Clinical Dietitian (Per Diem, Variable Hours)

Description

Salary Range: $48.14 - $65.00 + applicable differentials


Job Description

Division: Operations and Support

Job Title: Clinical Dietitian

Job Code: 137/17D
Position Summary

Collaborates with interdisciplinary health care team to provide medical nutrition therapy that is integrated and compatible with the patient's medical program goals and objectives. Primary responsibilities include developing and implementing medical nutrition therapy using established standards of care and practice policies/guidelines; evaluating and monitoring the effectiveness and outcomes of the plan of care; ensuring continuity of care throughout the provision of care process; providing nutrition education to patient and family members on behaviors to accomplish patient goals; conducting educational programs for hospital staff and the community, as needed; supervising diet aides; mentoring dietetic interns/students; managing resources in a cost effective manner; participating in the department quality control program and applying The Joint Commission and/or other regulatory standards; maintaining professional competency and skills required for professional practice. In addition to performing the essential functions listed, may also be assigned other duties as required.


Statement of Accountability

Reports to: Clinical Nutrition Manager (CNM) and/or Director

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Job Description Template - Revised 10/12/04

Qualifications

• Education

• Licensure

• Work Experience

• Skills/computer/ specific technical

• Other qualifications, miscellaneous

Specify if qualifications are Required or Preferred

Required: Bachelor's degree in dietetics, food and nutrition, or

related area by an accredited college or university

Required: Registered dietitian. Current registration by the

Commission on Dietetic Registration of the American

Dietetic Association

Preferred: Experience as a registered dietitian in acute care

Required:

• Comprehensive knowledge and application of nutrition services and medical nutrition therapy.
• Ability to communicate effectively in both written and verbal form to patients, public, and the health care team.
• Ability to function independently on assigned patient care units.
• Ability to counsel and educate others.
• General knowledge of nutrient analysis, word processing, and spreadsheet software.

Preferred:

• Specialty certification. For example: CNSC, C.D.E.,

or American Dietetic Association's Specialty Training

• Bilingual

Essential Job Responsibilities

Achieving Results

Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity

1. Conducts nutrition screening/assessment utilizing department policies and procedures. Obtains accurate and relevant data and analyzes/interprets data based on evidence-based standards. Uses the information to identify nutrition related-problems.
2. Utilizes assessment and evaluation techniques that consider the varied needs of age-specific populations as well as cultural, religious, and ethnic concerns.
3. Evaluates the effectiveness and measures progress towards outcomes of medical nutrition therapy interventions. Reassesses the nutrition care process and implements changes as indicated.
4. Maintains productivity standards and practices effective time management and prioritizing of tasks.

Demonstrates Skill

Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety

1. Derives clear/concise, patient specific, accurate nutrition diagnoses based on assessments-revises as additional data becomes available.
2. Develops and implements an individualized plan for nutrition intervention in accordance with the patient's medical program goals and objectives, nutrition prescription, and self-management training. May require development of a therapeutic plan for specialized nutrition support, including enteral and parenteral nutrition.
3. Provides appropriate documentation that summarizes the nutrition plan in the patient's medical record, including the nutrition assessment, plan, implementation and progress toward goals.
4. Assures that care delivered to each patient is in accordance with regulatory guidelines.
5. Assesses educational needs and provides counseling for individuals and groups.
6. Evaluates achievement of learning objectives by the patient and/or family. Provides appropriate follow-up in accordance with the patient's treatment goals, referring patients for outpatient counseling, community, or home health services as appropriate.
7. Assists in education of dietetic students and interns. Plans learning experiences, teaches, and evaluates performance.
8. Participates in community projects and education as needed/assigned.
9. Conducts in-services and educational presentations to hospital/department staff.

Planning & Coordinating

Key Components: delegates, decision making, problem solving, management of resources

1. Assigns and directs the workload of diet assistants and diet clerks.
2. Participate in the orientation and training of new dietitians.
3. Completes all job-related paperwork in a thorough and timely manner.
4. Uses department resources prudently.

Professionalism

Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality

1. Communicates effectively with co-workers, the health care team, patients, family, and visitors; modifies the delivery and complexity of information based on individual needs and the situation.
2. Communicates with the health care team through interdisciplinary meetings, patient care conferences, the phone, and documentation in the medial record.
3. Serves as a resource to medical staff and allied health personnel on nutrition issues.
4. Works cooperatively with food service staff to assure conformance to diet prescriptions.
5. Understands the Hospital's Mission, Vision and Values in the delivery of healthcare to the community.

1. Handles patient complaints with appropriate follow-up and communication with the Clinical Nutrition Manager.
2. Attends department meetings and in-services per policy.

7. Takes responsibility for information disseminated in the

department-bulletin boards, posted materials, mail, etc.

1. Adheres to the Code of Ethics for the organization and The American Dietetic Association.
2. Demonstrates accountability for the proper use of patient's protected health information.
3. Supports and promotes the organizations' infection control, safety, risk management, and customer/guest relation programs.

Improving the Organization

Key Components: performance improvement, quality initiatives

1. Participates in the Quality and Process Improvement activities.
2. Consults with the CNM when inconsistencies exist between actual performance and expected outcomes-initiates corrective actions.

Self-Development

Key Components: maintain license/certification, education and training

1. Completes assigned annual in-services and mandatory events for the department and the hospital.
2. Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs.
3. Participates in departmental and interdisciplinary meetings, task forces, and projects.

Regulatory Compliance

Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies

1. Assists in achieving compliance with regulatory agency standards, including county, state, federal, and The Joint Commission standards.
2. Responsible for all tasks associated with the position and current performance of the associated indicators on the Quality Control Report.
3. Responsible for all department policies and procedures that pertain to the position.

Performs other related duties as required

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Job Description Template - Revised 10/12/04

Prepared by:

Title:


Clinical Nutrition Manager

Date:


8/14/06

Approved by:

Title:


Date:

Personnel Office Review:

Date:

Revised Date:

11/30/06, 1/1/08, 6/18/08, 3/29/17

References:

1. American Dietetic Association's sample Nutrition Services Policy and

Procedure, posted on the ADA website August 2006.

2. Hornick B: Job Descriptions: Models for the Dietetics Profession.

Columbus, Ohio: American Dietetic Association, 2003.

1. Inman-Felton A., Rops M: Ensuring Staff Competence.

Columbus, Ohio: American Dietetic Association, 1998.

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Job Description Template - Revised 10/12/04

Physical Requirements

Job # 137 Job Title Clinical Dietetian

1. Physical Activities - General description. Show average time (0 - 8 hours) per workday.

1. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
5. Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:

1. Weight lifted / force exerted. Show average time (0 - 8 hours) per workday:

1. 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying.

1. Details of heaviest item/activity: Carrying Rand

1. Repetitive use of hands. Show average (0 - 8 hours) / workday:

1. Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))
3. Dexterity: Simple grasping Power grasping Fine manipulation.

Describe any special activity:

1. Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 - 8 hours) workday:

1. Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Describe any special activity:

1. Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more).

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Job Description Template - Revised 10/12/04

Specific Vision Requirements:

1. Color Vision (ability to identify and distinguish colors)
2. Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point)
3. Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)

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Job Description Template - Revised 10/12/04

Describe any special vision requirement:

1. Hearing requirements: Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public.

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Job Description Template - Revised 10/12/04

Describe any special hearing requirement:

1. Work Environment - This job requires exposure to the following environmental conditions:

1. Blood or body fluids e. Toxic or caustic chemicalsi. Electrical shock risk.
2. Wet, humid conditions (non-weather) f. Outdoor weather conditionsj. Risk of radiation
3. Work near moving mechanical parts g. Extreme cold (non-weather)k. Vibration
4. Fumes or airborne particles h. Extreme heat (non-weather)

1. Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud

1. Other (if applicable):

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Job Description Template - Revised 10/12/04

Remember to update header & footerJob Hazard Analysis

Department: Food and Nutrition Services Job Code: 137

Hazards Which May Be Encountered

Injury

Methods To Prevent Injuries

Lifting Objects/Patients

Back Injuries

Hernias

Understand A&P of back, causes of back pain, preventive approaches, use of aids when lifting.

Preventive measures when lifting and use aids when lifting.

Slip/Trip/Falls


Contusions, Sprains, Strains

Avoid undue speed. Use handrails. Clean up spills immediately.

Fires & Natural Disasters

Burns & All Types of Injuries

Recognize possible causes of fires. Smoking materials, faulty equipment. Employees should educate patients. Compressed gasses are flammable & under pressure so must be handled with care. Workers need to be familiar with disaster plans and know exit routes.

Electrical Hazards

Shocks & Burns

Be aware of unsafe equipment and appliances. Attend electrical safety classes and seek assistance if any unsafe areas are noted.

Assaults

Minor Injury to Death

Employees need to be cognizant to potential dangers to ensure safety. Awareness of existing security measures and defensive behavior can protect employee from assaults.

Needles & Sharps

Cuts, Punctures, Lacerations

Sharps should be discarded in designated containers. Employees should exam & handle soiled linens & similar items as if they contained hazardous items.

Obstacles & Broken Objects

Abrasions, Contusions, and Lacerations

Arrange furniture to allow free movement about the room. Keep doors & drawers closed when not in use. Clean/discard broken objects properly (i.e. broken glass should be swept up - not picked up with fingers).

Possible Exposures to Infections Hepatitis/Tuberculosis/Cytomegalovirus/Varicella/AIDS/Herpes/Staph Infections, Lice/Scabies/Rubeola

Infection

Use Infection Control procedures as defined in Infection Control manual. These include handwashing, protective clothing, knowing the risks. Label linens and wastes properly.

Possible exposure to acids & other chemicals used within the hospital

Refer to MSDS's

Employees should follow procedures as explained in their department Hazardous Material training and refer to MSDS's before using/handling any chemical. Follow procedures and do not use any chemical without proper labeling.

Hazards Which May Be Encountered

Injury

Methods To Prevent Injuries

Latex

Dermatitis to death

Alert supervisor if you feel that you are allergic to latex materials. Use non-latex gloves for sterile procedures.

Soaps, Detergents, Cleaning Solutions

Dermatitis

Follow Departmental procedures. Protective clothing is available if Dept. is unable to substitute agents that do not cause dermatitis.

Ergonomic Problems

Wide Variety of Musculoskeletal nervous disorders

Body mechanics, positioning of equipment/furniture, and repetitive actions can cause employees to experience a variety of physical problems. Employees should follow safe body mechanics as described in hospital education. Employees are encouraged to seek assistance from their supervisor if they feel a task is causing them to experience physical problems. Work site evaluation may be indicated and this should be discussed with manager.


Possible Chemical Exposure

Refer to MSDS's

Employees work with a variety of chemicals within the lab setting. Employees receive training upon hire and also are expected to review the Chemical Safety Plan yearly. Employees are expected to follow safe working procedures as instructed.

Possible exposure to radiation

Sterility, Cancer, Shortened Life Expectancy

When appropriate, employees should wear film badges (they are monitored routinely) and use lead aprons, gloves, or shields. Identify and appropriately manage radiation therapy patients and their secretions.

Possible Exposure to Chemotherapeutic Agents

Refer to MSDS's

Employees involved in preparation or administration of chemotherapy drugs have potential for exposure. Employees must undergo training in their department and should follow procedures as directed.

Exposure to Video Display Terminals

Eye strain & stress in addition to ergonomic complaints

It is unknown if significant visual dysfunction results from long-term use of VDT's. Problems may be controlled with control of lighting and glare, the color contrast, and workers should have adequately corrected vision. Employees should seek assistance from their supervisor if they feel VDT is causing problems for them.

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Job Description Template - Revised 10/12/04

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