Clinical Dietitian

The Clinical Dietitian is a medical nutrition expert responsible for planning, developing, and directing all nutritional care activities for Nutrition and Food Service. This role applies evidence-based nutrition practice guidelines for all patients, including those with complex medical and nutritional needs.

• Conduct comprehensive nutrition assessments using the Nutritional Care Process (NCP) to establish a nutrition diagnosis and determine risk and/or degree of malnutrition.
• Develop and implement Medical Nutrition Therapy (MNT) to address the nutrition diagnosis, evaluate and monitor the effectiveness and outcomes of MNT interventions.
• Modify the plan as needed to achieve positive patient outcomes.
• Calculate nutrient requirements and necessary diet restrictions or food and drug interactions tailoring the diet prescription to each individual patient.
• Document MNT in the medical record using the Assessment, Diagnosis, Intervention, Monitoring, Evaluation (ADIME) format.
• Identify patients in need of nutritional support and recommend the appropriate mode of support and communicate appropriately with the health care team.
• Actively participate in formal and informal interdisciplinary team meetings.
• Assess educational needs and provide nutrition education/counseling for individuals and groups that is tailored to the Veteran(s).
• Utilize virtual care technology to improve access to care.
• Maintain productivity standards.
• Maintain accurate record keeping of daily clinical activities and completes patient encounters using approved systems.
• Ensure continuous improvement of safe and quality care of Veterans.
• Lead activities in the implementation of new initiatives.
• Use data in the development of measures, data evaluation, and initiation of corrective actions.
• Comply with The Joint Commission requirements and other accrediting agency standards to ensure safe and quality patient care.
• Collaborate with the Food Operations Section and department leadership to enhance the Veterans' dining experience, support patient satisfaction, and serve as a liaison between clinical units and the Food Operations Section.