Productivity in clinical dietetics

A study of dietitian performance, based on pre-established criteria, was conducted to measure current levels of clinical services and define productivity standards. Each dietitian supplied lists of job functions or duties performed and the length of time spent on each function. Results indicated a need to establish a list of prioritized duties that was mutually agreed upon, as well as an analysis of existing scheduling and floor assignments. Changes were made in all areas, which improved performance but still did not reach the 75% goal. An analysis of staffing needs versus productive time necessary for patient care was then conducted. Each function of clinical care was assigned a time value with consideration of patient acuity level. After 18 months of research, it was possible to justify an additional full-time employee (FTE) on the basis of the number of productive hours needed for patient care to achieve our goal. By June 1983, acceptable standards were met for 86% of patients, as measured in terms of the seven criteria.