Under general supervision, collaborates with members of the healthcare team, attends rounds and independently provides optimal nutrition care to patients at high nutrition risk (e.g.: receiving enteral or parenteral nutrition), based on own knowledge and clinical skills. Provides education, training, and expertise as a professional resource to members of the healthcare team, dietetic interns, and dietetic technicians to advance their development in the field.
The following statements are intended to describe the general nature and level of work being performed by individuals assigned to this classification. They are not to be construed as an exhaustive list of all job duties performed by individuals so classified.
1. Uses knowledge and skills to identify and re-evaluate nutrition risk throughout patient’s stay. Independently performs nutrition assessments specific to age and medical status.
2. Develops interdisciplinary nutrition plans of care for patients at high risk. Evaluates effectiveness of nutrition interventions and modifies plans of care according to own professional knowledge.
3. Discusses plans of nutrition care (e.g. nutrition support, diabetes education, etc.) with patients/and or family members. Provides medical nutrition therapy as indicated. Documents nutrition plan of care and education provided in the electronic medical record.
4. Provides guidance and training to dietetic technicians in conducting nutrition risk assignments and in providing nutrition care to low and moderate risk patients. Coordinates performance management for technicians with Clinical Manager.
5. Serves as a preceptor for Dietetic Internship. Reviews application packets and participates in the selection process.
6. Actively contributes to teamwork (cooperates with peers, flexible w/cross coverage) and achievement of department goals. Attends staff meetings. Maintains regulatory requirements for Joint Commission readiness. Participates in tracer activities.
7. Actively participates in departmental-based process improvement activities. Collects department and team data and assists with tracking. Identifies areas adversely impacting departmental operations and assists in developing and implementing action plans. Adopts evidence based practices and participates in department or hospital based-research.
8. Conducts meal rounds and test trays to ensure quality patient satisfaction.
9. Serves as a clinical nutrition resource and provides education and training for the healthcare team (e.g.: physicians, nurses, and other professional staff).
10. Attends and/or participates in various in-service, continuing education credits, and external training workshops, conferences and other relevant educational programs to maintain state licensure. Utilizes and integrates evidence into practice.
1. Bachelor’s Degree in Food and Nutrition, Dietetics or related field is required.
2. Registration by the American Dietetic Association (Commission on Dietetics Registration) is required.
3. Current licensure in the state of Maryland as a Dietitian/Nutritionist is required.
4. Two years clinical experience is required as a Registered Dietitian at a hospital facility.
5. Prior completion of a Specialty Fellowship Program or Active Specialty Certification: ACE, CNSD, CDE, CSR, CSP, CSO, IBCLC is required. Maintenance of 30 CEUs/2 years is required.