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Duke University Hospital is consistently rated as one of the best in the United States and is known around the world for its outstanding care and groundbreaking research. Duke University Hospital has 957 inpatient beds and offers comprehensive diagnostic and therapeutic facilities, including a regional emergency/trauma center; a major surgery suite containing 51 operating rooms; an endo-surgery center; an Ambulatory Surgery Center with nine operating rooms and an extensive diagnostic and interventional radiology area. In fiscal year 2018, Duke University Hospital admitted 42,916 patients and had 1,085,740 outpatient visits in fiscal year 2017.
U.S News & World Report named Duke University Hospital #1 in North Carolina and #1 in the Raleigh-Durham area in 2018-19.
Duke University Hospital is ranked in the top 20 nationally for seven adult specialties, including cardiology and heart surgery, nephrology, ophthalmology, orthopedics, pulmonology, rheumatology, and urology.
In addition to its hospitals, Duke Health has an extensive, geographically dispersed network of outpatient facilities that include primary care offices, urgent care centers, multi-specialty clinics and outpatient surgery centers.
General Description of the Job Class
The diet technician is responsible for the preparation and delivery of all infant/pediatric formula. Preparation techniques must adhere to all sanitary regulations and standards established by regulating agencies and the health care facility, which should include compliance with policies related to the institution's HACCP plan for enteral feedings.
Duties include (1) maintaining adequate supplies that meet patient needs; (2) operating all equipment needed to prepare formula for pediatric patients; (3) maintaining sanitation in the preparation room; (4) filing temperature records and formula orders; (5) securing the formula room; and (6) assisting with the training of ancillary personnel, as necessary. The diet technician assists the clinical dietitian with nutrition screening, data collection/entry, coordination of patient diet needs with food service, and the provision of technical functions in the implementation of nutrition care.
The dietetic technician, in addition to the responsibilities/duties of Level I, assists the clinical dietitian with direct clinical nutrition care in assigned inpatient and outpatient areas including family/patient diet education. Assumes leadership functions in the relationship with the department of Food Service and/or in the infant formula room.
Duties and Responsibilities of this Level
All work is performed under the supervision of a registered dietitian licensed in the state of North Carolina.
Required Qualifications at this Level
Level I Two years of education beyond high school graduation or two years of relevant experience in a hospital setting. Associates Degree in a biological science preferred.
Level II Associate's degree from a dietetic technician registered program approved by the Commission on Accreditation for Dietetic Education of the American Dietetic Association. 450 hours clinical experience or completion of a Baccalaureate degree granted by a US regionally accredited college/university, or foreign equivalent, and completion of a Commission on Accreditation of Dietetics Education Didactic Program in Dietetics or Coordinated Program in Dietetics (CP).
Level I One year working in hospital setting, preferably in food and nutrition services role in addition to education and/or experience above.
Level II Two years of clinical experience preferred or combination of experience and/or education.
Degrees, Licensure, and/or Certification
Level I None required.
Level II Registration (DTR) by the Commission on Dietetic Registration.
Knowledge, Skills, and Abilities
Level I Knowledge of and familiarity with The American Dietetic Association Guidelines for the preparation of formula. Closely follow policies and procedures. Ability to work independently, with limited direct daily supervision. Work in close collaboration with pediatric dietitians.
Level II Same as level I plus demonstrated ability to successfully work with individuals of varying personalities to meet common goals (including professional staff). Basic knowledge of disease processes and nutrition care for patients in designated area. Ability to counsel patients and/or families about therapeutic/modified diets.
Knowledge of the food service department method of operation and familiarity with its leadership
Knowledge of and familiarity with The American Dietetic Association Guidelines for the preparation of formula
Distinguishing Characteristics of this Level
Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.
Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas—an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.
Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essentialjob functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.
For more information, please call 1-888-491-8833 Ext. 1896 (Extension Required) or e-mail email@example.com
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