Registered Dietitian

Baystate Health; Springfield (MA); On-site; USD 47,000 - 64,000; Full time

Job summary

Baystate Health seeks a Registered Dietitian to provide nutrition care in accordance with professional standards and state regulations. You will assess, plan, implement, and evaluate nutrition plans for diverse patient populations in collaboration with the health care team.

The role emphasizes evidence-based practice, patient education, and leadership in nutrition initiatives. Massachusetts licensure and active RD credentialing are required, with a focus on quality, safety, and compassionate

Qualifications

• 5 years of work experience in clinical nutrition at level 3.
• Registered Dietitian with MA license and credentials.
• Knowledge of Nutrition Care Process and evidence-based practice.

Responsibilities

• Maintain safe standard of care and organize assignments for patients/families.
• Conduct age-appropriate clinical assessments and develop individualized care plans.
• Provide therapeutic diet education using Motivational Interviewing and Teach Back.
• Collaborate with physicians on PN and TF orders and discharge planning as needed.
• Participate in committees and lead special nutrition projects.
• Ensure professionalism, ethics, and patient dignity in all interactions.

Skills

Medical nutrition therapy

Literature review

Critical thinking

Communication skills

Independent practice

Patient education

EMR/EHR proficiency

MS Office

Organizational awareness

Computer skills

Tools

EMR systems

Electronic Diet Office

MS Office

Job description

Under the general supervision of the department leadership, the Registered Dietitian (RD) practices within the Academy of Nutrition Dietetic’s Scope of Practice in Nutrition Care and Scope of Professional Performance, the MA Statutes and Regulations (Dietitians and Nutritionists) and demonstrates Baystate Health’s core values. The RD demonstrates the knowledge and skills necessary to provide expected standards of care based on physical, psychosocial, cultural, educational spiritual, safety and age-appropriate considerations of patients. The RD assumes responsibility for the patient’s nutrition plan of care and is held accountable for decisions specific to assessment, planning, implementation and evaluation of the nutrition plan of care. The RD provides care directly to patients and in collaboration with other health care team members. The RD participates in committees and/or PI initiatives. The RD seeks to improve knowledge and skill, complies with all regulations and standards of regulatory and accrediting bodies and is currently registered with Commission on Dietetic Registration and licensed in the Commonwealth of Massachusetts as a Licensed Dietitian Nutritionist.

Job Responsibilities

• 1) Demonstrates organizational skills that maintain safe delivery of the standard of care for assigned patients/families. Manages own assignment by delegating effectively based on patient needs and skills of team members when indicated.
• 2) Conducts accurate age appropriate, clinical assessments; identifies and prioritizes patient/family strengths, needs and priorities; develops, implements and evaluates the patient’s individualized plan of care. Documents all assessments according to policy.Utilizes Nutrition Care Process:
  • Analyzes and synthesizes the assessment data to accurately identify nutrition problems.
  • Integrates current evidence, cultural/religious needs with critical appraisal of assessment data to make nutrition diagnosis.
  • Develops patient/family centered plan of care in collaboration with interdisciplinary team and determines monitoring/evaluation methods to improve or resolve nutrition diagnosis.
  • Recognizes changes in patient status and adjusts interventions appropriately.
• 3) Provides effective therapeutic diet education to patient/families utilizing methods such as Motivational Interviewing (outpt) and Teach Back (inpt and outpt).
• 4) Orders and manages parenteral nutrition (PN) effectively/proactively and anticipates discharge needs in collaboration with physicians; electrolyte/acid-base, divalents, micronutrients, macronutrients, glycemic control and fluid. (As required based on location and patient population).
• 5) Orders and manages tube feedings (TF) effectively/proactively and anticipates discharge needs in collaboration with physicians: macronutrients, micronutrients, glycemic control and fluid. (As required based on location and patient population) .
• 6) Demonstrates respect for patient/family dignity and privacy in all patient/family interactions. Establishes and maintains mutual trust within the dietitian-patient/family relationship, engages patient/family participation in care.
• 7) Exercises independent order writing privilege appropriately to deliver timely nutritional care: therapeutic diet change, consistency modification, supplements, PN, TF and nutrition related lab values (inpt). Utilizes resources effectively and considers cost-benefit. (Inpatient only).
• 8) Addresses patient experience concerns promptly and objectively. Escalates to leadership as needed.
• 9) Recognizes ethical dilemmas within one’s practice area and uses available resources to intervene effectively.
• 10) Assists with nutrition support discharge plan utilizing appropriate resources and referrals including community resources; communicates plan and collaborates with the patient/family regarding nutritiion discharge plans. (As required based on location and patient population).
• 11) Participates in departmental committees.
• 12) Leads PI projects and/or research.
• 13) Serves as resource and provides nutrition education to community at large.
• 14) Respects diverse views and approaches, and contributes to maintaining an environment of professionalism, tolerance, civiliy and acceptance toward all employees, patients, and visitors.
• 15) Demonstrates effective communication skills: written and verbal.
• 16) Successfully completes annual competencies and mandatory education requirements.
• 17) Demonstrates progress in meeting professional goals.
• 18) Adheres to the Academy of Nutrition and Dietetics professional code of ethics.
• 19) Precepts dietetic interns and/or mentors staff.
• 20) Provides departmental leadership for new initiatives and projects.

Required Work Experience

• 1) 5 years of work experience in pertinent area of clinical nutrition and proven competency to meet level 3 practice.

Preferred Work Experience

• 1) None listed.

Skills and Competencies

• 1) Advanced knowledge and application of medical nutrition therapy including nutrition focused physical exam related to assigned patient care.
• 2) Ability to critically review literature.
• 3) Ability to apply critical thinking to nutrition care process and to address problems/situation.
• 4) Ability to communicate effectively in both written and verbal form to patients, public and care providers.
• 5) Ability to function independently on assigned patient care units/services.
• 6) Ability to counsel and educate patients and their families.
• 7) General knowledge of electronic medical records, electronic diet office, MS Office.
• 8) ) Organizational awareness.
• 9) Critical thinking skills.
• 10) Computer skills: MS Office, EHR.

Note: The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically, a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidate’s relevant experience. No employee will be paid below the minimum of the range. Pay ranges are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees.

Minimum - Midpoint - Maximum

$34.34 - $39.47 - $46.69

Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status.