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hospital clinics
Level I
Provide nutrition services and medical nutrition therapy integrated *
with the patient's medical goals. * Evaluate, interpret, monitor and
document the nutritional status and nutritional needs of hospitalized
patients and out patients using established standards of care and
practice guidelines. *Identify and provide age-specific nutrition
counseling to meet the cultural needs of the patients and their
families. *Develop, review, update and implement educational
materials to meet the needs of patients and professionals. *Write
order for diet, supplement, enteral/parenteral nutrition and
laboratory data per hospital policy. *Function as an integral member
of the clinical interdisciplinary team. *Maintain registered dietitian
(RD) status including continuing professional education per the
Professional Development Portfolio. *Precept dietetic interns and
provide on the job training for newly hired clinical staff. *Supervise
daily work of dietetic technicians, registered; provide input into
evaluation but doesn't directly evaluate their performance. *Comply
.with Nutrition Services meeting and attendance standards
Level II *Perform all the duties and responsibilities of Level I.
*Complete monthly performance improvement reports. *Assist the
department director in reviewing and updating department policies
and procedures *Plan and coordinate the work schedule and daily
work load of the clinical dietitians and dietetic interns *Other duties
assigned by the department director
duties and responsibilities of hospital dietitian Inpatient
hospital wards
When working in a hospital or community setting, you will:
the intensive care unit team, the aptitude to educate colleagues and
students from all disciplines, and the desire to participate in clinical
research. Intensive care unit registered dietitians have published
research concerning the nutritional assessment of the critically ill
patient, the route of nutritional support, nutritional access, fluid and
electrolyte issues, speciality enteral products, and optimal blood
glucose control. They continue to attain skills and knowledge to
extend their scope of practice and improve the quality of care in the
intensive care unit. Recent guidelines adapted to the nutritional care
.of critically ill patients have been published for guidance