The Clinical Dietitian works closely with the multidisciplinary healthcare team to provide inpatient care that is integrated and compatible with the patient-focused medical goals and objectives. Primary responsibilities include the application of the Nutrition Care Process (NCP) including, completion of the nutrition assessment, determination of the nutrition diagnosis, developing and implementing nutrition intervention(s), and monitoring and evaluating the patient's progress. The Clinical Dietitian uses the Scope of Dietetics Practice Framework (SODPF) to determine the scope of practice, established Standards of Practice and Professional Performance (SOP / SOPP) in nutrition care and practice-specific dietetics, and, as available, evidence-based practice protocols / nutrition practice guidelines to help determine nutrition intervention(s). The Clinical Dietitian also assists in the management of resources cost-effectively and participates in compliance and quality performance improvement efforts to ensure that nutrition care is safe and effective. The Clinical Dietitian is an integral part of the multidisciplinary team, is involved in team conferences, provides food and nutrition-related in-services, and contributes to the development and revision of hospital policies. The Clinical Dietitian also may be involved in community-based nutrition programs and maintains the professional competency and skills required for professional practice.
Education
Bachelor's Degree
Licenses & Certifications
- Licensed Dietitian
- Registered Dietitian
Qualifications
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.Ability to communicate effectively, both verbal and written, with patients, physicians, and staff.Ability to work with mathematical concepts such as probability and statistics.Ability to write letters, summaries, and reports.Position requires a Bachelor's Degree from a 4-year college or university.Position requires completion of 900 hours of supervised practice from accredited CDR programPosition requires registration with the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics, and the State of Georgia Licensed Dietitian status throughout employment.Area of Responsibilities
Assesses patients' nutritional status, identifies appropriate interventions and consults with physicians and other healthcare professionals in development of nutrition care plan for patients using the Nutrition Care Process. Medical Nutrition Therapy performed and documented in compliance with TJC and hospital protocol. Effectively apply evidence- based research to enhance practice. Develop and implement nutrition care plans, monitor progress as appropriate for patient's medical condition. Provides education as appropriate to patients and caregivers. Participate in medical rounds, discharge planning and patient care conferences as appropriate for the clinical assignment.Confirm diet order, assess appropriateness, implement, manage or adjust diet prescription for oral and / or enteral / parenteral nutrition; according to hospital protocol and document changes in the medical record. Develop and implement nutrition care plans, monitor progress as appropriate for patient's medical condition. Coordinate appropriate implementation of cultural, religious, ethnic preferences or medical requirements with FNS. Customizes menus for therapeutic diets based on medical and physical condition of patients and integrates individual patient menus with basic THS cycle menuInitiate development of Commission on Dietetic Registration (CDR) portfolio to reflect professional and career goals. Maintain licensure and registration by participating in continuing education activities. May participate in local, state and national dietetics organizations. Maintains all records and reports necessary to comply with government licensing and credentialing agencies and TJC standards, regulations and codes.Resource on nutrition to physicians, nurses and other allied health professionals. Communicate and interpret nutrition information to other staff during physician rounds or patient care conferences. Participate in nutrition-related hospital events such as National Nutrition Month. May develop written material intended for benefit of staff. Provide in-service education to professional staff on patient care units and FNS staff. Participate in community outreach speaking engagements, health fairs, etc.Responsible for providing Medical Nutrition Therapy (MNT) to patients in an inpatient and outpatient hospital setting. Medical Nutrition Therapy (MNT) includes assessment, nutrition diagnosis, and intervention to manage patient care. Coordinates nutritional aspects of patient's care with physicians and health care personnel. Utilizes the Nutrition Care Process to document in the medical record. Demonstrates knowledge of specific issues directly related to age of patient population. Demonstrates knowledge of pain management specifically the impact pain may have on the patients' nutritional statusComplies with all HIPPA, OSHA, TJC, CMS, Critical Access, State of Georgia and Carroll and Haralson County regulations for the provision of food and nutrition servicesMaintains friendly, efficient Customer Service attitude when interfacing with patients, staff, physicians and visitors.Participates in meal rounds, test trays, tray audits and other performance improvement activities to improve patient satisfactionPerforms any other related duties as assigned to meet the daily operational needs of the Food and Nutrition Services DepartmentUses telephone , voicemail, calculator, computer, email, Meditech, Internet Search and scales according to established proceduresCompliance Statement
Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.
Education
Bachelor's Degree
Experience
No prior work experience required
Licenses & Certifications
Licensed DietitianRegistered DietitanSupervision
No direct supervision responsibilities. Regularly communicates with Clinical Nutrition Manager, Food Service Manager and Director of Food and Nutrition Services regarding observations and situations in need of correction.Qualifications
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.Ability to communicate effectively, both verbal and written, with patients, physicians and staff.Ability to work with mathematical concepts such as probability and statistics.Ability to write letters, summaries and reports.Position requires a Bachelor's Degree from a 4-year college or university.Position requires completion of 900 hours of supervised practice from accredited CDR programPosition requires registration with the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics, membership with Academy of Nutrition and Dietetics and State of Georgia Licensed Dietitian status throughout employment.Definitions
The Clinical Dietitian works closely with the multidisciplinary healthcare team to provide inpatient care that is integrated and compatible with the patient-focused medical goals and objectives. Primary responsibilities include application of the Nutrition Care Process (NCP) including completion of the nutrition assessment, determination of the nutrition diagnosis, developing and implementing nutrition intervention(s), and monitoring and evaluating of the patient's progress. The Clinical Dietitian uses the Scope of Dietetics Practice Framework (SODPF) to determine scope of practice, established Standards of Practice and Professional Performance (SOP / SOPP) in nutrition care and practice-specific dietetics, and, as available, evidence-based practice protocols / nutrition practice guidelines to help determine nutrition intervention(s).The Clinical Dietitian also assist in the management of resources in a cost-effective manner, and participates in compliance and quality performance improvement efforts to ensure that nutrition care is safe and effective. The Clinical Dietitian is an integral part of the multidisciplinary team, is involved in team conferences, provides food and nutrition-related in-services, and contributes to the development and revision of hospital policies. The Clinical Dietitian also may be involved in community-based nutrition programs, and maintains professional competency and skills required for professional practice.Contact With Others
Requires frequent but limited contacts with many others to do job, or extensive contacts with a limited number of categories of people to apply procedures or treatment. Requires discretion and tact to interpret departmental procedures.
Effect Of Error
Probable error usually detected in succeeding operations and generally confined to a single department or phase of organization activities. Practically all work is subject to verification or check. Occasional work with some confidential data where the effect of any disclosure would be negligible or where the full import is not apparent in the routines performed.
Supervisory Responsibility
Exercises no supervision, work direction, or instruction of other employees or students
Mental Demands
Work involves a variety of complex problems to be solved under general organization policies. Ingenuity and judgment are required to review facts, plan work, estimate costs, and deal with factors not easily evaluated, interpret results, draw conclusions, and take or recommend action. Solutions to problems often require coordination with other departments.
Physical Effort
Minor physical effort - Job requires person to stand and / or walk frequently. Lifts, carries, or uses lightweight (1 to 25 lbs.) materials or equipment less than half of the day. Works in reaching or strained position intermittently. Office or laboratory work requires close visual effort less than half of day. Office or Laboratory work with concentration on a monotonous, repetitious procedure or skill most of day, where speed and accuracy are essential.
Working Conditions
Minor - Occasionally involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature / weather extremes / occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical / bio-hazardous materials.
Working Conditions Aspects For Immunizations
Directly works with Patients less than 12 months of agePhysical Aspects
Continually (at least once per day)
TypingHearingVisualColor VisionSpeakingFrequently (at least 3 times a week)
Feeling (Touch) determining temperature, texture, by touchingStandingWalkingOccasionally (at least once a month)
BendingManual Dexterity pinching with fingers, etc.Reaching above shoulderReaching below shoulderLifting up To 25 lbs.CarryingKneelingSquattingTastingSmellingN95 Respirator usage (PPE)Pushing / Pulling up To 25 lbs.Pushing / Pulling 25 To 60 lbs.
