Clinical Dietitian (Temporary-Full time)

Come join the Dietary Services Team at Lowell General Hospital. This is a great opportunity to work close to home in a family friendly community hospital. If you love working in food service and have strong customer services skills, Lowell General Hospital offers career growth and experience in all aspects of food service!

Hours: 40 hours per week, full time - Day Shift (Temporary full-time position)

Rotating weekends (every 6th weekend) on site Saturday, on call on Sunday and on-call for the holidays after 90-day introductory period.

Location: Lowell General Hospital- Main Campus

Job Overview 

This position is responsible for providing of optimal nutritional care of assigned hospitalized and ambulatory patients. Functions as the nutritional expert and patient nutrition advocate on the health care team.  

Minimum Qualifications: 

1. Bachelor’s degree in Nutrition or Public Health. 

2. One (1) year of Clinical Dietitian experience. 

3. Current registration with the American Dietetic Association & Massachusetts licensed Dietitian/Nutritionist.

Preferred Qualifications: 

1. Master’s degree in Nutrition or Public Health. 

2. Specialty certifications. 

3. Two (2) years of Clinical Dietitian experience.

Duties and Responsibilities:
The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list.  Other duties and responsibilities may be assigned. 

The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list.  Other duties and responsibilities may be assigned. 

1. Screens nutritionist status of each hospitalized patient to determine nutritional needs and the level of nutritional intervention required by reviewing the patient's medical record, especially the patient's medical history, drug history, and clinical laboratory data, and attending team rounds. 

2. Performs nutritional and metabolic assessments based on clinical, medical and nutritional data in order to identify patients at nutrition risk. Interviews patients for nutritional history and relates problems to current medical history. 

3. Assesses patients' nutritional status, develops medical nutrition care plans, monitors and documents the needs for those patients identified at nutritional risk, transitions eternally or parentally fed patients to discharge regimen. Monitors nutrient intake records and nutrient calculations for selected patients. 

4. Reviews physicians' diet orders for appropriateness and recommends clarification or changes as indicated based on nutrition history, medical history, socio-economic factors and laboratory data. 

5. Assists in development, implementation and monitoring of quality improvement standards for patient meal service delivery.  

6. Educates both patient and families regarding modified or normal diets to meet the individual nutritional needs of the patient and documents counseling in medical record. Prepares patient education materials. 

 7. Develops and individualized diet plan (based on the evaluation) and counsels the patient and, if necessary, the family, including the planning, purchasing