Position: Registered Dietitian- Outpatient Oncology
Schedule: Per Diem
Assesses and coordinates diet therapy and nutrition education activities for patients. Plans and provides nutritional care to patients by interpreting and adapting physician prescribed diets to individual needs. Responsible for creating diet regimens for patients and for educating individuals on the benefits of maintaining proper dietary standards. Evaluates and assesses patient responses to diet therapy though direct interview, calculating nutrient intake and lab values and monitoring tolerance of foods, tube feedings and/or parenteral nutrition.. The work of the dietitian may vary based on assigned patient population or department.
- Provides nutritional care to hospitalized patients; reviews MD prescription for patients feedings and interviews patients to obtain information regarding food habits for guidance in planning diet; assesses nutritional status based on laboratory values, medical and nutritional history and medical/surgical condition; develops nutritional care plans based on this information in accordance with accepted AND (Academy of Nutrition and Dietetics))) standards of practice and written department protocols. Documents in the electronic health record (EHR) using the nutrition care process, consults with physicians regarding possible changes in diet orders; develops and plans individual diet including necessary supplements and tube feedings; reviews menus for correct patient selections and menu modifications and makes appropriate substitutions. Maintains record of all patients seen and recommended therapeutic action, makes referrals for follow-up nutritional care when appropriate.
- Monitors patients to determine changes in nutritional status; i.e., check weights and lab values; assess nutritional adequacy of patient's intake of food, tube or parenteral feedings as necessary. Recommends supplements and/or tube feedings; monitors tube feedings for tolerance and assists physician in determining increases in rate and strength as appropriate. Performs nutritional support assessments (including intravenous feeding) as assigned. All clinical data is documented in the EHR based on departmental policies.
- Instructs patients and their families, singularly and in groups, regarding diet therapy after hospitalization; i.e., the principle of nutrition, the purpose and use of diet, food selection and preparation, and adopting food plans to individual needs.
- Participates in weekly medical and social service rounds to receive information on condition, treatment, and discharge planning of patients on wards; discusses dietary requirements and treatment and diet plans and case studies. Participates in daily rounds with the medical/surgical teams as necessary. Meets daily with the nutrition support dietitian to discuss continuity of care for critically ill patients with stabilized conditions who become the responsibility of the staff dietitian.
- Researches, tests, develops and documents patient-focused recipes. Participates in food evaluation and product testing; evaluates commercially prepared supplements and beverages and recommends usage based on nutritional content and patient response, evaluates food served for quality and compliance with dietary prescriptions.
- Provides in-service education in nutrition to hospital personnel (i.e. nurse, medical students and residents); compiles and develops educational materials for use in individual and group classes. Acts as preceptor in the education/training of dietetic interns and medical staff.
- Provides nutritional care when consulted for several malnourished and/or critically ill patients; diagnosis' malnutrition and documents in the HER using BMC approved malnutrition diagnostic criteria; utilizes the nutrition-focused physical exam to assess nutritional status; evaluates patient's nutritional needs and develops nutritional care plan; determines solutions for total parenteral nutrition and tube feedings when appropriate and submit to MD for approval as well as chart in the medical records. Monitors patients daily to assess nutritional status; i.e., reviews daily intake, laboratory values, anthropometrics and the nutrition-focused physical exam, prepares diet plans for the patient's transition from TPN to supplement and regular food. Speaks on nutritional care for the critically ill to interested hospital groups as needed.
- May cover in other specialty areas trained for, when needed.
- Performs all functions of an Assistant Dietitian.
- Utilizes hospital's behavioral standards as the basis for decision making and to support the hospital's mission and goals. Follows established hospital infection control and safety procedures.
Performs related duties as needed.
Must adhere to all of BMC's RESPECT behavioral standards.
Bachelor's degree required in Nutrition or related discipline (e.g. Public Health Nutrition, Dietetics/Nutrition Education, Exercise Physiology, Food and Nutrition, Food Safety, Food Science, Food Service System Management, Hospitality Management, Medical Nutrition Therapy/Human Nutrition, Nutrition Biochemistry/Metabolism, Nutrition Science, Sports Nutrition). Masters' degree preferred but not required.
Certificates, Licenses, Registrations required:
Must be registered by the Academy of Nutrition and Dietetics.
Additional certifications such as Commission on Dietetic Registration (CDR) and Licensed (LDN) by the Commonwealth of Massachusetts Division of Professional Licensure may be required by the department.
Must have completed ADA-approved internship or comparable alternate.
Knowledge and skills:
General clinical understanding of metabolism in relation to clinical nutrition; knowledge of food chemistry and macro/micro nutrient composition of foods.
Work requires the interpersonal skills sufficient to explain procedures to patient, and alleviate apprehensions, as well as effectively interact with physicians, fellows, nursing, etc.
High level of analytical skills to interpret laboratory data, identify and plan individual weight loss programs and assess diet plans and their physiologic effect.
Ability to work in a fast paced changing environment
Basic computer proficiency inclusive of ability to access, enter, and interpret computerized data/information.
Competent to provide nutrition support to assigned population group.
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