MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associate'sdegree from an accredited dietetic Technician Program.

2. Registered Nutrition and Dietetic Technician (NDTR) with the Academy of Nutrition and Dietetics within 6 months of hire

3. Must successfully pass Infant Nutrition Technician training course and exam within 6 months of hire.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Bachelor of Science in Nutrition from an accredited Didactic Program in Dietetics.

2. Membership to the Academy of Nutrition and Dietetics.

EXPERIENCE:

1. Experience in infant formula and breast milk preparation.

2. One year of experience in hospital foodservice.

CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Calculates new formulations or standardized recipes manually or via the use of specifically designed software, and obtains verification of those formulations with the registered dietitian responsible for the nutrition care of that patient, as needed per protocol.

2. Assists in training other employees in infant feeding preparation and proper handling techniques, as needed.

3. Accesses hospital computer systems to receive, prepare and respond to routine electronic correspondence.

4. Communicates with patient's registered dietitian, nurse, physician, or unit manager regarding problems with feeding orders, formula storage, or administration.

5. Verifies new or questionable infant feeding orders with a registered dietitian for accuracy and obtains standardized recipes as needed.

6. Sterile, ready-to-feed infant formula will be used whenever possible.

7. Prepares infant formula accurately according to established written formulations, following pre-established feeding preparation procedures and adhering to quality control standards. Uses a gram scale, measuring spoons, syringes and graduated cylinder to precisely measure and mix additive ingredients.

8. Performs identification of breast milk/formula containers using bar code scanning, thawing, fortifying and labeling 24-hour supply of feeds for each infant according to written policy and procedures.

9. Maintains daily logs of feedings prepared and delivered.

10. Stores prepared feedings in patient care unit refrigerators, removing expired feedings and recycling bottles as indicated.

11. Organizes and performs inventory of breast milk/formula supply for each patient in refrigerators and/or freezers of inpatient units.

12. Maintains daily records of patient profiles or updates computerized patient profile regarding infant formula orders.

13. Uses clinical information system to update patient feeding orders and to print labels and production lists; communicates with allied health care personnel regarding feeding orders.

14. Completes daily batch records for prepared feedings.

15. Maintains a daily log of refrigeration and heating equipment temperatures, including refrigerators in the patient care unit.

16. Maintains organization of human milk/formula refrigerators/freezers throughout Children's hospital. This includes consistent labeling of storage containers and labeling on the outside of freezers/refrigerators.

17. Prepares storeroom or purchasing requisition for all infant formula, glassware, bottles, enteral feeding bags, nipples, and other supplies, as needed, to maintain adequate supply levels

18. Performs daily check of nutrition cart and equipment and restocks items as needed. Maintains established par levels of fortifier inventories. Monitors breast milk/formula storage units and inventory of breast milk/formula.

19. Maintains safety and security of the Infant feeding room.

20. Orders products and supplies and notifies manager or registered dietitian of any shortages.

21. Reports to manager or registered dietitian when short-dated products are received from vendor.

22. Follows procedures for formula recalls at the direction of the manger/registered dietitian.

23. Cleans and sanitizes work surfaces and equipment prior to breast milk/formula preparation, and in between each individual patient formula preparation, according to established sanitation procedures.

24. Participates in the planning and development of related policies/procedures and goals.

25. Follows aseptic techniques. Follows department and infection control policies regarding feeding handling.

26. When appropriate, prepares samples of bacteria check according to established protocol.

27. Checks equipment for proper operation and reports problems to the appropriate manager/registered dietitian.

28. Prepares monthly quality assurance report and production summaries.

29.When working with patients on the floors:Screens patients for nutritional risk. Reviews medical records for pertinent anthropometrics and medical history necessary to determine nutritional risk.

30. Interviews patient for weight history, supplement tolerance, and any applicable nutrition education needs.

31. Accurately documents information obtained in patient's medical record according to departmental and JCAHO standards. Monitored by review of nutritional screening notes in the medical record and review of EPIC.

32. Participates in evaluation of nutrition education needs and provision of same for patients on modified diets.Counsels assigned patients and their family members on modified diets, providing appropriate nutrition education materials and information.Counsels assigned patients and their family members on modified diets, providing appropriate nutrition education materials and information.

33. Documents nutrition education provided in the patient's medical record via EPIC according to hospital, departmental and JCAHO standards.

34. Performs nutritional calculations accurately for assigned patients. Calculates calorie and protein intake of patients on calorie counts according to departmental guidelines; documentsresultsin medical record according to established procedures. When ordered, also calculates patient's intake of other macro and micro-nutrients such as fat, calcium and phosphorus. Monitored by periodic checks from staff dietitians and/or Clinical Nutrition Manager.

35. Interviews patients at increased nutritional risk for food preferences/tolerances. Interviews high risk patients as assigned by the registered dietitians to determine preferences/tolerances are received. Appropriately documents information.

36. Assists in the training and education of Dietetic Interns. Develops and teaches classes regarding Diet Technician job responsibilities to the interns during their orientation.

37. Functions as a liaison between Nutrition Services and other departments regarding patient food service-related problems; also reports any noted intra-departmental problems interfering with optimal patient care to the appropriate people.

38. Fields food service-related problems reported by nursing regarding diet orders, formulas, or tube-feedings. Provides solutions or seeks appropriated resources to effectively deal with these issues.

PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Work requires frequently lifting and carrying objects weighing up to 10 pounds and occasionally lifting and carrying objects weighing 11 to 20 pounds.

2. Work requires regularly stooping, bending, sitting and standing.

3. Work requires frequently reaching and grasping objects below, at, and above shoulder level.

4. Work requires regularly pushing and/or pulling nonmotorized equipment (e.g., stretcher, food cart, mop, etc.) weighing 21 to over 50 pounds.

5. Work requires regularly grasping and fine manipulation with hands.

WORKING ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Majority of work is performed in the nutrition department/infant feeding preparation room and most of the work is completed standing. Frequent classroom and meeting room work. Majority of work is performed under deadline pressure, which is often stressful.

2. Potential Exposure to Blood Borne Pathogens. Job requires performance of tasks that involve potential for exposure to blood, body fluids, or tissues (specifically breast milk).

SKILLSAND ABILITIES:

1. Work requires the analytical skills to resolve problems that require the use of basic scientific, mathematical, or technical principles.

2. Work requires the ability to exchange information on factual matters, and respond to simple written or verbal instructions, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees. More sensitive situations may be referred to others as appropriate.

3. Requires excellent time management skills.

4. Must be able to read and write in the medical records.

5. Must have excellent communication skills with the ability to teach nurses, family members, dietitians, interns, food service workers.

6. Requires the use of multiple computer skills including the EPIC system, e-mail, Microsoft Word, Excel, and "Room Service" VST computer system. Telephone skills, hospital paging system skills required.

7. Must keep up to date on all professional literature in the field of nutrition by reading journals and joining list serves.

8. Must have the ability to create and interpret schedules for staff.

9. Work requires regularly proofreading and checking documents for accuracy.

10. Ability to understand written and oral communication.

Additional Job Description:

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