Dietitian - Level I

NYC Health + Hospitals; New York (NY); On-site; USD 65,000 - 95,000; Full time

Job summary

Elmhurst Hospital Center in New York City seeks a qualified Dietitian to provide nutrition care within the Food and Nutrition Department under supervision. You will conduct nutritional assessments, interpret clinical data, and develop individualized care plans for patients.

The role involves counseling patients and families on therapeutic diets, coordinating diet services with the care team, and ensuring thorough documentation of care plans and discharge instructions.

Qualifications

• Bachelor’s degree in Nutrition and Dietetics from an accredited program (AND approved).
• Registration or eligibility for registration by the CDR as a Registered Dietitian (RD).
• Current NYSED Dietitian-Nutritionist certification (or equivalent).

Responsibilities

• Performs nutritional assessments by interviewing clients and families to obtain history of food habits and preferences.
• Interprets laboratory, physical, and social data in medical records to guide care.
• Monitors clients for and evaluates food/drug interactions; consults physicians on therapeutic diet modifications.
• Prepares client nutrition care plans and discharge plans; documents follow-up plans in medical records.
• Directs service of client diets; coordinates with food service managers per master menu and census requirements.

Education

Bachelor’s Degree in Nutrition and Dietetics

CDR Registered Dietitian registration or eligibility

NYSED Dietitian-Nutritionist certification

Job description

Marketing Statement

Elmhurst Hospital Center (EHC) is the major tertiary care provider in the borough of Queens. The hospital is comprised of 545 beds and is a Level I Trauma Center, an Emergency Heart Care Station and a 911 Receiving Hospital. It is the premiere health care organization for key areas such as Surgery, Cardiology, Women's Health, Pediatrics, Rehabilitation Medicine, Renal and Mental Health Services.

Marketing Statement

Elmhurst Hospital Center (EHC) is the major tertiary care provider in the borough of Queens. The hospital is comprised of 545 beds and is a Level I Trauma Center, an Emergency Heart Care Station and a 911 Receiving Hospital. It is the premiere health care organization for key areas such as Surgery, Cardiology, Women's Health, Pediatrics, Rehabilitation Medicine, Renal and Mental Health Services.

At NYC Health + Hospitals, our mission is to deliver high quality care health services, without exception. Every employee takes a person-centered approach that exemplifies the ICARE values (Integrity, Compassion, Accountability, Respect, and Excellence) through empathic communication and partnerships between all persons.

Duties & Responsibilities

Purpose of Position:

This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Food and Nutrition Department or other assigned area. All personnel perform related work.

Under supervision, provides nutrition care in a Food and Nutrition Department or other assigned area.

Examples Of Typical Tasks

• Performs nutritional assessments. Interviews clients and/or their families to obtain history of food habits and preferences. Explains diet to clients and/or their families and monitors reaction to diet.
• Interprets laboratory, physical, and social data in medical records.
• Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate therapeutic diet modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus.
• Prepares client nutrition care plans.
• Directs service of client diets. Generally, interacts with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements. May review client menus.
• Participates in testing new recipes and reports results for possible inclusion in department recipe manual. Conducts meal rounds with clients and/or their families to collect feedback on recipes.
• Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home.
• Maintains records and writes reports.
• Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records.
• Supervises the receipt, storage and distribution of food and other supplies.
• Participates in nutritional training of field placement students.
• Participates in rounds with client’s health care team.
• Directs service of client diets. Instructs and supervises cooks and cook’s helpers in the preparation and distribution of food, as indicated by master menu, standard recipes and census and portion control requirements. May supervise diet office staff.
• Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs.
• Effectively applies ICARE values: Integrity, Compassion, Accountability, Respect, and Excellence.
• May inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and checks the quality, quantity, appearance, temperature and palatability of food. May instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition.

Minimum Qualifications

• Bachelor’s Degree from an accredited college or university in Nutrition and Dietetics or Nutrition and Food Studies in a program approved by the Academy of Nutrition and Dietetics (AND); or
• Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian; or
• Current certification as a Dietitian-Nutritionist issued by the New York State Education Department (NYSED).