Clinic RDN - Registered Dietitian Nutritionist
Mass General Brigham
Boston, MA
5x8 hrs, Days

At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. When determining base pay, we take a comprehensive approach that considers your skills, relevant experience, education, certifications, and other critical factors. The pay information provided offers an estimate based on the minimum job qualifications, but it does not encompass all the elements that contribute to your total compensation package.

GENERAL OVERVIEW Responsible for the design and implementation of a plan of nutritional care, based on identification and assessment of a patient’s nutritional needs, correlated with other health plans. Requires strong interpersonal and interviewing skills. Requires excellent communication skills to ensure appropriate translation of nutrition recommendations to the team, patient and their families and colleagues PRINCIPAL DUTIES AND RESPONSIBILITIES Clinical Responsibilities 1. Maintains good rapport and effective working relationships with patients and their families, physicians, nurses, managers and administration. 2. Participates on multi disciplinary patient care rounds on assigned unit. Assesses, evaluates, monitors and recommends appropriate nutrition intervention. 3. Develops nutrition care plan utilizing clinical, bio-chemical, and socio-economic factors. Documents, monitors and communicates nutrition care plans through written and verbal systems (medical records, discussions on work rounds). Documents in medical record based on established standards of practice. 4. As assigned, works with team leader and senior clinical dietitians in developing nutrition plans for forced fed patients. 5. Assesses and adjusts individual patient’s diet modifications according to nutritional adequacy 6. Interprets, evaluates, and utilizes pertinent current research related to nutritional care, and presents such at Nutrition Support Rounds, as appropriate. 7. Collaborates with case managers for discharge and continuing care plans. 8. Assists in development of standards of practice within the Department of Nutrition. Assists in monitoring of selected clinical indicators and department audits. 9. Counsels individuals and groups with varied nutritional needs, taking into consideration diagnosis, socio-economic, and educational backgrounds. 10. Participates in selected quality improvement programs. 11. Collaborates with food service personnel and participates in problem solving food service issues 12. Performs other duties as requested by management staff. Management Responsibilities: 0. Maintains food service safety and sanitation standards within established guidelines. 1. Helps controls inventory of nutrition supplements and tube feedings on unit within budgetary goals. 2. Participates in quality improvement projects as requested Educational Responsibilities: 0. Serves as preceptor and assists in the educational experience of the Dietetic Interns for assigned unit. 1. Conducts individual and group classes, both formal and informal, for students and professional personnel, both intra and inter-departmentally. QUALIFICATIONS 1. Registered, Licensed Dietitian. 2. Dietetic interns who have completed a post-baccalaureate dietetic internship and is a RD eligible dietitian may practice under the guidance of a team leader / senior dietitian for 3 months until successful completion of the registration exam. 3. One to two years experience preferred. 4. Certified Nutrition Support Clinician (CNSC), preferred. SKILLS/ABILITIES/COMPETENCIES REQUIRED 0. Advanced knowledge of metabolism in relation to clinical nutrition. 1. Advanced knowledge of food chemistry and macro/micro-nutrition composition. 2. Knowledge of food production and service systems in relation to safe, nutritious food products. 3. Good management and personnel skills for interaction with a diverse group of people in the work setting (including physicians, nurses, other allied health professionals, managers, and supportive personnel). 4. High level of analytical abilities to interpret laboratory data, to identify and plan individual nutrition programs, and to discriminate new product claims and their physiologic effect. 5. High level of interpersonal skills necessary to provide counseling to patients and their families on nutrition related issues. 6. Ability to use variety of computer systems and technology 7. Ability to work in changing environment. WORKING CONDITIONS: 0. Works as part of a team – on units and within department of areas and patient needs. 1. Works every fifth weekend. 2. Considerable stress dealing with a wide variety of hospital staff, patients and families. 3. Exposure to disease.