Pediatric Clinical Dietitian

SUMMARY

Under the general supervision of the Senior Clinical Dietitians Specialists and the Clinical Nutrition Director/Supervisor and in accordance with established policies, procedures, and departmental standards of practice: Provides nutritional care to hospital patients throughout their Brown University Health. Interviews patients and/or family members and reviews electronic health records in order to assess nutritional needs and develop nutrition plans of care. Monitors and evaluates indicators and outcomes data directly related to the nutrition diagnosis, goals, preferences, and intervention strategies to determine the progress made in achieving desired results of nutrition care and whether planned interventions should be continued or revised. Documents patient progress and updates nutritional plan as necessary in the electronic health record. Directs the activities of support personnel in assigned work area, as needed. Brown University Health employees are expected to successfully role model the organization’s values of Compassion, Accountability, Respect, and Excellence as these values guide our everyday actions with patients, customers and one another. In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include: Instill Trust and Value Differences, Patient and Community Focus and Collaborate.

RESPONSIBILITIES

Uses accurate and relevant data and information to identify nutrition related problems. Assesses current and past information related to personal, medical, family, and psychosocial/social history. Assesses anthropometric indicators (e.g., height, weight, BMI, arm circumference), comparison to reference data, and individual patterns and history. Assesses laboratory profiles (e.g., acid‑base balance, renal function, endocrine function, inflammatory response, vitamin/mineral profile, lipid profile), medical tests and procedures. Obtains, assesses, and reassesses findings from the Nutrition‑focused physical examination (NFPE) (e.g., indicators of vitamin, mineral deficiency/toxicity, edema, muscle wasting, subcutaneous fat loss, altered body composition, malnutrition, pressure injuries, oral health, feeding ability, appetite, and affect). Obtains food and nutrition related history including food and nutrient intake, medication and diet supplement use, knowledge, beliefs, attitudes, readiness to change, and activities influencing nutrition goals. Uses reference data and standards to estimate nutrient needs and recommended body weight, BMI, and desired growth patterns. Collects data and reviews data collected and/or documented by the dietetic technician and other health care practitioners, patients, or staff for factors that affect nutrition and health status. Uses collected data to identify possible problem areas for determining nutrition diagnosis. Re‑evaluates and revises nutrition diagnosis(es) per department standards of care. Bases intervention/plan of care on best available research, evidence‑based guidelines, and best practices. Documents patients’ nutritional care plans on the Interdisciplinary Plan of Care and electronically, and regularly monitors and updates the Plan of Care per departmental standards. Participates in the discharge planning process, evaluating the patient’s condition from a nutritional perspective and recommending programs or procedures to enhance readiness for discharge. Conducts individual and group patient nutrition education both inpatient and outpatient, preparing the patient and family for continued care at home. Provides nutrition education through seminars and workshops for physicians, other health care professionals, and professional peer groups in the community. Represents Food & Nutrition Services at interdisciplinary meetings. Participates in patient satisfaction initiatives and departmental programs in customer service to meet the department and hospital mission, vision and goals. Participates in department quality improvement programs and department financial and productivity measures as requested. Might be requested to participate in community and media programs.

QUALIFICATIONS

Bachelor’s Degree in Food and Nutrition or a related concentration from a U.S. Accredited College/University approved by the ACEND. Completed ACEND accredited supervised practice program and successfully passed national examination for Registered Dietitian Nutritionists (RDN) by the Commission of Dietetic Registration (CDR). If registration eligible, must provide documentation of scheduled registration exam date. License as a Dietitian/Nutritionist in the state of Rhode Island (must be within 3 months of hire). Proof of application for license submitted upon employment. If registration eligible, must have proof of Rhode Island Department of Health license as a Dietitian/Nutritionist Graduate Practice prior to start date and must pass the CDR Registration Exam and obtain LDN license within 3 months of hire. Unlicensed dietitians’ notes are cosigned by a licensed registered dietitian until a license is obtained. Thorough understanding of the application of principles of nutrition to human physiology in adult and pediatric disease states. Thorough knowledge of the nutrition care process and the nutritional values of food and food groups. Analytical ability to identify overt and potential nutritional problems. Ability to develop nutritional plans of care. Ability to communicate nutrition education through formal and informal channels. Strong analytical and critical thinking skills. Administrative ability to direct and coordinate the delivery of quality nutrition care in assigned areas of responsibility. Maintenance of Commission on Dietetic Registration through completion of 75 hours of continuing education every five years and Rhode Island LDN of 20 hours of continuing education every two years. Membership preferred in the Academy of Nutrition and Dietetics and relevant practice groups such as the Medical Nutrition Practice Group (MNPG) or the Pediatric Nutrition Practice Group (PNPG). Ability to resolve patient food service satisfaction issues through thorough knowledge of patient service operation (training provided on the job). Proficient computer skills in MS Word; MS PowerPoint and MS Excel preferred.

EXPERIENCE

One to two years of experience as a Clinical Dietitian, preferred.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS

Sits, stands and walks intermittently throughout the day. Exposed to a normal patient care environment when visiting patients and meeting with other health care personnel. May be required to lift up to 10 pounds. Hazards are minimized with adherence to established safety precautions. Travel may be required to off‑site facilities.

SUPERVISORY RESPONSIBILITY

None.

PAY RANGE

$58,489.60–$96,491.20

EEO STATEMENT

Brown University Health is committed to providing equal employment opportunities and maintaining a work environment free from all forms of unlawful discrimination and harassment.

LOCATION

Rhode Island Hospital – 593 Eddy Street Providence, Rhode Island 02903

WORK TYPE

Monday‑Friday 8 am to 5 pm, weekend/holiday rotation

WORK SHIFT

Day

DAILY HOURS

8 hours

DRIVING REQUIRED

No #J-18808-Ljbffr Brown University Health