Term
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Definition
| -Dieticians worked primarily in hospitals or were associated with food assistance and the war effort. |
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Term
| "Clinical Dieticians" (past term) |
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Definition
Primary practice area for clinical dietitians:
-for prevention of nutrient deficiencies
-as the role evolved over time, the title "clinical dietician" replaced the earlier title. |
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Term
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Definition
-Acute care-inpatient
-Ambulatory care-outpatient and home care
-Long term care as in residential |
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Term
| Organization of Clinical Nutrition Services |
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Definition
Organization Nutrition Manager (Chief Clinical Dietitian)
-Usually reports to a Department Head (Food Service Director).
Clinical Dietitians (RD, RDN)
Clinical Dietetic Technicians (DTR)
Dietetic Assistants. |
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Term
| The Clinical Nutrition Manager (RD) |
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Definition
-Primarily responsible for directing activities of other on the team.
-Personal responsibilities(hring, evaluating performance, providing in-service or on the job training, reviewing productivity reports)
-Communication with staff, other departments, administration
-Ensure the performance achieves the goals and objectives of the department. |
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Term
| The Clinical Dietitian (RD) |
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Definition
-Nutritional screening of patients (can also be done by nursing or diet techs)
-Provides nutritional care for patients.
-Collaborated with physicians and allied personnel
-Current on MT knowledge and patient education. |
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Term
| Responsibilities in Clinical Dietetics |
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Definition
-The Nutritional Care Process (NCP) (A step-by-step method to address nutrition problems and provide appropriate care).
-The NCP provides for intervention in several steps: 1. Nutrition assessment, 2. Nutrition diagnosis, Nutrition, Intervention, 3. Nutrition monitoring and evaluation. |
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Term
| The Clinical Dietetic Technician (DTR) |
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Definition
Assists the clinical dietitian.
• Gathers data for nutritional screening:
– Diet history, anthropometrics, labwork, meds.
• May administer nourishment & dietary supplements and monitor patient intake.
• Supervise dietetic assistants. |
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Term
| The Clinical Dietetic Assistant |
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Definition
Process diet orders, check menus against standards.
• Distribute patient menus; pass and collect trays.
• Evaluate patient food satisfaction and gather food records for nutrient intake. |
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Term
| Clinical Dietetics Outlook |
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Definition
Electronic charting has nearly replaced paper charting.
• The aging population is growing rapidly.
• The obesity epidemic presents unique opportunities. |
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Term
| Food Management Dietitian |
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Definition
Titles of Position
– Food service Director, Director of Food and Nutrition Services.
• Knowledge of food production & management skills are essential in most areas of Dietetics practice
– Food service is prominent in the history of the profession.
*A lot of dietitians make a lot of money, and a good position to have. |
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Term
| Food-Service in Acute Care |
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Definition
Characterized by:
– Fast turnover of patients
• Day-to-day fluctuations in census
– 30 to 50% of patients require special diets
– Selective menus
• Large number of food items prepared daily
– Variety of serving systems
• Individual tray service, decentralized serve
ice w/pantries on different floors, restaurant style
– Often has responsibility for multiple units. |
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Term
| Food Service in Long-Term Care |
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Definition
-Central food production
-Group settings rather than individual -Fewer special diets
-Federal & state regulations apply that
specify type of food service and the qualifications for the dietitian/manager
*Because taking Giv money, so they send in people to dictate what must be done. Mandate a lot. Less regulation in hospitals in comparison. |
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Term
| Food Service in Non-Institutional Settings |
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Definition
• Colleges and universities
– cafeterias, vending, catering, restaurant style.
• Employee cafeterias or dining facilities.
• Business and commercial enterprises:
– Restaurant, catering service, hotels, supermarket
chains.
• Each may be profit or non-profit depending on the sponsoring organization. |
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Term
| School Nutrition Programs |
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Definition
• Lunch and breakfast meals are offered.
• RDs need management and education skills
– To promote healthy snacks & meals.
• Often utilize websites or newspaper advertising to publish menus & gain public support |
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Term
| Characteristics of Successful Managers* |
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Definition
• Ability to:
– Manage personnel
– Manage financial resources
• Including budgets for staffing
– Oversee production of quality foods & services – Communicate effectively
• Including public relations |
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Term
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Definition
• Managing Human Resources (Spent most of their time with others)
– Scheduling staff, evaluating performance
• Managing food & material resources
– Purchase food & equipment, adjust food production, develop menus, evaluate food products, assess patient satisfaction
• Manage facilities
– Maintain sanitation, assure staff & equipment safety. |
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Term
| Further Areas of Opportunity (Food Service Management) |
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Definition
• Food corporations:
Research and development Consumer affairs Media communications
• Disaster planning
• Military bases
• Homeless shelters
• Food distribution centers
• Worldwide religious companies/programs
• Government food programs
• Contract food service companies |
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Term
| Community Nutrition Professionals |
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Definition
Establish links with other professionals involved in a broad range of human services, including:
Child care
Services for the elderly
Educational institutions
Community-based research
Community RDs place an emphasis on health & wellness, and the application of nutrition to benefit specific groups. |
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