Job Description

Based on staff feedback, we are introducing a new rotational program for Band 6 Dietitians. Initially this rotational post will support the department to deliver high quality care to patients treated in the specialist areas of critical care, gastroenterology or surgery at the John Radcliffe Hospital, Oxford. As future Band 6 Dietitian positions become available, we will look to include these in the rotational program. This may include Oncology and Renal.



This permanent position would be ideal for a Dietitian with an interest in acute nutrition, critical care, gastroenterology and/or surgery. We are looking for a dietitian with a solid foundation in general dietetics to work closely with Band 7 specialist dietitians in their rotational clinical areas, along with static Band 6 specialist dietitians and supporting rotational Band 5 dietitians.

As a valued member of our team, you will receive:

Enrolment in our structured rotational program with dedicated time to learn and practice specialist skills in critical care, gastroenterology, surgical, neurosciences and oncology



Clinical supervision and support from a team of experienced and specialist dietitians



Dedicated time for professional and service development



Regular performance appraisals and personalised development plan



Access to a range of CPD opportunities, the Oxford AHPs Research & Innovation Unit, and Bodleian Library collection.



Support for further academic study related to speciality and/or service delivery.



To contribute to a high quality and comprehensive nutrition and dietetic service to the in the specialist area across hospital sites in conjunction with other members of the team.



To liaise closely with other members of the multidisciplinary teams - actively contributing to a coordinated, evidence based and multidisciplinary approach to patient care.



To be a resource/contact for other dietitians/nurses in the areas of nutrition support in in the specialist area.



To contribute to the development of Nutrition policy, protocols and guidelines.



To provide clinical support to other dietitians on the care of in the patients with specialist conditions



To audit practice, produce progress reports and make recommendations for the future development of the clinical areas.



To be actively involved in teaching / training sessions to medical and nursing staff and other health professionals.



To be involved in the supervision and training of Band 5 Rotational Dietitians, Dietetic Assistants and Nutrition Assistants within the team.



To be actively involved in student training.



To actively participate in reflective practice.



Attend regular ward rounds and multidisciplinary team meetings.



Be involved in other general cover as required for annual leave, etc.



Oxford University Hospitals NHS Foundation Trust is one of the largest NHS teaching trusts in the country. It provides a wide range of general and specialist clinical services and is a base for medical education, training and research. The Trust comprises four hospitals - the John Radcliffe Hospital, Churchill Hospital and Nuffield Orthopaedic Centre in Headington and the Horton General Hospital in Banbury.



Our values, standards and behaviours define the quality of clinical care we offer and the professional relationships we make with our patients, colleagues and the wider community.



We call this Delivering Compassionate Excellence and its focus is on our values of compassion, respect, learning, delivery, improvement and excellence.



These values put patients at the heart of what we do and underpin the quality healthcare we would like for ourselves or a member of our family. Watch how we set out to deliver compassionate excellence via the OUH YouTube channel .



CLINICAL



Be professionally and legally accountable for own work and caseload.



Work as an integral member of the multidisciplinary team to ensure a holistic approach to patient care. This involves attending ward rounds, case conferences and regular team meetings.

Organise own workload:

prioritising and balancing patient-related and professional demands and contributing to the effectiveness of the team



To judge and determine the appropriateness of referrals made by members of the multidisciplinary team in order to ensure effective use of time and resources.



Assess patient's diagnosis, medical care and biochemistry making decisions as to who needs dietary management.



Obtain and analyse relevant information from different sources including: clinicians' medical notes, nursing notes, electronic patient records, the client, ward staff and/or carer's, in order to make a comprehensive assessment of the patients condition, prognosis and treatment plans so that a decision on the most appropriate dietetic treatment to support this can be made in the short and long term.



Interpret and monitor biochemical data.



Calculate nutritional requirements using specific assessment tools and calculations. To remain up to date with the literature and ensure that this is an evidence based process and clinically relevant to the critically ill and surgical patient groups.



Advise on appropriate artificial feeding routes for patients both via the enteral and parenteral routes.



Formulate individualised patient care plans, artificial feeding regimens and parenteral nutrition requirements, taking into consideration factors which may affect requirements or help/hinder provision of nutrition support such as: prescribed drugs, biochemical derangements etc. Within the care plan this would include nutritional supplements, specialist feeds, need for added micronutrients.



Evaluate the effectiveness of nutritional goals and modify these goals and care plans as necessary based on ongoing analysis, assessment of information available and changing patient needs.



Use communication techniques i.e. behavioural change and motivational interviewing to work with the patient.



Communicate effectively and sensitively with patients, carers and other health professionals. Skills of persuasion, motivation, explanation and gaining consent may be used in a wide variety of different, sometimes sensitive, situations. It is important to be able to communicate complex information at an appropriate level. Barriers to communication may be evident e.g. loss of sight, loss of hearing, lack of English, both written and spoken, requiring the use of translators.



To be sensitive to the religious and ethnic needs of patients' dietary requirements and have an understanding of foods eaten by multicultural populations and how they impact on hospital catering.



Liaise and advise catering staff for meal and snack provision appropriate for your patient group within the constraints of the cook chill system. This can involve multicultural requirements and/or other dietary needs for example, gluten free.



To be actively involved with the development of evidence based, trust-wide guidelines - to be a resource to other dietitians, writing and compiling diet sheets, protocols and advice.



To cover for other dietitians when sickness or leave necessitates.



To be an active member of the bank holiday on-call service



Any other duties that may from time to time be allocated by the Team Leader and Acute Dietetic Service Manager



PROFESSIONAL



Be accountable for own actions within the professional, ethical and legal framework for dietetics set out in the Health Profession Councils code of practice for Dietitians and the British Dietetic Associations professional standards for Dietitians.



To take responsibility for own continuing professional development and providing evidence for this by maintaining a CPD portfolio. CPD involves critical evaluation of scientific papers, attending professional development meetings, working as a reflective practitioner and attending relevant internal/external courses.



Participate in annual appraisal, identifying own developmental and training needs and setting personal developmental objectives.



To participate in departmental audits and initiate audit within own work area in order to monitor and evaluate whether local/national/international standards are being met and make recommendations for change. To be involved with the planning of departmental clinical effectiveness and audit strategies.



Be involved with the dietetic student training program, facilitating the development of skills and knowledge, being involved in the assessment process and acting as a mentor.



To provide specialist advice, teaching and training to all members of the multidisciplinary team, regarding the nutritional management of patients. This involves participation in in-house training courses e.g. new staff nurses orientation program and advanced nursing courses. Also to participate in external training/teaching when requested.



Mentor and train qualified dietitians on rotations to further their experiences and understanding of critical care and surgical dietetics.



To have a detailed understanding of medical conditions/drugs and nutritional implications.



To demonstrate risk management skills and a sound understanding of clinical governance and apply to the work situation.



ORGANISATIONAL



To determine priorities for own work area based on clinical need and balance patient caseload with professional demands.



To collect data as required by the department, trust and outside agencies.



To maintain accurate and up to date documentation of patient interventions. To communicate dietetic interventions to appropriate members of the multidisciplinary team by documentation within electronic nursing/medical notes or by means of generating a letter/report.



To be involved with setting agenda items, chairing and taking minutes for departmental and clinical team meetings, when required.