Clinical Dietitian (Per Diem, Variable Hours)

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. Reports to: Clinical Nutrition Manager (CNM) and/or Director 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., Bilingual (note: original included "Bilingua l") Essential Job Responsibilities Achieving Results Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity 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. Utilizes assessment and evaluation techniques that consider the varied needs of age-specific populations as well as cultural, religious, and ethnic concerns. Evaluates the effectiveness and measures progress towards outcomes of medical nutrition therapy interventions. Reassesses the nutrition care process and implements changes as indicated. 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 Derives clear/concise, patient specific, accurate nutrition diagnoses based on assessments—revises as additional data becomes available. 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. Provides appropriate documentation that summarizes the nutrition plan in the patient’s medical record, including the nutrition assessment, plan, implementation and progress toward goals. Assures that care delivered to each patient is in accordance with regulatory guidelines. Assesses educational needs and provides counseling for individuals and groups. 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. Assists in education of dietetic students and interns. Plans learning experiences, teaches, and evaluates performance. Participates in community projects and education as needed/assigned. Conducts in‑services and educational presentations to hospital/department staff. Planning & Coordinating Key Components: delegates, decision making, problem solving, management of resources Assigns and directs the workload of diet assistants and diet clerks. Participate in the orientation and training of new dietitians. Completes all job‑related paperwork in a thorough and timely manner. 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 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. Communicates with the health care team through interdisciplinary meetings, patient care conferences, the phone, and documentation in the medial record. Serves as a resource to medical staff and allied health personnel on nutrition issues. Works cooperatively with food service staff to assure conformance to diet prescriptions. Understands the Hospital’s Mission, Vision and Values in the delivery of healthcare to the community. Handles patient complaints with appropriate follow‑up and communication with the Clinical Nutrition Manager. Attends department meetings and in‑services per policy. Takes responsibility for information disseminated in the department—bulletin boards, posted materials, mail, etc. Adheres to the Code of Ethics for the organization and The American Dietetic Association. Demonstrates accountability for the proper use of patient’s protected health information. Supports and promotes the organizations’ infection control, safety, risk management, and customer/guest relation programs. Improving the Organization Key Components: performance improvement, quality initiatives Participates in the Quality and Process Improvement activities. 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 Completes assigned annual in‑services and mandatory events for the department and the hospital. Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs. Participates in departmental and interdisciplinary meetings, task forces, and projects. Regulatory Compliance Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies Assists in achieving compliance with regulatory agency standards, including county, state, federal, and The Joint Commission standards. Responsible for all tasks associated with the position and current performance of the associated indicators on the Quality Control Report. Responsible for all department policies and procedures that pertain to the position. Performs other related duties as required Job Description Template – Revised 10/12/04 Prepared by: Title: Clinical Nutrition Manager Date: 8/14/06 Approved by: Title: Personnel Office Review: Date: Revised Date: 11/30/06, 1/1/08, 6/18/08, 3/29/17 References: 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. Inman-Felton A., Rops M: Ensuring Staff Competence. Columbus, Ohio: American Dietetic Association, 1998. Physical Requirements Job # 137 Job Title Clinical Dietetian Physical Activities – General description. Show average time (0 – 8 hours) per workday. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl: Weight lifted / force exerted. Show average time (0 – 8 hours) per workday: 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying. Details of heaviest item/activity: Carrying Rand Repetitive use of hands. Show average (0 – 8 hours) / workday: Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)) Dexterity: Simple grasping Power grasp ing Fine manipulation. Describe any special activity: Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 – 8 hours) workday: Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) Describe any special activity: Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more). Specific Vision Requirements: Color Vision (ability to identify and distinguish colors) Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point) Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships) Describe any special vision requirement: Hearing requirements: Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public. Describe any special hearing requirement: Work Environment - This job requires exposure to the following environmental conditions: Blood or body fluids e. Toxic or caustic chemicals i. Electrical shock risk. Wet, humid conditions (non-weather) f. Outdoor weather conditions j. Risk of radiation Work near moving mechanical parts g. Extreme cold (non-weather) k. Vibration Fumes or airborne particles h. Extreme heat (non-weather) Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud Other (if applicable): Remember to update header & footer Job Hazard Analysis Department: Food and Nutrition Services Job Code: 137 Hazards Which May Be Encountered Injury Methods To Prevent Injuries Lifting Objects/Patients Slip/Trip/Falls Fires & Natural Disasters Electrical Hazards Assaults Needles & Sharps Obstacles & Broken Objects Possible Exposures to Infections Hepatitis/Tuberculosis/Cytomegalovirus/Varicella/AIDS/Herpes/Staph Infections, Lice/Scabies/Rubeola Possible exposure to acids & other chemicals used within the hospital Possible exposure to radiation Latex Soaps, Detergents, Cleaning Solutions Ergonomic Problems Possible Chemical Exposure Possible exposure to radiation Possible Exposure to Chemotherapeutic Agents Exposure to Video Display Terminals Job Description Template – Revised 10/12/04 Job Description Template – Revised 10/12/04 #J-18808-Ljbffr washingtonhospital