Dietitian

Date Posted
10/03/2018

City
Columbus

State
GA

Job Type
Full-Time Regular

 
Job Description

Dietitian

Minimum Qualifications:

  • Degree: Bachelor's degree.
  • Education: Graduate from a college or university accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) or completion of a Didactic Program in Dietetics (DPD) accredited by the ACEND or completion of a postBaccalaureate degree Dietetic Internship Program of supervised practice (for a minimum of 1200 hours) accredited by ACEND.
  • Registration: Possess current registration as a Registered Dietitian from the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics.
  • Experience: One year of specialized experience in diet therapy after graduation.
  • Licensure: Current, full, active, and unrestricted dietetics license or certification as required in the TO.

Core Duties:

  • Plan and organize work of considerable difficulty and responsibility under minimal supervision.
  • Participate in research and performance improvement studies.
  • Conduct nutrition assessment/evaluation which includes nutrient intake, activity level, appetite, intake of vitamins, minerals, nutritional supplements, and other complimentary alternative medicine usage, weight history, taste changes, feeding problems, food intolerance, food-drug interactions, unhealthy diet behaviors, socioeconomic and ethnic background, documented medical history, current diagnoses and medical treatment modalities, current drug therapy, and clinical signs and symptoms of nutritional deficiencies.
  • Apply the basic principles of enteral and parenteral nutrition support.
  • Apply principles and practices of clinical dietetics and medical nutrition therapy in order to plan, develop, and independently coordinate medical nutrition therapy intervention, interdisciplinary care plans, and nutrition education activities.
  • Conduct studies, analysis, and document findings to evaluate staff, food, nutrition supplements/feeding or meal alternatives and therapies, supplies, equipment, and service in order to improve the efficiency of the operation.
  • Apply current food service systems management, principles, and practices within a healthcare environment.


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