Position Summary:

Under general supervision of the Director of Nutrition and Dietetics, the Clinical Dietician independently plans, develops and directs all nutritional care activities for patients, including those with complex medical and nutritional needs. The Clinical Dietitian supports WIHCC’s mission and coordinates nutritional care with other health care providers, the patient, the patient’s family, and the community. Upholds the principles of WIHCC’s Vision, Mission, and Value Statements. Maintains confidentiality of all privileged information at all times.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:

• Conducts a comprehensive nutrition assessment utilizing the Nutrition Care Process (NCP) for assigned patients.
• Develops and implements an individualized plan for Medical Nutrition Therapy (MNT) in accordance with the patient's medical program goals and objectives.
• Performs a Nutrition Focused Physical Exam (NFPE) during assessments to determine risk and/or degree of malnutrition.
• Calculates nutrient requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes and fluids) and necessary diet restrictions or food/drug interactions.
• Evaluates patterns and relationships among data obtained and possible root causes for nutrition problems.
• Tailors diet prescription to each individual patient according to physical and metabolic needs.
• Understands of the patient's health condition, designs the nutritional treatment plan with consideration for psychosocial, behavioral, physical activity, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutrition care plan.
• Prioritizes the importance of nutrition problems for optimal health, recovery from illness, management of chronic disease or disease prevention.
• Utilizes evidenced-based nutrition practice guidelines to develop shared goals with the patient and formulate a plan of care that is focused on the etiology of the nutrition problem.
• Actively supports food service operations through knowledge of computer software programs related to food service systems and interface with the food service department to ensure patient satisfaction with meals, assist in implementation of new initiatives, and serve as a liaison between patients and the food service section.
• Works cooperatively with foodservice staff to assure conformance to diet prescriptions.
• Assess educational needs and provides nutrition education/counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational and medical situation of the patient. Includes information regarding budgeting, menu planning, food purchasing and preparation, food storage and sanitation.
• Utilizes motivational interviewing techniques to evaluate patient and/or caregiver's readiness to learn and potential for changing behavior.
• Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to the patient's level of understanding, which frequently involves simplifying complex dietary restrictions.
• Identifies drug-nutrient interactions and drug-drug incompatibilities and counsels / communicates with the patient regarding the impact on nutrition status and/or nutrient utilization.
• Utilizes telenutrition technology and Secure messaging (SMS) to improve access to nutrition care.
• Provides follow-up nutrition education/counseli