Senior dietitian FNSD

Clinical...
Assess patients’ and clients’ health needs and diet
Counsel patients on nutrition issues and healthy eating habits
Develop meal plans, taking both cost and clients’ preferences into account
Evaluate the effects of meal plans and change the plans as needed
Promote better nutrition by speaking to groups about diet, nutrition, and the relationship between good eating habits and preventing or managing specific diseases
Keep up with the latest nutritional science research
Write reports to document patient progress.

Fnsd....
plan meal programs. workef in food service settings such as cafeterias, hospital. responsible for buying food and for carrying out other business-related tasks such as budgeting. oversee kitchen staff and other dietitians and interns.

Administrative Dietician
Planned and directed all activities of the Food & Nutrition Services Department which included 70+ employees in 3 shifts morning, evening and night , in order to provide quality food service and clinical nutrition support for patients, employees and visitors consistent with facilities goals and objectives.
Directed Food & Nutrition services line, management and clinical staff in their daily activities to assure high quality is maintained in patient services and clinical nutrition program.
Developed, planned and implemented new and established procedures, programs, short and long term goals and objectives for the department.
Implemented changes based on feedback from all disciplines, as well as internal audits of department itself.
Acted as a liaison with clinical departments; served as advisor on patient service and nutrition care issues; consulted with medical and nursing staff regarding nutrition care and food service procedures, problems and concerns and served on Medical Board.
Ensured menu planning and recipes met patient standards and that scheduling and materials/product ordered were within budgetary guidelines for facility.
Coordinated food and nutrition services for special functions for both residents and staff.
Maintained and compiled information, reports, statistics and department files to meet regulatory agencies and guidelines such as ISO etc

FNSD.
plan meal programs. worked in food service settings such as cafeterias, hospitals. responsible for oversee kitchen staff and other dietitians and interns.
Clinical.
Assess patients’ and clients’ health needs and diet
Counsel patients on nutrition issues and healthy eating habits
Develop meal plans, taking both cost and clients’ preferences into account
Evaluate the effects of meal plans and change the plans as needed
Promote better nutrition by speaking to groups about diet, nutrition, and the relationship between good eating habits and preventing or managing specific diseases
Keep up with the latest nutritional science research
Write reports to document patient progress