Clinical Dietitian

Overview:

Be inspired. Be valued. Belong.

At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be. We provide:

• Comprehensive health benefits that start day 1
• Student Loan Repayment Assistance & Reimbursement Programs
• Family-focused benefits
• Wellness incentives

Ongoing mentorship, development, leadership programs...and more

• Provides Medical Nutrition Therapy (MNT) to patients with complex medical conditions in inpatient and outpatient hospital settings.
• Coordinates clinical responsibilities to distribute workload among team members.
• Assumes some responsibility for the training and development of the professional clinical dietetics staff.
• Coordinates nutritional aspects of patient's care with physicians and health care personnel.
• Utilizes the Nutrition Care Process to document in the medical record.
• MNT resource professional for Level I and II dietitians.
• Serves on committees in the Food and Nutrition Department and on hospital-wide or system-wide committees.
• May participate in research and data collection pertaining to job assignment.
• Responsible for maintaining necessary credentials for the position.
• Utilizes effective time management in organizing work load, prioritizing and accomplishing tasks.
• Assists in development of quality improvement and process improvement initiatives.
• Conducts quality improvement activities as well as performance improvement monitoring and provides feedback to dietitians and other staff.
• Participates in performance evaluation of co-workers.
• Coordinates clinical responsibilities to ensure patient care; redistributes clinical workload among team members as needed.
• Performs performance appraisals of dietitians at Level I and II. Precepts and evaluates interns independently.
• Helps students to apply knowledge and skills.
• Mentor to Level I and II dietitians.
• Develops learning experiences and assignments in area of clinical expertise for the dietetic interns.
• Revises internship module, learning experiences and assignments in area of clinical expertise.
• Develops and participates in revision and update of clinical policies/protocols.
• Identifies work process improvement opportunities and proposes solutions.
• Coordinates team activities to implement process improvement solutions.
• Confirms diet order, assesses appropriateness, implements, manages or adjusts diet prescription for oral and/or enteral/parenteral nutrition; may write diet prescription and document changes in the medical record.
• Develops and implements nutrition care plans, monitors progress as appropriate for patients medical condition.
• Coordinates appropriate implementation of cultural, religious, ethnic preferences or medical requirements with FNS.
• Possesses and utilizes accurate knowledge of food safety and sanitation.
• Resource to FNS staff; may evaluate and make recommendation regarding nutritional products and supplies.
• Provides nutrition counseling to patients and caregivers based on identified needs.
• Makes appropriate use of available education materials.
• Revises and updates patient education materials.
• Participates in development and evaluation of patient education materials.
• Serves on FNS and EHC committees.
• Educates FNS Staff, possibly inclusive of clinical dietitian staff by conducting one or more education activities per year, this may include supervision of educational activities conducted by dietetic interns.
• Assesses, develops, implements and evaluates nutrition care plan for patients using the Nutrition Care Process.
• Medical Nutrition Therapy performed and documented in compliance with TJC, CMS and hospital protocol.
• Provides care without supervision; support care provided by dietitians at Levels I and II.
• Demonstrates advanced practice competency.
• Regularly assumes responsibility for more complex patients. Assures continuity of care through effective decision making resulting in quality patient care.
• Effectively applies or participates in evidence based research to enhance practice.
• Participates in medical rounds, discharge planning and patient care conferences as appropriate for the clinical assignment.
• Participates in Quality Improvement activities on clinical units to improve patient satisfaction scores.
• Provides nutrition counseling to patients and caregivers based on identified needs.
• Collaborates with FNS and members of the healthcare team to provide efficient, quality patient care.
• Conducts physical assessments on patients.
• Able to identify and provide nutrition diagnosis and intervention for malnutrition.
• Provides training and guidance for dietetic interns and dietitians in physical assessment of patients. Develops protocol or patient care guidelines for area(s) of specialization.
• Initiates development of Commission on Dietetic Registration (CDR) portfolio to reflect professional and career goals.
• Actively participates in a related professional organization by attending organization sponsored meetings or community events.
• Completes an average of 15 nutrition related continuing education units annually.
• Resource on nutrition to physicians, nurses and other allied health professionals.
• Communicates and interprets nutrition information to other staff during physician rounds or patient care conferences.
• Coordinates an educational seminar for dietitians, nurses or other professional staff or contributes an article to an in-house or external newsletter to educate professional staff.
• May develop additional written material intended for benefit of staff.
• Provides in-service education to professional staff on patient care units.
• Develops and implements system wide nutrition related events.
• May participate in nutrition-related hospital events such as National Nutrition Month.
• Participates in, develops, and/or implements orientation for new clinical dietitian employees.
• Provides evidence of ability to demonstrate application of at least one new skill learned or approach to work annually.
• May serve as food and nutrition resource/expert to the community through education.
  
  MINIMUM QUALIFICATIONS:
• Bachelor's degree in Food and Nutrition or Dietetics.
• Registered with the Commission on Dietetic Registration.
• Maintains a specialty certification from an approved nutrition related area OR has a Master's degree in Nutrition, or Dietetics or related field.
• Three years of experience as a dietitian in a clinical setting.
• Licensed as a dietitian in the State of Georgia.
• Must maintain competency in adult and geriatric nutrition.
• Competent in basic computer skills, including diet management software.
  
  

Supporting a diverse, equitable and inclusive culture. Emory Healthcare (EHC) is dedicated to providing equal opportunities and access to all individuals regardless of race, color, religion, ethnic or national origin, gender, genetic information, age, disability, sexual orientation, gender identity, gender expression and/or veteran's status. EHC does not discriminate on the basis of any factor stated above or prohibited under applicable law. EHC respects, values, and celebrates the unique perspectives and backgrounds of all individuals. EHC aspires to create an environment of collaboration and true belonging for all our patients and team members. Emory Healthcare (EHC) is committed to achieving a diverse workforce through equal opportunity and nondiscrimination policy in all aspects of employment including recruitment, hiring, promotions, transfers, discipline, terminations, wage and salary administration, benefits, and training.

ACCOMODATIONS: EHC will provide reasonable accommodations to qualified individuals with disabilities upon request. To request this document in an alternate format or to request a reasonable accommodation, please contact the Office of Diversity, Equity, and Inclusion.

PHYSICAL REQUIREMENTS: (Medium-Heavy) 36-75 lbs., 0-33% of the work day (occasionally); 20-35 lbs., 34-66% of the workday; (frequently); 10-20 lbs., 67-100% of the workday (constantly); Lifting 75 lbs. max; Carrying of objects up to 35 lbs.; Occasional to frequent standing & walking; Occasional sitting; Close eye work (computers, typing, reading, writing); Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure; Bio-hazardous waste Chemicals/gases/fumes/vapors; Communicable diseases; Electrical shock; Floor Surfaces; Hot/Cold Temperatures; Indoor/Outdoor conditions; Latex; Lighting; Patient care/handling injuries; Radiation; Shift work; Travel may be required; Use of personal protective equipment, including respirators; environmental conditions may vary depending on assigned work area and work tasks.