Registered Dietitian Meal Planner

About the Employer

Registered Dietitian/Meal Planner

Job Title (for context): Registered Dietitian/Meal Planner

Job Description

Job Title: Registered Dietitian/Meal Planner Duty Days: 226 days Pay Grade: Administrative Pay Scale FSLA: Exempt Reports to: Director of Food and Nutrition Services

Qualifications

Education: Bachelor's degree in Nutrition, Dietetics, Food Science, or related field required. Current Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN) credential required. Current Texas Dietitian License, as applicable.

Special Knowledge/Skills

Knowledge of child nutrition programs and school meal requirements.
Knowledge of USDA Meal Pattern and Nutritional Requirements.
Knowledge of medical and disability-related meal modification requirements.
Knowledge of food allergies, intolerances, special diets, and ingredient management.
Ability to conduct nutritional analysis and evaluate food products and ingredients.
Ability to develop and evaluate nutritionally balanced menus.
Ability to interpret medical documentation related to student dietary accommodations.

Primary Purpose

Provide district-wide professional expertise and oversight for menu planning, nutritional analysis, food product and ingredient review, and student dietary accommodations. Ensure district meal programs meet applicable federal and state nutrition requirements, and that medical and disability-related meal modifications are implemented appropriately, consistently, and in accordance with required documentation.

Major Responsibilities and Duties

Menu Planning and Nutritional Compliance

Develop, review, and maintain district menus that meet applicable federal and state nutritional requirements.
Conduct nutritional analysis of menus, recipes, and food products.
Review food products, labels, ingredients, substitutions, and specifications for nutritional content and dietary considerations.

Collaboration with Director of Food and Nutrition Services

Collaborate with the director of food and nutrition services regarding menu development, product selection, procurement, and implementation.

Special Dietary Accommodations

Provide professional oversight for student meal modifications related to disabilities, medical conditions, food allergies, intolerances, and other documented dietary needs.
Review required medical documentation and coordinate appropriate meal modifications based on information provided by authorized professionals.
Develop and maintain procedures for processing, documenting, communicating, and implementing student dietary accommodations.

Training and Technical Assistance

Provide cafeteria managers with clear written guidance regarding approved meal modifications and substitutions.
Develop and provide training for cafeteria managers and food and nutrition services employees regarding food allergies, special diets, cross-contact prevention, approved substitutions, and dietary accommodation procedures.

Program Support and Compliance

Monitor applicable USDA, Texas Department of Agriculture, and other regulatory requirements related to school nutrition and dietary accommodations.
Assist the director of food and nutrition services with program reviews, audits, documentation, and corrective action plans.
Identify potential compliance or safety concerns and recommend appropriate corrective measures.

Professional Development

Maintain professional knowledge through continuing education and applicable professional organizations.
Participate in district and department meetings as assigned.

Supervisory Responsibilities

None

Mental Demands/Physical Demands/Environmental Factors

Tools/Equipment Used: Standard office equipment including personal computer and peripherals.
Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting.
Lifting: Occasional light lifting and carrying (less than 15 pounds).
Environment: Frequent district-wide travel; occasional prolonged standing and walking; regular visits to commercial kitchen and cafeteria environments; exposure to food preparation areas, temperature variations, and food allergens.
Mental Demands: Work with frequent interruptions; maintain emotional control under stress; communicate effectively with parents, employees, administrators, and healthcare professionals