Introduction To Nutr. Care

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Dietary Manager

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120 hr course; 150 hrs. supervised work

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Certified Dietary Manager

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Course and supervised work, pass exam.
45 CE hours in 3 yrs

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Dietetic Technician

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AAS

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Dietetic Technician Registered

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AAS w/ 450 hrs., pass exam

50 CE hrs in 5 yrs

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Dietitian

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BS

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RD

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BS, internship, pass exam

75 CE hrs in 5 yrs

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RD w/ masters

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masters, internship, pass exam

75 CE hrs in 5 yrs

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RD w/ doctorate

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doctorate, internship, pass exam

75 CE hrs in 5 yrs

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Responsibilities of Dietary Manager

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Assists in standardization of recipes. Assures correct storage and inventory of food and supplies. Processes dietary orders, menus, and other directives.

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Dietetic Technician (food service)

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Supervises dietary employees, plans menus, orders food, supplies, directs food production and food service, standardizes recipes, consults routinely with the RD in the management of the department.

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Dietetic Technician (medical)

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Secures and evaluates diet history records, visits patients routinely to evaluate nutrition care, teaches food purchasing, storage or prep., develops teaching materials, consults routinely with RD in the care of the patient.

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Administrative RD

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Plans, develops, controls and evaluates food service systems.

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Clinical RD

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Develops and implements a plan based on an assessment of nutritional needs and correlates with other health care plans. Evaluates nutritional care and follows-up. Provides nutrition education to students and personnel.

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Consultant RD

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Evaluates and monitors food service systems, making recommendations for a conformance level that will provide nutritionally adequate quality food. Develops menu patterns

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competence

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the ability to do something; perform a specific task

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credentials

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a letter or certificate given to a person to show that he has a right to confidence or to exercise authority

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types of credentials

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registration, certification, licensed

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who registers dietitians and dtr's

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commission of dietetic registration

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certification

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private organization or gov. grants recognition to people who meets qualification established by association or by law.

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who certifies rd's and dtr's?

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nys department of education

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licensure

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a state policy that provides consumers an assurance that a professional is competent to provide certain services.

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Academy of nutrition and dietetics (AND)'s mission

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empower members to be the nation's food and nutrition leaders.

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AND Divisions

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CDR
ACEND
ANDF

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health

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state of complete physical, mental and social well being and not just the absence of disease

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healthcare

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any factor that improves health or the enhancement of health.

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four major types of health services

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health prevention
disease prevention
diagnosis and treatment
rehabilitation

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types of healthcare facilities

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inpatient
outpatient
community based

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health care team

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group of health care professionals

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members of healthcare team

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md, rd, dentist, physical therapist, optometrist, pharmacist, psychologist, social worker, medical records person, etc.

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role of the dt or dietitian on team

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asses nutrition status, determine nutritional need, instruct clients about their diets.

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medical nutritional therapy

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instruct clients about their diet

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factors influencing healthcare

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.attitude
.value system
.technology
.increasing life span
.cost
.source of funding

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inflationary sectors of the economy

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energy, food, housing, health care

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how is health care money spent

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40% hospitals
20% doctors
32% nursing homes, medications, dentist, personal care
8% other

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souces of money for health care

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.gov
1.medicare
2.medicaid
3.SSI
.third part payers
.self pay
.managed care organizations

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patient bill of rights purpose

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defines patient's rights and privileges

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7 major ares addressed are...

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info. about diagnosis and treatment, info. about fees and services given, continuity of care, right to refuse treatment, right to privacy, right to second opinion, right to change doctor or facility

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professionalism

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the conduct, aims or qualities that characterize or mark a professional person.

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professional

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a person in the pursuit or activity of requiring specialized knowledge

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para professional

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limited education but all the characteristics of a professional

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characteristics of a professional

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specialized body of knowledge, serves society, obligation for services to client, obligation to continue education

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universal precautions

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treat all blood as if it were infected

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who should use universal precautions?

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all persons in regular contact with blood

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why use universal precautions?

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protect against blood borne pathogens

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types of blood borne pathogens

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hepatitis b
hepatitis c
hiv

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precautions a dt to do to protect themselves

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wash hands, cover cuts, leave room when blood drawn, vaccinate, wear your uniform and wash after each wearing, don't touch patient's things.