Registered Dietitian Home Health

Location: Mercer County, NJ 

General Purpose:

Provide nutrition assessment and dietary counseling to address the nutritional problems associated with advanced disease and dietary support.  Dietary counseling is provided in accordance with Interim HealthCare Hospice policy and procedures, accepted standards of practice and applicable law and regulation.

Essential Functions:

• Provides dietary/nutritional counseling to patients/families in accordance with physician’s orders and the Interdisciplinary Group (IDG) plan of care.
• Dietary counseling may include but is not limited to:

• Assessing the nutritional needs of the patient including their nutritional status and dietary history.
• Determining the need for nutritional interventions and recommending the type of intervention in consideration of the patient’s advanced disease status.
• Developing a nutritional plan of care in collaboration with the IDG.
• Initiating the nutritional plan and instructing other employees and/or family/caregivers in their roles and responsibilities related to nutritional intervention in the home
• Provide instruction to the patient/family and IDG members regarding special diets when such have been prescribed.
• Respond to family concerns about the patient’s nutritional status as it relates to physiological changes associated with the dying process.
• Assessing the effectiveness and appropriateness of nutrition and food therapies.

• Communicates with the IDG regarding the patient’s condition/status and progress toward nutrition goals.
• Provides instruction/education to hospice employees regarding nutritional principles of palliative care as requested.
• Participates in IDG meetings as requested.
• Participates in Quality Assessment and Performance Improvement (QAPI) activities as requested.
• Completes accurate and timely documentation of patient/family services provided.
• Fulfills the obligation of requested and/or accepted case assignments.
• Completes other assignments as requested and assigned.
• May have access to personal health information (“PHI”) necessary to fulfill the above duties and responsibilities.  Access to use and ability to disclose PHI is further defined by each organization/department.

Minimum Education & Experience Requirements:

• Bachelor degree from an accredited institution with a major in foods, nutrition, or dietetics, and successful completion of an internship or equivalent experience.
• Previous work experience in actively teaching patients/families regarding nutrition as it relates to chronic disease and/or terminal illness.
• Able to provide proof of valid driver’s license.
• Able to provide proof of valid auto liability insurance if assignments include driving vehicle.

Knowledge, Skills & Abilities Required: 

• Demonstrates good verbal and written communication, and organization skills.
• Able to work as a member of an interdisciplinary group.
• Able to comply with accepted professional standards of practice and law and regulation.
• Knowledge and commitment to the hospice philosophy of care.
• Able to effectively communicate with clinical and non-clinical employees, patients and family/caregivers.
• Able to perform and prioritize multiple functions or tasks.
• Able to read and interpret technical instructions related to the care of the patient.
• Abe to effectively deal with multiple changes.
• Meets applicable federal and state health requirements to provide patient care as appropriate.
• Meets the requirements of federal and/or state criminal and abuse background checks where applicable.

Working Conditions & Physical Effort: 

• Work is normally performed in patient’s home o facility providing hospice inpatient or respite services.
• Able to travel from assignment to assignment.
• Occasional exposure to communicable diseases, bloodborne pathogens and/or other potentially infectious or hazardous materials and situations that require following extensive safety precautions and may include the use of protective equipment (e.g. face masks, goggles, latex and/or non-latex gloves).
• Able to spend varying amounts of time sitting, standing and walking.
• Visual acuity, dexterity and hearing to perform required Dietician skills.
• Light physical activity that may require occasional lifting, carrying, pushing or pulling up to 20 lbs in order to carry out daily job functions and related activities that may be required.
• Able to work flexible schedule and/or evening hours as needed.