Clinical Dietitian II - Float

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Day - 08 Hour (United States of America)

The Clinical Dietitian works closely with the multidisciplinary healthcare team to provide patient care that is integrated and compatible with the patient-focused medical goals and objectives. Primary responsibilities: application of the Nutrition Care Process (NCP) including completion of the nutrition assessment, determination of the nutrition diagnosis, development and implementation of nutrition intervention(s), and monitoring and evaluation of the patient's progress. The Clinical Dietitian uses the Scope of Dietetics Practice Framework (SODPF) to determine scope of practice, established Standards of Practice and Professional Performance (SOP/SOPP) in nutrition care and practice-specific dietetics, and, as available, evidence-based practice protocols/nutrition practice guidelines to help determine nutrition intervention(s).

Essential Functions

The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility entailed.

Employees must abide by all Joint Commission requirements including, but not limited to, sensitivity to cultural diversity, patient care, patients' rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.

Employees must perform all duties and responsibilities in accordance with the

C-I-CARE Standards of the Hospital. C-I-CARE is the foundation of Stanford's patient-experience and represents a framework for patient-centered interactions.


Executes world class practices of service and patient care in support of C-I-CARE standards.

Uses C-I-CARE templates and the following components for all communication with patients and staff:

CONNECT with people by calling them their proper name, or the name they prefer (Mr., Ms., Dr.)

INTRODUCE yourself and your role

COMMUNICATE what you are going to do, how long it will take, and how it will impact the patient

ASK permission before entering a room, examining a patient or undertaking an activity

RESPOND to patient's questions or requests promptly; anticipate patient needs

EXIT courteously with an explanation of what will come next.

  • Performs comprehensive nutrition assessments through the collection and analysis of evidenced-based parameters (anthropometric, medical/clinical, biochemical, diet history, and physical examination data) for patients identified at nutritional risk. Identifies nutrition problems and determines etiology of the nutrition problem.
  • Develops patient care plans including nutrition interventions and goals that consider varied needs of age and population specific groups as well as cultural, religious, and ethnic concerns. Develops nutrition interventions and goals focused on the etiology of the nutrition problem. Defines the time and frequency of care including intensity, duration, and follow-up.
  • Monitors, evaluates and documents patient nutrition-related outcomes through selection of indicators relevant to the nutrition diagnosis or signs or symptoms, nutrition goals, medical diagnosis, and outcomes and quality management goals and use of standardized indicators.
  • Assesses educational needs and provides nutrition counseling based on individual needs, including nutrient requirements, knowledge and abilities, and medical, economic, and social situation.
  • Communicates and influences nutrition interventions determined by the medical team through participation in interdisciplinary meetings, rounds, medical conferences, and nutrition-related in-services.
  • As needed, delegates or coordinates nutrition plan of care with other healthcare professionals, including coordinating care with other dietitian(s) across the continuity of care spectrum.
  • Serves as a nutrition resource and expert to others, including students, medical staff, health professionals, and/or general public. Conducts in-services and educational presentations to hospital/department staff. Participates in community projects and education as needed/assigned. Works cooperatively with food service staff to ensure conformation to nutrition prescriptions.
  • Serves as preceptor for dietetic students and interns. Facilitates student and intern learning experience by providing instruction and feedback.
  • Participates in continuous quality assessment and improvement activities. Participates in departmental and interdisciplinary meetings, task forces, and projects as assigned.
  • Maintains productivity standards and practices effective time management and prioritizing of tasks. Maintains accurate record-keeping of daily clinical activities, including information for scheduling and billing. Manages resources (time, materials, and staff) in a cost-effective manner. Practices charge capture procedures in a timely manner according to established protocols and regulations. Submits all required documentation, reports, and logs in a timely fashion, and in a professional and complete manner per department standards.
  • Maintains dietetic registration and continuing education requirements. Develops and implements an individualized portfolio plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and/or staff development programs.
  • Performs other similar or related duties as requested or directed.

Education Required:

Bachelor's or Master's degree in dietetics, nutrition, or nutrition related field or a work-related discipline/field from an accredited college or university. Completion of a didactic program in dietetics and supervised practice program approved by the Accreditation Council for Education and Dietetics (formerly known as the Commission on Accreditation for Dietetics Education). Master's degree in dietetics, nutrition, or specialty area preferred).

Experience Required:

One (1) year of work experience as a clinical dietitian or completion of a strong clinically focused dietetic internship.

Experience Preferred:

Two (2) years of work experience as a clinical dietitian AND at least one (1) specialty certification granted by the Commission on Dietetic Registration Board, Certified Nutrition Support Specialist (CNSC) or Certified Diabetes Educator (CDE). OR three (3) years full time equivalent work experience as a clinical dietitian in a relevant setting providing care to complex patients.

License/Certification Required:

RD/RDN (Registered Dietitian/Nutritionist) - Valid credential as a Registered Dietitian / Registered Dietitian Nutritionist (RDN) issued by the Academy of Nutrition & Dietetics' Commission on Dietetic Registration.

Equal Opportunity Employer Stanford Health Care (SHC) strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SHC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements.