Clinical Dietitian

Department: Dietary

Reports To : Chief Operating Officer

SUMMARY

Provides nutrition screening, assessments and recommendations to inpatients and outpatients to improve nutritional status.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The Clinical Dietitian works directly patients on an inpatient and outpatient basis and coordinates nutrition care with a variety of departments, as needed.

• Screens and assesses the nutritional needs of clients using specialized knowledge and skills, anticipates the outcome of nutrition interventions. Documents information in progress note area of inpatient chart. Informs nursing, medical staff and involved departments of recommendations.
• Coordinates Diabetes outpatient and inpatient program with Diabetic Nurse Educator. Team teaches series of group classes for people with diabetes. Utilizes process of Diabetes Self-Management Training in educational encounters. Coordinates with Diabetic Nurse Educator, the Diabetes Education and Support Group.
• Interviews patients and/or caregivers to obtain nutrition assessment data and information regarding usual dietary patterns, lifestyle, food purchasing practices and resources, and ability to understand and comply with a therapeutic diet.
• 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. Assists patients in developing realistic, long-term health goals and goal-directed behaviors.
• Evaluates the effectiveness and measures progress towards outcomes of medical nutrition therapy interventions. Re-assesses the nutrition care process and implements changes as indicated.
• Organizes outpatient schedule. Obtains medical health information from clinic, if needed. Dictates nutrition notes on outpatients, as required. Maintains ongoing communication with patients, referring physician and other healthcare providers to ensure continuity of care.
• Observes job performance in the Dietary Department and makes recommendations to the supervisor in accordance with the organization administrative policies and standards of the American Dietetic Association. Provides in-services to Dietary staff.
• Coordinates enteral and parenteral feedings with medical staff, pharmacy and nursing.
• Checks on arrival regarding patient census, menus, special diets, or other pertinent needs of the department.
• Conducts and reports on quarterly CQI projects.
• Plans and writes 5-6 week cycle menus, therapeutic coordinated with regular diets for these seasons: Spring/Summer, Fall/Winter cycle menus for general and modified diets. Makes revisions on menus, if needed, when new season cycle begins.
• Prepares written material for inpatient and outpatient handouts regarding special diets, drug/nutrient interactions or other nutrition education concerns.
• Conducts yearly meetings of the Nutrition Care Team. Prepares written notes for permanent record.
• Serves as a nutrition resource for organization staff, Kanabec County Public Health Services, and other community organizations. Conducts speaking engagements, as needed.
• Supports the policies and procedures of the organization and the standards of the Joint Commissions required for full accreditation.
• Requirements are representative of minimum level of knowledge, skills and/or abilities.
• Considers age-related factors in care, treatment, education, and evaluation of patients ranging from neonates, pediatrics, adolescents, adults, and geriatrics. Applies knowledge of age-related factors appropriately in accordance with professional standards and departmental policies and procedures.
• Demonstrates organization values in daily work.

EDUCATION and/or EXPERIENCE

College education in Food and Nutrition leading to a BS Degree. One year internship in accredited hospital Dietary department or a traineeship qualifying for registration as dietitian. Registration through American Dietetic Association. Registration maintained by fulfilling 75 hours of approved education courses in 5 years. Must be familiar with management procedures, nutrition, diet modification, physiology in health and disease and medical terminology.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of patients, organizations or employees.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Registration as required by American Dietetic Association. Clinical Dietitian's License.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; sit; use hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 5 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Welia Health is an equal-opportunity employer.