Regional Registered Dietitian

About the role

The Regional Registered Dietitian (RD) coordinates all phases of nutritional care while collaborating and communicating with contracted food service vendors, dietary managers, physicians, and nursing staff at designated facilities.

Responsibilities

• Nutritional care includes nutrition assessment of all at-risk patients, care planning, monitoring, and diet education as appropriate.
• Provides guidance to dietary managers and monitors nutrition departments for compliance with food safety and sanitation regulations.
• Regularly visits assigned facilities to provide monitor nutrition services processes.
• Interprets nutrition screening to identify patients at nutrition risk and to direct nutrition care.
• Using the Nutrition Care Process (NCP) conducts nutrition assessment per policy to establish and support nutrition diagnoses, prescriptions, and care plans based on medical history, nutrition history, anthropometrics measures, biochemical tests, and clinical status.
• Implements and supports nutrition care planning including nutrition interventions as indicated to address patient goals. These may include, but are not limited to therapeutic diets, oral nutrition supplements and diet education as appropriate.
• Maintains records according to the Standards of Practice for the RD, legislation, regulations, and organizational policies.
• Collaborates with patients, caregivers, and other health care professionals regarding patient care recommendations. Communicates recommendations to leadership regarding quality improvement and regulatory compliance.
• Collaborates and communicates with contracted food service vendors, dietary managers, physicians, and nursing staff regarding all areas of nutritional care as needed.
• Evaluates and approves patient menus and nutritional supplement based on regulations, dietary guidelines, patient acceptability, and operational capabilities.
• Observes meal service for adherence with policies and procedures, as well as regulatory compliance.
• Provides guidance to the dietary manager regarding nutritional care and food safety/sanitation regulation.
• Makes sure nutrition departments are compliant with food safety and sanitation regulations and conducts nutrition service audits.

Requirements

• Baccalaureate degree in Food and Nutrition, Dietetics or Nutritional Sciences.
• Successful completion of ACEND) approved dietetic internship, didactic program, coordinated program, or graduate program.
• Current registration with CDR is required.
• State licensure is required as per state law.
• Five years of experience in food service management or clinical nutrition is preferred.