Clinical Dietitian

Regions Hospital & RHSC•Saint Paul, MN

10d•$29 - $43•Onsite

About The Position

Regions Hospital is in search of a temporary Clinical Dietitian to work through October 2026 at our outpatient cancer center. This position will take on the following responsibilities: perform nutritional assessments, including nutrition focused physical exams; develop and implement nutrition care plans with use of order writing privileges; assist with nutritional assessment, development, and implementation of nutrition care plans; monitor patient response, documentation, and provision of nutrition education to patients/clients, medical staff, dietetic students/interns, and the community; incorporate standards of medical nutritional therapy with the individual patient’s age (from infancy to old age), weight, medical, physiologic, and social/cultural needs; participate in the development and evaluation of the patient food service to maximize nutritional intake, patient satisfaction and to assure that the nutritional content of the diets meets dietary and medical nutrition therapy guidelines; develop, maintain, and evaluate programs, policies and procedures and improvement processes to assure excellent nutrition care. FTE: 0.0; Casual/Per Diem. Work Schedule: Casual/Per Diem; Day Shifts.

Requirements

BA/BS Food and Nutrition and supervised practice/internship in dietetics
Must be a Registered Dietitian and licensed with the state of Minnesota within 5 months of employment.

Responsibilities

perform nutritional assessments, including nutrition focused physical exams
develop and implement nutrition care plans with use of order writing privileges
assist with nutritional assessment, development, and implementation of nutrition care plans
monitor patient response, documentation, and provision of nutrition education to patients/clients, medical staff, dietetic students/interns, and the community.
incorporate standards of medical nutritional therapy with the individual patient’s age (from infancy to old age), weight, medical, physiologic, and social/cultural needs.
participate in the development and evaluation of the patient food service to maximize nutritional intake, patient satisfaction and to assure that the nutritional content of the diets meets dietary and medical nutrition therapy guidelines.
develop, maintain, and evaluate programs, policies and procedures and improvement processes to assure excellent nutrition care.