Clinical Dietitian - PRN

Come lead with us at Houston Methodist The Woodlands Hospital. At Houston Methodist, the Clinical Dietitian PRN position is responsible for functioning as an entry‑level clinician for the requirements established by the Academy of Nutrition and Dietetics (AND). The position implements nutritional care according to the Academy of Nutrition and Dietetics Nutrition Care Process (NCP), which includes medical nutrition therapy, nutrition education, monitoring and reassessment of nutrition care plans, recommending adjunctive services (social services, speech pathology, immediate referral to RN re: pain assessment, etc.) as indicated, and termination of nutrition interventions as clinically indicated. The role functions as part of the interprofessional team to ensure quality and cost‑effective interventions, optimal patient safety, customer service, and outcomes. The Clinical Dietitian works closely with the interprofessional healthcare team to provide inpatient/outpatient care integrated and compatible with patient‑focused goals and objectives. FLSA STATUS Non‑exempt QUALIFICATIONS EDUCATION Graduate of an education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section. Completion of a dietetic internship accredited by the Academy of Nutrition and Dietetics. EXPERIENCE Completion of supervised practice hours (per Commission on Dietetic Registration (CDR) requirements) and/or within a dietetic internship accredited by the Academy of Nutrition and Dietetics. LICENSES AND CERTIFICATIONS Required RD – Registered Dietician (CDR) – Commission on Dietetic Registration. LD – License Dietitian, State Licensure – Texas Department of Licensing and Regulation within 60 days. Preferred BLS – Basic Life Support or Instructor (AHA). KNOWLEDGE AND ABILITIES Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations. Proficient in speaking, reading, and writing English necessary to perform essential functions, especially regarding activities impacting patient or employee safety or security. Ability to effectively communicate with patients, physicians, family members, and co‑workers in a manner consistent with a customer‑service focus and application of positive language principles. Working knowledge of local City Food Ordinance guidelines and Health Department standards. Ability to function independently and exercise judgment in interactions with physicians, interprofessional care team, and patients and their families. Possesses comprehensive computer knowledge, including Microsoft products. Exhibits strong interpersonal, teamwork, and leadership skills with all levels of the healthcare team and assures delivery of excellent customer service to all patients, visitors, physicians and co‑workers. ESSENTIAL FUNCTIONS People Essential Functions Functions as a collaborative interprofessional team member by participating in care coordination rounds, seeking guidance from others, and communicating and reporting pertinent patient care information and data in a comprehensive manner. Uses therapeutic communication, which includes active listening and teaching, to establish a relationship with patients, families and interprofessional health care team to collaborate on the plan of care. Communicates regular updates to management, nursing, physicians, and other staff as needed to care for patients. Contributes toward improvement of department scores for employee engagement and peer‑to‑peer accountability. Service Essential Functions Implements nutritional care according to the Academy of Nutrition and Dietetics Nutrition Care Process (NCP), including medical nutrition therapy, nutrition education, monitoring and reassessment of nutrition care plans, recommending adjunctive services, and terminating interventions as clinically indicated. Performs Nutrition Focused Physical Assessment (NFPA) as indicated, identifies patients with malnutrition, determines degree of malnutrition, and whether present on admission or hospital‑acquired. Collaborates with the health care team to document correct degree of malnutrition in EMR for adequate intervention and positive outcomes. Ensures correct documentation of malnutrition status in the EMR for hospital financial indicators. Contributes toward improvement of department score for patient satisfaction through peer‑to‑peer accountability to service standards. Quality/ Safety Essential Functions Ensures continuity of care by completing quality monitors, identifying and documenting evaluation of outcomes by completing test trays of various diets to ensure quality, consistency, and accuracy of meals provided. Provides care to patients and coordinates care with the interprofessional team. Manages usual patient assignments and departmental demands, completing patient care responsibilities in a timely manner with accurate documentation. Uses evidence‑based practice to support care and communicate directly with the interprofessional team to ensure patient nutrition needs are met. Identifies opportunities for corrective action and process improvement. Identifies areas of practice improvements with research‑based evidence to achieve patient safety outcomes, supported by accurate documentation. Contributes to meeting department and hospital targets for quality and safety. Finance Essential Functions Positively impacts quality and cost outcomes by assuring optimal medical nutrition therapy to minimize potential complications related to alterations of nutrition status. Adjusts nutrition care plan to provide the most appropriate and cost‑effective therapy. Utilizes resources with cost effectiveness and value creation in mind. Self‑motivated to independently manage time effectively, minimizing incidental overtime and prioritizing daily tasks, assisting coworkers as needed. Meets labor productivity standards by effectively managing established patient load assignments. Growth/ Innovation Essential Functions Maintains professional development competencies by reviewing research for application to practice. Maintains semi‑annual professional portfolio for professional growth. Conducts interdepartmental training and mentorship, including: a minimum of one diet knowledge training session for nutrition assistants annually; mentorship of student volunteers and/or food service employees as applicable. Seeks opportunities to identify self‑development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an ongoing basis. Supplemental Requirements Work Attire Uniform: No Scrubs: Yes Business professional: Yes Other (department approved): Yes On‑Call Note that employees may be required to be on‑call during emergencies (e.g., Disaster, Severe Weather Events, etc.) regardless of selection below. On Call: No Travel Travel specifications may vary by department. May require travel within the Houston Metropolitan area: Yes May require travel outside Houston Metropolitan area: No Qualifications Education Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section. Completion of dietetic internship accredited by the Academy of Nutrition and Dietetics. Required RD – Registered Dietician (CDR) – Commission on Dietetic Registration. LD – License Dietitian, State Licensure – Texas Department of Licensing and Regulation within 60 days. Preferred BLS – Basic Life Support or Instructor (AHA). Houston Methodist is an Equal Opportunity Employer. #J-18808-Ljbffr