Dietitian

Summary

Under the supervision of the Director of Food and Nutrition Services Department, the Nutrition Support Dietitian 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 of the work performed by the Nutrition Support Dietitian.

Responsibilities :

1. 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.

2. Perform nutritional analysis that includes all sections of the Nutrition Care Process (NCP) : assessment, diagnosis, intervention, monitoring and evaluation.

3. Documents in the medical chart using the EMR and Vision dietary software.

4. Order writing privileges allow the dietitian to be responsible for all oral diet enteral and parenteral nutrition orders.

5. Provide nutrition education for a variety of topics for patients, family, and staff.

6. Coordinate, perform and evaluate discharge planning.

7. Participates in medical rounds and other clinical-related meetings with the medical team.

8. Supervise and manage resources regarding the nutritional formulary.

9. Performs meal rounds and addresses complaints and or problems regarding diet orders, meals and feeding.

• Plans, develops and conducts seminars, presentations, rounds, programs and other educational programs.
• Precepts students as assigned.
• Assist in the development and implements the hospital’s nutrition care policies, protocols and standards.
• Participates in quality improvement programs and activities.
• Assists in the collection and analysis of nutritional data for the purpose of research to improve the nutritional care of a specific disease entity.
• Attends hospital, departmental meetings, in-services or reviews as required. Travel offsite may be required.
• Attends hospital, departmental meetings, in-services or reviews as required. Travel offsite may be required.

JOB REQUIREMENTS & CHARACTERISTICS

MINIMUM

PREFERRED

Skills & Abilities

• Analytical and problem solving skills necessary to analyze patients nutritional status and propose necessary interventions 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.
• Experience in electronic medical charting and Nutrition Care Manual documentation.
• One year of critical care and / or ventilator dependent patient care in a hospital, LTACH or skilled facility.
• Certification in Nutrition Support by the American Society of Parenteral and Enteral Nutrition.

License /

Certification

Current professional registration by the Commission for Registration of the American Dietetic Association.

Current State of Illinois License for Dietitian / Nutritionist.

Working Conditions

• Primarily the office and patient care environment.
• Are required to work at either facility.

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.