Clinical Dietitian

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This position works with the medical team to provide optimal medical nutrition therapy to all patients including infants, pediatrics, adults and geriatrics. Works with other members of the department to improve food service and quality care to patients.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) through the Commission of Dietetic Registration (CDR)

2. Must possess current licensure as required by state board where services will be provided: 

WV: Licensed Dietitian through the West Virginia Board of Licensed Dietitians 

MD: Licensed Dietitian through the State Board of Dietetic Practice 

OH: Licensed Dietitian through the Ohio Board of Dietetics

3. State criminal background check and Federal (if applicable), as required for regulated areas.

PREFERRED QUALIFICATIONS:

EXPERIENCE:

1. One (1) year of clinical experience.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.  They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.  Other duties may be assigned.

1. Provide comprehensive high quality medical nutrition therapy to patients.
2. Complete physician ordered consults and instructions according to standards of care and document in medical record. Contact the physician regarding any concerns, recommendations, etc.
3. Document NPO/Clear Liquid notes by day five; follow-up until nutrition provided (unless contraindicated).
4. Complete and document calorie counts accurately. Document summary of calorie counts within 24 hours of completion if results warrant nutritional recommendations.
5. Calculate and report results of nitrogen balance and metabolic cart studies accurately and in a timely manner.
6. Complete and document nutrition assessments on high-risk patients according to standards of care; including but not limited to: appropriateness of diet to diagnosis, adequacy of current tube feeding, infant formula, or parenteral nutrition orders; assessment of laboratory values, drug-nutrient interactions, medical history, current nutritional needs, nutrition education needs, care plan development and writing orders in the electronic medical record when nutrition intervention is needed for a patient.
7. The Registered and Licensed Dietitians (RD/LD) at WVUH have been granted Order Writing Privileges (with physician co-signature) which have been approved and established by the WVUH Medical Executive Committee and the WVUH Board of Directors.These privileges may be utilized whenever the physician orders the “MNT Protocol”.This allows the registered dietitian (RD/LD) to order Medical Nutrition Therapies within their scope of practice as defined by the American Dietetic Association and West Virginia Board of Licensed Dietitians (WBOLD).
8. The RD is considered qualified with current registration from the Commission on Dietetic Registration, current licensure through the WVBOLD, and clinical competency as verified initially and through the annual performance appraisal process. (See RD order writing privileges policy for specific guidelines.)
9. Complete and document follow-up to assessments and consults according to standards.
10. Attend local or national meetings/conferences specifically those that physicians request dietitian attendance or those meetings/conferences required to maintain accreditation of hospital programs or foster partnership with other facilities.
11. If applicable, provides guidance and supervise daily activities of nutritional therapy support team, i.e. difficult or unusual diet orders, tube feeding calculations, infant formula calculations. Document potential/actual errors or harmful interactions with patients or staff committed by NCA’s on assigned units where appropriate (i.e. personnel file, medical record, etc.)Provide intervention and participate in disciplinary actions as appropriate.
12. Work with Physicians, Nurse Managers and nursing staff on assigned units to improve medical nutrition therapy to the patient, including diet texture changes, providing appropriate foods/texture for aspiration risk (also work with speech pathologist), timing of medications to prevent drug-nutrient interactions, etc.
13. Act on any patient food complaints, provide alternative selections and/or arrangements. Follow-up with appropriate managers on food quality issues.
14. Review and update clinical rotation assignments annually to reflect changes in practice and feedback from previous interns, unless determined by student's university. Develop and teach classes regarding area of specialization to the interns (i.e. renal nutrition, oncology, nutrition support, etc.).
15. Monitor interns, making certain that they are functioning to standards before leaving unsupervised. Review and co-sign all intern documentation in the medical record. Correct assignments and evaluate progress within 2 weeks of the end of the rotation. Attend intern case study presentations, question interns, evaluate presentation.
16. As requested, develop and present in-services to other health care personnel, food service personnel, and students.
17. As requested, develop and present lectures to community groups.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent walking, sitting and standing, are necessary body movements to complete the work.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Majority of work is performed in patient care units. Some office, classroom and meeting room work. Occasional community speaking

SKILLS AND ABILITIES:

1. Must have ability to follow oral and written instructions.
2. Must have basic math skills including addition and subtraction.
3. Basic computer skills required.
4. Concentrated mental activity is required to organize the work.
5. Must be able to respond to changes in work volume throughout the shift.
6. Must be able to work Saturdays and some holidays.May need to attend a meeting in the evening on occasion.
7. Must be able to interact with co-workers, patients, family and other members of the medical team in a positive manner.

Additional Job Description:

This Clinical Dietitian will be considered as "Regional" and will oversee parts of UHC, Summersville/Braxton, and St Joe's Hospitals along with additional floating coverage of other Dietitians.

Scheduled Weekly Hours:

32

Shift:

Day (United States of America)

Exempt/Non-Exempt:

United States of America (Non-Exempt)

Company:

UHC United Hospital Center

Cost Center:

600 UHC Dietary