Nutrition Specialist I, Care Delivery

Job Requirements

Under general supervision, serves as nutrition expert for Population Health Services Organization. Collaborates with members of the healthcare team, attends interdisciplinary care team rounds and independently provides optimal nutrition care to patients requiring nutrition interventions based on own knowledge and clinical skills. Provides education, training, and expertise as a professional resource to members of the multidisciplinary healthcare team. Performs initial and follow-up nutrition assessment and documents in medical record, following department and professional protocols.

I. Principal Responsibilities and Tasks

The following statements are intended to describe the general nature and level of work being performed by people assigned to this classification. These are not to be construed as an exhaustive list of all job duties performed by personnel so classified.

Uses knowledge and skills to identify and evaluate nutrition risk; independently performs the nutrition care process, including nutrition assessment, diagnosis, intervention, monitoring, and evaluation, specific to age and medical status. In collaboration with team, develops an interdisciplinary nutrition plan of care for patients at nutrition risk. Modifies plan of care according to own professional knowledge.

Discusses plan of nutrition care (e.g. nutrition support, education, etc.) with patient/and or family; electronically documents nutrition plan of care and education provided.

Provides guidance and training to care team in conducting nutrition risk assessments, and in providing nutrition education to patients.

Collaborates with other outpatient team members including nurses, PA's, NP's, MD's, clinic managers, social work, and case management, as well as outside dietitians and vendors, to facilitate smooth transition and continuity of care for patients, including upon transitions of care.

Actively contributes to teamwork and achievement of department goals; attends staff meetings and may support community events. Cooperates with peers and is flexible with cross coverage. Interacts with others in a polite, courteous, and supportive manner in alignment with UMMS standards of behavior.

Maintains regulatory requirements as appropriate for care settings, including maintaining a state of readiness for evaluation by accrediting bodies. Remains current on all mandatory classes/training.

Serves as a clinical nutrition resource and provides education and training for the healthcare team (e.g.: physicians, nurses, and other professional staff).

Demonstrates continuous professional growth by staying current with the field of clinical nutrition. Attends and/or participates in various in-services, training workshops, conferences and other relevant educational programs to maintain state licensure. Utilizes and integrates evidence into practice.

Contributes to internship by serving as a preceptor, supporting other preceptors, reviewing application packets, participating in the selection process, and/or providing supportive lectures or workshop

Active participant in departmental based process and performance improvement activities such as:

• Assists in developing and implementing action plans
• Collecting data and assists with tracking

Participating in unit and/or department-based research.

This is a two year grant funded position.

Work Experience

III. Education and Experience

1. Bachelor's Degree in Food and Nutrition, Dietetics or related field is required.

2. Registration by the Academy of Nutrition and Dietetics, Commission on Dietetics Registration (CDR) is required.


3. Current licensure in the state of Maryland as a Dietitian/Nutritionist required.


4. 6 months of clinical experience is required as a Registered Dietitian.

5. Prior completion of a Specialty Fellowship Program or Specialty Certification: e.g. CNSC, CDE, CSR, CSP, CSO, IBCLC, etc. or achievement of MS is required. Maintenance of 30 CEUs/2 years is required.

IV. Knowledge, Skills and Abilities

Knowledge of anatomy, physiology, biochemistry, and pharmacology as they relate to nutrition is required to make clinical decisions regarding a patient's nutritional care plan.

Effective verbal, written, and interpersonal skills are necessary to effectively communicate with patients and in making recommendations to physicians and other allied health professionals related to the patient's plan of nutrition care.


Ability to establish and maintain courteous and effective relationships that foster quality customer service, demonstrate sensitivity and awareness of customer needs when dealing with patients, visitors, co-workers and healthcare staff.


Demonstrates ability to learn and use an electronic medical record to enter and manage patient information.

Demonstrates ability to be self-motivated, work independently, and as part of a team. Must have effective time management skills.

Demonstrates ability to understand and apply the procedures, practices, policies and fundamental concepts in the assigned unit/division and maintain patient confidentiality.


Ability to demonstrate knowledge and skills necessary to provide nutrition care appropriate to the age of the patients served for given service. The individual must demonstrate knowledge of the principles and development over the life span and possess the ability to assess data reflective of the patient's requirements relative to his/her age specific needs, and to provide the care as described in the unit/area/department policies and procedures.