Under the supervision of the Director of Food and Nutrition Services Department, the Clinical Dietitian evaluates and provides professional nutritional services that is appropriate for age and developmental care of adult and geriatric patients. While actual duties and responsibilities may vary, the following are characteristics for the work performed by the Clinical Dietitian.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
JOB REQUIREMENTS & CHARACTERISTICS
- Exemplifies the RML REACH (Service Excellence) culture by demonstrating respect, excellence, appreciation, concern and honor in all interactions with patients, families and co-workers, and as identified in departmental and hospital wide behavioral expectations.
- Provides nutrition management of patients including:
- assessment of patient’s current nutritional status and metabolic state.
- evaluation of current nutritional regimen and recommendations for optimal nutritional therapy.
- development of a comprehensive nutrition care plan with documentation of nutrition intervention in the medical record.
- provides education for inpatients, significant others or care takers as needed.
- prescribes diets and alternative methods of nutrition per program protocols.
- monitors nutritional therapy throughout the continuum of care while admitted.
- communicates to the healthcare team significant nutritional issues.
- assist in the discharge planning of the patient to insure continuity of care and discharge education.
- Visits patients and discusses and corrects problems which they have experienced with their diet and meals; maintains records of pertinent information obtained during such visits.
- Develops custom nutrition plan for patients based on patient’s medical condition, nutritional needs, feeding constraints, and lifestyle that will optimize nutrition management.
- Assesses, consults and implements nutritional support for enterally dependent patients with feeding tubes and patients receiving total parenteral nutrition.
- Plans, develops and conducts seminars, presentations, rounds, programs and other educational programs as necessary.
- Maintains professional registration and stays up to date on current thought and research in nutrition and disease as well as disease prevention and health maintenance. Attends pertinent meetings and seminars and reads current literature to provide state of the art care and up to date information.
- Participates in quality improvement programs and activities.
- Assist in the development and implements the hospital’s nutrition care policies, protocols and standards.
- Conforms to standards for safety and sanitation.
- Evaluates environmental safety and provides environment that is and based on age and developmental status.
- Assist in the collection and analysis of nutritional data for the purpose of research to improve the nutritional care of a specific disease entity.
- Facilitates patient/family participation in self care based on age and developmental status.
- Demonstrates appropriate psychosocial interventions based on age and developmental status.
- Attends hospital, departmental meetings, inservices or reviews as required. Travel offsite may be required.
Skills & Abilities
Analytical and problem solving skills necessary to analyze patients nutritional status and propose necessary remedial actions by reviewing and interpreting lab reports, examining medical records, analyzing diet histories.
Ability to perform metabolic and nutritional needs calculations.
The interpersonal skills necessary to frequently interact with patients and families, communicate with physicians, nurses and the interdisciplinary team.
The physical ability necessary to interact in person with patients, families and staff.
Ability to develop and implement current nutritional practices developed from evidence-based criteria. Ability to set goals and achieve nutritional outcomes.
Knowledge & Experience
BS degree in the field of food and nutrition with a specialty in dietetics.
One year of experience in the critical care or ventilator dependent patient population of a hospital or LTACH, or specialty unit of a skilled facility.
Two years of critical care and/or ventilator dependent patient care in a hospital, LTACH or skilled facility.
Experience in electronic medical charting,
Certification in Nutrition Support by the American Society of Parenteral and Enteral Nutrition.
Current professional registration by the Commission for Registration of the American Dietetic Association.
Current State of Illinois License for Dietitian/Nutritionist.
Primarily the office and patient care environment.
The above statements are intended to describe the general nature and level of the work being performed by people assigned to this job. They are not exhaustive lists of all duties, responsibilities, knowledge, skills, abilities, and working conditions associated with it.