Job Overview

As one of the oldest medical schools in the country, the University of Cincinnati College of Medicine (COM) has a reputation for training best-in-class healthcare professionals and developing cutting-edge procedures and research that improves the health and clinical care of patients. Founded in 1819, the University of Cincinnati embarks upon its third century — building on the past and defining the future by leading urban, public universities into a new era of innovation and impact through its strategic direction, Next Lives Here. Underscoring the power of creativity, ingenuity, invention and inclusion, what’s Next will accelerate our unrivaled momentum, evidenced by eight straight years of record enrollment and rankings that include placement among America’s top 100 public universities by U.S. News & World Report. Home to a varied student body of nearly 47,000 and more than 4,200 distinguished faculty, the university combines its Research 1 (Very High Research Activity) Carnegie Classification with a physical setting that The New York Times recently acclaimed as “the most ambitious campus design program in the country.”

The Osher Center for Integrative Health (OCIH) in Cincinnati, Ohio seeks to employ an experienced dietician who will develop and implement effective nutrition education plans and programs for a variety of target audiences and assess nutritional status/risk and develop comprehensive care plans for all levels of nutritional risk patients. This position is set at 75% FTE with a 30-hour work week.

Essential Functions

• Utilize population specific physiological and developmental assessment criteria to assess nutritional needs of patients who have been screened and identified in need of medical nutrition therapy. Direct calculation and documentation of calorie counts/enteral and parenteral intake.
• Develop a plan of care to achieve desired outcomes; monitor and reassess in accordance with established standards of care to evaluate outcomes and revise plan of care as needed to improve outcomes.
• Supervise/participate in menu revisions, record keeping activities, supplement implementation and acceptance/food quality/acceptance and adequacy.
• Educate patients, family and/or significant others in normal and therapeutic nutrition and drug nutrient interactions based on assessment of individual learning needs (cognitive/emotional relative to age; cultural, and spiritual); develop education materials to be utilized in patient education.
• Communicate assessment of nutrition status to other health care providers via documentation in patient’s medical record and participation in interdisciplinary patient care rounds.
• Provide supervised learning experiences for dietetic interns when appropriate; provide services to other health care providers in nutrition/service issues pertinent to patient care; develop and provide education to the community.
• Maintain a high level of competency and professional development through appropriate journals, books, websites/list servers and attendance of seminars, workshops and meetings/conferences. Participate in competency assessment process and self-evaluation to establish professional goals and development plan emphasizing area of specialization as appropriate.
• Participate in interdepartmental and intradepartmental performance improvement activities related to patient care and service.
• Perform related duties based on departmental need. This job description can be changed at any time.

Required Education

Bachelor's Degree in Dietetics or related field.

Required Trainings/Certifications

Registered dietician and licensed in the State of Ohio.

Required Experience

None

Additional Qualifications Considered

• ServSafe Manager Certification (or ability to obtain within a specified timeframe after hire).
• One (1) to Two (2) years of related experience, including: Culinary medicine or nutrition-focused experiences; Experience working with patients and/or clients with specific dietary needs (e.g., epilepsy, chronic disease, oncology, metabolic health, food allergies/intolerances); Experience teaching or delivering cooking/nutrition demonstrations; Previous experience in a teaching kitchen, hospital-based kitchen, community education kitchen, or similar environment
• Strong verbal and written communication skills.
• Good interpersonal skills, problem-solving, decision-making, time management, and leadership skills.