Dietitan (Clinical Tutor)

Requirements

Appropriate qualification that allows for registration with HPCSA as a Dietitian. Registration with HPCSA as a Dietitian (Independent practice). A minimum of 10 years’ relevant experience after registration with the HPCSA as a Dietitian. A master’s degree in nutrition and/or Dietetics will be an added advantage. Knowledge of relevant Acts, regulations, policies, strategies, guidelines, and protocols within the department of health that impact on nutrition outcomes, student learning and training. Comprehensive knowledge of current dietetics practices, professional ethics, and healthcare delivery systems. Thorough understanding of HPCSA accreditation standards, specifically those related to supervised experiential learning and core competencies. Exceptional written and verbal communication skills, including the ability to negotiate and maintain professional relationships with diverse stakeholders (students, faculty, preceptors, and administrators). Excellent organizational, time management, and problem-solving skills, with a proven ability to manage complex scheduling and administrative tasks. Proficiency in standard office software and experience utilizing learning management systems (LMS) and student tracking software. Ability to work in multi-disciplinary environment. Additional requirements: sound knowledge in food service management and clinical nutrition. Prior experience in student learning, training and supervision will be an added advantage. 125

Key Responsibilities

Assist with identifying, negotiating, and maintaining affiliation agreements (Memoranda of Understanding) with a variety of appropriate clinical, community, food service, and research settings to provide comprehensive supervised practice experiences. Ensure the quality and consistency of student learning experiences and adherence to programme objectives across the two training sites of Livingstone Hospital and Port Elizabeth Provincial Hospital. Provide supervision, clinical support and training of university students. Coordinate the placement of students at the two training sites ensuring all students complete the required number of hours in diverse settings. Develop and conduct comprehensive orientation sessions for students prior to the start of their supervised practice rotations. Implement, monitor, and manage the student evaluation process, including mid-point and final evaluations completed by supervisors and reflective assignments completed by students. Collaborate with relevant staff members to integrate clinical and food service management learning objectives with coursework, ensuring a seamless transition from classroom to practice. Maintain meticulous records of student placements, supervised practice hours, supervisor training, assessments and student performance data, fulfilling accreditation requirements. Participate actively in program review, assessment, and accreditation activities, specifically providing data and narrative related to the supervised experiential learning component. Participate in staff training program at the two training sites. Facilitate and provide optimal nutritional care to patients, especially during times when there are no students at the training site. Good governance and quality assurance of experiential learning objectives. May teach or prepare one or more courses related to food service management, clinical nutrition, or professional practice as assigned by the chief clinical coordinator. Market and promote Dietetic services and contribute towards research.

How to Apply

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