Relief Clinical Dietitian II - Clinical Nutrition (0.001 FTE, Days)
0.001 FTE, 8 Hour Day Shifts
Lucile Packard Children's Hospital Stanford is the heart and soul of Stanford Children’s Health. Nationally ranked and internationally recognized, our 311-bed hospital is devoted entirely to pediatrics and obstetrics. Our six centers of excellence provide comprehensive services and deep expertise in key obstetric and pediatric areas: brain & behavior, cancer, heart, pregnancy & newborn, pulmonary and transplant. We also provide an additional, wide range of services for babies, kids and pregnant moms.
This paragraph summarizes the general nature, level and purpose of the job.
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 include 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 on pediatric and obstetric units/clinics, including more complex patient types, e.g., intensive care units, pediatric gastroenterology specialty clinic, etc. Clinical Dietitians II serve as a role model, resource, and leader for the level I dietitian.
The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned.
Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.
Must perform all duties and responsibilities in accordance with the Service Standards of the Hospital(s).
Able to perform all functions of Clinical Dietitian Level I.
Performs key role in at least one performance improvement initiative or outcome-based research project annually or creates/revises two nutrition protocols/patient education tools annually.
Directs process, outcome, and structure measures initiatives using quantifiable indicators to identify actual results of a program, service, or activity. Collects specific information to track programs’ success. Or, participates in nutrition research studies and communicates findings through reports, abstracts, presentations, and publication.
Mentors/trains Clinical Dietitians I.
Performs other similar or related duties as requested or directed.
Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
Education: Bachelor's degree in dietetics, foods and nutrition, 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).
Experience: Minimum of two years of related work experience required.
License/Certification: RD/RDN (Registered Dietitian/Nutritionist) - Valid credential as a Registered Dietitian / Registered Dietitian Nutritionist (RD) issued by the Academy of Nutrition & Dietetics’ Commission on Dietetic Registration.
Knowledge, Skills, and Abilities
These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.
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.
Excellent counseling skills and the ability to relate to a multi-ethnic community and varied learning levels
Ability to function independently on assigned patient care units and/or outpatient clinics.
Critical thinking to integrate facts, informed opinions, active listening, and observations.
Decision making, problem solving, and collaboration.
Strong interpersonal skills to establish productive working relationships with multidisciplinary team and support services.
Physical Requirements and Working Conditions
The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.
Equal Opportunity Employer