The duties of the NRA encompass an unusually wide range of specialized clinical nutrition and foodservice functions and include several unique to the research environment. The primary responsibility is to accurately prepare and serve calculated and weighed research meals in accordance with precisely defined protocol requirements. Organizational and record-keeping duties, clinical and hospitality interactions with subjects, and food safety and sanitation-related activities in the metabolic kitchen are also important job components.
Develop working familiarity with the nutritional components of currently running protocols using protocol summaries provided by the Research Nutrition Manager.
Calculate nutrient requirements of subjects per protocol guidelines using computerized templates provided by the Research Nutrition Manager.
Translate calculated subject nutrient requirements into computer-generated food production sheets for use in the metabolic kitchen.Â
Perform computerized analysis of actual patient nutrient intake from research diets or diet dairies using ESHA Food Processor software.Â
Prepare, revise and print detailed weekly patient meal schedule based on protocol guidelines.Â
Update and maintain patient dietary records including nourishment preferences and menu modification as needed.
Monitor tolerance/compliance to regular, therapeutic and metabolic diets.
Accurately record daily metabolic kitchen activity, both in writing and in a computer spreadsheet. Prepare and maintain weekly and monthly worksheets for recording metabolic kitchen food safety, quality control, cleaning and sanitation activities.Â
Order, receive, shelve and maintain inventory records of all food and non-edible foodservice supplies.Â Respond to telephone inquiries made to the Nutrition Services Office in a professional manner. Maintain privacy of all subject records and information.
Prepare research diets in accordance with approved production sheets and serve them per protocol requirements with appropriate explanation to the subject of any special techniques or expectations involved. Remain with subject during meal, if necessary to ensure standards are met.
Observe and record subject compliance with diet requirements.Â
Weigh back and record any uneaten food for subsequent analysis; replace as specified by protocol.Â
Order regular breakfast, lunch and dinner trays for subjects not on weighed diets, as well as floor stock, from Hospital foodservice.Â
Receive and refrigerate regular meals and floor stock received from Hospital food service.Â
Communicate selections to patients on ad lib diets, and serve meals at times and in quantities required by protocol.Â Prepare and serve snacks from the selective CRC menus used for these meals.Â
Maintain office workspace and metabolic kitchen foodservice equipment in clean and sanitary condition and good working order.Â
Comply with CRC metabolic kitchen policies and procedures regulating dress, safety and sanitation.
Collect and record medical, laboratory, dietary or other necessary information as directed by the Research Nutrition Manager; adhere to patient privacy guidelines.Â
Assist the Research Nutrition Manager with clinical measures of energy expenditure and body composition such as bioelectrical impedance analysis, indirect calorimetry, skinfold measurements, circumference measurements, and hand-grip strength.Â
Assist in educating study participants and staff about the nutritional component of research projects; assist in conduct of educational sessions for subjects required by protocol.
Provide diet counseling for all patients on modified diets who require it.
Maintain open and effective professional communication with other CRC staff members.
Complies with institution, state and federal regulatory policies, procedures, directives, and mandates.
Collects and enters data. Assists in analysis of data and with preparation of reports, manuscripts and other documents.
Performs other related work as needed.
Associate's degree from a two-year Academy of Nutrition and Dietetics (AND) approved program.â‹
A minimum one year's experience as a Diet Technician or a Nutrition Research Assistant.
Licenses and Certifications:
Diet Technician, Registered (D.T.R.) certification or equivalent.
Must demonstrate competency with basic arithmetic skills, including percentage and decimal calculations. These skills are required to carry out essential weighing, measuring and other calculations.
Experience with PC-based spreadsheets and word processing is highly desirable.
Must be comfortable with the basic techniques of quality food preparation and foodservice safety and sanitation principles.
Mature, pleasant and professional demeanor.
Reliability, independence, flexibility, attentiveness to detail, and the ability to work independently are essential.
Excellent, professional verbal and written communications skills. Must be able to read appropriate technical materials with understanding and communicate effectively with subjects.Â
Job requires moderate physical exertion, including some lifting. Prolonged standing or walking is often required.
Attire must be clean, neat and professional in appearance. No uniform is required, but a white laboratory jacket or coat is worn over street clothing. Foodservice activities will require appropriate attire as required by regulations, including proper footwear and the use of protective items such as gloves and hairnets.
Cover Letter (preferred)
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Internal Number: JR09759
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