Dietician - Marshall Internal Medicine

Marshall Health•Huntington, WV

17h•Onsite

About The Position

The Dietician at Marshall Internal Medicine is responsible for assessing client medical history, including nutritional status, diet history, and food habits. This role involves conducting individual sessions to determine patient's nutritional needs and risk factors, and conferring with physicians and other clinicians regarding the effect of nutritional status. The Dietician develops and presents nutritional plans to patients and their families, including recommendations for special diets and preparation techniques. Key duties also include documenting dietary assessments, conducting patient education programs for various health conditions and cultural preferences, teaching food preparation and safe food handling, and providing nutritional health education to staff. Additionally, the Dietician acts as a liaison with food access and subsidy programs and collaborates with other providers and resources to address health issues and develop community standards and programs.

Requirements

Bachelor's degree in nutrition, food service, or community health.
Registered Dietitian certification.
Current WV license.

Nice To Haves

Master's degree preferred.
Certified Diabetes Educator preferred.
Two years experience in a healthcare setting as dietitian/patient educator preferred.

Responsibilities

Assesses client medical history, including nutritional status, diet history, and food habits.
Conducts individual sessions to discuss patient's nutritional needs and determines risk factors.
Confers with physician and other clinicians as appropriate on effect of nutritional status.
Develops nutritional plan for patient, presents information to patient/family individually about implementing nutrition plan including recommendations for special diets and diet techniques to ensure proper preparation and nutritional intake.
Documents dietary assessment/plan summary for medical record.
Conducts patient education programs for weight reduction, cultural preferences, and special-need diets for certain health conditions such as diabetes, high blood pressure, etc.
Teaches correct food preparation and safe food handling.
Conducts nutritional health education programs for staff.
Acts as liaison with food access and subsidy programs.
Participates collaboratively with other providers and resources to assess and address health issues including the development of community standards and programs.
Performs related work as required.