Clinical Dietitian (Per Diem, Variable Hours)

Salary Range: $48.14 - $65.00 + applicable differentials

Job Description

Division: Operations and Support

Job Title: Clinical Dietitian

Job Code: 137 /17D

Position Summary

Collaborates with interdisciplinary health care team to provide medical nutrition therapy that is integrated and compatible with the patient’s medical program goals and objectives. Primary responsibilities include developing and implementing medical nutrition therapy using established standards of care and practice policies/guidelines; evaluating and monitoring the effectiveness and outcomes of the plan of care; ensuring continuity of care throughout the provision of care process; providing nutrition education to patient and family members on behaviors to accomplish patient goals; conducting educational programs for hospital staff and the community, as needed; supervisin g diet aides ; mentoring dietetic interns/students; managing resources in a cost effective manner; participating in the department quality co ntrol program and applying The Joint Commission and/or other regulatory standards; maintaining professional competency and skills required for professional practice. In addition to performing the essential functions listed, may also be assigned other duties as required.

Statement of Accountability

Reports to: Clinical Nutrition Manager (CNM) and/or Director

1

Job Description Template – Revised 10/12/04

Qualifications

• Education
• Licensure
• Work Experience
• Skills/computer/ specific technical
• Other qualifications, miscellaneous

Specify if qualifications are Required or Preferred

Required: Bachelor’s degree in dietetics, food and nutrition, or

related area by an accredited college or university

Required: Registered dietitian. Current registration by the

Commission on Dietetic Registration of the American

Dietetic Association

Preferred: Experience as a registered dietitian in acute care

Required

• Comprehensive knowledge and application of nutrition services and medical nutrition therapy.
• Ability to communicate effectively in both written and verbal form to patients, public, and the health care team.
• Ability to function independently on assigned patient care units.
• Ability to counsel and educate others.
• General knowledge of nutrient analysis, word processing, and spreadsheet software.

Preferred

• Specialty ce rtification. For example: CNSC , C.D.E.,

or American Dietetic Association’s Specialty Training

• Bilingua l

Essential Job Responsibilities

Achieving Results

Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity

• Conducts nutrition screening/assessment utilizing department policies and procedures. Obtains accurate and relevant data and analyzes/interprets data ba sed on evidence-based standards. Uses the information to identify nutrition related-problems.
• Utilizes assessment and evaluation techniques that consider the varied needs of age-specific populations as well as cultural, religious, and ethnic concerns.
• Evaluates the effectiveness and measures progress towards outcomes of medical nutrition therapy interventions. Reassesses the nutrition care process and implements changes as indicated.
• Maintains productivity standards and practices effective time management and prioritizing of tasks.

Demonstrates Skill

Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety

• Derives clear/concise, patient specific, accurate nutrition diagnoses based on assessments - revises as additional data becomes available.
• Develops and implements an individualized plan for nutrition intervention in accordance with the patient’s medical program goals and objectives, nutrition prescription, and self-management training. May require development of a therapeutic plan for specialized nutrition support, including enteral and parenteral nutrition.
• Provides appropriate documentation that summarizes the nutrition plan in the patient’s medical record, including the nutrition assessment, plan, implementation and progress toward goals.
• Assures that care delivered to each patient is in accordance with regulatory guidelines.
• Assesses educational needs and provides counseling for individuals and groups.
• Evaluates achievement of learning objectives by the patient and/or family. Provides appropriate follow-up in accordance with the patient’s treatment goals, referring patients for outpatient counseling, community, or home health services as appropriate.
• Assists in education of dietetic students and interns. Plans learning experiences, teaches, and evaluates performance.
• Participates in community projects and education as needed/assigned.
• Conducts in-services and educational presentations to hospital/department staff.

Planning & Coordinating

Key Components: delegates, decision making, problem solving, management of resources

• Assigns and directs the workload of diet assistants and diet clerks.
• Participate in the orientation and training of new dietitians.
• Completes all job-related paperwork in a thorough and timely manner.
• Uses department resources prudently.

Professionalism

Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality

• Communicates effectively with co-workers, the health care team, patients, family, and visitors; modifies the delivery and complexity of information based on individual needs and the situation.
• Communicates with the health care team through interdisciplinary meetings, patient care conferences, the phone, and documentation in the medial record.
• Serves as a resource to medical staff and allied health personnel on nutrition issues.
• Works cooperatively with food service staff to assure conformance to diet prescriptions.
• Understands the Hospital’s Mission , Vision and Values in the delivery of healthcare to the community.
• Handles patient complaints with appropriate follow-up and communication with the Clinical Nutrition Manager.
• Attends department meetings and in-services per policy.
• Takes responsibility for information disseminated in the

department - bulletin boards, posted materials, mail, etc.

• Adheres to the Code of Ethics for the organization and The American Dietetic Association.
• Demonstrates accountability for the proper use of patient’s protected health information.
• Supports and promotes the organizations’ infection control, safety, risk management, and customer/guest relation programs.

Improving the Organization

Key Components: performance improvement, quality initiatives

• Participates in the Quality and Process Improvement activities.
• Consults with the CNM when inconsistencies exist between actual performance and expected outcomes - initiates corrective actions.

Self-Development

Key Components: maintain license/certification, education and training

• Completes assigned annual in-services and mandatory events for the department and the hospital.
• Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs.
• Participates in departmental and interdisciplinary meetings, task forces, and projects.

Regulatory Compliance

Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies

• Assists in achieving compliance with regulatory agency standards, inc luding county, state, federal, and The Joint Commission standards.
• Responsible for all tasks associated with the position and current performance of the associated ind icators on the Quality Control Report.
• Responsible for all department policies and procedures that pertain to the position.

Performs other related duties as required

P repared by:

Title:

Clinical Nutrition Manager

Date:

8/14/06

Approved by:

Title:

Date:

Personnel Office Review:

Date:

Revised Date:

11/30/06 , 1/1/08 , 6/18/08 , 3/29/17

References

• American Dietetic Association’s sample Nutrition Services Policy and

Procedure, posted on the ADA website August 2006.

• Hornick B: Job Descriptions: Models for the Dietetics Profession.

Columbus , Ohio : American Dietetic Association, 2003.

• Inman-Felton A., Rops M: Ensuring Staff Competence.

Columbus , Ohio : American Dietetic Association, 1998.

Physical Requirements

Job # 137 Job Title Clinical Dietetian

• Physical Activities – General description . Show average time (0 – 8 hours) per workday.
• Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:
• Weight lifted / force exerted . Show average time (0 – 8 hours) per workday:
• 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying.
• Details of heaviest item/activity: Carrying Rand
• Repetitive use of hands . Show average (0 – 8 hours) / workday:
• Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
• Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))
• Dexterity: Simple grasping Power grasp ing Fine manipulation.

Describe any special activity

• Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 – 8 hours) workday:
• Right Lef t Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Describe any special activity

• Vision requirements : Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more).

Specific Vision Requirements

• Color Vision (ability to identify and distinguish colors)
• Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point)
• Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)

Describe any speci al vision requirement

• Hearing requirements : Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public.

Describe any special hearing requirement

• Work Environment - This job requires exposure to the following environmental conditions:
• Blood or body fluids e. Toxic or caustic chemicals i. E lectrical shock risk.
• Wet, humid conditions (non-weather) f. Outdoor weather conditions j. Risk of radiation
• Work near moving mechanical parts g. Extreme cold (non-weather) k. Vibration
• Fumes or airborne particles h. Extreme heat (non-weather)
• Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud
• Other (if applicable):

Remember to update header & footer Job Hazard Analysis

Department: Food and Nutrition Services Job Code: 137

H azards Which May Be Encountered

Injury

Methods To Prevent Injuries

Lifting Objects/Patients

Back Injuries

Hernias

Understand A&P of back, causes of back pain, preventive approaches, use of aids when lifting.

Preventive measures when lifting and use aids when lifting.

Slip /Trip/ Falls

Contusions, Sprains, Strains

Avoid undue speed. Use handrails. Clean up spills immediately.

Fires & Natural Disasters

Burns & All Types of Injuries