Renal Dietitian

Description

Scope of Work:

The Dietician’s role is to assure quality nutritional care of patients and their families with chronic renal disease

Duties:

1. Assist with clinical and operational procedures to improve patient health and minimize hospitalizations and missed treatments.
2. Demonstrates effective use of supplies and staff labor hours
3. Perform duties as assigned to meet the patient care and/or operational needs of the facility
4. Actively participate and assist with the pre-ESRD program
5. Recommend therapeutic diets in consideration of cultural and/or personal preferences and changes in treatment based on the patient’s nutritional needs in consultation with the patient’s physician
6. Answer questions and discuss problems with dialysis patients when excessive weight-gain occurs, or when other instances of suspected dietary non-compliance occurs
7. Design and distribute educational materials concerning diet for the dialysis patient, conduct seminars and classes for dialysis patients concerning aspects of their diets
8. Perform regularly scheduled evaluations of standard menus for renal patients, revising and/or updating menus as necessary, and participate in monthly interdisciplinary patient care conference
9. Assist patients in obtaining dietary supplements as appropriate
10. Provide ongoing monitoring of data to determine need for timely intervention and follow-up
11. Assist with program’s target goals for patient outcomes in accordance with quality patient care and company goals.
12. Must perform initial assessments in accordance with state regulations
13. Nutrition reassessments shall be conducted in accordance with state guidelines or more often if indicated
14. Help maintain a productive quality assurance program and participate in the center’s quality assurance activities
15. Assure follow-up progress notes are written in each patient’s record each month
16. Assure documentation corresponding with the patient’s care plan is noted on a monthly basis or as needed
17. Counsel patients, and patients’ families on prescribed diets and monitoring adherence and response to diet therapy
18. Educate staff and provide in-service training in relation to patient dietary care
19. Take part as a member of the interdisciplinary team in all required patient assessment and care planning activities
20. Attend and participate in monthly Quality Assessment and Performance Improvement (QAPI) meetings
21. Assist with programs target goals for patient outcomes in accordance with quality patient care and company goals
22. Knowledge of and comply with appropriate healthcare professionals practice act requirements
23. Use appropriate safety measures including personal protective equipment (PPE) as necessary
24. Be familiar with emergency equipment and all emergency operational measures
25. Participate in staff meetings as required. Attend in-services and continuing education sessions in compliance with company policy and procedure.
26. Assist with staff training as requested.
27. Participate in team concepts and promote a team effort, perform duties in accordance with company policies and procedures

PHYSICAL DEMANDS AND WORKING CONDITIONS:

1. The physical demands and work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
2. Day to day work includes desk and personal computer work and interaction with patients, facility staff and physicians. The position could provide direct patient care that regularly involves heavy lifting and moving of patients and assisting with ambulation. Equipment aids and/or coworkers may provide assistance. The position requires frequent prolonged periods of standing and the employee must be able to bend over. The employee may occasionally be required to move, with assistance, patients and equipment of up to 200 lbs. There is a two-person assist program and “material assist” devices for the heavier items.
3. The work environment is characteristic of a health care facility with air temperature control and moderate noise levels. May be exposed to infectious, contagious diseases/materials and radiation. May be required to wear protective gear in procedure rooms for extended periods of time.

Requirements

1. Must have Bachelor of Science Degree in Dietetics, Nutrition or Food
2. Minimum of one (1) year experience in clinical nutrition as a Registered Dietician required
3. Current Registered Dietician (RD/RDN) certification showing proof registered with Commission of Dietetic Registration
4. Demonstrated working knowledge of the English language and ability to communicate in writing as well as verbally
5. Must have basic computer skills; proficiency in all NRC clinical applications required within 90 days of hire
6. Must be able to organize time and tasks well
7. Ability to meet minimum hospital/agency hiring standards which may include additional background clearances and orientation requirements if applicable to the program assigned to for employment
8. Must meet any practice requirement(s) for the relevant state