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Clinical Dietitian

Company: Aspen Valley Hospital
Location: Vail
Posted on: November 4, 2019

Job Description:

Job Summary:# The clinical dietitian works closely with the multidisciplinary healthcare team to provide patient care that is integrated and compatible with patient focused medical goals and objectives for both inpatients and outpatients. The clinical dietitian assists in screening patients for nutrition risk and provides full assessments when appropriate; plans, writes and instructs patients on therapeutic diets in accordance with physician orders; consults with physicians and other ancillary services in order to provide appropriate patient care including nutrition support; takes responsibility for maintenance and development of CQI program. ESSENTIAL FUNCTIONS # I DIETITIAN PROCESS # PRACTICE SKILLS # # The clinical dietitian is responsible for application of the Nutrition Care Process (NCP) including completion of the nutrition assessment, determination of the nutrition diagnosis, developing and implementing nutrition intervention(s), and monitoring and evaluating of the patient#s progress.## # # Completes all inpatient and swingbed nutrition screening and assessments in accordance with hospital policy. # # Completes all consult requests within a timely manner, per hospital policy. # # Provides nutrition services to individuals and groups in an outpatient setting for nutrition-related problems, chronic disease management, and for prevention and wellness. Outpatient nutrition care is compatible with patient-focused medical goals and objectives. # # Works cooperatively with nutritional services staff to ensure conformance to nutrition prescriptions. # # Serves as a resource to medical staff and allied health personnel on nutrition issues; participates in daily multidisciplinary rounds. # # Responsible for entering charges for patient consultations and maintains non-chargeable statistics for productivity purposes. # # Completes other tasks as assigned. # II PATIENT TEACHING # # Assesses education needs and provides nutrition counseling based on individual needs, including nutrient requirements, knowledge and abilities, and medical, economic, and social situation (Nutrition Intervention). # # Evaluates achievement of learning objectives by the patient and/or family. Provides appropriate follow-up in accordance with the patient#s treatment goals, referring patients for community or home health services as appropriate (Nutrition Intervention). # III COMPLIANCE WITH RULES, REGULATIONS AND POLICIES # # Records pertinent clinical documentation in accordance with regulatory requirements, professional standards and hospital policy. # # Adheres to federal, state and hospital rules and regulations concerning HIPAA privacy and security. # # Follows Hospital compliance plan and policies, including the Code of Conduct; adheres to Academy of Nutrition and Dietetics Code of Ethics. # # Participates in required training for compliance related activities (HIPAA, Compliance, Patient Safety, TJC, etc.) # IV PROFESSIONAL DEVELOPMENT # INTEGRATION # # Demonstrates responsibility and accountability for own professional decision making. # # Develops professional goals and diversity of responsibilities within practice, consistent with hospital mission and goals. # # Demonstrates role awareness and seeks individualized/department specific continuing education that improves patient care or professional practice. # # Able to express values around patient/family centered care and assists others to achieve shared understanding. # # Active participant in quality improvement processes. # # Participates and contributes to unit meetings and activities. # # Identifies need to seek out additional information when needed and apply relevant findings to practice. # V SERVICE EXCELLENCE # CUSTOMER SERVICE # # Provides patient visitation to inpatients to assess nutritional and foodservice needs with the purpose of providing exemplary customer service. # # Demonstrates purposeful service excellence through exceeding patient and co-worker expectations. # # Represents the department and hospital as a dedicated, courteous and responsive employee. # VI##### UNIT SPECIFIC DUTIES # RESPONSIBILITIES # # Comprehensive knowledge and application of medical nutrition therapy # # Knowledge of human behavior and techniques for effecting behavior change. # # Critical thinking to integrate facts, informed opinions, active listening, and observations. # # Decision making, problem solving and collaboration # # Ability to communicate effectively in both written and verbal form to patients, public, medical staff, and physicians. # # Assist with development and implementation of menus, as directed by Manager. # # General knowledge of nutrient analysis, word processing, and spreadsheet software. # # Complies with department policies and procedures, the local Health Department and The Joint Commission standards for safe food handling. # POPULATION SPECIFIC CRITERIA Pass/No Pass # Ensures developmentally appropriate care and counselling for patient populations. # VII CORE VALUES 50% # Patient Centered:is passionate about patient care, creating positive impressions on a consistent basis and exceeding our patients# expectations. Exhibits courtesy and sensitivity to the needs of patients and their families, responds with a sense of urgency to patient problems, anticipates patient requirements, responds proactively and places the patient#s safety above all else. # # Teamwork:works collaboratively with physicians and other staff and assists whenever possible. He/she openly shares information, provides feedback and participates in appropriate decision making as part of a team of healthcare professionals. Hospital and departmental objectives are placed ahead of individual agendas. # # Respect for Others:actively listens to others, takes other opinions into account, and communicates openly and honestly.# He/she demonstrates respect for others by being timely with communications, completion of tasks, and meeting attendance.# The employee is respectful of all physicians, colleagues, patients, visitors, and other stakeholders # # Accountability:takes responsibility for his/her actions, abides by the hospital#s guiding philosophies and policies, and follows through on commitments and physician orders.# He/she provides complete and accurate information to the Physician and/or other members of the work team, takes personal pride and ownership in the quality of care and services provided to all internal and external customers # # Integrity:is truthful, trustworthy, and principled.#He/she#demonstrates character, conviction, and honest and ethical behavior in all interactions with others.##The employee#s word can be trusted.##Behavior is#consistent with these AVH Core Values # KNOWLEDGE, SKILLS # ABILITIES # # EDUCATION/EXPERIENCE REQUIREMENTS # #BA/BS in Dietetics or Food and Nutrition #Hospital clinical dietetics experience preferred # LICENSE/REGISTRATION/CERTIFICATIONS # # Completed an AND- approved internship and registration exam # Registered Dietitian, Registered Dietitian Nutritionist or eligible RD # # KNOWLEDGE AND SKILL REQUIREMENTS # # Ability to concentrate and show attention to detail # Relatively high degree of analytical abilities # Strong interpersonal skills required # Ability to work independently LANGUAGE SKILLS # #Ability to read and communicate effectively in English #Spanish preferred # WORKING CONDITIONS # #Normal patient care environment with little exposure to excessive noise, dust and temperature #May be exposed to communicable diseases through normal or careless performance of responsibilities #May be exposed to mechanical dangers associated with mechanical devices #May be exposed to stressful situations # # # DESCRIPTION OF PHYSICAL DEMANDS # PHYSICAL DEMANDS # On-the-job time is spent in the following physical activities.# ########################################################################## - Percent of Time- Stand:####################################################################### 10% Walk:######################################################################## 10% Sit:############################################################################ 80% Talk or hear:############################################################# 99% Use hands to finger, handle or feel:######################## 100% Push or pull:############################################################# 10% Stoop, kneel, crouch or crawl:################################## 10% Reach with hands and arms:##################################### 10% Taste or smell:########################################################## 00% # This job requires that weight be lifted or force be exerted. ####################################################################################### - Yes/ No - Up to 10 pounds:######################################################## yes## Up to 25 pounds:######################################################## yes## Up to 50 pounds:######################################################### no## Up to 100 pounds:####################################################### no### More than 100 pounds:################################################ no### # This job has vision requirements as follows:############# - Yes/No - Clear close vision:###################################################### yes# Clear distance vision:################################################## yes# Depth perception:####################################################### yes# Three-dimensional vision; ability to judge ## distances and spatial relationships:######################## yes# Ability to adjust eye to bring an object into ## sharp focus:########################################################### yes# # Specific demands not listed: WORK ENVIRONMENT # Job may have exposure to the following environmental conditions: ######################################################################################### -Yes/No - Wet, humid conditions (non-weather):######################### no### Work near moving mechanical parts:########################## yes## Fumes or airborne particles:######################################### no### Toxic or caustic chemicals:########################################## no### Outdoor weather conditions:######################################## no### Extreme cold (non-weather):######################################## no### Extreme heat (non-weather):######################################## no### Risk of electrical shock:############################################## yes### Work with explosives:################################################# no### Risk of radiation:######################################################### no### Vibration:##################################################################### no### # Hearing ability required for work environment is:### - Yes/No - Ability to hear alarms on equipment:########################## yes## Ability to hear patient call:########################################## yes## Ability to hear instructions clearly:############################# yes## # ################################################################################## - Hi/Med/Lo - The typical noise level for the work environment is:########### med## # Repetitive Motion Actions############################# - Percent of Time - Repetitive use of foot control:################################### 00%### Repetitive use of hands:########################################## 100%## Grasping - simple/light:############################################ 80%## Grasping - firm/heavy:############################################# 15%## Fine dexterity:########################################################### 99% ##Job Summary: The clinical dietitian works closely with the multidisciplinary healthcare team to provide patient care that is integrated and compatible with patient focused medical goals and objectives for both inpatients and outpatients. The clinical dietitian assists in screening patients for nutrition risk and provides full assessments when appropriate; plans, writes and instructs patients on therapeutic diets in accordance with physician orders; consults with physicians and other ancillary services in order to provide appropriate patient care including nutrition support; takes responsibility for maintenance and development of CQI program.ESSENTIAL FUNCTIONS IDIETITIAN PROCESS & PRACTICE SKILLS The clinical dietitian is responsible for application of the Nutrition Care Process (NCP) including completion of the nutrition assessment, determination of the nutrition diagnosis, developing and implementing nutrition intervention(s), and monitoring and evaluating of the patient's progress. Completes all inpatient and swingbed nutrition screening and assessments in accordance with hospital policy. Completes all consult requests within a timely manner, per hospital policy. Provides nutrition services to individuals and groups in an outpatient setting for nutrition-related problems, chronic disease management, and for prevention and wellness. Outpatient nutrition care is compatible with patient-focused medical goals and objectives. Works cooperatively with nutritional services staff to ensure conformance to nutrition prescriptions. Serves as a resource to medical staff and allied health personnel on nutrition issues; participates in daily multidisciplinary rounds. Responsible for entering charges for patient consultations and maintains non-chargeable statistics for productivity purposes. Completes other tasks as assigned. IIPATIENT TEACHING Assesses education needs and provides nutrition counseling based on individual needs, including nutrient requirements, knowledge and abilities, and medical, economic, and social situation (Nutrition Intervention). Evaluates achievement of learning objectives by the patient and/or family. Provides appropriate follow-up in accordance with the patient's treatment goals, referring patients for community or home health services as appropriate (Nutrition Intervention). IIICOMPLIANCE WITH RULES, REGULATIONS AND POLICIES Records pertinent clinical documentation in accordance with regulatory requirements, professional standards and hospital policy. Adheres to federal, state and hospital rules and regulations concerning HIPAA privacy and security. Follows Hospital compliance plan and policies, including the Code of Conduct; adheres to Academy of Nutrition and Dietetics Code of Ethics. Participates in required training for compliance related activities (HIPAA, Compliance, Patient Safety, TJC, etc.) IVPROFESSIONAL DEVELOPMENT & INTEGRATION Demonstrates responsibility and accountability for own professional decision making. Develops professional goals and diversity of responsibilities within practice, consistent with hospital mission and goals. Demonstrates role awareness and seeks individualized/department specific continuing education that improves patient care or professional practice. Able to express values around patient/family centered care and assists others to achieve shared understanding. Active participant in quality improvement processes. Participates and contributes to unit meetings and activities. Identifies need to seek out additional information when needed and apply relevant findings to practice. VSERVICE EXCELLENCE & CUSTOMER SERVICE Provides patient visitation to inpatients to assess nutritional and foodservice needs with the purpose of providing exemplary customer service. Demonstrates purposeful service excellence through exceeding patient and co-worker expectations. Represents the department and hospital as a dedicated, courteous and responsive employee. VI UNIT SPECIFIC DUTIES & RESPONSIBILITIES Comprehensive knowledge and application of medical nutrition therapy Knowledge of human behavior and techniques for effecting behavior change. Critical thinking to integrate facts, informed opinions, active listening, and observations. Decision making, problem solving and collaboration Ability to communicate effectively in both written and verbal form to patients, public, medical staff, and physicians. Assist with development and implementation of menus, as directed by Manager. General knowledge of nutrient analysis, word processing, and spreadsheet software. Complies with department policies and procedures, the local Health Department and The Joint Commission standards for safe food handling. POPULATION SPECIFIC CRITERIAPass/No Pass Ensures developmentally appropriate care and counselling for patient populations. VIICORE VALUES50% Patient Centered:is passionate about patient care, creating positive impressions on a consistent basis and exceeding our patients? expectations. Exhibits courtesy and sensitivity to the needs of patients and their families, responds with a sense of urgency to patient problems, anticipates patient requirements, responds proactively and places the patient?s safety above all else. Teamwork:works collaboratively with physicians and other staff and assists whenever possible. He/she openly shares information, provides feedback and participates in appropriate decision making as part of a team of healthcare professionals. Hospital and departmental objectives are placed ahead of individual agendas. Respect for Others:actively listens to others, takes other opinions into account, and communicates openly and honestly. He/she demonstrates respect for others by being timely with communications, completion of tasks, and meeting attendance. The employee is respectful of all physicians, colleagues, patients, visitors, and other stakeholders Accountability:takes responsibility for his/her actions, abides by the hospital's guiding philosophies and policies, and follows through on commitments and physician orders. He/she provides complete and accurate information to the Physician and/or other members of the work team, takes personal pride and ownership in the quality of care and services provided to all internal and external customers Integrity:is truthful, trustworthy, and principled. He/she demonstrates character, conviction, and honest and ethical behavior in all interactions with others. The employee's word can be trusted. Behavior is consistent with these AVH Core Values KNOWLEDGE, SKILLS & ABILITIES EDUCATION/EXPERIENCE REQUIREMENTS ?BA/BS in Dietetics or Food and Nutrition?Hospital clinical dietetics experience preferred LICENSE/REGISTRATION/CERTIFICATIONS ? Completed an AND- approved internship and registration exam? Registered Dietitian, Registered Dietitian Nutritionist or eligible RD KNOWLEDGE AND SKILL REQUIREMENTS ? Ability to concentrate and show attention to detail? Relatively high degree of analytical abilities? Strong interpersonal skills required? Ability to work independentlyLANGUAGE SKILLS ?Ability to read and communicate effectively in English?Spanish preferred WORKING CONDITIONS ?Normal patient care environment with little exposure to excessive noise, dust and temperature?May be exposed to communicable diseases through normal or careless performance of responsibilities?May be exposed to mechanical dangers associated with mechanical devices?May be exposed to stressful situations DESCRIPTION OF PHYSICAL DEMANDS PHYSICAL DEMANDS On-the-job time is spent in the following physical activities. - Percent of Time-Stand: 10%Walk: 10%Sit: 80%Talk or hear: 99%Use hands to finger, handle or feel: 100%Push or pull: 10%Stoop, kneel, crouch or crawl: 10%Reach with hands and arms: 10%Taste or smell: 00% This job requires that weight be lifted or force be exerted. - Yes/ No -Up to 10 pounds: yes Up to 25 pounds: yes Up to 50 pounds: no Up to 100 pounds: no More than 100 pounds: no This job has vision requirements as follows: - Yes/No-Clear close vision: yes Clear distance vision: yes Depth perception: yes Three-dimensional vision; ability to judge distances and spatial relationships: yes Ability to adjust eye to bring an object into sharp focus: yes Specific demands not listed:WORK ENVIRONMENT Job may have exposure to the following environmental conditions: -Yes/No -Wet, humid conditions (non-weather): no Work near moving mechanical parts: yes Fumes or airborne particles: no Toxic or caustic chemicals: no Outdoor weather conditions: no Extreme cold (non-weather): no Extreme heat (non-weather): no Risk of electrical shock: yes Work with explosives: no Risk of radiation: no Vibration: no Hearing ability required for work environment is: - Yes/No -Ability to hear alarms on equipment: yes Ability to hear patient call: yes Ability to hear instructions clearly: yes - Hi/Med/Lo -The typical noise level for the work environment is: med Repetitive Motion Actions - Percent of Time -Repetitive use of foot control: 00% Repetitive use of hands: 100% Grasping - simple/light: 80% Grasping - firm/heavy: 15% Fine dexterity: 99%

Keywords: Aspen Valley Hospital, Vail , Clinical Dietitian, Healthcare , Vail, Colorado

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