Clinical Dietitian Nutritional Services

POSITION SUMMARY

The Clinical Dietitian will plan and implement medical nutrition therapy (MNT) for inpatients and outpatients as prescribed by medical staff. The Clinical Dietitian will conduct nutrition screening, assessments, reassessments. Complies with regulatory requirements. 

MINIMUM REQUIREMENTS

Education:

1. Bachelor’s Degree in Nutrition, Dietetics, or related healthcare field.
2. Master’s Degree preferred.

Experience:

1. Prior experience in clinical dietetics preferred.

Knowledge, Skills, Abilities:

1. Remains calm in changing work situations and consistently exhibit positive daily work attitude.
2. Adapts to changes in routine and schedule.
3. Evidence customer service commitment in performance of job duties.
4. Maintains professional growth and development. Attend professional conferences, seminars, and workshop to keep abreast of trends in the field of dietetics. Review current literature to update knowledge of food, nutrition, and healthcare.

License/Certification/Registration:

1. Registered Dietitian (RD): Registration with the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics.
2. Licensed Dietitian/Nutritionist (LDN): License with the Commonwealth of Pennsylvania.

SUPERVISION RECEIVED

Receives direct supervision from the Chief Clinical Dietitian.

SUPERVISION GIVEN

Supervises the activities of staff working in Nutrition and Culinary Services as needed.

ESSENTIAL FUNCTIONS

1. Plans, implements, and evaluates the nutritional care for appropriate patients on modified diets in consultation with the patient, family, nursing, and medical staff according to established standards of care.
2. Provides both inpatient and outpatient nutrition counseling to patients and/or families in individual and/or group sessions.
3. Enters documentation of nutrition therapy in patient’s electronic medical record.
4. Performs nutrition assessments as required.
5. Provides nutritional consultation to medical staff as requested regarding appropriate diet orders, caloric prescriptions, parenteral and enteral nutrition, or nutrition supplements.
6. Assists with development of master menu cycles for regular and modified diets.
7. Maintains established Medical Center and departmental policies and procedures, objectives, performance improvement, safety, infection, and environment control.
8. Participates in required professional committees, department meetings, and in-service education programs.
9. Plans and/or conducts in-service education programs for department or other hospital staff as required.
10. Serves as educator or preceptor for students and/or interns as required.
11. Maintains the confidentiality of all records and information received in the course of the job and adhere to policies outlined by H.I.P.A.A. standards.

NON-ESSENTIAL FUNCTIONS

Performs related and miscellaneous duties as assigned.