Provide nutrition care for hospitalized patients including screening for nutritional compromise, assessment of nutritional status for patients at moderate and high nutritional risk, development and implementation of a nutrition care plan, recommendation and monitoring intake as needed, education of patient and family, evaluation and follow-up on the effectiveness of the care plan as appropriate, and facilitation of continuity of care after discharge.
Provide consultation and education for outpatients referred by physicians and other healthcare providers for nutrition related problems, preventive health measures, and acute/chronic disease management. Function as the nutrition educator in a variety of settings. Plan and present group classes for the community on nutrition, food, weight management, behavioral modification, healthy lifestyle and other related topics. Lecture to physicians, residents, medical students and other health professionals as scheduled.
Apply evidence based practice, research, and quality improvement initiatives for quality and safe patient care. Serve as a resource on nutrition. Direct the clinical work experience and documentation of dietetic interns and students as scheduled. Participate in healthcare team, interdisciplinary committee(s), IOP studies, and peer review. Guide work performance of nutrition service staff.
Problems encountered are of a moderate level of difficulty and can usually be solved by referring to reference sources, subject matter experts, other clinical nutritionists and/or managers. The degree of innovation utilized in problem solving varies. However, the dietitian is expected to probe current innovations and anticipate future directions in healthcare and nutrition in order to make sound decisions. As a professional, the dietitian is responsible for making independent assessments and judgments based on expertise. Organizational skill is essential to meet the performance requirements of the position. The position requires the ability to learn the latest in food, nutrition, and dietetics practice and apply the nutrition care process.
A wide variety of internal contact relationships are involved in performance of the duties of this position. The dietitian interacts with individuals in different roles and with individuals of varying education, experience, work styles, strengths and weaknesses, and personalities. These include: individuals, institutions, organizations, other professionals, and personnel. External contacts are also necessary in this position. The dietitian must focus on how to effectively interact with and educate clients, the general public, and other health care professionals. The dietitian must also address the individual needs and problems of various life cycle stages from childhood through elders, and present real-life interventions.
1. Minimum of an undergraduate degree in dietetics, food and nutrition, institutional management, or related area, granted by a U.S. regionally accredited college or university. Completion of a didactic program in dietetics and supervised practice program approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association.
2. Two (2) years related experience preferred
3. RD - Registered Dietitian or eligible for registration by the Commission on Dietetic Registration of the American Dietetic Association; CD - Certification as required by state of Wisconsin required..
4. Thorough knowledge of the theoretical foundations of the profession of dietetics.
5. Ability to utilize written and oral communication effectively.
6. Commitment to strive for compliance with the Code of Ethics and Standards of Practice for the Profession of Dietetics.
7. Ability to integrate food and nutrition services with other services in the practice setting, promote effective professional relationships in the practice of dietetics.
8. Ability to maintain and convey a positive attitude and customer service approach to program development and presentation.
9. Ability to participate in the management of food service systems, including procurement, food production, distribution, and service.
10. Ability to utilize knowledge of political, legislative, and economic factors that affect dietetic practice.
11. Ability to plan meal patterns and menus including therapeutic diets.
12. Skill in providing nutrition care for individuals and groups through systematic screening, assessment, planning, intervention, education and documentation.
13. Ability to apply current research information in the practice of dietetics.
14. Physical Requirements: Light: Able to lift up to 20#
Monday through Friday, 8:00am to 5:00pm. This is a temporary position.
Contact Amy Langenohl for more information at ALangenohl@uwhealth.org or at 608-265-8897.
Who We Are...
University of Wisconsin Hospital and Clinics is a 566 bed facility that ranks among the finest academic medical centers in the United States. Frequently cited in publications listing the nation's best health care providers, UW Hospital and Clinics is recognized as a national leader in fields such as cancer treatment, pediatrics, ophthalmology, surgical specialties and organ transplantation.
UW Hospital and Clinics offers:
-More than 900 active medical staff and more than 80 outpatient clinics.
-Six intensive care units (trauma and life support, pediatric, cardiac, cardiothoracic, burn, neurosurgery) with 83 total beds .
-Nine satellite locations .
-One of only two organizations in Wisconsin with designated level One Adult and Pediatric trauma centers.
How to Apply
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