Download Health and Safety

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