Nutrition Services Aide Job Description
Nutrition services aides are hired by hospitals, old age homes, and other medical facilities to provide assistance with meal planning and delivery.
While it is true that most meal planning work is the duty of a nutritionist, some of it is also the responsibility of a nutrition services aide.
Not everyone can be a nutrition services aide.
One has to hold a degree in nutrition to be able to work in this position.
A general love for health and wellbeing is considered a good attribute to possess while working in this position.
Additionally, you will need to have extensive knowledge of diseases and medical conditions that require dietary changes in patients’ routines.
As a nutrition services aide, it will be your responsibility to make sure that patients follow their diets properly, and that the kitchen staff prepares food items according to each patient’s specific needs.
For instance, you will have to make sure that a patient who has chronically high blood pressure is fed food that is low in salt.
To see what you can write in a nutrition services aide resume, refer to the list below:
Nutrition Services Aide Job Duties and Responsibilities
• Assist in creating and implementing core nutritional plans according to the specific requirements of each patient.
• Interview patients to determine their individual food preferences and dislikes and make notes of all important points.
• Confer with patients and family members to determine if the former have any food allergies and ensure this information is properly recorded.
• Report back to the nutritionist with gathered information regarding each patient in a bid to assist him or her come up with nutritional plans.
• Ascertain that all developed nutritional plans are delivered to the kitchen staff and oversee their preparation.
• Assist kitchen staff in preparing ingredients for individual meals and provide portioning support.
• Oversee patients at mealtimes to ensure that they partake in their meals in full and inquire into any additional preferences and acquire food quality feedback.
• Record patients’ responses to ensure seamless and quality service delivery in the future.
• Ensure that leftovers are properly disposed of and ensure that the kitchen area is clean and sanitized at all times.
• Create patients’ nutritional records, including intake quantity and types, and ensure that any significant incidents such as developed good allergies are reported immediately.
• Maintain food inventory logs and ensure that any low stock or out of stock instances are reported immediately.