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Dietitian Duties

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This is professional dietetic work in the preparation and serving of therapeutic diets at the hospital.

An employee allocated to this class of work is responsible for the preparation of special diets and liaison between the dietary department and hospital patients. Primary emphasis is in calculation of special diets, supervision of food service to patients and visitations to patients on the ward. Incumbents must apply considerable knowledge of dietary principles and practices, and are relied upon to adhere to accepted professional standards of quality. Work is supervised by a professional supervisor who discusses problems in devising therapeutic diets and reviews results for professional adequacy.


Confers with superiors and medical staff regarding dietary or nutritional problems of individual patients; prepares special diet menus for patients having diabetic, cardiac, or other conditions where therapeutic diets are prescribed; for non-routine diets, calculates and devises therapeutic diets with superior and attending physicians.

Supervises preparation of diets in diet kitchen; insures that foods are served in conformity with individual dietary prescriptions; gives instructions to patients being discharged regarding procedures they should follow in maintaining diet therapy; prepares food, supply, and equipment orders for therapeutic diet preparation and submits to superior for processing.

Visits patients in assigned areas, including those not on diet therapy; ascertains their reactions to food received and inquiries as to any food intolerance they may have; where situation warrants, recommends that regular diet be modified to fit the habits, likes, and dislikes of the individual patient.

Makes rounds of ward to check upon appearance of employees serving food, appearance of food on tray, and manner and amount of food served. Gives diet instruction to inpatients and outpatients upon request of physicians.

Performs related work as required.


Graduation from a four year college or university with a degree in home economics preferably with major course work in dietetics and nutrition; or any equivalent combination of training and experience.


Knowledge of modern principles and practices in dietetics.

Knowledge of food preparation and food service management, methods, and techniques.

Ability to analyze the problems inherent in satisfying the food tastes of hospital patients in accordance with dietetic standards.

Ability to plan and modify menus to meet rigid requirements as to caloric, mineral, vitamin, and related contents.

Ability to supervise assistants in the service of food to hospital patients in a manner conducive to full performance and high moral.

Ability to maintain records of food served, diets prepared, and other work performed.

Ability to establish and maintain effective working relationships with patients and with hospital personnel.

Ability to work long hours while standing.

Personal cleanliness and freedom from communicable disease.



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