What are the responsibilities and job description for the Clinical Dietitian Specialist position at Rhode Island Hospital?
Under the general supervision of the Senior Clinical Dietitian Specialists and the Clinical Nutrition Director/Supervisor and in accordance with established policies procedures and departmental standards of practice leads effective multidisciplinary relationships with the healthcare team to provide patient care that is integrated and compatible with the patient-focused medical/nutritional goals and objectives across a diversified area of practice including community and outpatient services. Primary responsibilities include application of the Nutrition Care Process (NCP) on high nutrition acuity patients including completion of the nutrition assessment determination of the nutrition diagnosis developing and implementing nutrition intervention(s) and monitoring and evaluating of the patient�s progress. The main focus of this position is on patient care within a specialty certification practice area. Establishes and leads effective multidisciplinary team(s) within their clinical specialty is involved in and may lead team conferences provides food and nutrition-related in-services to other medical staff and contributes to the development and revision of hospital policies. The Clinical Dietitian Specialist also leads business and supervisory functions such as management of resources in a cost-effective manner and participates in compliance and quality performance improvement efforts to ensure that nutrition care is safe and effective.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
Develops the department standard for nutritional care in area of expertise and is a role model for advanced practice within the department.
Manages the development and implementation plan for nutrition intervention within the specialty certification practice area in accordance with the Nutrition Care Process.
Uses accurate and relevant data and information to identify nutrition related problems on high acuity patients within scope of practice. Assesses current and past information related to personal medical family and psychosocial/social history.
Assesses anthropometric indicators (e.g. height weight body mass index (BMI) arm circumference) comparison to reference data (e.g. percentile ranks/z-scores) and individual patterns and history.
Assesses laboratory profiles (e.g. acid-base balance renal function endocrine function inflammatory response vitamin/mineral profile lipid profile) medical tests and procedures (e.g. gastrointestinal study metabolic rate).
Obtains assesses and reassesses findings from the Nutrition-focused physical examination (NFPE) (e.g. indicators of vitamin mineral deficiency/toxicity edema muscle wasting subcutaneous fat loss altered body composition malnutrition pressure injuries oral health feeding ability appetite and affect).
Obtains food and nutrition related history including food and nutrient intake food and nutrient administration medication and diet supplement use knowledge beliefs and attitudes (e.g. understanding of nutrition related concepts emotions about food and/or weight readiness to change nutrition or health related behaviors and activities and actions influencing achievement of nutrition related goals) and food security.
Uses reference data and standards to estimate nutrient needs and recommended body weight BMI and desired growth patterns.
Collects data and reviews data collected and/or documented by the dietetic technician and other health care practitioners patients or staff for factors that affect nutrition and health status.
Uses collected data to identify possible problem areas for determining nutrition diagnosis. Re-evaluates and revises nutrition diagnosis(es) per department standards of care. Bases intervention/plan of care on best available research/evidence and information evidence-based guidelines and best practices.
Documents patients� nutritional care plans on the Interdisciplinary Plan of Care in addition to routine documentation in patients� electronic health records and regularly monitors patients� nutritional status updating the Plan of Care per departmental standards of care.
Participates in the discharge planning process evaluating the patient�s condition from a nutritional perspective and recommending programs procedures etc. which will enhance the patient�s readiness for discharge.
Conducts individual and group patient nutrition education both inpatient and outpatient preparing the patient and his/her family for continued care at home.
Provides nutrition education through seminars and workshops for physicians and other health care professionals including professional peer groups in the community.
Represents Food & Nutrition Services at interdisciplinary meetings.
Participates in patient satisfaction initiatives and department programs in customer service for meeting the department and hospital mission vision and goals.
Leads quality/performance improvement programs within the department and facility.
May be involved in community-based nutrition programs and maintains professional competency and skills required for professional practice. Directs the activities of support personnel in assigned work area as needed.
BASIC KNOWLEDGE:
Bachelor�s Degree in Food and Nutrition or a related concentration from a US Accredited College/University approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
Completed ACEND accredited supervised practice program and successfully passed national examination for Registered Dietitian Nutritionists (RDN) by the Commission of Dietetic Registration (CDR) the credentialing agency for the Academy of Nutrition and Dietetics.
License as a Dietitian/Nutritionist in the state of Rhode Island (must have within 3 months of hire). Proof of application for license to be submitted upon employment.
EXPERIENCE:
Three years of experience as a Registered Dietitian with approved certification or 5 years advanced level of expertise and responsibility within a specialized practice.
Maintains advanced practice credential in diabetes renal nutrition support pediatrics lactation or other department approved nationally accredited nutrition related credentials.
Thorough understanding of the application of principles of nutrition to human physiology in adult and pediatric disease states. Thorough knowledge of the nutrition care process and the nutritional values of food and food groups.
The analytical ability to identify overt and potential nutritional problems. The ability to develop nutritional plans of care.
The ability to communicate nutrition education through formal and informal channels.
Strong analytical and critical thinking skills.
The administrative ability to direct and coordinate the delivery of quality nutrition care in assigned areas of responsibility.
Maintenance of Commission on Dietetic Registration through completion of 75 hours of continuing education every five years and Rhode Island LDN of 20 hours of continuing education every 2 years.
Membership preferred in the Academy of Nutrition and Dietetics and relevant practice groups such as the Medical Nutrition Practice Group (MNPG) or the Pediatric Nutrition Practice Group (PNPG).
Ability to resolve patient food service satisfaction issues through a thorough knowledge of patient service operation (training provided on the job).
Proficient computer skills in MS Word. MS PowerPoint and MS Excel preferred.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:
Sits stands and walks intermittently throughout the day. Exposed to a normal patient care environment when visiting patients and when meeting with other health care personnel. May be required to lift up to 10 pounds. Hazards are minimized with adherence to established safety precautions. Travel may be required to off-site facilities.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:
Sits stands and walks intermittently throughout the day. Exposed to a normal patient care environment when visiting patients and when meeting with other health care personnel. May be required to lift up to 10 pounds. Hazards are minimized with adherence to established safety precautions. Travel may be required to off-site facilities.
SUPERVISORY RESPONSIBILITY:
None.
