Purpose:

To distinguish the roles of the Registered Dietitian and Dietetic Technician Registered while enhancing teamwork of the positions.

 Definition:

A dietetic technician registered (DTR) is a skilled professional who under the direction of the registered dietitian (RD) participates in the nutritional care of residents and contributes to the education and training of residents, families, and staff.

 Dietetic Technician, Registered:

       Complete documentation on the following:

o   Collect specific data from the medical records and resident interviews to complete the Mini Nutrition Assessment

o   Complete Medical Nutritional Therapy Screening and Assessment form for low-risk admissions residents in the appropriate sections

o   Complete annual evaluations of low-risk residents

       Implementation and Monitoring:

o   Implement nutritional care plans and interventions as planned by the RD and/or ordered by the physician.

o   Interpret RD recommendations to nursing and dietary staff.

o   Develop and implement meal patterns for dietary and nursing to follow as needed.

o   Monitor resident compliance and progress towards achieving nutritional goals.

       Communication:

o   Notify high risk admissions to the RD.

 Skills Competencies:

       Knowledge of modern principles of nutrition and dietetics.

       Interpret age and disease specific data to incorporate into resident care.

       Proficiency in, or ability to learn the operation of a personal computer and PDA.

       Able to communicate effectively verbally and in writing.

       Able to maintain written records and reports relating to residents’ nutritional needs and services provided.

       Ability to develop warm, friendly relationships with residents and their families/friends, and to be sensitive to their food preferences and special food problems and needs.

       General knowledge of the methods, materials and equipment used in food preparation and service.

       Ability to effectively supervise the foodservice employees on tray line in the absence of the DSS if assigned.

       Ability to train food service and nursing staff in basic nutritional care processes.

       Ability to effectively supervise and evaluate the facilities dining programs.

       Ability to conduct effective inservice education programs.

       Other duties as assigned.