Clinical Dietitian
Location: Hickam AFB, Hawaii
Description: DP Technology Services, Inc. is employing Clinical Dietitian right now, this vacancy will be delegated in Hawaii. Further informations about this vacancy opportunity please read the description below. Summary. To develop and implement nutrition services and medical nutrition therapy using established standards of care and practice protocols or evidence-based guidelines; provide nutrition counseling! services to inpatients and outpatients, manage resources in a cost effective manner; participate in performance improvement efforts; maintain professional competency and skills required for professional practice, and perform other duties to include support of Force Health Protection, Population Health, and Health Promotion initiatives in promoting optimal health for active duty, retirees, family members, and the community.
3 TYPE OF WORK. The duties include but are not limited to the following:
3.1 Provide medical nutrition therapy and other nutrition care services to inpatients and outpatients whose disorders/diseases require complex dietary management using the American Dietetic Association Nutrition Care Process, AF Dietitian Nutrition Care Guidelines, DoD Clinical Practice Guidelines, Academy of Nutrition and Dietetics (AND) Evidence-Based Guides, IAW Academy of Nutrition and Dietetics (AND) Nutrition Care Manual, and AF and local operating instructio! ns.
3.2 Will provide nutrition care and services in a! ccordance with the AND Standards of Practice in Nutrition Care, Standards of Professional Performance, along with the AND Code of Ethics. Standards of Practice are authoritative statements that describe a competent level of practice that is demonstrated through nutritional assessment, nutrition diagnosis, nutrition intervention, and outcomes monitoring and evaluation. The dietitian obtains adequate information in order to identify nutrition-related problems (nutrition assessment); identifies and describes an actual occurrence, risk of, or potential for developing a nutrition problem that dietetics professionals are responsible for treating independently (nutrition diagnosis); identifies and implements appropriate, purposefully planned actions designed with the intent of changing a nutrition-related behavior, risk factor, environmental condition, or aspect of health status for an individual, target group, or the community at large (nutrition intervention); and monitors and e! valuates outcome(s) related to the nutrition diagnosis and the goals established in the intervention plan to determine the degree to which progress is being made and goals or desired outcomes of nutrition care are being met, and use selected outcome indicators to create an outcomes management system (nutrition monitoring and evaluation).
3.3 Work closely with and is a member of the interdisciplinary health care team which may be composed of physicians, nurses, social workers, pharmacists and/or psychologists, to provide medical nutrition therapy and nutrition education that are integrated and compatible with the patient’s medical program goals and objectives. Function as the nutrition expert and lead agent in multidisciplinary team(s) that plan, coordinate, and provide total care for the patient, such as the Nutrition Support Team, Dysphagia Team, Diabetic Education Team, Cardiac Rehabilitation Team, Discharge Planning Team, and other interdisciplinary committees! related to provision of health care.
3.4 Review patients’ m! edical background, psycho-social history, current dietary adherence, and method of administration of nutrition care and assess patients for nutrition risk, to include physical and psychological needs through a detailed history. These conditions can include, but are not limited to, renal disease, liver disease, cancer, gastrointestinal disease, diabetes, prenatal, cardiovascular disease, pulmonary disease, neurological disease, immune deficiency disorders, inborn errors of metabolism, cystic fibrosis, failure to thrive, motor vehicle accidents, gunshot and stab wounds, or other traumatic major injury/surgery/illness.
3.5 Conduct evaluation of in-depth diet/nutrition history, 24-hour recall and food frequency data with patients and/or caregivers regarding food habits, intolerances, allergies, preferences, ethnic or lifestyle habits which may impact on food intake and calculate nutrition requirements and necessary dietary restrictions or supplementation.
3.6 ! Collect appropriate nutrition assessment data to include anthropometric data, laboratory parameters, drug-nutrient interaction needs, and dietary education needs in order to make a comprehensive evaluation of patients nutrition needs.
3.7 Develop nutrition care plans and implement appropriate dietary regimes for individual outpatients/inpatients/family members/caregivers upon consult from a physician or via needs determination using patient screening/assessment criteria. Incorporate into dietary plans: nutritional factors associated with obesity, diabetes, cancer, cardiac, gastrointestinal, hepatic, hypertension, metabolic, endocrine, renal, surgery, neurologic, pulmonary, malabsorption, trauma, and infection; all life cycle phases (e.g., pregnancy, lactation, infants, children, adolescents, adults, and geriatrics); disease prevention of palliation (e.g., dental caries, oral health, weight control, risk factor intervention, oncology, abnormalities of nutrient metab! olism, drug-nutrient, and diet-drug interactions, substance abuse, and ! feeding problems); and nutritional factors associated with stress, deficiency states, immunologic implication, megavitamin supplementation.
3.8 Provide in-depth nutritional care to patients who are mostly malnourished/debilitated, on modified or supplemented diets, on enteral tube feedings as the major source of nutrition support, varying and frequently adjusted medications and/or therapies, require frequent monitoring or diet modification, or in whom there is a close interrelationship between diet/nutrition support and the patient’s medical therapy.
3.9 Monitor patient response to treatment and nutrition intervention.
3.10 Document care plans, recommendations, patient progress, modification of care plans, level of comprehension and compliance in the medical record. Document nutrition education and/or therapy IAW Academy of Nutrition and Dietetics (AND) Nutrition Care Process, Academy of Nutrition and Dietetics (AND) Nutrition Care Manual, and A! F Dietetics Nutrition Care guidelines and other applicable standards.
3.11 Perform modifications in fiber, consistency, calories, carbohydrates, fats, proteins, and minerals for all types of diets and provide alternate dietary plans to account for food allergy, food intolerance, or for food preferences such as vegetarianism.
3.12 Provide inpatient and outpatient individual and group instruction to patient/significant other and/or family members (medical nutrition therapy and nutrition education) as appropriate based on patient need, level of understanding, cultural needs, and medical condition and determine and deliver appropriate education to meet patient learning preferences and abilities.
3.13 Provide liaison between physician, nursing care, and nutritional services.
3.14 Develop and update teaching materials.
3.15 Prepare all records and reports as may be required in support of services rendered and as required by the MTF Sta! ndard Operating Procedures, Federal Law, or Air Force Instruction.
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3.16 Take part in clinic Quality Assurance Programs as required to meet the standards of the Joint Commission on Accreditation of Healthcare Organizations.
3.17 Facilitate patient access to medical care by recommending appropriate referrals to other health care providers IAW policies and regulations.
3.18 Attend and participate in patient care reports, patient care conferences, team conferences, professional staff conferences, and other appropriate professional activities only to the extent that such attendance and participation is relative to his/her assigned cases and/or performance of services as determined by the Flight Commander.
3.19 See patients as scheduled by the government on the patient appointment schedule.
3.20 Maintain appropriate inpatient and outpatient clinical administrative workload data in accordance with local policy and coding guidance.
3.21 Perform related special projects or additional duties as assig! ned, such as squadron Infection Control Monitor, Patient Safety Representative, or Performance Improvement Advisor.
3.22 Review technicians’ daily tasks for accuracy to include modifying patient menus and ensuring food preferences are planned into meals and snacks.
3.23 Serve as the nutrition consultant to the Air Force community and its agencies, such as Child Development Center, Base Dining Facility, and Base Menu Planning Board.
3.24 Develop, conduct, and participate in health promotion and prevention activities and deliver primary, secondary, and tertiary prevention education for lifestyle behaviors and risk reduction to include but not limited to tobacco cessation, fitness, nutrition, stress management, and injury prevention.
3.25 Plan, implement, and evaluate population-based community nutrition programs and outcome-based disease prevention and management programs related to nutrition.
3.26 Manage all appointments and gen! erate workload reports using the Composite Health Care System (CHCS).
3.27 Participate in evaluation of the quality and effectiveness of activities/services of the squadron by organizing clinical nutrition performance improvement activities.
3.28 Maintain data quality management (e.g. coding, MEPRS) and reporting requirements in program execution.
3.29 Serve as the nutrition education and medical nutrition therapy expert, consultant, and advocate supporting a comprehensive Air Force Fitness Program for the installation.
3.30 Collect outcomes management data and analyze data for effective and efficient service and make appropriate adjustments as needed.
3.31 Participate in and provide in-service training to other dietitians, diet technicians, and food service workers, to inpatient unit personnel, nursing and medical staff, and other wing staff as requested and as appropriate on nutrition-related topics.
3.32 Participate in teleconferences, updates, working groups, review panels, symposiums, ! etc. related to nutrition education/MNT programming or operations.
3.33 Ensure compliance with Air Force Inspection Agency and Joint Commission on Accreditation of Healthcare Organizations standards.
Location
Hickam AFB, HI
United States
See map: Google Maps
Minimum qualification:
1 Qualifications
1.1 Completion of a baccalaureate degree from a US regionally accredited college or university and coursework accredited or approved or by Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics (AND).
1.2 Must be registered and maintain registration with the Commission on Dietetic Registration through the AND. Continuing education in dietetics and nutrition is required, complying with the Commission on Dietetic Registration of the AND requirements.
1.3 Must be able to be successfully granted provider privileges by the Credentials Office and mai! ntain privileges.
1.4 Must possess at least 2 years experience! within the preceding 3 years in clinical dietetics in an acute care medical facility.
2 Knowledge and skills required:
2.1 Knowledge of wide range of theories, principles, practices and procedures in the science of dietetics required to conduct nutrition program activities, evaluate referrals, and deliver medical nutrition therapy; and extensive knowledge of coding related to the nutrition care process.
2.2 Knowledge of wide range of chronic diseases, prognosis, medication, treatment methods and disease response to medical nutrition therapy to apply this information to individual nutrition needs and skill in applying knowledge to difficult, complex problems of patient care.
2.3 Knowledge, skill and ability to perform in-depth nutrition assessments through collecting, analyzing and interpreting medical data from laboratory results, patient interviews, drug-nutrient interactions, anthropometrical measurements, and patient history and abi! lity to tailor effective individualized treatment plans and nutritional counseling for participants in various stages of the life cycle with a wide range of nutrition-related medical diagnoses.
2.4 Skill in written and verbal communication in a variety of settings with patients, staff, and higher level Air Force, DoD, or civilian agencies to obtain medical histories, to provide nutrition counseling and teaching in group settings and one on one, and to provide in-service training.
2.5 Knowledge and ability to develop, implement and conduct process improvement initiatives, and collect and analyze nutrition outcome data.
2.6 Knowledge of the administrative requirements for proper documentation of patient’s condition including disease progress, acknowledgement of teaching, follow-up care, treatment goals and plan, in accordance with the Academy of Nutrition and Dietetics Nutrition Care Process.
2.7 Knowledge and ability to interpret and imp! lement standards of care, standards of education, and regulatory standa! rds from a variety of organizations such as the American Dietetic Association, Commission on Accreditation for Dietetics Education, Joint Commission on Accreditation of Healthcare Organizations, and the Air Force Inspector General (Health Services Inspection).
2.8 Knowledge of a complex area of clinical dietetics at an advanced level of practice which is affected by rapid changes in technology and is closely related to the overall treatment of acutely ill patients with diagnosis such as renal, diabetic, oncology, pediatric, gastrointestinal, cardiology, and critical care.
2.9 Skill in obtaining information from patients, analyzing dietary needs, and in translating this into an individual diet and nutrition care plan.
2.10 Knowledge of complex concepts of adult learning theory, educational practices and teaching techniques to counsel patients, to develop and conduct patient education programs to individuals and groups, and to provide in-service tra! ining programs to Nutritional Medicine employees, medical and nursing staff.
2.11 Knowledge of methods, materials, and equipment used in hospital food preparation and service.
2.12 Knowledge of nutritional support procedures, such as total parenteral nutrition, total enteral nutrition and oral supplementation in order to calculate nutrient requirements, recommend appropriate nutritional formulas, and identify optimal route of feeding administration.
2.13 Knowledge of behavior change theories and skill in behavior modification to facilitate effective promotion of weight gain prevention, weight loss, and weight loss maintenance, adoption of healthy lifestyles and disease prevention.
2.14 Knowledge of marketing and social marketing principles to effectively promote a comprehensive nutrition program.
2.15 Knowledge of human behavior, motivational strategies, and counseling techniques to promote nutrition to groups and individuals wit! h varying health status and at varying degrees of readiness to change. !
2.16 Proficiency in basic computer applications for word processing, record keeping, presentations, and nutrition assessment (e.g. Microsoft Word, PowerPoint, Excel, and Outlook) and other software pertinent to job functions.
Category: Contract Location: Hickam AFB, HI Clearance type: Position of Trust Secondary Location Category: N/A
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This vacancy will be opened on: Fri, 27 Sep 2013 22:55:17 GMT