SUMMARY
Provide care and instruction to meet the nutritional requirements of inpatients. Serve as a consultant to MMC staff and to Food Services in normal and therapeutic nutrition concerns that require the professional skills and knowledge of a Dietician.
JOB DUTIES
Clearly and concisely charts information via Meditech.
Collects, analyzes and interprets relevant data from the patient and/or medical record to complete a comprehensive nutritional assessment.
Interprets lab values and estimates nutrient requirements based on age, sex, medical condition and level of activity.
Completes consults within 48 hours as per Food Service Department policy.
Provides enteral and parenteral nutrition support recommendations including energy, protein and fluids.
Evaluates the diet prescription relative to diagnosis and recommends changes as appropriate to maintain or improve a patient’s nutritional status.
Revises and creates educational materials as necessary using the latest evidence based research.
Acts as liaison between patients, nursing and dietary staff to optimize customer service and promote diet compliance.
Follows the screening/prioritization procedure to ensure high risk patients are seen as per Food Service Policies.
Suggests referrals to other health professionals if necessary to optimize overall care.
Attends and participates in RD meetings, department staff meetings, Dietary/Nursing Quality Improvement meetings, Medical Advisor meetings and other meetings as requested.
Attends continuing education programs and maintains CE hours as required by the ADA and State licensure.
Maintains current skills in the assessment, treatment and care that are appropriate to the unique needs of the patients seen.
Demonstrates a professional manner in the work setting and offers assistance to co-workers whenever possible.
MINIMUM EDUCATION, KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED
Must have a bachelor’s degree in Foods and Nutrition or related field.
Must be a registered dietitian.
Must be able to communicate and exchange information effectively.
Receive and exchange treatment information with physicians, and provide education when necessary.
Provide explanations to patients, families and/or significant others and visitors for the treatment plan, and procedure.
Provide a means to facilitate effective treatment to patients.
Communicate in a positive environment to all the members of the Food Service Department and MMC staff.
Provide instruction to students and volunteers.
Analytical skills and organizational skills necessary to develop and implement a plan for care appropriate to the unique needs of the patient.
Problem solving in a timely, efficient manner concerning patient's metal and physical well-being to enhance a patient's functional independence.
Ability to concentrate, prioritize, plan, react calmly, and perform as a professional to resolve patient care problems, interact with patient's families and other team members, in occasional stressful situations.
Has contact with physicians, hospital staff, patients, guests, volunteers, students.
BLS required.