Per Diem Dietitian

University Medical Center of Southern Nevada (UMC); Las Vegas (NV); On-site; USD 65,000 - 90,000; Full time

Job summary

University Medical Center of Southern Nevada (UMC) seeks a qualified Dietitian to assess patient nutrition, develop care plans, and support recovery through targeted dietary interventions.

Responsibilities include evaluating nutritional risks, educating patients and families, and ensuring alignment with medical orders. A registered dietitian with Nevada licensure is required, with internship experience enhancing eligibility for advanced roles.

Qualifications

• Registered Dietitian (RD) certification and Nevada Dietitian license or eligibility.
• Bachelor’s degree in Dietetics or closely related field; higher degree required for new RD entrants from 2024.
• Two years of professional dietitian experience or recent graduation with accredited internship.

Responsibilities

• Assess nutritional status and risks for patients.
• Develop individual nutrition care plans and educate patients and families.
• Calculate nutritional needs and monitor intake and labs.
• Assist in menu review to ensure nutritional requirements are met and apply safety standards.

Skills

Registered Dietitian

Nutritional Assessment

Dietary Planning

Interprofessional Collaboration

Education

Bachelor’s in Dietetics or equivalent

Graduate degree if pursuing RD after Jan 1, 2024

Dietetic internship/ supervised practice

Job description

Position Summary

As an academic medical center with a rich history of providing life‑saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada’s highest level of care to promote successful medical outcomes for patients.

UMC is home to Nevada's ONLY Nonprofit Level I Trauma Center, Verified Burn Center, and Multi‑Organ Transplant Center.

In 2026, we became the FIRST and ONLY Magnet®-Recognized hospital in the state, reflecting UMC's nursing professionalism, teamwork, and superiority in patient care.

Delivers nutritional care, treatment, rehabilitation and education to patients based on patient assessments of needs, conditions, impairments, disabilities and age. Duties include assessing nutritional status, developing care plans, educating patients and families, calculating nutritional and actual intakes and preparing special diets.

Education/Experience

Equivalent to a bachelor’s degree in Dietetics or a closely related field approved by the Commission on Dietetic Registration if individual became a dietitian before January 1, 2024. For individuals seeking to become a dietitian for the first time on or after January 1, 2024, a minimum of a graduate degree granted by a United States Department of Education accredited institution or foreign equivalent is required per the Commission on Dietetic Registration. Two (2) years of professional experience as a dietitian or recent graduation from an accredited program and completed an accredited supervised practice program (dietetic internship) at a healthcare facility, community agency, or a foodservice corporation.

Licensing/Certification Requirements

Valid registration as a Registered Dietitian from the Commission on Dietetic Registration and a valid Nevada Dietitian License. Specialty certification (CDCES, CNSD, CSP, CDR) may be required for a specialty position.

Knowledge, Skills, Abilities, and Physical Requirements

Nutritional theories and principles; diet therapy techniques; safety and health regulations governing patient care; medical terminology; department and hospital safety practices and policies; patient rights; infection control policies and procedures; department and hospital emergency response policies and procedures; age specific practices.

Assessing patient's nutritional risks and requirements; reviewing menus to ensure nutritional requirements are met; calculating required nutritional intakes and actual intakes; evaluating and documenting lab results; developing individual patient care plans; applying customer service techniques; performing mathematical computations and conversions; collecting and analyzing data; using computers and related software applications; communicating effectively with a wide variety of people from diverse socio-economic and ethnic backgrounds; establishing and maintaining effective working relationships with all personnel contacted in the course of duties.

Physical Requirements And Working Conditions

Mobility to work in a typical culinary setting, use standard equipment, stand and/or walk for extended periods of time; vision to read printed materials and VDT screens; and hearing and speech to communicate effectively in‑person and over the telephone. Strength and agility to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or negligible amount of force constantly to move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification.