Job responsibilities
JOB
PURPOSE
3. JOB DIMENSIONS
The
post holder will:
3.1 Lead in a clinical specialist area.
3.2 Manage own caseload and supervise the
caseloads of other dietetic
staff.
3.3 Assist and support the Clinical
Dietetic Manager/line manager in the day to day management of the team of
dietitians and students.
3.4
Deliver and supervise training to
healthcare staff, dietitians and students
at local and regional level,
acting as a resource in the specialist area.
3.5 Be a core member of the
multidisciplinary care team, liaising with other members of the team to
provide integrated dietetic care.
3.6 Initiate and co-ordinate research and
audit projects within specialised area and disseminate findings at conference
level.
3.7 Be an active member of the out of
hours service.
KNOWLEDGE,
SKILLS AND EXPERIENCE REQUIRED
5.1 BSc (Hons) Nutrition & Dietetics
or equivalent.
5.2 HCPC Registration as a Dietitian.
5.3 Experience of working in a senior
Dietetic role.
5.4 Willing to undergo any training as
required to enable performance in the job.
5.5 Advanced knowledge of current issues
in clinical specialist area.
5.6 Able to work within a team,
demonstrating leadership, initiative and confidence.
5.7 Good written, oral and interpersonal
communication skills.
5.8 Able to demonstrate excellent time
management and organisational skills.
5.9 Proactive in day to day clinical and
non-clinical management.
5.10 Good presentation skills in delivering
training to large multidisciplinary groups of staff or members of the public.
(this may involve groups of more than 50 people)
6. THE LEEDS WAY VALUES
Patient-centered
Collaborative
Fair
Accountable
Empowered
All
our actions and endeavours will be guided and evaluated through these values
Additionally
the following are core values which relate specifically to this post:
Comply with professional codes of
practice, professional guidelines and departmental policies and procedures.
Maintain strict confidentiality in
accordance with Trust policies and HCPC standards.
Be compassionate and ethical in the
provision of dietetic care.
Demonstrate a commitment to
personal and professional development.
7. CORE BEHAVIOURS AND SKILLS
7.1 Demonstrate excellent office practice
in accordance with departmental policies and procedures.
7.2 Be a pro-active team member of the
Dietetic department at LTHT by participating in departmental development
projects, attending and participating in departmental meetings and clinical
updates.
7.3 Demonstrate the ability to communicate
highly complex, specialised and sensitive information with empathy and
understanding.
7.4 Demonstrate the ability to provide
highly complex nutrition counselling to patients, requiring cognitive
behaviour therapy skills and use of advanced reassurance, motivational and
negotiation skills to overcome barriers to change.
7.5 Demonstrate the ability to analyse,
investigate and assess highly complex clinical and non-clinical information
to form accurate nutrition care plans in a highly complex and specialist
area.
7.6 Demonstrate analytical skills in
prioritising the best course of dietetic treatment in patients with highly
complex clinical conditions, where nutritional goals may conflict with other
on-going physical, emotional, psychological and medical problems and a range
of treatment options must be assessed and considered.
7.7 Be a recognised resource in a
specialist clinical area at a regional level.
8. CORE KNOWLEDGE AND UNDERSTANDING
8.1 Ability to perform advanced
nutritional assessments in respective clinical area, interpret and plan relevant dietetic care
programmes for patients with highly complex nutritional and medical needs
which requires judgement and consideration of a range of treatment options.
8.2 Advanced knowledge of biochemistry,
physiology and specialised pharmacology.
8.3 Understanding of the calculations
required in dietetic assessment.
8.4 Ability to correctly interpret complex
nutritional impairments, biochemical parameters and fluid balance. This will
involve nutritional diagnosis including interpretation of biochemistry,
anthropometrics, clinical condition, social factors and diet histories in
patients with highly specialised and complex nutritional needs.
8.5 Highly specialist knowledge in
interpreting complex clinical information to develop and monitor nutritional
care plans in a specialised dietetic area. This will include the prescription
of dietary treatment, prescribable nutritional products, enteral and total
parenteral nutrition (TPN).
8.6 Responsible for safe discharge
planning, including co-ordination of discharge of patients on home enteral
feeding.
8.7 Able to evaluate, develop and
implement practice using evidence based practice and critical appraisal.
8.8 Ability to advise and suggest
nutrition-related medications.
8.9 Knowledge of clinical governance,
quality of care and evidence based practice in specialist area.
8.10 Awareness of national guidance and
driving factors in specialist area.
9. PRINCIPAL DUTIES & AREAS OF
RESPONSIBILITY
9.1
Clinical and professional
9.1.1 Be an autonomous practitioner,
clinically, legally and professionally responsible for own caseload.
9.1.2 Responsible for undertaking dietetic
clinical duties in specialised clinical area, managing and prioritising own
clinical caseload.
9.1.3 Collect, analyse and record relevant
patient information from clinical and patient sources, to develop effective
nutritional care plans.
9.1.4 Communicate complex dietetic treatment
and advice of patients to healthcare staff, professionals and patient carers.
This will involve co-ordinating nutritional care with other Trusts and
regional centres.
9.1.5 Undertake advanced assessments of
patients with diverse and highly complex nutritional issues where
investigative and analytical skills are required to formulate accurate
treatment plans.
9.1.6 Responsible for providing highly
specialised dietary advice within an in-patient and out-patient setting, to
patients in a distinct specialist area. eg advice to renal dialysis patients
on calcium and phosphate management, oncology patients on enteral feeding,
cystic fibrosis patients on fat intake and enzyme replacement therapy.
9.1.7 Responsible for developing and maintaining
own expertise and agreed level of expertise of team members by updating own
specialised clinical knowledge and skills. This will include developing
regional networks within the speciality and attending local, regional and
national professional interest group meetings.
9.1.9 Participate in the appraisal process as
an appraiser and appraisee, developing a strategy for personal and continuous
professional development, encompassing a portfolio-based assessment in line
with national legislation.
9.1.10 Responsible for implementing clinical
governance and risk assessment in respective specialised clinical area as
part of continuing quality improvement e.g. advise patients and staff on
infection control issues around enteral feeding.
9.1.11 Undertake research and audit within
specialist area using research methodology. This will involve identifying,
co-ordinating and evaluating research and audit projects to measure clinical
effectiveness and promote evidence based practice.
9.1.12 Expectation to attend regional and national
conferences as a delegate and presenter. This will include both verbal and
poster presentations.
9.1.13 Undertake any other duties appropriate to
the grade as requested by line manager.
9.2 Education
and training
9.2.1 Devise and implement specialised
nutritional care plans for inpatients and outpatients by interpreting
national guidelines, standards and National Service Frameworks for use in
specialist area. This will involve advising patients, relatives or carers,
individually or in a group setting.
9.2.2 Provide effective oral and written
specialised dietetic advice and information to patients and their carers to
enable achievement of dietary aims.
9.2.3 Lead the development of resources used in
the education and training of patients, health professionals and the public
at local and regional level.
9.2.4 Provide postgraduate training on a range
of subjects within specialist area to multidisciplinary groups and audiences
at local and regional level. This will involve medical, dietetic, nursing
staff and other healthcare professionals.
9.2.5 Train ward staff to use dietetic
resources appropriately.
9.2.6 Use developed communication and teaching
skills to educate a diverse and multicultural population with barriers to
understanding the essential, highly complex dietary exchange systems. This
may be on an individual or group basis.
9.2.7 Be an active member of the in-service
training programme through delivery of training sessions and tutorials at
staff meetings and by attending external courses and demonstrating reflective
practice.
9.2.8Responsible for aspects of student
training. This will include liaison with training provider, allocation of
student to members of staff, involvement in programme design, clinical
supervision and acting as mentor as required
