Orthopaedic Dietetic Assistant - Band 3 - Dietetics

Job description

Job responsibilities

Job summary:

1. Assisting the dietitians and ward nursing team in ensuring that the dietary needs of trauma inpatients are met as per national standards.

2. Co-ordinating the provision of special diets / supplements to trauma inpatients to enable optimal pre-operative optimization and post-operative recovery.

3. Ensure and assist patients to have their supplements in a timely manner.

4. Managing ward supplements stock and ordering.

5. Contributing to service development for a ward based dietetic support.

6. Work collaboratively with allied health professionals and multi-disciplinary teams; flagging up when patients may be losing weight or not meeting nutritional targets.

7. Contributing to educational and research activities within the department.

The job provides opportunities to develop your skills and knowledge in nutrition and dietetics. Plus, gain experience managing trauma patients within a supportive learning environment. There is IT access and a strong commitment to continuing professional development, clinical effectiveness and audit.

The post holder will have completed a level III QCF qualification or equivalent, understand the requirements of healthcare, have experience of working with people with a range of health needs and acquired core dietetic competencies.

About us:

We are always looking for enterprising and innovative approaches to the way we provide care to our trauma patients. We are particularly interested in enhancing care for our hip fracture (Neck of Femur Fracture or NOF) patients. To that end, we have started our latest project, NEST (NOF Early Supplementation Trial). This quality improvement project aims to use oral supplements to aid patient recovery, focussing on early mobilisation and discharge. This is an exciting journey for us and we are keen to have enthusiastic people on board.

Job responsibilities:

Clinical

1.1. Provide timely and efficient dietetic service assessment to delegated patients according to clinical protocols and service priorities.

1.2. Communicate effectively with patients and carers on the wards to obtain diet histories and explain nutritional treatment and plans devised by the dietitian.

1.3. Undertake routine assessments of delegated patient including nutrition risk scores, anthropometrics, food intake, fluid balance, swallowing ability and clinical condition as requested.

1.4. Liaise with supervising dietitian to discuss options for acute and future care plans.

1.5. Develop individual dietetic care plans for delegated patients in conjunction with the supervising dietitian.

1.6. Implement care plans in partnership with the service user, with the carer as necessary and in consultation with supervising dietitian

1.7. Review patients as requested by the dietitian in order to establish if the dietetic care plan is being followed and that they have received the recommended type and quantity of supplements and/or snacks.

1.8. Assist patients in making suitable menu choices for their needs considering their food preferences. e.g. low residue, milk free, wheat free, gluten free and assist patients at risk of malnutrition to maximise their food intake by encouraging choice of energy dense meals and offering additional snacks.

1.9. Liaise with and make appropriate referrals to other agencies such speech and language assessment team.

1.10. Work with other services such as diet chef, ward hostesses in order to implement recommendations of treatment

1.11. Undertake computer nutritional analysis of the hospital menus and check that new and amended recipes meet agreed nutritional criteria

1.12. Clearly document each intervention in the patients System One record as outlined in organisational policies and procedures

1.13. Create discharge/summary written reports as required.

1.14. Contribute to the review and development of patient pathways.

1.15. Respond to unforeseen situations that take precedence over planned work.

1.16. Provide advice, teaching and instruction for relatives, carers, and other health professionals to promote understanding of the aims of dietetic service and to ensure a consistent approach to patient care.

1.17. Use communication skills to establish good working relationships with colleagues, service users and carers.

1.18. Use verbal and non-verbal communication skills and sensitivity with patients, relatives and carers to overcome barriers to communication e.g. loss of hearing, expressive and receptive dysphasia, pain, anxiety, problems with cognition.

1.19. Provision of special diets Interview patients on special diets to establish preferences, explore reasons for the special diet and to discuss any concerns with the dietitian.

1. 20 Participate in the mealtime observation audits on the wards.

Leadership and Management

2.1 Assist with the day to day running of the inpatient dietetic team including general administrative duties to support this.

2.2 Follow supervision guidelines and consult with clinicians to ensure optimum outcome for patients with clear presentation of facts and analysis to enable effective decision making.

2.3 Support the development of co-dietetic assistants and students.

2.4 Conduct supervision of junior assistants

2.5 Assist with the induction of new staff

2.6 Communicate effectively within the immediate team, the multi-disciplinary team and with other internal and external organisations

2.7 Implement organisational policies, procedures, standards and guidance.

2.8 Adhere to health and safety policies and procedures

2.9 Raise incidents and near misses using the incident reporting systems.

2.10 Be aware of the need for judicious use of resources

2.11 Be prepared to work flexibly in terms of time and workload to meet service needs.

3. Personal and Professional Development

3.1 Adhere to the Health and Care Professions Council (HCPC) and British Dietetic Association (BDA) Standards of Proficiency and Code of Ethics and Professional Conduct

3.2 Understand the scope of the role and know the limits of practice and when to seek advice.

3.3 Maintain own continuing professional development (CPD) including core competencies through the use of reflection and incorporating learning into working practice.

3.4 Attend staff meetings and in-service training sessions

3.5 Complete the dietetic assistant training modules and competencies

3.6 Share existing knowledge and skills and feedback from training

3.7 Demonstrate professional behaviours in all aspect of practice.

3.8 Ensure compliance with supervision and appraisals standards and maintain a professional portfolio.

4 Service Improvement and Governance

4.1 Contribute to the evaluation of individual and group interventions through the use of outcome measures and audits.

4.2 Keep abreast of new clinical developments relevant to dietetics

4.3 Support team by participating in quality improvement projects.

4.4 Contribute to the review of guidelines and procedures relevant to own role

4.5 Respond to requests for information and actions in a timely manner.

4.6 Ensure maintenance of accurate, comprehensive and up-to-date documentation in line with professional, legal and service requirements.

4.7 Communicate clinical and personal information confidentially and in an appropriate format

4.8 Follow Trust and departmental policies and guidelines

Person Specification

Qualifications

Essential

• Good general level of education including GCSEs in English and Maths
• Higher level of education e.g. NVQ3/ QCF level III in nutrition or health and social care, A-levels or Foundation Degree in relevant subject (health or nutrition) or Certificate of higher education in Nutritional Health

Desirable

• 4 GCSEs Grade A - D
• Qualification in food technology
• Courses with Nutrition, catering or food science content
• ECDL or formal qualifications in word processing and spreadsheets
• Care Certificate

Experience

Essential

• Experience of working in health care social care settings
• Experience of working with people with a range of health needs
• Experience of carrying out therapeutic interventions
• Experience of working independently and in a team
• Experience of working in busy and demanding environments
• Experience in use of IT applications

Desirable

• Recent experience of working in dietetic services
• Working in food related services
• Working with people with complex health needs
• Using Microsoft applications

Skills & Abilities

Essential

• Communication skills including observation listening and empathy
• Skills to empower people to realise and maintain their potential in relation to health and well being
• Ability to work well within a team
• Numeracy skills
• Analytical and reflective skills
• Negotiation and problem solving skills
• Ability to cope with working in a stressful environment including emotional or aggressive patients and carers

Desirable

• Supervisory skills
• Presentation skills both written and verbal, and ability to adjust style and content as appropriate

Knowledge

Essential

• Knowledge of the impact illness and disability have on function
• Knowledge of food and nutrition
• Knowledge of dietetic interventions
• Knowledge of swallow issues
• Knowledge of the roles of other professionals and the principles of partnership working
• Knowledge to promote and support equality and value diversity
• Knowledge of health, safety issues
• Knowledge of the NHS constitution

Desirable

• Knowledge of dietetic clinical assessments
• Knowledge of the issues which impact on nutrition and hydration

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer details

Employer name

West Suffolk NHS Foundation Trust

Address

Harwick Lane

Bury St Edmunds

Suffolk

IP33 2QZ

Employer's website

https://www.wsh.nhs.uk (Opens in a new tab)