Mustsuccessfully pass Dietetic Registration examination within one year of eligibility.

3. Current Illinoislicensure,or eligibility.

4. The analytical skills necessary to determine patients' nutritional needs and to develop a nutritional care plan.

5. The interpersonal skills necessary to interact with patients, their families, physicians and other hospital personnel and to supervise students.

6. The knowledge and organizational skills to develop and modify menus to comply with the patient's diet prescription.

7. The verbal communication skills necessary to convey information in a clear, concise manner.

8. The written communication skills necessary to effectively document nutritional assessment/education results and nutritional recommendations.

9. The ability to work with little supervision.

10. The ability to use a computer for storage and retrieval of data.

Reporting to the Nutrition and Food Service Director, assesses, plans, implements, and evaluates the nutritional care for patients of all age groups (pediatric through geriatric); serves as liaison between patient, medical staff, and Nutrition and Food Service Department.

What you will do:

1. Performs nutritional screening and assessment. Develops and implements ongoing nutritional care plan based upon the developmental needs of each patient. Monitors patient response to nutritional intervention. Identifies and closely monitors patients not receiving adequate nutrition.

2. Collaborates with members of the health care team to provide medical nutrition therapy.

3. Recommends patient specific macronutrient/energy prescription (oral, enteral, or parenteral) Collects assessment data relevant to nutritional support according to established protocol. Quantifies actual nutrient intake.

4. Plans, develops and implements nutritional education for in-patients, outpatients and/or patient caregivers. Adapts patient education materials to level appropriate for age specific population. Assists in the updating and acquiring of patient nutrition educational materials.

5. Designs and develops consumer nutrition education programs and/or services with audience characteristics in mind. Identifies and uses evaluation criteria for assessing effectiveness of these programs.

6. Participates in multi-disciplinary and departmental Quality Improvement program and special assignments as requested.

7. Serves on interdisciplinary committees and study groups.

8. Actively assesses, evaluates and maintains professional development and competency as outlined in the position description.

9. Prepares and completes patient records, billing and documentation according to departmental guidelines.

10. Serves as a nutrition consultant/liaison throughout the continuum and acts as a preceptor for dietetics or other students.

11. Adheres to all Northwest Community Hospital standards, policies, and procedures.

PHYSICAL REQUIREMENTS:

1. Requires light physical effort. May require frequent periods of standing or walking. May require occasional lifting or moving lightweight material, or rarely lifting or moving average weight material.

2. Flow of work and character of duties involves normal visual and mental attention.

WORKING CONDITIONS:

1. Good working conditions. Typical office working conditions, thought at least one disagreeable element or hazard, i.e. infectious disease, is occasionally present in the environment.