Clinical Dietitian (HBPC)

The Clinical Dietitian is the medical nutrition expert responsible for planning, developing, and directing nutritional care activities for all patients, including those with complex medical and nutritional needs.
He/she supports the facility's mission and coordinates nutritional care with other health care providers, the patient, and the patient's family.
The increasing complexity and specialization in nutrition requires that the clinical dietitian have expertise in a wide range of disease entities, treatment modalities and drug/nutrient interactions.
The incumbent serves as the Home Based Primary Care (HBPC) Nutrition Specialist Dietitian, and may occasionally provide coverage for ECRC units 4B and 6th floor if needed.
The specialist is a professional member of the interdisciplinary HBPC Team.
The specialist is considered the medical nutrition expert for HBPC and is responsible for the medical nutrition treatment of veteran beneficiaries on the HBPC Program.
The dietitian is also responsible for providing professional guidance and education in the medical nutrition care of HBPC patients for medical residents, nursing, allied health, and dietetic students.
The work requires a valid driver's license and the ability to drive long distances on sub standard roads and access homes that may be in poor condition and have poor environmental controls.
The primary physical demand is fatigue associated with driving long distances between the medical center and the patient's home, and toleration of weather extremes and pet dander.
Some of the work is sedentary involving research, calculating diets, preparing reports, etc.
It may involve considerable walking throughout the medical center, prolonged standing, and carrying lightweight objects.
Work is performed in the office, medical center, the patient's home, and supermarkets.
The home setting may be hot, cold, have unsound floors, bug infestation, etc.
, which requires special home visit safety precautions.
The work involves risk of exposure to a variety of contagious diseases, hazards of the kitchen environment, and the road.
00 AM TO 4:
30 PM Grade and salary will be determined by a Professional Standards Board.

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