Water Resources Senior Project Engineer

SUMMARY:

The Registered Dietitian provides individual and group nutrition interventions based on evaluation of the patient, family, and significant others, while considering the individual’s cultural, ethnic, and personal needs and preferences. The nutrition care plan is monitored and revised as necessary through an interdisciplinary process.

• Patient Care:
  • Provide group and individual nutrition therapy via the Nutrition Care Process (NCP).
  • Screen patients to identify those patients at nutritional risk via nursing assessment.
  • Complete dietitian assessments on individuals according to risk level following screening.
  • Provide accurate and personalized nutrition diagnosis and nutrition interventions on a timely basis, based on the results of the nutrition screen and assessments.
  • Provide individual nutrition therapy at a frequency necessary to meet the needs of the patient.
  • Develop and provide basic and/or specialized nutrition groups appropriate to the program as scheduled and develop educational materials as needed. Chart groups using Therapeutic Documentation.
  • Provide meal/snack outings, grocery store tours, cooking groups, and life‑skills groups as indicated by program schedule or the needs of patients.
  • Provide ongoing nutrition monitoring and evaluation.
  • Develop a meal plan based on patient’s ability and readiness as well as parameters to advance food choices/amounts/challenges as appropriate and medically indicated.
  • Revise the interdisciplinary plan of care (IPOC) as appropriate following reassessment.
  • Recommend the need for transitional feedings (from enteral to oral intake and vice‑versa) and participate in the multidisciplinary team that determines the appropriate administration of nutrition therapies and food.
  • Complete timely dietitian consults as ordered by the physician or based on need from reassessment.
  • Interact with patient, family members, and other treatment providers with respect and dignity.
  • Provide individualized drug/nutrient interaction education as indicated, and adjust the IPOC as needed. Document the number of consults per month, per drug, and provide tallies to the Director of Operations, Operations Manager, or Director of Culinary Services on a quarterly basis.
  • Contact referent dietitians/medical professionals/family members as needed, in a timely and professional manner including information regarding discharge/continued care. Document using the appropriate type of Contact Note.
  • Customize therapeutic approach as needed on an individual basis to provide the most effective personalized care.
• Complete admission documentation.
  • Complete dietitian assessment/screen or admission note in the Electronic Health Record (EHR) within the designated time. All comprehensive (full) assessments must include energy‑, protein‑ and fluid needs, along with the method used to obtain the information.
  • Create initial treatment goals and interventions in the IPOC.
  • Obtain necessary consent for release of records to access information that will assist in providing treatment or facilitating discharge.
  • Document drug‑nutrient education in a dietitian note and the IPOC.
• Implement goals and interventions as specified on the IPOC.
  • Select appropriate and obtainable treatment goals and interventions through the “Orders” section of Electronic Health Records (EHR) for each problem on which the registered dietitian intervenes.
  • Ensure that goals are realistic, measurable, obtainable, and related to the admitting issues.
  • Participate in staffing meetings to report patient’s progress and to address nutritional concerns.
  • Document progress according to the treatment plan.
  • Update the IPOC as appropriate throughout treatment.
  • Document reassessments along with necessary changes in the nutrition care plan.
  • Document discharge documentation as required by each program.
• Interact with Culinary & Clinical Nutrition Service’s kitchen staff.
  • Coordinate involvement with modified diets with the manager and/or director.
  • Clearly informs kitchen staff of patient needs in a timely manner; i.e., special diets, snacks, food allergies, food dislikes, and any other information vital to patient needs.
  • Assist the manager, director, and/or…