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JOB DESCRIPTION:

• Responsible for providing Medical Nutrition Therapy (MNT) to patients in an inpatient and outpatient hospital setting.

• Medical Nutrition Therapy (MNT) includes assessment, nutrition diagnosis, and intervention to manage patient care.

• 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 dietitian and other medical personnel.

• Serves on committees in Food and Nutrition Department or possibly on EHC-wide committees.

• May participate in research and data collection pertaining to job assignment.

• May participate in presentations to local organizations, civic groups, corporations and the media on nutrition related topics.

• Utilizes effective time management in organizing work load, prioritizing and accomplishing tasks.

• Conducts quality improvement activities as well as performance improvement monitoring and provide feedback to dietitians and other staff.

• Participates in performance evaluation of co-workers.

• Precepts and evaluates interns independently.

• Helps students to apply knowledge and skills.

• Mentors Level I dietitians.

• Revises internship modules, learning experiences and assignments in area of clinical expertise.

• Participates in revision and update of clinical policies/protocols.

• Identifies problems, collects data, and takes corrective action for new and/or assigned quality improvement and/or process improvement projects.

• Designs, evaluates and utilizes patient education materials that contain up-to date information consistent with the Academy of Nutrition and Dietetics guidelines and evidence based practice.

• Utilizes computers and various software programs.

• Confirms diet order, assess appropriateness, implement, manage or adjust 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 patient's medical condition.

• Coordinates appropriate implementation of cultural, religious, ethnic preferences or medical requirements with Food and Nutrition Services (FNS).

• Possesses and utilizes accurate knowledge of food safety and sanitation.

• Resource to FNS staff; may evaluate and make recommendations regarding nutritional products and supplies.

• Provides nutrition counseling to patients and caregivers based on identified needs.

• Makes appropriate use of available education materials.

• Serves on FNS and/ or EHC committees.

• Educates FNS Staff (dining service associates, food service attendants, and dietitians) and dietetic interns, by conducting one or more education activities per year.

• 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 policies and protocols.

• Provides care with minimal supervision, provided by Level III or IV Dietitian.

• 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 patient and caregivers based on identified needs.

• Collaborates with FNS and members of the healthcare team to provide efficient, quality patient care. Regularly 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.

• Completes literature review related to patient care population.

• 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.

• Maintains licensure and registration by participating in continuing education activities.

• May participate in local, state and national dietetics organizations.

• Completes annual compliance units on time.

• Seeks guidance and expertise from peers and appropriate medical personnel in order to expand professional knowledge for application of Medical Nutrition Therapy.

• Completes an average of 15 nutrition related continuing education units annually.

• Resource on nutrition to physicians, nurses and other allied health professionals.

• Communicate and interpret nutrition information to other staff during physician rounds or patient care conferences.

• May participate in nutrition-related hospital events such as National Nutrition Month.

• May develop written material intended for benefit of staff.

• Provide in-service education to professional staff on patient care units.

• May serve as food and nutrition resource/expert to the community through education.MINIMUM QUALIFICATIONS:

• Bachelors degree in Food and Nutrition or Dietetics.

• Registered with the Academy of Nutrition and Dietetics.

• One year of experience in acute care setting as a clinical dietitian.

• 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.PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 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.

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Division Emory Univ Hosp-Midtown

Campus Location Atlanta, GA, 30308

Campus Location US-GA-Atlanta

Department WEM GU/GI MDC Inf

Job Type Regular Full-Time

Job Number 96026

Job Category Food Services & Dietetics

Schedule 8a-5p

Standard Hours 40 Hours

Emory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.