Licensed Registered Dietitian - CJL Consulting Services
Hazard, KY
About the Job
FUNCTION:
To complete nutrition assessments, individualized plan of care, education, counseling, and nutrition interventions in the management of nutritional status of residents as a consulting dietitian representing CJL Consulting, Inc.
This position is responsible for supporting, understanding, interpreting, and implementing the philosophy and policies of the organizations/clients and CJL.
Assists the facility in obtaining results in the following area(s): quality management, resident satisfaction, business management, teamwork, and culture.
REPRESENTATIVE DUTIES:
1. ResidentCare
A. NutritionAssessment
i. Conducts nutrition assessments to assess for malnutrition and “at-risk” for malnutrition.
ii. Reviewsdietaryintakefor adequacy and for factorsthataffecthealthconditionsandnutritionalrisk.
iii. Utilizesmedicalhistory,laboratorydata,drugprofile,anthropometricmeasurements,anddiethistoryto evaluate nutritional status.
iv. Performsnutritionfocusedphysicalexam(NFPE)duringassessmentsonpatientstodeterminerisk and/or degree of malnutrition when indicated.
v. Evaluates mental status, psychosocial,functional,andbehavioralfactorsthat affect nutritional status.
vi. Assesses cultural, ethnic, and religious needs as it relates to food and care.
vii. Develops individualized plans of care.
viii. Uses the Nutrition Care Process in assessment, diagnosis, intervention, and monitoring and evaluating nutritional status and progress towards goals.
ix. Coordinates with the Dietary Manager and Diet Tech in completing Nutritional Assessments
B. NutritionDiagnosis
i. Findspatternsandrelationshipsamongthedataandpossiblecausesforthenutritionproblem.
ii. Prioritizestherelativeimportanceofnutritionproblemsfor residenthealth,recoveryfromillness, management of chronic disease, or disease prevention.
iii. DocumentsthenutritiondiagnosticstatementinPES(problem,etiology,andsigns/symptom)and provides supporting evidence within the assessment and progress notes.
C. NutritionIntervention
i. Formulatesanddeterminesaplanofactionthatisfocusedontheetiologyoftheproblemandknownto be effective based on best current knowledge of evidence from Evidence-Based Nutrition Practice Guidelines.
ii. Provide recommendations interventions as needed and indicated.
iii. Assesses educational needs and provides nutrition counseling based on individual needs, including nutrientrequirements,knowledgeandabilities.
iv. Identifies services that can becompleted by the dietetic technicianif applicable to area of practice for theRD.
v. Coordinatesnutritionplanofcarewithotherhealthcareprofessionals.
vi. Implementsnutritioninterventionsincludingcommunicatingtheplanofnutritioncaretotheresidentand/or family, and interdisciplinary team.
D. NutritionMonitoringandEvaluation
i. Monitors progress of all residents, including but not limited to: monthly weights, lab values, intake, tube feeds, pressure ulcers, dialysis, and other high risk factors and documents high risk notes.
ii. Measuresoutcomesthroughselectingoutcomeindicatorsrelevanttothenutritiondiagnosis.
iii. Evaluates the effectiveness and measures progress toward outcomes of nutrition interventions.
iv. Evaluatesoutcomesbycomparingcurrentfindingswithpreviousstatus,interventiongoals,and/or reference standards.
v. Runs the Nutrition at Risk Meetings (NAR) in collaboration with the Interdisciplinary Team. Documents NAR notes.
2. Compliance
A. Demonstratesaccountabilityforproperuseofresident’sprotectedhealthinformationimposedbyregulatory requirements of the health Insurance Portability and Accountability Act (HIPPA) of 1996.
B. Ensuresthatcaredeliveredtoeachresidentisinaccordancewiththestateboardof dieteticsregulations,licensing, certification, or registration.
C. Assistsinachievingcompliancewithquality indicatorstocontinuously improve the quality of care to the organization’s performance improvement.
D. ComplieswithfederalrequirementssetforthundertheCentersforMedicareandMedicaidServices(CMS).
E. The RDN uses the Scope of Dietetics Practice Framework (SODPF) to determine scope of practice, established StandardsofPracticeandProfessionalPerformance(SOP/SOPP)innutritioncareandpractice-specficdietetics, and as available, evidence-based practice protocols/nutrition practice guidelines to help determine nutrition interventions.
F. Meet contract hours of accounts assigned with all nutritional services outlined within contract for both Clinical Nutrition and Dietary Manager Support
G. Participate with biweekly operation calls and attends scheduled monthly and/or quarterly meetings
H. Provides support during State Surveys (complaints, annuals)
4. PerformanceImprovement
A. Usestrendsinnutrition intervention and auditstoimplementchangetoimprove personal and organizational performance.
B. Participatesinand/orinitiatescontinuousqualityimprovementactivitiesfornutritionserviceline.
C. Conductsin-servicesandeducationpresentationstotheorganization’sstaff.
D. Supportsandpromotestheorganization’sinfectioncontrol,safety,riskmanagement,andcustomer/guest relations programs.
E. Completes monthly quality assurance reports, conducts quarterly audits and reports to include but not limited to: Tray Card, Sanitation, Tube Feed, Supplement Use, Sanitation, Diet Orders, Tray Line, Meal Audit, Dietary Assessment, Wound Intervention, Dietary Recommendation
5. ProfessionalDevelopment
A. Actsasaresourceforthe medical staff and IDT onthenutritionalmanagementofresidents.
B. Interpretsandpresentscurrentclinicalknowledge,standardsofcare,andresearchtoimproveresidentcareand the nutrition service line.
C. Developsandmaintainsnutritionpracticeknowledge,RDNregistration,and continuing education requirements.
D. Develops and implements an individualized portfolio plan for professional growth and development including participationinprofessionalorganizationsandactivities,workshops,seminars,andstaffdevelopmentprograms.
E. Consultswithmedical/clinicalstaffconcerningstafflearningopportunities andworkswiththemtomaximize clinical staff comfort level and competencies in the care of patients with nutrition related diseases.
MACHINES, EQUIPMENT AND WORK AIDS:
Calculator, Personal Computer (Word/Excel/PowerPoint)
WORK TRAITS:
Aptitudes:
1. Ability to communicate clearly and concisely orally and in writing.
2. Ability to utilize computer skills effectively and creatively in QAPI reporting.
3. Ability to teach adults and incorporate ethnic needs of patients.
4. Fosters an environment of cooperation, collaboration and teamwork.
5. Ability to relate to various levels within the Facility’s structure.
Temperaments:
1. Ability to work independently in an unstructured environment.
2. Ability to motivate other interdisciplinary team members.
3. Ability to be flexible and adaptable at the unit and corporate level.
4. Ability to take initiative.
5. Ability to gain support and input from all team members.
PHYSICAL DEMANDS AND WORKING CONDITIONS:
1. Desk duties, including computer keyboard operation.
2. Light physical work including ability to perform patient physical assessments.
3. Talking and listening to effectively educate patients and staff.
4. Visual acuity to prepare and read computer reports, documentation and educational materials.
5. Audio acuity to listen effectively and accurately.
Note: Reasonable accommodations will be made as necessary if an individual cannot meet the above requirements.
MINIMUM QUALIFICATIONS:
1. Registered Dietitian as per Commission on Dietetic Registration
2. Dietitian State licensure (LDN) in the designated state of work
3. One year experience in clinical nutrition as a registered dietitian (preferred)
4. Computer experience preferred (experience with google drive)
5. Must be able to travel to buildings that are designated to the employee to provide on-site services per company policy
