Clinical Dietitian - Inpatient 40 hrs/wk

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Location

BMH Bronson Methodist Hospital

Title

Clinical Dietitian - Inpatient 40 hrs/wk

The dietitian serves as a member of the multidisciplinary healthcare team and assesses nutrition needs; develops and implements nutrition care plans; evaluates and reports the results appropriately; interprets, evaluates and utilizes pertinent and current research related to nutrition care; and coordinates activities according to department policies and procedures and the goals for the healthcare team. The dietitian is accountable for setting priorities, meeting deadlines, and promoting the achievement of patient outcomes. In addition to working with the healthcare team, the dietitian will interact with families. Utilizing a team-based approach, the dietitian provides highly proficient care, utilizing evidence-based guidelines, which is patient-centered and supportive of diversity and cultural factors. Responsible for patient, community, and staff education programs (individual or group) as needed and is an active participant in improving the health and well-being of our community. Employees providing direct patient care must demonstrate competencies specific to the population served.

• Bachelor’s degree in Dietetics, Nutrition or verification statement from an ACEND (Accreditation Council for Education in Nutrition and Dietetics) accredited program.  

• Completed or in-progress of Master's degree in science, human nutrition, public health, or a health-related field if becoming a registered dietitian in or after 2024.

• Completion of an ACEND accredited supervised practice program (Dietetic Internship Program, Individual Supervised Practice Pathway, Coordinated program, Future Graduates Program, and International Dietitian Education Program).

• Additional education/experience may be required depending on specific department.

• Credentialed as a Registered Dietitian or Registered Dietitian Nutritionist by the Commission on Dietetic Registration (CDR) required within 1 year of hire.

• Additional certification or progress toward certification completion may be required dependent on an individual's specific position.

• Demonstrate a high degree of competency with computers, including the ability to use an Electronic Medical Record (training will be provided).

• Proficient in Microsoft Office

• Must be able to work independently with minimal supervision

• Must possess excellent organizational and communication skills and the ability to manage several projects simultaneously

• Work which produces high levels of mental/visual fatigue, e.g., interactive and repetitive or small detailed work requiring alertness and concentration for sustained periods of time, the operation of and full attention to a personal computer or CRT between 40 and 70 percent of the time.

• The job produces some physical demands. Typical of jobs that include regular walking, standing, stooping, bending, sitting, and some lifting of light weight objects.

• Utilizes nutrition screening criteria and reviews medical records of individual patients to identify patients with increased nutritional risk including in-patients on assigned units, patients with scheduled visits in assigned clinics, and patients scheduled for out-patient nutrition counseling.

• Identifies on-going risk for nutritional problems through regular review of anthropometric, biochemical and laboratory data; documentation of feeding skills; records of parenteral, enteral, and oral intake, diagnosis, or presence of chronic diseases or conditions associated with nutritional risk throughout patient’s hospitalization and out-patient’s course of treatment.

• Documents nutritional assessment by evaluation and interpretation of nutritional intake data; physical, anthropometric, biochemical and laboratory data; normal, immature and dysfunctional and behavioral aspects of feedings skills; and clinical signs and symptoms of nutritional deficiency, inadequacy, excess or toxicity.

• Establishes and documents the nutritional plan of care for individual patients by identifying nutritional problems and prescribing nutrition interventions that are age and disease specific, and incorporating these into the patients’ o