CLINICAL DIETITIAN

Essential Duties & Responsibilities (including but not limited to): 
1.    Screens appropriate hospital patients by reviewing the medical record and/or computer for diagnosis, past medical history, and laboratory data then assign the correct level of care per guidelines.
2.    Develops appropriate nutritional care plans for each patient to reflect current medical history, nutritional status, and laboratory data.
3.    Interviews patients and/or family members and assesses the nutritional status and/or knowledge of diet when appropriate.
4.    Documents initial and follows up nutritional assessments and recommendations according to department guidelines for levels and time frames. Averages six to nine notes per day.
5.    Documents in the medical record appropriate recommendations for enteral nutrition for adult patients and parenteral nutrition in the absence of the nutrition support dietitian.
6.    When indicated, instructs patients and family members, when needed, on prescribed diets using educational materials appropriate for patients' learning abilities.
7.    Communicates both in writing and orally pertinent aspects of nutritional care to physicians, nurses, social workers, speech therapists, and other health team members.
8.    Screens assess and calculate calorie counts, and documents on patients in the Level 2 Nursery in the absence of the nutrition support dietitian.
9.    Identifies drug-nutrient interactions and makes appropriate recommendations to physicians for patients on MAOIs, and Dilantin.
10.    Trains, assigns work to, and reviews work and LAPs of dietetic interns in areas of medical, surgical, and cardiac nutrition.
11.    Completes written and oral evaluations of dietetic interns at the midpoint and close of each rotation.
12.    Revises LAPs with up-to-date information and references, and does so in a timely manner.
13.    Participates in the development and evaluation of nutrition education materials.
14.    Communicates with kitchen supervisors, when appropriate, regarding activities of diet aides (Food Services personnel) in the patient care areas.
15.    Educates physicians and nurses on Nutrition/Food Service-related issues as needed, or formally through training programs.
16.    Participates in assigned teams.
17.    Maintains complete productivity log and turns it in at the end of each month.
18.    Completes and documents meal rounds, patient intake, and tray accuracy on a weekly basis.
19.    Supervises diet technicians and clerks, especially on weekends, answering questions, solving problems, and adjusting workflow for short staffing.
20.    Maintains continuing education credits--75 for 5 years.

Minimum Qualifications: 
1.    Comprehensive knowledge of the science of nutrition and its relation to the human body is normally acquired through the completion of a Bachelor of Science in foods and nutrition, accredited by the American Dietetic Association. 
2.    National registration (RD status). 
3.    One year of experience following Dietetic Internship to be able to train and oversee dietetic interns. 
4.    Interpersonal skills to communicate with physicians, patients, family members, nurses, and other health care personnel, and to guide and instruct dietetic interns. 
5.    Math skills for calculation of diets and calorie count.
6.    Computer skills are helpful.

Physical Requirements & Environment: 
1.    Normal hospital and patient care environment. 
2.    Exposure to extreme hot or cold in some patient-floor offices. 
3.    Must be able to walk or maneuver long distances throughout the hospital.