Dietitian (Clinical) - Sechler Family Cancer Center - Days

Full Time (80 hours/biweekly)

Shift: Days

Monday - Friday ( 8:00am - 4:30pm)

General Summary

Provides medical nutrition therapy (MNT) in an inpatient or outpatient setting. MNT includes assessing, planning, and monitoring all nutrition related care. Ensures quality care, patient satisfaction and good public relations.

Essential Functions:

• Uses parameters such as anthropometric measurements, nutrition focused physical examination and interpretation of laboratory values to assess the nutritional status of neonates/infants, pediatric, adolescent, adult and /or geriatric patients.
• Develops revises and individualizes the nutrition care plan based on information gathered from the patient, patient's significant other, medical record and health care team members.
• Incorporates evidence based research into practice.
• Utilizes physician/referring practitioner driven protocols or other facility specific processes to initiate, implement or modify diet orders and nutritional supplements.
• In coordination with the physician/referring practitioner implements and monitors enteral and parenteral nutrition.
• Documents all relevant aspects of nutrition care for patients in the EMR in accordance with department and institutional standards.
• Assists patients with developing a support plan and behavior changes to ensure continued improvement in nutrition status and disease/condition prognosis.
• Represents clinical nutrition at multidisciplinary teams, task forces and project groups.
• Orients, mentors and trains staff and dietetic interns.
• Participates in department and facility wide quality improvement measures to improve processes, quality of patient care, and customer and patient satisfaction.
• Provides evidence-based counseling to patients which may include individuals, families, and community groups.
• Collaboratively develops a nutrition plan with the patient or client.
• Interacts with referring/consulting providers and interdisciplinary care team.
• Promotes healthy nutrition choices and disease management this can include but not limited to presentations, group classes, or cooking demonstrations as requested.
• Develops education training programs targeting the patients which can include community and staff.
• Participates in quality assurance and performance improvement initiatives.
• For outpatient: Reviews and interprets patient food journals.

Common Expectations:

• Demonstrates knowledge of the principles of growth and development over the life span of the assigned patient population. Assesses and interprets patient age specific data and provides appropriate, age specific treatment. Provides direct patient care to assigned patient age group(s).
• Maintains appropriate records, reports, and files as required.
• Maintains established policies and procedures, objectives, quality assessment, safety, environmental and infection control standards.
• Enhances professional growth and development through participation in educational programs, current literature, in-service meetings, and workshops.
• Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
• Serves as an educational resource to peers, allied health and medical professionals.
• Attends multidisciplinary team meetings regularly to discuss patient care needs.

Qualifications

Minimum Education:

• Bachelors Degree Degree in Food and Nutrition or related field from a program approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND). Required

Work Experience:

• 1 year Supervised practice experience. Required or
• 1 year On the job experience. Required

Licenses:

• Registered Dietitian / Registered Dietitian Nutritionist within 90 days Required and
• Licensed Dietitian-Nutritionist within 180 days Required

Courses and Training:

• Completion of an Accreditation council for Education in Nutrition and Dietetics (ACEND) approved program. Upon Hire Required

Knowledge, Skills, and Abilities:

• Knowledge of foods/nutrition; food preparation; production; supervisory/instructional techniques
• Proficient computer skills.