REGISTERED DIETITIAN 3

Posting number: 2026-02911

Department: DHS - PUBLIC AND BEHAVIORAL HEALTH

Job classification: REGISTERED DIETITIAN 3

Posting type: Open Competitive

Categories: Health Services, Professional

Summary

Registered Dietitians provide nutritional care and medical nutrition therapy for individuals and groups in institutional, clinic, research, community and residential settings and provide nutrition education to clients/patients and families in accordance with accepted professional practices and standards. Incumbents possess a degree of knowledge and proficiency sufficient to perform advanced-level work and may provide work direction and training to others. The Division of Public and Behavioral Health Northern Nevada Adult Mental Health Services in Sparks is hiring for a Registered Dietitian 3. Registered Dieticians provide nutritional care and diet therapy in the inpatient setting and provide nutritional education to patients and families. The Registered Dietician coordinates and evaluates nutritional services, education and menu implementation of the food service contractor. The incumbent engages in nutritional assessments and works to create therapeutic, dietary programming. The dietician provides oversight of nutritional therapy to ensure that it is congruent with the goals of the treatment plan for individual who are patients at the Dini-Townsend Hospital. As a member of the treatment team, this position provides valuable input into the comprehensive treatment plan and ultimately the recovery of patients at the hospital. 

Registered Dietitians provide nutritional care and medical nutrition therapy for individuals and groups in institutional, clinic, research, community and residential settings and provide nutrition education to clients/patients and families in accordance with accepted professional practices and standards.

Examples of duties

Current registration and licensure by the Commission on Dietetic Registration and three years of professional experience as a Registered Dietitian, two years of which were in a clinic, hospital, or similar health care setting.

Qualifications

Develop, implement and monitor individual and group dietary plans; review data from patient's medical file; interview client/patient for information regarding medical and nutritional history, dietary adequacy, feeding difficulties, physical activity, and other factors; assess anthropometric, biochemical, clinical, dietary, feeding and behavioral data, and potential for drug-nutrient interactions; determine appropriate energy and nutrient needs. 

Identify nutrition education needs; develop and provide education and technical assistance to patients, families, and caregivers related to normal and therapeutic nutrition; instruct individuals preparing formula and/or food regarding proper food handling procedures including preparation methods, safety and sanitation techniques. 

Document nutrition care plan in client/patient records; prepare written reports, records and summaries; ensure compliance with applicable regulatory standards. Develop nutrition recommendations and collaborate the nutrition plan of care with physicians, home health services, and WIC. 

Participate in interdisciplinary treatment team meetings to obtain and provide information concerning client/patient treatment and progress, and coordinate treatment efforts with other team members as required in the assigned setting. 

Plan and conduct training and orientation sessions for professional, technical and other support staff; research current nutritional literature, recommendations and practices and present new nutrition information and policy developments. 

Establish written priorities, policies, and procedures for the provision of nutritional services; ensure conformance to federal, State, and local licensure and funding guidelines; maintain program records and evaluate services; prepare reports and statistics and participate in developing the nutrition services budget. 

Monitor and oversee food service contractors; spot check foods delivered or prepared by contractors and vendors to ensure consistent food preparation, proper food handling, sanitation and safety practices assess efficiency and accountability of food service contractors; provide instruction and orientation to new employees and food service staff; plan and/or approve institutional menu to ensure nutritional adequacy and client/patient satisfaction. 

Supervise subordinate clerical and/or technical staff by training, evaluating and documenting work performance, conducting case conferences as needed, and implement in-service training to ensure continuity of care and compliance with clinic and agency standards as assigned. 

Communicate with vendors and other local and State agenci