Detailed job description and main responsibilities

1.          Communication and relationship skills

• Excellent communication skills are essential.
• To assess, advise and liaise with patients and their carers in providing up to date dietary information.
• To review and update dietary information for patients and carers.
• Will be required to offer constructive feedback to support development of others
• To establish rapport with a wide range of patients and carers, working in a non-discriminatory fashion
• To liaise regularly with nursing, medical and other health professionals regarding the treatment of patients e.g. on appropriate use of nutritional supplements, enteral and parenteral feeds
• To use motivational interviewing techniques to overcome barriers to change
• To deliver difficult or upsetting information in a compassionate manner
• To translate complex scientific information into an easily understood format
• To provide nutrition counselling, using advocacy services or interpreters when appropriate, to communicate with the diverse multicultural population where there are barriers to communication.
• To review, prepare, present and evaluate diabetes education and training programmes for other organisations, health care professionals and patient groups.
• Will work closely with Clinical, Nursing and Dietetic colleagues in the provision of a Dietetic Service to patients and will liaise with appropriate services i.e. acute hospital staff, GPs.

2.          Knowledge, training and experience

• The post holder requires a degree/ postgraduate diploma in nutrition and dietetics.
• To be registered with, and work at all times within the professional codes of practice stipulated by the Health Professions Council
• Is expected to take responsibility for self-development on a continuous basis, undertaking on-the-job and other training and study days as required.
• To be able to effectively manage time and work to deadlines.
• To review and update dietary information for patients and carers.
• To exhibit supportive and supervisory skills for juniors members of the team to aid professional development.

3.          Analytical and judgement skills

• Will be involved with clinical supervision and also provide support to junior members of staff. This includes clinical guidance and assisting with project work where necessary.
• To continuously assess and reflect on current practices and identify changes in clinical and working practices to ensure that recognised ‘best practice’ is implemented.
• To complete a yearly audit.
• To demonstrate good time management skills and an ability to prioritise own workload.
• To translate complex scientific information into easily understood format
• To interpret biochemical data and use to formulate dietary requirements and advice.

4.          Planning and organisational skills

• To review, prepare, present and evaluate education and training programmes for other organisations, health care professionals and patient groups.
• To undertake a yearly audit
• To submit data in a timely fashion and achieve deadlines as set by Team Lead
• To develop a CPD plan and personal objectives with the Team Lead
• To demonstrate good time management skills and an ability to prioritise own workload.
• To contribute to leading and organising the Community Team in the absence of the senior dietitians

5.          Physical skills

• To use a wide range of computer software at a high level and have good keyboard skills.
• To review, prepare, present and evaluate education and training programmes for other organisations, health care professionals and patient groups.
• To demonstrate an ability to use additional equipment as required for role e.g. skin fold callipers
• To work in a range of clinical environments which may be subject to frequent interruptions
• To follow procedures for moving and handling

6.          Responsibility for patient / client care

• To contribute to leading and organising the Community team in the absence of the senior dietitians
• To be responsible for providing specialised advice to clients within the community and outpatient setting including nutritional assessment, dietary counselling, motivational interviewing, negotiating targets, developing care plans and communicating these with relevant health and other care agencies.
• Must at all times respect patient confidentiality and, in particular, the confidentiality of electronically stored personal data in line with the requirements of the Data Protection Act.
• To remain patient focused at all times by providing high quality and responsive healthcare services in the hospital setting.
• To work closely with patients, their families, carer groups, local communities and other organisations ensuring care is co-ordinated.
• To develop a safe caseload management plan by evaluating the condition of patients, the volume of caseload and workload within the role to prioritise work, thus decreasing clinical risk and achieving deadlines. These decisions will be taken without consulting the line manager.
• To prescribe nutrition related products for patients, dependent upon clinical condition e.g. enteral feeds, sip feeds, gluten free foods and advise medical staff on recommended prescriptions
• To recommend alterations to a patients prescription in liaison with other health care professionals e.g. change to enteral feeding regimes
• To be responsible for the safe discharge/transfer planning of patients requiring home enteral nutrition, including liaising with and co-ordinating numerous outside agaencies, such as home enteral feeding companies, community budget holders and clinical community staff.
• To liaise with dietetic colleagues locally and nationally and other experts to ensure nutrition care, standards, advice and information are consistent with current evidence base.
• To ensure that services are planned, implemented and evaluated within the framework of clinical governance i.e. demonstrate that working practices are up to date through the application of best practice, and reporting of incidents and risks and follow through to prevent recurrence

7.          Responsibility for policy and service development implementation

• To liaise with dietetic colleagues locally and nationally and other experts to ensure nutrition care, standards, advice and information are consistent with current evidence base.
• To ensure that services are planned, implemented and evaluated within the framework of clinical governance i.e. demonstrate that working practices are up to date through the application of best practice, and reporting of incidents and risks and follow through to prevent recurrence
• To observe the rules, policies and procedures of Medway Community Healthcare CIC.
• To lead and collaborate in the development of standards, protocols and pathways of care for the nutrition support of patients.
• To lead and participate in audit activities relevant to the service as agreed in the service strategy and in association with key stakeholders in the service/organisation.
• To share any incidents or quality service with colleagues and report through appropriate sources.

• May be required to undertake duties at any location within the Organisation in order to meet service needs.
• Must at all times carry out duties and responsibilities with due regard to the Organisation’s equal opportunities policies and procedures..

8.          Responsibilities for financial and physical resources

• To make the most efficient use of departmental resources and be mindful of budgetary limitations.
• To provide best practice and value for money by reviewing and evaluating services and sharing information internally and externally
• To ensure that costs of prescribing nutrition related products are considered whilst formulating treatment plans and long term dietetic input
• To consider the financial implications dietetic intervention may have on a patient and whether it is feasible and sustainable with the patient’s environment.

9.          Responsibilities for human resources (HR)

• To actively participate in the planning and delivery of the department’s student training programme on a regular basis.
• To actively participate in the education of all staff (this includes dietetic staff & students) with specialist dietetic advice. To maintain an up-to-date knowledge of research findings and new practices within nutrition and dietetics, and apply this knowledge to improve practice, thus ensuring national standards are being met.
• To participate fully in the departments Individual Performance Development system through portfolio-based assessment, in line with national legislation.
• To contribute to the development of own CPD plan in liaison with Team Lead.
• To supervise junior members of staff to enable them to prioritise and manage their workload.
• To appraise student positively and constructively. This may involve discussing performance or competency issues.
• To be innovative and proactive by encouraging staff to initiate new ideas in working practices and ensuring a process of continuous improvement in the way services are provide

Full JD can be found in the attachments