Clinical Dietitian III
A Brief Overview
The Clinical Dietitian II 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: 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 II 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 II function independently at the competent to proficient level of the SOP/SOPP to provide nutrition care to patients, including complex patient types. Clinical Dietitians II serve as a mentor, resource, and leader for the Clinical Dietitian I.
What you will do
  • Serves as a clinical leader who has earned the trust of peers and managers and has achieved recognition of clinical excellence.
  • Leads and facilitates process and outcome measures initiatives using quantifiable indicators to identify and report actual results of a program, service, or activity.
  • Facilitates and leads nutrition research studies and communicates findings through reports, abstracts, presentations, and publication.
  • Facilitates and leads continuous quality improvement within Clinical Nutrition Services.
  • Assists with clinical competency reviews of Clinical Dietitian levels I, II, and III and the Nutrition Technician/Dietetic Technician, Registered (DTR).
  • Able to perform all functions of Clinical Dietitian level I and II.
  • a. Note: Clinical Dietitian III FTE allocation: up to 25% of time assigned to facilitate continuous quality improvement, research and program development with remaining time allocated to advanced practice clinical work. Clinical Dietitian III position quantity and availability is also based on departmental need and budgetary approval processes and is attained through an application process.
Education Qualifications
  • Bachelor’s or Master’s degree in dietetics, nutrition, or nutrition related field 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). Master’s degree in dietetics, nutrition, or specialty area preferred
Experience Qualifications
  • Two (2) years of work experience as a clinical dietitian AND a specialty certification (Certified Nutrition Support Specialist (CNSC), Certified Diabetes Educator (CDE), Certified Specialist in Oncology (CSO), etc.) OR three years full time equivalent work experience as a clinical dietitian in a relevant setting providing care to complex patients.
Required Knowledge, Skills and Abilities
  • Demonstrated 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.
  • Critical thinking to integrate facts, informed opinions, active listening, and observations.
  • Decision making, problem solving, and collaboration.

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