Senior Nutritionist, Ambulatory
Senior Nutritionist, Ambulatory
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Job Description
Mass General Brigham relies on a wide range of professionals including doctors nurses business people tech experts researchers and systems analysts to advance our mission. As a not-for-profit we support patient care research teaching and community service striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.
Job Summary
Seeking a compassionate skilled registered licensed dietitian to join our Nutrition and Wellness Service (NWS). You will be working with a supportive collaborative group of dietitians in a world-renowned hospital. Our RDs work with diverse adult ambulatory populations including diabetes gastrointestinal disorders cardiovascular disease obstetrics weight management food allergies nutrition support (home tube feedings) and many others. You will develop ongoing relationships with patients as you educate coach and support their individual needs to improve health outcomes. This position requires strong verbal and written communication and motivational interviewing skills. Must display confidence in communicating with providers to provide best patient care. Serves as mentor to dietetic and medical interns and as a resource in area of specialization for the hospital community and media interviews. This is a 40-hour position that is indefinitely hybrid (which may change dependent on payer requirements).Clinical Responsibilities
1. Maintains excellent rapport and effective working relationships with physicians nurses managers and administration. Provides regular communication to patient care staff about nutritional problems which may affect a patients response to overall medical care and
management. Discusses research trends with healthcare providers.
2. Builds rapport and maintains effective relationships with patients and families. This includes being non-judgmental and using interpersonal skills to connect with patients. Provides care that is comprehensive evidence-informed and communicated at the level of the patients learning ability or educational background. Uses behavioral change treatment modalities.
3. Interviews ambulatory patients and families to evaluate socioeconomic financial environmental and medical factors impacting nutrition status; reviews patient information obtained from medical records and/or health care providers to determine patient needs.
4. Develops nutrition care plan using clinical biochemical socioeconomic and
psychosocial factors. Documents in medical record and communicates nutrition care plans based on established standards of practice. Interprets evaluates and uses pertinent current research related to nutritional care. May present at team conferences or MD correspondence.
5. Collaborates with inpatient dietitians re: patient referrals discharge and continuing care plans.
6. Assists in the development of standards of practice within the Department of Nutrition and in monitoring selected clinical indicators and departmental audits. Participates in selected quality management programs. Participates in assuring patient satisfaction and problem-solving with customer service issues.
7. Serves as a nutrition consultant resource and lecturer for health care providers students the general public media outlets and the Marketing and Public Affairs department.
Management Responsibilities
1. Reports to the Manager of the Nutrition and Wellness Service. Collects and reports productivity and other data necessary for quality improvement. Assists the Manager in development and implementation of programmatic planning and in evaluating studies of patient care and educational methodology.
2. Develops and expands entrepreneurial proficiency in program patient volume and unit income growth. Works with manager to establish and manage volume/productivity targets.
3. Submits patient charge information to ensure accuracy in billing.
4. Contributes to cost-containment by judicious use of supplies and resources.
Educational Responsibilities
1. Plans conducts supervises and evaluates the educational experiences of Dietetic Interns for area of specialization.
2. Serves as a mentor to less-experienced staff and fosters teamwork to promote cooperation and support for patient care activities.
3. Educates health care professionals as to the goals of and methods for the provision of medical nutrition therapy to various ambulatory patient populations.
4. Develops and expands professional proficiency in selected or assigned areas of specialty (example: diabetes obesity gastroenterology infectious disease cancer eating disorders).
5. May publish in peer-reviewed or lay publications and present at professional
conferences.
Qualifications
Education
Bachelors Degree Clinical Dietitian required or
Masters Degree Dietitian preferred
Can this role accept experience in lieu of a degree No
Licenses and Credentials
Dietitian and Nutritionist State License preferred
Registered Dietitian RD preferred
Registered Dietitian Nutritionist RDN preferred
Experience
Clinical Dietitian experience with multiple patient populations 3-5 years required
1-2 years experience in ambulatory practice or community nutrition preferred.
CDCES CSSD or other ambulatory-related certification preferred
Fluency in other languages is a plus
Knowledge Skills & Abilities
Good communication skills.
Ability to effectively evaluate and problem solve.
Ability to work independently.
Ability to guide teach and motivate all patient age populations.
1. Understanding of Hospital Department and Unit organization personnel policies and procedures and the knowledge of the communitys needs and resources profile that are normally acquired in 3-6 months of related experience with the Hospital.
2. High level of analytical abilities to determine medical environmental and psychosocial components which affect the nutritional status of individuals families or groups; must be able to make accurate nutritional assessments according to state-of-the-art research and to develop and monitor appropriate care plans.
3. In-depth knowledge of metabolism and nutrition in relation to specialized area of patient care. Advanced knowledge of food chemistry and macro micronutrient composition for successful alteration of dietary program in a highly specialized population. Thorough working knowledge of food composition and drug/nutrient interactions and ability to discriminate new product claims and their safety and physiologic effect.
4. Advanced knowledge of local food assistance programs and food policies that impact patient care.
5. High level of interpersonal skills to provide effective nutrition counseling and education that makes patients feel comfortable and facilitates behavior and attitude change in individuals and groups of diverse backgrounds and to influence positive regard of 7B/IV ambulatory health care providers and contract institution administrators for the work of the unit; ability to communicate effectively in speech and writing.
6. Supervisory skills to direct foster evaluate and utilize the strengths of dietetic interns toward greatest professional growth and optimum patient care.
7. Ability and initiative in the entrepreneurial arena to network with providers expand referrals and seek new patient care markets for the growth and benefit of the unit.
8. Basic management and personnel skills for interaction with diverse groups of people in the work setting (including physicians nurses other allied health professionals managers and support personnel).
9. Leadership abilities to conduct programs within the hospital and with the community at large if requested.
10. Technical proficiency with Telehealth on virtual platforms (e.g. Zoom) for remote patient consultations.
Additional Job Details (if applicable)
Standing Frequently (34-66%)Walking Frequently (34-66%)Sitting Occasionally (3-33%)Lifting Frequently (34-66%) 35lbs (w/assisted device)Carrying Frequently (34-66%) 20lbs - 35lbsPushing Occasionally (3-33%)Pulling Occasionally (3-33%)Climbing Rarely (Less than 2%)Balancing Frequently (34-66%)Stooping Occasionally (3-33%)Kneeling Occasionally (3-33%)Crouching Occasionally (3-33%)Crawling Rarely (Less than 2%)Reaching Frequently (34-66%)Gross Manipulation (Handling) Frequently (34-66%)Fine Manipulation (Fingering) Frequently (34-66%)Feeling Constantly (67-100%)Foot Use Rarely (Less than 2%)Vision - Far Constantly (67-100%)Vision - Near Constantly (67-100%)Talking Constantly (67-100%)Hearing Constantly (67-100%)
Remote Type
Work Location
Scheduled Weekly Hours
Employee Type
Work Shift
Pay Range
$69596.80 - $101202.40/AnnualGrade
7EEO Statement:
Mass General Brigham Competency Framework
At Mass General Brigham our competency framework defines what effective leadership looks like by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance make hiring decisions identify development needs mobilize employees across our system and establish a strong talent pipeline.
Required Experience:
Senior IC
Employment Type
Full-Time
