Clinical Nutrition Manager

Overview

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Description

• Manages clinical nutrition services for a facility, which may include its affiliates, as appropriate.

• Evaluates nutrition care programs and services; revises or makes recommendations for new programs and services/standards to assure all programs and services reflect the most recent evidence-based practice; organizes to implement, as approved.

• Regularly assumes responsibility for providing nutrition care for a subset of patients in accordance with the expectations for a clinical dietitian III (see below).

• Assesses, develops, implements and evaluates nutrition care plan for patients using the Nutrition Care Process, while demonstrating advanced practice competency.

• Medical Nutrition Therapy is performed and documented in compliance with regulatory and hospital protocols; Assures continuity of care through effective decision-making resulting in quality patient care.

• Effectively applies or participates in evidence-based research to enhance practice; participates in medical rounds, discharge planning and patient care conferences, as appropriate, for the clinical coverage area.

• Coordinates and participates in Quality Improvement activities; Collaborates with FNS and other members of the healthcare team to provide efficient,quality patient care.

• Utilizes effective time management to organize workload, prioritize and accomplish tasks.

• Interviews, hires and evaluates the performance of clinical dietetics staff; resolves employee issues; performs the disciplinary process, where appropriate.

• Assures performance reviews and employee commitments are completed on time.

• Orients and trains new staff; assesses the need and facilitates an ongoing development plan for clinical nutrition staff.

• Assures completion of initial and annual competency evaluations; Monitors work flow and coordinates adjustments, as needed.

• Organizes to assure policies/procedures for the responsibility area are updated at least annually and reflect evidence-based practice, where appropriate.

• Organizes to obtain approval for practice standards where required by policy; collaborates with other clinical nutrition managers in the system to assure continuity and consistency in policies and standards.

• Collaborates with food service leadership and others to monitor acceptance of patient menus and related meal service systems, plan and implement revisions as needed to assure the highest quality of patient care and satisfaction.

• May work with food service leadership to facilitate the implementation of healthy menu items and provide nutrition related information in retail and other areas of food service.

• Assists with the development and administration of the department budget as it relates to revenue and expenses to support the responsibility area; monitors the income statement, position control reports and related reports to assure budgetary goals are achieved; coordinates to assure accuracy of the information.

• Reporting /Data Management: Assures maintenance of requisite data and submits reports in a timely manner, as required; Assists with the development and maintenance of departmental information systems.

• Manages the design, evaluation and utilization of patient education materials that contain up-to-date information consistent with the Academy of Nutrition and Dietetics (AND) guidelines and evidence- based practice; Utilizes computers and various software programs, as applicable.

• Initiate development of Commission on Dietetic Registration (CDR) portfolio to reflect professional and career goals.

• Maintain licensure and registration by participating in continuing education activities.

• Attend nutrition seminars and teleconferences within the system and at the local level.

• May participate in local, state and national dietetics organizations activities and events.

• Complete annual compliance units on time.

• Seek guidance and expertise from peers and appropriate medical personnel in order to expand professional knowledge for application of Medical Nutrition Therapy. MINIMUM QUALIFICATIONS:

• Master's degree in Food and Nutrition, Dietetics, or Related Area.

• Minimum of four years of experience in a clinical setting; five or more years preferred.

• Registered with the Commission on Dietetic Registration (CDR). PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Additional Details

Supporting a diverse, equitable and inclusive culture. Emory Healthcare (EHC) is dedicated to providing equal opportunities and access to all individuals regardless of race, color, religion, ethnic or national origin, gender, genetic information, age, disability, sexual orientation, gender identity, gender expression and/or veteran's status. EHC does not discriminate on the basis of any factor stated above or prohibited under applicable law. EHC respects, values, and celebrates the unique perspectives and backgrounds of all individuals. EHC aspires to create an environment of collaboration and true belonging for all our patients and team members. Emory Healthcare (EHC) is committed to achieving a diverse workforce through equal opportunity and nondiscrimination policy in all aspects of employment including recruitment, hiring, promotions, transfers, discipline, terminations, wage and salary administration, benefits, and training.

ACCOMODATIONS: EHC will provide reasonable accommodations to qualified individuals with disabilities upon request. To request this document in an alternate format or to request a reasonable accommodation, please contact the Office of Diversity, Equity, and Inclusion."

PHYSICAL REQUIREMENTS: (Medium-Heavy) 36-75 lbs., 0-33% of the work day (occasionally); 20-35 lbs., 34-66% of the workday; (frequently); 10-20 lbs., 67-100% of the workday (constantly); Lifting 75 lbs. max; Carrying of objects up to 35 lbs.; Occasional to frequent standing & walking; Occasional sitting; Close eye work (computers, typing, reading, writing); Physical demands may vary depending on assigned work area and work tasks.ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure; Bio-hazardous waste Chemicals/gases/fumes/vapors; Communicable diseases; Electrical shock; Floor Surfaces; Hot/Cold Temperatures; Indoor/Outdoor conditions; Latex; Lighting; Patient care/handling injuries; Radiation; Shift work; Travel may be required; Use of personal protective equipment, including respirators; environmental conditions may vary depending on assigned work area and work tasks.