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NHS WESTERN ISLES JOB DESCRIPTION 1. JOB IDENTIFICATION Job Title: Dietetic Assistant. – updated April 2013 Department(s): Department of Nutrition and Dietetics Job Holder Reference: No of Job Holders: 2. PURPOSE To provide an efficient dietetic assistant role to the dietetic team, enabling Dietitians to fulfil their roles effectively in line with local and national guidance. 3. JOB SUMMARY To support the Department of Nutrition and Dietetics by undertaking tasks which do not require the expertise of a registered dietitian. To contribute towards the safe, effective and efficient delivery of the Nutrition and Dietetic service within NHS Western Isles. To complement the work of the registered dietitians in the assessment and treatment of both inpatients and out-patients. To collate clinical and non-clinical information related as required by the dietitians. To work as part of the multi-disciplinary team, reporting relevant information to other team members. To assist dietitians in the planning and delivery of projects and training events. To undertake administrative tasks which enable the department to function smoothly. To maintain accurate statistics and records. 4. ORGANISATIONAL CHART The Department of Nutrition and Dietetics sits within the CHaSCP. The organisational chart within 1 the department is as follows: Nutrition and Dietetic Manager Specialist Dietitian (lead in Diabetes) Specialist Dietitian (lead in Nutrition Support) Specialist Dietitian (lead in Gastroenterology) Specialist Dietitian (lead in Coronary Heart Disease) Dietitian Dietetic Assistant Child Healthy Weight Support Worker Child Healthy Weight Support Worker This post (Dietetic Assistant) will be reporting to the Nutrition and Dietetic Manager. 5. MAIN DUTIES AND RESPONSIBILITIES OF THE POST It is estimated that approximately 40% of the post will be clinical (including some health promotion sessions) and the remainder will be providing and administrative role to the department. However this is subject to change depending on the demands of the service. Clinical Work alongside Dietitians to support the review of patient care plans in acute setting, clinics and domiciliary visits where applicable. Gather information from computer, nursing and medical notes relating to a patient’s nutritional status such as food intake, biochemistry, weights and other information relating to medical, pharmacological and social history. Ensure nutritional screening is taking place and being followed through and the nutritional care plans are being followed. This will include the completion of food record charts and collecting information regarding patient’s food and fluid intake, weight, height and laboratory data. Weigh and measure patients if required by the dietitian, following good manual handling practice and procedures. To support the Dietitians in the nutritional review of their patient caseload. 2 To monitor intake of prescribed nutritional products for patients on wards. To check completion of food record charts. To act as a receptionist at the weekly drop-in clinic. To assist in patient group sessions. To support Dietitians in the completion of home enteral feeding registration e.g. Hospital to Home forms. To weigh patients as and when required by the Dietitians. Administration To undertake an administrative role within the dietetic department as required e.g. typing, faxing, photocopying, emailing where specifically requested by Dietitians. To arrange and book outpatient and community clinics. To file away patient record cards. To print off clinic lists and pull out record cards, diet sheets and any necessary stationery in advance of clinics as required. To set up clinic rooms for Dietitians within the hospital as required. To book venues for training, meetings etc for members of the Dietetic team. To enter shifts, annual leave etc on the SSTS system. To enter dietetic statistics onto Tynedale as required. Professional To input data from food diaries and recipes into the CompEat programme to obtain nutritional analysis for Dietitians as required. To work alongside other healthcare professionals in order to provide a high quality dietetic service to patients referred to the Department of Nutrition and Dietetics. Education and Research To deliver healthy eating sessions, including basic cooking demonstrations as required. To assist dietetic staff in the delivery of training sessions and group education sessions as required. To attend any relevant training courses, both mandatory and essential according to KSF outline and PDP. Organisational To prioritise workload to an excellent standard within defined guidelines according to urgency. To ensure compliance with risk management policies and procedures. To ensure adequate stock levels of nutritional products and enteral feeding equipment. To maintain a database of enteral feeding pumps and their location. Collect patient referrals and make up record cards for Dietitians – enter patient information, reason for referral, register on Tynedale system etc. Update whereabouts in a timely manner. Keep accurate patient records and statistics in line with departmental policies. Carry out any other duties as required as delegated by the Nutrition and Dietetic Manager which fall within the scope of the post specification and banding. 3 Communication To support the Dietitians and be responsible for a patient review caseload within own scope of practice. To be able to deal with queries from all grades of staff and patients, referring on when necessary. To manage incoming telephone calls as the first point of contact for ward staff, patients, carers and other healthcare professionals. This requires tact and a sympathetic manner. To attend dietetic departmental meetings and other groups as required, to take minutes at the dietetic departmental meetings and other meetings as required. To assist dietetic staff in the delivery of training sessions. To undertake group education sessions e.g. cooking demonstrations, general healthy eating sessions. To participate in departmental health promotion events. To liaise with nutritional representatives to arrange visits, ensure samples of supplements, buffer stock of feeds etc is available. To liaise with nursing and catering staff on a regular basis to ensure that patients are receiving appropriate meals and snacks to meet their nutritional requirements. Managerial Maintain conflicting priorities and pressures paying attention to detail. Manage ordering and stock control for nutritional products and enteral feeding pump equipment. Inform Nutrition and Dietetic Manager when stocks of diet sheets, stationery etc are running low. 6. SUPPORTING EVIDENCE Physical Demands of the Job Light physical effort in lifting scales, supplements, educational materials e.g. flipcharts, display boards, food models, fat models, games etc. Combination of sitting, standing and walking. May be required to drive. Work at keyboard, daily. Mental Effort Required to maintain concentration for all aspects of patient management. Work pattern can be unpredictable as work may be interrupted to deal with higher priority patient referrals, dietetic requests, ward requests, phone calls from staff, patients etc. Emotional Effort Occasional exposure to distressing circumstances e.g. distressed patients and relatives either face to face or on telephone. Occasional exposure to written distressing patient information. Required to used counselling and motivation skills dealing with client issues. Working Conditions Frequent distractions such as telephone calls, staff or patients visiting the department, distressed patients on wards. Occasional unpleasant working conditions 4 Working with patients who have difficulties and barriers to communication and understanding which may include those who are confused and agitated, Decisions and Judgements Although working under supervision of the dietitians will be required to work alone and use own initiative. Prioritise own work on a daily basis including clinical and non clinical work. Make simple adjustments to nutrition care plans within the boundaries set by the dietitian. Systems and Equipment Storage and recording of patient information in dietetic records Good IT skills – knowledge of word, powerpoint, excel, publisher, internet, email etc. Following training will use other computer programmes including Tynedale, SSTS and CompEat. Data collection – patient statistics, caseload monitoring Clinical equipment – scales, stadiometers, feeding pumps Health improvement – food models, display boards etc Education – projectors, laptops, flipcharts Cooking equipment Telephone, photocopier, fax Enteral feeds, supplements, special dietary foods for clinical purposes 7. STANDARD ELEMENTS These are sections that will be generic and included in every job description and will include confidentiality, health and safety and avoiding discrimination. Example sections are noted below: Confidentiality This involves taking the necessary precautions when transmitting information only disclosing it to those who have the right and the need to know it. All personal health information is held under strict legal and ethical obligations of confidentiality. NHS Staff must follow guidance (NHS Code of Practice on Protecting Patient Confidentiality) before disclosing any patient information. All staff must respect confidentiality of all matters that they may learn relating to their employment, other members of staff, patients and their families. Health and Safety: Assist in maintaining own and others’ health, safety and security. This involves: a) Complying with Board health and safety policies, procedures and participating in madatory training. b) Maintaining a safe working environment and reporting any issues of concern as appropriate. 5 NHS Western Isles attaches the greatest importance to the health and safety of its employees. It is the Board policy to do all that is reasonable to prevent personal injury and hazard to health by protecting staff and others including the public from foreseeable hazards compatible with the provision of proper services to patients. The Board expects its entire staff to take reasonable care of their own health and safety and that of others who may be affected by their acts or omissions at work. More detailed information is given in departmental safety policies where appropriate. Ensure own actions support equality, diversity and rights. This involves: (a) Acting in ways consistent with the Board’s policies and procedures. (b) Treating those you come into contact with equitably and with respect. (c) Recognising the need for aids or adaptations. JOB DESCRIPTION AGREEMENT I, (Print Name)…………………………………………………….. confirm that the job description(s) /person specification(s) attached have been discussed with me and are an accurate and up-to-date account of the duties and responsibilities and skills/qualifications required to undertake the post. Job Holder’s Signature: Date: Head of Department Signature: Date 6 PERSON SPECIFICATION Job Title: Dietetic Assistant Department: Nutrition and Dietetics Location: Western Isles Hospital Criteria Desirable Qualifications Evidence of literacy and numeracy, e.g. Standard Grade (or equivalent) maths and English Essential √ √ ECDL or other computer qualification √ Basic Food Hygiene qualification Experience/Knowledge Experience of dealing with people Experience of working within a team Interest in food and health √ √ √ Experience of working with people within a caring capacity √ Skills and Abilities Good verbal and written communication skills Ability to organise and prioritise own workload Good organisational skills √ √ √ Cooking skills Good computer skills – in particular word processing √ √ 7 Presentation skills (to small community groups) √ Personal Attributes Confident Self-motivated and committed Flexible, adaptable, creative Able to respond to unpredictable work patterns and frequent interruptions Able to set priorities and meet deadlines. Able to deal with distressed client and/or relatives Willing to work as part of a team √ √ √ √ √ √ √ 8