes required for study.
A5. Guide others involved with preparation and/or service of research diets.
A6. Operate pertinent food service equipment, scales, and other tools essential for accurate measurement.
A7. As necessary, administer food frequency questionnaire, analyze food records, and record pertinent study data.
B. NUTRITION CARE PROCESS
B1. Nutrition Screening
Review admission health assessment for nutrition risk, food allergies, and level of care. Ensures nutrition screening within 24 hours of inpatient admission according to facility/state/accreditation requirements
B2. Nutrition Assessment
Complete nutrition assessment initiated by consult, referral and/or screening of patients for nutritional risk factors. Obtain, verify, and interpret data needed to identify nutrition-related problems, their causes, and significance. Data includes food/nutrition-related history, anthropometric measurements, biochemical data, medical tests, and procedures, nutrition- focused physical findings, and client history.
B. NUTRITION CARE PROCESS (CONTINUED)
B3. Nutrition Diagnosis
Formulate a specific nutrition diagnostic statement using the Problem-Etiology-Signs/Symptoms format. Nutrition diagnosis involves the identification and labeling that describes an actual occurrence, a risk of, or potential for, developing nutritional problems that dietetics professionals are responsible for treating independently. Analyzing assessment data and naming the nutrition diagnosis or diagnoses provide a link to setting realistic and measurable goals, identifying expected outcomes, selecting appropriate interventions and tracking progress towards attaining those expected outcomes.
B4. Nutrition Intervention
Select, plan and implement appropriate nutrition intervention or specific set of activities and associated materials used to resolve or improve the identified nutrition problem. Nutrition interventions are purposefully planned actions designed with the intent of changing a nutrition- related behavior, risk factor, environmental condition, or aspect of health status for an individual.
B5. Nutrition Monitoring and Evaluation
Determine the amount of progress made and whether goals/expected outcomes are being met. Monitoring specifically refers to the review of a patient’s status at scheduled (preplanned) follow- up points with regard to the nutrition diagnosis, intervention plans/goals and outcomes; Measuring is collecting data on the appropriate nutrition outcome indicators; and Evaluation is the systematic comparison of current findings with previous status, intervention goals or a reference standard. Monitoring is ongoing during chart review, meal rounds, tube feeding and total nutrient admixture administration, interdisciplinary patient care rounds, patient care conferences, new orders, transfers, CBORD electronic card file and other pertinent information.
C. DOCUMENTATION, COMMUNICATION, AND CONTINUATION OF CARE
C1. Document relevant, accurate, and timely data and nutrition education information performed in steps in the Nutrition Care Process in the patient’s medical record or electronic medical record.
C2. Work cooperatively with foodservice staff to ensure conformance to nutrition prescriptions.
D. MEAL SERVICES
D1. Explain diet and room service meal delivery program. Aid patients in menu selections. Staff room service telephones at designated times.
D2. Prepare infant formulas for infants and children per specifications.
D3. Conduct patient rounds to assess adequacy of nutritional intake, appropriateness of diet prescription, and patient satisfaction with meals and meal service.
D4. Plan and correct menus for patients on specialized diets and food allergy based on established guidelines and individualizes menus as needed. Plan between meal nourishments according to patients’ diet and food preferences. Menus range from general to complex requiring diet therapy calculation.
D5. Monitor and verifies changes in diet orders or prescriptions.
E. NUTRITION EDUCATION
E1. Teach patient and family general nutrition principles, food drug interactions, and prescribed diet.
E2. Assess educational needs and counsel patients and families as assigned.
E3. Assist in the education of students and interns and helps orient new employees.
F. PERFORMANCE IMPROVEMENT
F1. Obtain and communicate patient satisfaction and suggestions with patient dining service.
F2. Provide recommendations for menu revisions based on menu writing observations and on patient feedback/changing demographics.
F3. Participate in performance improvement activities as it relates to food service, nutrition care, and patient safety.
G. PROFESSIONAL DEVELOPMENT
G1. Complete annual mandatory education and TB testing within time frame.
G2. Maintain continuing education requirements.
G3. Participate in departmental and interdisciplinary meetings, task forces, and projects.
H. PERFORM OTHER RELATED DUTIES AS REQUIRED AND ASSIGNED BY SUPERVISOR
All duties and requirements must be performed consistent with the UW Health Service and Performance Standards.
POSITION REQUIREMENTS
Education /

Minimum

/ Technical nutrition knowledge and abilities obtained in a four year undergraduate degree program or four year undergraduate degree program in dietetics, food and/or nutrition or related sciences that is accredited by the Academy of Nutrition and Dietetics and the Accreditation Council for Education in Nutrition and Dietetics.

Preferred

Work Experience /

Minimum

Preferred

/

Experience in food and nutrition service operations is highly desirable

Licenses & Certifications

/

Minimum

Preferred

Required Skills, Knowledge, and Abilities / Ability to work in a team environment and to collaborate with a variety of professionals. Ability to utilize written and oral communication effectively. Computer knowledge preferred.
PHYSICAL REQUIREMENTS
Indicate the appropriate physical requirements of this job in the course of a shift. Note: reasonable accommodations may be made available for individuals with disabilities to perform the essential functions of this position.
Physical Demand Level / Occasional
Up to 33% of the time / Frequent
34%-66% of the time / Constant
67%-100% of the time
Sedentary: Ability to lift up to 10 pounds maximum and occasionally lifting and/or carrying such articles as dockets, ledgers and small tools. Although a sedentary job is defined as one, which involves sitting, a certain amount of walking and standing is often necessary in carrying out job duties. Jobs are sedentary if walking and standing are required only occasionally and other sedentary criteria are met. / Up to 10# / Negligible / Negligible
Light: Ability to lift up to 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds. Even though the weight lifted may only be a negligible amount, a job is in this category when it requires walking or standing to a significant degree. / Up to 20# / Up to 10# or requires significant walking or standing, or requires pushing/pulling of arm/leg controls / Negligible or constant push/pull of items of negligible weight
X / Medium: Ability to lift up to 50 pounds maximum with frequent lifting/and or carrying objects weighing up to 25 pounds. / 20-50# / 10-25# / Negligible-10#
Heavy: Ability to lift up to 100 pounds maximum with frequent lifting and/or carrying objects weighing up to 50 pounds. / 50-100# / 25-50# / 10-20#
Very Heavy: Ability to lift over 100 pounds with frequent lifting and/or carrying objects weighing over 50 pounds. / Over 100# / Over 50# / Over 20#
List any other physical requirements or bona fide occupational qualifications: / · 

Work/Environmental: Moderate noise level consistent with an office environment.

Note: The purpose of this document is to describe the general nature and level of work performed by personnel so classified; it is not intended to serve as an inclusive list of all responsibilities associated with this position.