Job Detail

Job Description

A new opportunity has come up with a large medical and rehabilitation center in Al Ain, who are looking for a Clinical Dietitian. In this role, you will have the following responsibilities:

·        Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.

·        Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.

·        Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.

·        Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.

·        Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.

·        Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.

·        Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

·        Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs.

·        Purchase food in accordance with health and safety codes.

·        Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel and the general public.

·        Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.

·        Coordinate diet counseling services.

·        Select, train and supervise workers who plan, prepare and serve meals.

·        Manage quantity food service departments or clinical and community nutrition services.

·        Develop policies for food service or nutritional programs to assist in health promotion and disease control.

·        Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.

·        Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.

·        Write research reports and other publications to document and communicate research findings.

·        Coordinate recipe development and standardization and develop new menus for independent food service operations.

·        Prepare and administer budgets for food, equipment and supplies.

·        Plan and prepare grant proposals to request program funding.

·        Test new food products and equipment.

·        Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.