Making home or inpatient visits to assess the nutritional needs of hospice patients and to plan a suitable diet that is consistent with the patient’s needs. Providing in-service education of members of the patient care team Teaching patients and families to prepare attractive meals Preparing a written plan for dietary care as part of the interdisciplinary plan of care Meeting with the interdisciplinary team whenever acting as a consultant to the patient/family
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Number of Employees
1,001-5,000 employees