<p>Job Description:</p> <p>Position locations: 32 hours in Roslindale, LTC and 8 Hours in Orchard Cove, Canton, LTC</p> <p>Position Summary:</p> <p>The clinical dietitian will provide evidenced based patient centered, nutrition care through application of the nutrition care process. As a nutrition expert in medical nutrition therapy, the RDN will uphold the framework of the Nutrition Care Process workflow which includes nutrition screening, completion of the nutrition assessment and reassessment, nutrition diagnosis, nutrition intervention, plan of care, nutrition monitoring, evaluation, discharge planning and transitions of care. Primary responsibilities also involve consistent communication and collaboration with the interdisciplinary team for the best patient outcome. In addition, the clinical dietitian will be presented with opportunity to participate in quality improvement projects, create educational presentations, new staff onboarding/training and precept dietetic interns.</p> <p>II. Core Competencies:</p> <ul> <li> <p>Maintain thorough documentation of patients' nutrition status in the electronic medical record by utilizing the ADIME format.</p> </li><li> <p>Skillful using critical thinking when determining patients' clinical nutrition needs.</p> </li><li> <p>Knowledgeable of culinary and menu operations to provide patient centered care as it relates to diet orders, food allergies or sensitivities, diet restrictions and meal preference.</p> </li><li> <p>Attentive and empathic towards patients, their family and health care proxies by discovering what matters most in order to provide customer service needs.</p> </li><li> <p>Prepared and trained to precept dietetic interns through The Nutrition and Dietetics Preceptor Training Course provided by ACEND.</p> </li></ul> <p>III. Position Responsibilities:</p> <ul> <li> <p>Rehabilitation Services Unit (RSU) and Medical Complex Unit - Perform initial nutrition assessment, complete follow up assessments, provide nutrition education for transition of care, follow established guidelines, maintain communication with health care proxies, attend daily interdisciplinary meetings, weekly care plan meetings, communicate with nutrition assistants and patient care associates to ensure nutrition needs, therapeutic diets, meal preference and customer service needs are met.</p> </li><li> <p>Timely completion of section K within the Minimum Data Sheet of the electronic medical record for RSU patients.</p> </li><li> <p>Long Term Care Chronic Hospital - Perform initial nutrition assessment, complete annual, monthly and quarterly follow up assessments, provide nutrition education, attend interdisciplinary care plan meetings, follow established guidelines, maintain communication with health care proxies, kitchen supervisors, country kitchen associates and patient care associates to ensure nutrition needs, therapeutic diets, meal preference and customer service needs are met.</p> </li><li> <p>Utilize validated tools and current Malnutrition Guidelines to assess patients for malnutrition including NFPE, hand grip, and reference to the standards of practice.</p> </li><li> <p>Prioritize High risk patients as indicated in guidelines and acuity ranking.</p> </li><li> <p>Calculate calorie counts and document in the medical record as ordered.</p> </li><li> <p>Maintain monthly weight records for assigned floors on LTC and address concerns for those that are having significant weight loss with appropriate team members.</p> </li><li> <p>Monitor weekly weight records on RSU and address concerns for those that have significant weight changes with appropriate team members. Attend rounds or weekly Wounds, Weights and Falls meeting for further communication in this regard.</p> </li><li> <p>Determine short and long term goals and objectives with focus on Patient-Centered Care and Age-Friendly Health Systems of the 4M's (What Matters, Medication, Mentation, and Mobility).</p> </li><li> <p>Serve as a mentor/ resource to employees in culinary, nutrition, and medical teams. Initiate education as necessary in a format best suited to the learner.</p> </li><li> <p>Conduct tray assessments and meal rounds to assess intake adequacy, tray accuracy, diet adherence, food quality and patient satisfaction.</p> </li><li> <p>Provide menu feedback to be presented at menu meeting. May provide "special food requests" for patient satisfaction, nutritional care and diet/allergen needs.</p> </li><li> <p>Relevant knowledge base of Computrition menu operation software to ensure correct patient diets, food preferences, food intolerances, food allergies, snacks and oral nutrition supplements are correctly entered into the system.</p> </li><li> <p>Maintenance of individual meal and snack requests including development of special menus for individual patients, maintenance of requests in computrition, and communication with culinary staff about changes to patient meal and snack preferences.</p> </li><li> <p>Meal rounds include observations of appropriate diets served to patients; tolerance of meal served while interacting with patients, PCAs, and Culinary Associates. Interventions and corrections made in "real time". Follow up with concerns including bringing to appropriate leadership/ stakeholders.</p> </li><li> <p>Conduct brief audits of Country Kitchens or pantry utilizing tools provided: menus, diets, and supplement sheets available and followed; items labeled & dated.</p> </li><li> <p>Assist the Nutrition Assistants with education and essential coverage as needed.</p> </li><li> <p>Seek opportunity for professional development by attending internal and external trainings, educational programs, seminars and conferences to maintain clinical skills and CEU's for RDN, LDN credentialing and licensure. Meet all requirements as outlined by regulatory and licensure standards.</p> </li><li> <p>Know how to navigate professional practice resources such as The Nutrition Care Manual, Diet Manual and The Evidence Analysis Library (EAL) through the Academy of Nutrition and Dietetics: eatright.org.</p> </li><li> <p>Adhere to The Academy's Scope of Practice, Standards of Practice and Standards of Professional Performance for RDs along with the Code of Ethics.</p> </li><li> <p>Play an active role in department quality, improvement projects and assist in the development/revision of policies and procedures.</p> </li><li> <p>Performs other department duties as assigned.</p> </li></ul> <p>IV Qualifications</p> <ul> <li> <p>Bachelor's Degree in Nutrition. Master's Degree for those Registered in 2024 & after per CDR.</p> </li><li> <p>Registered Dietitian (RD) and Licensed Dietitian/Nutritionist (LDN) required</p> </li><li> <p>Working in a healthcare or LTC setting preferred</p> </li><li> <p>Computer skills required.</p> </li><li> <p>Excellent communication skills</p> </li></ul> <p>V Physical Requirements</p> <ul> <li> <p>Sitting: Frequent (more than 25% up to 75% of the time)</p> </li><li> <p>Standing: Occasional (less than 25% of the time)</p> </li><li> <p>Walking: Frequent (more than 25% up to 75% of the time)</p> </li><li> <p>Lifting 1-10 pounds: Occasional (less than 25% of the time)</p> </li><li> <p>Computer use: Frequent (more than 25% up to 75% of the time)</p> </li><li> <p>Exposure to extreme cold: Occasional (less than 25% of the time)</p> </li></ul> <p>Remote Type</p> <p>On-site</p> <p>Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</p>