Clinical Dietitian, Blood Cancer Healing Center

Job Description

A member of the multi-disciplinary health care team responsible for the design, coordination and implementation of optimal nutritional care and education of patients/clients in accordance with established standards of care.

Responsibilities

PATIENT POPULATION - (CLINICAL ONLY) 5% Engages in population appropriate communication. Has knowledge of growth and development milestones and tasks. Gives clear instructions to patients/family regarding treatment. Involves family/guardian in the assessment, initial treatment and continuing care of the patient. Identifies any physical limitations of the patient and deploys intervention when necessary. Recognizes and responds appropriately to patients/families with behavioral health problems. Interprets population related data and plans care appropriately. Identifies and responds appropriately to different needs resulting from, unique psychological needs or those associated with religious / cultural norms. Performs treatments, administers medication or operates equipment safely. Recognizes and responds to signs/symptoms of abuse or neglect. � Assessment/Care Planning For Patients - 35% Utilize population specific physiological and developmental assessment criteria, assess nutritional needs of patients who have been screened and identified in need of medical nutrition therapy. Direct calculation and documentation of calorie counts/enteral and parenteral intake. Communicate assessment of nutrition status to other health care providers via documentation in patient�s medical record and participation in interdisciplinary patient care rounds. Considering age specific physiological and developmental needs and cultural socioeconomic issues develop plan of care to achieve desired outcomes; monitor and reassess in accordance with established standards of care to evaluate outcomes and revise plan of care as needed to improve outcomes. Communicate nutrition needs and care issues to other health care providers via documentation in patient�s medical record and via participation in interdisciplinary patient care rounds. � Menu Processing/Foodservice - 10% Supervise/participate in menu revisions, record keeping activities, supplement implementation and acceptance/food quality/acceptance and adequacy. Direct communication of pertinent information through appropriate modes (i.e. computers, telephone, etc.) � Education of Patients/Family - 20% Educate patients, family and/or significant others in normal and therapeutic nutrition and drug nutrient interactions based on assessment of individual learning needs (cognitive/emotional relative to age; cultural, and spiritual); develop education materials to be utilized in patient education. Communicate patient education issues to other health care providers via appropriate documentation in patient�s medical record and participation in interdisciplinary patient care rounds. � Educational Of Dietetic Interns/Students, Other Health Care Providers And Members Of The Community. - 10% Provide supervised learning experiences for dietetic interns when appropriate, provide inservices to other health care providers in nutrition/service issues pertinent to patient care; develop and provide education to the community. � Professional Development - 10% Maintain high level of competency and professional development through appropriate journals, books, websites/list servers and attendance of seminars, workshops and meetings/conferences. Participate in competency assessment process and self-evaluation to establish professional goals and development plan emphasizing area of specialization as appropriate. � Performance Improvement/Research - 10% Participate in interdepartmental and intradepartmental performance improvement activities related to patient care and service. Participate in research protocols and development of clinical pathways in assigned area(s) of responsibility. | Review the physical demands and assign an overall average percentage of time this position performs these activities. These physical demands will not be listed or rated on the annual performance appraisal. Climbing:�Ascending or descending stairs, ladders, ramps, etc, using feet and legs and /or hands and arms - 5% Stooping:�Bending body downward and forward by bending spine at the waist - 0% Kneeling:�Bending legs at knees to come to a rest on knee or knees - 0% Reaching:�Extending hand(s) and arm(s) in any direction - 5% Standing: Remaining upright on the feet, particularly for sustained periods of time - 25% Walking:�Moving about on foot to accomplish tasks - 30% Pushing 0-10 lbs: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 5% Pushing 11-20 lbs: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 5% Pushing 21-50 lbs: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 5% Pushing 51 lbs or more: Use of upper extremities to press against something with steady force in order to move something forward, downward or outward - 5% Pulling: Use of upper extremities to exert force in order to drag, haul or tug objects in a sustained motion - 5% Lifting 0-10 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 5% Lifting 11-20 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 5% Lifting 21-50 lbs: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 5% Lifting 51 lbs or more: Raising objects from a lower to a higher position, or moving objects horizontally from position-to-position and requires the use of upper extremities and back muscles - 5% Carrying 0-10 lbs: Holding and moving/transporting an object about - 0% Carrying 11-20 lbs: Holding and moving/transporting an object about - 30% Carrying 21-50 lbs: Holding and moving/transporting an object about - 0% Carrying 51 lbs or more: Holding and moving/transporting an object about - 0% Fingering: Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm, as in handling - 10% Feeling: Perceiving attributes of objects such as size, shape, temperature or texture by touching with skin, particularly that of (using) fingertips - 5% Talking: Expressing or exchanging ideas by means of the spoken word - must convey detailed or spoken instructions to others accurately, loudly or quickly - 50% Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication - 50% Seeing: The process of perceiving objects by use of the eyes to perform an activity - visual acuity requirements include ability to discern position of object(s), shape of object(s), color, depth perception or visual inspection - 100%

Qualifications

Minimum Required: Bachelor's degree, Dietetic Internship | Registered Dietitian and License Dietitian | Minimum Required: Recently certified, licensed or graduates within past 12 months. 0 - 6 Months equivalent experience. Preferred: 1 - 2 Years equivalent experience.