NX Clinical Dietitian I - Clinical Nutrition (0.001 FTE, Days)
0.001 FTE, 8 Hour Day Shift
At Stanford Children’s Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.
This paragraph summarizes the general nature, level and purpose of the job.
The Clinical Dietitian I works closely with the multidisciplinary healthcare team to provide patient care that is integrated and compatible with the patient-focused medical goals and objectives. Primary responsibilities include application of the Nutrition Care Process (NCP) including completion of the nutrition assessment, determination of the nutrition diagnosis, development and implementation of nutrition intervention(s), and monitoring and evaluation of the patient’s progress. The Clinical Dietitian I uses the Scope of Dietetics Practice Framework (SODPF) to determine scope of practice, established Standards of Practice and Professional Performance (SOP/SOPP) in nutrition care and practice-specific dietetics, and, as available, evidence-based practice protocols/nutrition practice guidelines to help determine nutrition intervention(s).
Clinical Dietitians I are most often new dietitians or those who have completed their internships/pre-professional experiences, prior to taking the RD Exam. The Clinical Dietitian I refers more complex patients or issues to a higher-level employee for guidance/handling.
The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned.
Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.
Must perform all duties and responsibilities in accordance with the Service Standards of the Hospital(s).
Provides patient care by assessing nutrition and fluid status, determining nutrition needs, developing and revising care plan to include appropriate interventions that consider the varied needs of age-specific populations as well as cultural, religious, and ethnic concerns.
Documents relevant, accurate, and timely information performed in steps in the Nutrition Care Process in the patient’s medical record or electronic medical record. Documents all aspects of the patient care in accordance with department’s nutrition practice guidelines and professional standards.
Formulates and determines a plan of action that is focused on the etiology of the problem and known to be effective based on best current knowledge and evidence from Evidence-Based Nutrition Practice Guidelines.
Assesses educational needs and provides nutrition counseling based on individual needs, including nutrient requirements, knowledge and abilities, and medical, economic, and social situation.
Utilizes monitoring and evaluation techniques that consider the varied needs of age-specific populations as well as cultural, religious, and ethnic concerns. Defines the time and frequency of care including intensity, duration, and follow-up.
Measures outcomes through selecting outcome indicators that are relevant to the nutrition diagnosis or signs or symptoms, nutrition goals, medical diagnosis, and outcomes and quality management goals and use of standardized indicators. Evaluates the effectiveness and measures progress toward outcomes of nutrition interventions.
Determines when a problem requires consultation with or referral to another provider. As needed, delegates or coordinates nutrition plan of care with other healthcare professionals, including coordinating care with other dietitian(s) across the continuity of care spectrum.
Serves as a resource to medical staff and allied health personnel on nutrition issues. Works cooperatively with foodservice staff to ensure conformation to nutrition prescriptions.
Communicates and influences treatment interventions determined by the medical team through interdisciplinary meetings, rounds, medical conferences, and nutrition-related in-services.
Serves as a nutrition educator for students, medical staff, health professionals, and/or general public. Assists in the education of dietetics students and interns. Plans learning experiences, teaches, and evaluates performance. Conducts in-services and educational presentations to hospital/department staff. Assists in developing and revising patient education materials, clinical forms, and protocols. Participates in community projects and education as needed/assigned.
Supervises dietetic technician’s screening and data collection activities.
Demonstrates accountability for the proper use of patients’ protected health information imposed by regulatory requirements of the Health Insurance Portability and Accountability Act (HIPAA) of 1996.
Ensures that care delivered to each patient is in accordance with the state form of dietetics regulation, licensing, certification, or registration. Assists in achieving compliance with the Joint Commission, Healthcare Facilities Accreditation Program (HFAP), or other accrediting agency standards to continuously improve the safety and quality of care to the public and to the organization’s performance improvement. Complies with federal requirements set forth under the Centers for Medicare and Medicaid Services (CMS) Conditions of Participation (COP) in order to receive Medicare/Medicaid payment. Ensures state and local certifications for health, safety, and quality standards are met.
Participates in continuous quality assessment and improvement activities. Participates in departmental and interdisciplinary meetings, task forces, and projects as assigned. Participates in at least one performance improvement initiative or outcome-based research project annually or creates/revises one patient education tool annually. Supports and promotes the organization’s infection control, safety, risk management, and customer/guest relation programs.
Maintains productivity standards and practices effective time management and prioritizing of tasks. Maintains accurate record-keeping of daily clinical activities, including information for scheduling and billing. Manages resources (time, materials, and staff) in a cost-effective manner. Practices charge capture procedures in a timely manner according to established protocols and regulations. Submits all required documentation, reports, and logs in a timely fashion, and in a professional and complete manner per department standards.
Maintains dietetic registration and continuing education requirements. Develops and implements an individualized portfolio plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and/or staff development programs.
Performs other similar or related duties as requested or directed.
Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
Education: Bachelor's degree in dietetics, foods and nutrition, or a work-related discipline/field from an accredited college or university. Completion of a didactic program in dietetics and supervised practice program approved by the Accreditation Council for Education and Dietetics (formerly known as the Commission on Accreditation for Dietetics Education).
Experience: One year of work experience as a clinical dietitian or completion of a strong clinical concentration/pediatric dietetic fellowship may substitute.
License/Certification: RD/RDN (Registered Dietitian/Nutritionist) - Valid credential as a Registered Dietitian / Registered Dietitian Nutritionist (RD) issued by the Academy of Nutrition & Dietetics’ Commission on Dietetic Registration, or a Registry Eligible Dietitian who obtains valid RD credential within one month of hire.
Knowledge, Skills, and Abilities
These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.
Knowledge of the Nutrition Care Process and ability to apply all steps of the process.
Comprehensive knowledge and application of nutrition services and medical nutrition therapy.
General knowledge of electronic medical record, nutrient analysis, word processing, and spreadsheet software.
Ability to communicate effectively in written, verbal, and electronic form to patients, public, hospital/clinic and medical staff, and physicians.
Ability to function independently on assigned patient care units and/or outpatient clinics.
Ability to counsel and educate others.
Ability to speak, read, write, and understand English effectively at a level appropriate for the safe and effective performance of the job.
Critical thinking to integrate facts, informed opinions, active listening, and observations.
Decision making, problem solving, and collaboration.
Physical Requirements and Working Conditions
The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.
Equal Opportunity Employer