Dietitian I/II - RUHS (Full-Time & Per-Diem) (Finance)
The Riverside University Health System is seeking to fill multiple Dietitian I-II positions (Full-Time & Per-Diem) located in Moreno Valley, CA.
Under direction, to implement, coordinate, and evaluate the medical nutrition therapy for the hospital inpatients and outpatients; nutrition education, information and counseling to patients, physicians, staff members and students, to provide nutritional assessment and consultation to assist in planning, organizing, and directing the food and nutritional services unit; and to do other work as required.
Incumbents are primarily concerned with implementation and administration of specialized areas of the food and nutrition services program; evaluating, assessing and recommending medical nutrition therapy for hospital in-patients and out-patients. Dietitian II class is the fully qualified working level class, reporting to a Supervising Dietitian. Dietitian II's work more independently and may provide technical guidance advice and direction to Dietitian I and Dietetic Technician incumbents.
The selected candidates will be responsible for:
- Promotion of diabetes awareness in the community and participation in diabetes educational programs.
- Covering both Medical Center and MSC (cover diabetic clinics or other clinics as needed).
- Dietetic Registration
- Bilingual in Spanish
- Certified Diabetes Care and Education Specialist (CDCES)
- Experience as a Dietitian
DIETITIAN I Salary $61,111.65 - $91,376.27 Annually
DIETITIAN II Salary $64,088.96 - $99,217.87 Annually
DIETITIAN II - PER DIEM Salary $94,490.24 Annually
Meet the team!
www.ruhealth.org
ALL CANDIDATES MUST UPLOAD A COPY OF THEIR TRANSCRIPT(S), LICENSE(S), AND/OR CERTIFICATE(S) BEFORE SUBMITTING THE APPLICATION. • Provides nutritional assessment and determines through applications of various published standards whether individuals are at nutritional risk; designs, implements, and monitors specialized and individualized enteral and parental nutrition regimens; facilitates and monitors transitional feeding regimens.
• Serves as a resource on enteral nutrition delivery systems and educates patients, and/or family members, and health care team members on their use; acts as a resource for physicians, other health care professionals and the public on nutrition; participates in discharge planning for home nutrition support patients.
• Counsels patients individually and in group settings on special diets for various disease states; conducts classes, as appropriate, to special populations, i.e.: lactation, hypertension, cardiac rehabilitation, diabetes, weight reduction, childbirth, and infectious disease, etc.; evaluates nutrition education materials for patients and health care professionals; presents nutrition education programs to physicians and other members of the health care team.
• Counsels physicians, nursing, food service personnel and other professional staff as appropriate on implementation of medical nutrition therapy; conducts training for medical, paramedical, nursing, and food services unit personnel and patients and their families.
• Participates in chronic/risk reduction committees and clinics and in quality assurance programs; participates in chart reviews with other health care team members assessing patient nutritional needs; revises and modifies meal patterns as appropriate; supervises diet technicians; assists in special projects as assigned.
• May act for the Supervising Dietitian during absences or as directed.DIETITIAN I
Education: Graduation from a recognized college with Bachelor's degree in Nutrition, Dietetics or related disciplines and completion of 900 hours of supervised dietetic internship in a clinical setting.
Other Requirements
License/Certificate: Possession of a valid Certificate of Registration as a dietitian as issued by the Commission on Dietetic Registration.
Knowledge of: Medical nutritional therapy, the biochemical and physiological process and functions of specific nutrients in meeting nutritional needs throughout the life cycle and for special disease states; nutritional counseling techniques; specialized therapeutic diet menu and meal planning; working knowledge of nutrition requirements and food economics for patients on therapeutic diets; knowledge of the practices, procedures, and equipment used in food preparation activities.
Ability to: Perform nutritional assessments and make appropriate recommendations for specialized medical nutrition therapy; analyze and assess the nutritional content of diets; implement nutrition education material; counsel patients on appropriate diet for specific disease states; develop and maintain effective working relationships with physicians, nurses, and other health care professionals, food service employees, co-workers, patients, and other groups and individuals encountered in the course of the job; document clear, concise and appropriate nutrition notes in the medical record.
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DIETITIAN II
Education: Bachelor's or Master's degree in Nutrition, Dietetics or related disciplines and completion of 900 hours of supervised dietetic internship in a clinical setting.
Experience: One year of experience as a dietitian.
Other Requirements
License/Certificate: Possession of a valid Certificate of Registration as a dietitian as issued by the Commission of Dietetic Registration.
Knowledge of: Medical nutrition therapy, biochemical and physiological process and function of specific nutrients in meeting the nutritional needs throughout the life cycle and for special disease states, method of appropriate counseling techniques; specialized therapeutic diet menus and meal planning; procedures used in food service management; nutrition support principles and techniques; nutritional counseling techniques; federal and state requirements pertaining to the nutrition component of acute care hospitals; specialized therapeutic diet and meal planning and reimbursement aspects of medical nutrition therapy.
Ability to: Administer a nutrition program under minimal supervision and evaluate effectiveness of these programs and initiate improvements; incorporate nutrition support principles, techniques and current research findings into actual practice perform nutritional assessments; analyze and assess the nutritional content of diets; interpret and evaluate information on a patient's chart and make recommendations for appropriate medical nutrition therapy; develop and implement nutrition education materials and seminars; counsel patients on appropriate diets for specific disease states; develop and maintain effective working relationships with physicians, nurses, other health care professionals, co-workers, patients, and other groups and individuals encountered in the course of the job; communicate effectively both orally and written, including maintaining records and preparing clear and concise reports; act as a resource for the Food and Nutrition Services Manager for nutrition intervention as needed for menus, patient food purchases, food and nutrition software programs and other departments, nutrition-related concerns as needed, and provide guidance for diet technicians.Per Diem Benefits and Rates:
- Compensation in lieu of County fringe benefits
- 5 Paid Sick Days
- Eligible to purchase Medical Benefits
- Eligible to apply for County only and department only job postings
-Eligible to enroll in the County Rideshare Program
-Temporary employees participate in the 401(a) Temporary and Part-Time Employees' Retirement Plan and are required to contribute 3.75% of salary to the pension plan. The County contributes a matching amount. A list of benefits for employees on assignment through the Temporary Assignment Program (TAP) is available here .
** Per Diem personnel are distinguished from regular employees in that they receive additional compensation in lieu of County fringe benefits.
For further information regarding this posting, contact the recruiter.
Anay Sanchez:
AnaSanchez@Rivco.org
951-955-5893
