Nutritionist

Creates nutritional programs based on the health needs of patients, and counsel patients on how to lead a healthier lifestyle. Provides basic nutrition education to patients. Carry out Policies and procedures aims to set out the process and system for the screening, assessment and management of nutritional problems in the clinic. Performs a range of administrative functions required to ensure efficient program operation.

• Does Assessment of anthropometric measurements and data collection by getting the height, weight, BMI, Body Fat Percentage, waist, hip and wrist circumference as well as frame size.
• Conducts one-on-one interview about their 24-hour food recall, daily routines and habits, food preferences and allergies to develop and provide nutrition education that facilitates the learning process and behavioral changes
• Evaluates and assesses nutrition status of patients, and screens patients for nutritional risk in accordance with established protocols and standards.
• Plans and initiates medical nutrition therapy to patients if indicated by patient requirements and clinical protocol; provides a meal plan or diet prescribed by the physician/doctor according to patients’ basic needs.
• Calculates and provides patients with the required dietary plans, enough guidelines and instructions for the specific diet to be efficient and effective based on patient’s preferences and needs.
• Educates and counsels patients and families on nutritional issues, either individually or in groups.
• Communicates individual nutritional care plans to other health care providers as a member of a health care team.
• Provides adequate nutrition care for the patients’ requirements and daily required energy allowances which emphasize the relationship between nutrition, physical activity and good health.
• Helps and provides knowledge and information about allowable/non-allowable foods to eat;
• Writes articles about health nutrition programs.
• Creates a recipe and recommends diet (computed calories, carbohydrates, proteins and fats) as well as one day sample menu that serves as guidelines throughout patients’ diet.
• Places order, prepares and serves meals for executive check-ups and annual physical check-ups.
• Rotates menus at least every 2 weeks. Assigned to prepare plating and aesthetics of meals served to patients.
• Places orders and maintains inventory of supplies, as well as communicates with the suppliers the printing of CMI logo on tissue, paper coaster cups and saucers.
• Contacts the supplier for maintenance and troubleshoot.
• Ensures patient can experience premier service by handling purchase and replenishment of stocks such as coffee beans, tea, condiments, pastries, snacks and beverages, etc.
• Requests monthly budget for meals of ECU and APE patients, liquidates expenses, and replenishes consumables at Doctor’s lounge.
• Helps Marketing Unit by preparing and releasing the Pediatric Kits to patients every after discharge/consult.
• Reports losses and damages of equipment
• Performs miscellaneous job-related or other tasks/duties that may be assigned from time to time.

Job Type: Full-time

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• Opportunities for promotion
• Paid training
• Pay raise
• Promotion to permanent employee

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Overtime

Supplemental pay types:

• 13th month salary
• Overtime pay

Ability to Commute:

• Taguig City (Required)

Ability to Relocate:

• Taguig City: Relocate before starting work (Required)