To provide routine and specialized clinical nutrition services to patients, clients and the community. To communicate between food production personnel, patients and families/caregivers, physicians, and hospital staff to ensure accurate, appropriate, cost effective, high quality nutritional care delivery in accordance with Food & Nutrition Department standards, policies and procedures. The clinical dietitian II spends the majority of the assigned time with patients requiring specialized knowledge and certification. This position requires the full understanding and active participation in fulfilling the mission of Saddleback Memorial Medical Center. It is expected that the employee demonstrate behavior consistent with the core values. The employee shall support Saddleback Memorial Medical Center’s strategic plan and the goals and direction of the performance improvement plan.
Essential Functions and Responsibilities of the Job
Assess, plan and monitor the nutritional status of hospitalized patients.
Responsible for providing specialized level nutrition care to meet the demand of high acuity patient in corresponding specialized area.
Communicate and document the nutrition plan of care using the Nutrition Care Process.
Plan and monitor nutrition support activities.
Plan and provide nutritional counseling/education to inpatients, outpatients, and groups.
Organize, prioritize and multitask to achieve expected productivity
Communicates with health care team, public, management and others regarding nutrition topics.
Monitor and support diet technician and diet office activities.
Attends department specific education/training, in services, staff meetings
Participates in department specific performance improvement projects, and provides input to improve departmental operations, equipment and supply needs
Possesses and maintains knowledge and skills of job specific competencies.
Demonstrates positive influence and recognizes the efforts of others.
Displays a high standard of professional behavior and dress.
Essential Job Outcomes
Assessment and monitoring the nutritional status of hospitalized patients. Accurate assessment and documentation in the medical record. Accurate assessment of malnutrition and weight status with placement on problem list. Recommendations made according to standards. Documentation within time frame of standards. Communicate as needed to food service and clinical nutrition staff, nursing and ancillary services and physicians.
Recommendations made according to standards with the use of modified diets, nutritional supplements, tube feeding products, and parenteral nutrition infusion; including appropriate monitoring of intake, clinical and laboratory parameters. Supports and mentors clinical dietitians in area of expertise when indicated. Collaboration with other dietitians.
Plan and provide nutritional counseling/education to inpatients, outpatients and groups. Accurate documentation in medical record. Accurate and appropriate content, delivery, and use of handouts.
Demonstration and documentation of established productivity goals(i.e. accurate charges, appropriate use of time and accurate activity reports)
Participation and presentation in patient rounds, committees, meetings, company programs and health fairs as a nutrition expert/leader; including the development of nutrition topics, presentations, in-services and education.
Oversee and support duties performed by diet technicians, diet office, and other support staff; including diet tech data collection and education, and use of Computrition to review patient menus and perform menu correction audits.
Consistent application of patient safety policies and procedures (i.e. infection control, hand hygiene, patient alarms, use of MemSafe)
Maintain current nutrition knowledge consistent with a specialized level of expertise and application of department specific education/training, in-services, annual mandatory education and professional continuing education
Participation in department-specific performance improvement projects, action plans, and development of processes that improve the standards of care/ practice in the food and nutrition department.
Completion of competencies for specific populations and duties as assigned (i.e. nutrition support, nutrition education, menu correction, population specific needs…etc.)