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Skills
Chronic Diseaseunmatched
Clinical Laboratoryunmatched
Communication Skillsunmatched
Cook Dishesunmatched
Diabetesunmatched
Dieteticsunmatched
Diseaseunmatched
Electronic Medical Recordsunmatched
Health Planunmatched
Healthcareunmatched
Interpersonal Skillsunmatched
Malnutritionunmatched
Meal Plansunmatched
Medical Conditionsunmatched
Nursingunmatched
Nutritionunmatched
Nutrition Therapyunmatched
Patient Assessmentunmatched
Patient Careunmatched
Patient Educationunmatched
Safety Standardsunmatched
Team Playerunmatched
Description
Overview:
Shift’s Available:Weekends
Employment Type:Per Diem
Location: Dallas Regional Medical Center - Mesquite, TX
Responsibilities:
Nutritional assessment: evaluate patients' dietary needs based on medical conditions, lab results, and health history
Develop meal plans: create individualized nutrition plans to support recovery, manage chronic diseases, or address specific conditions like diabetes, heart disease, or malnutrition
Track patients’ progress, adjust meal plans as needed, and ensure nutritional goals are met
Work closely with doctors, nurses, and other healthcare professionals to integrate nutrition into patient care plans
Educate patients and their families about proper nutrition education, special diets, or post-discharge meal planning
Ensure meals prepared by the dietary staff align with prescribed diets and safety standards
Qualifications:
Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) license
Minimum 1-2 years of experience in a clinical setting providing patient nutritional care
Employment Status:
Per Diem
Shift:
Variable
Equal Employment Opportunity:
We are an Equal Opportunity Employer and do not discriminate against applicants due to veteran status, disability, race, gender, gender identity, sexual orientation, or other protected characteristics. If you need special accommodation for the application process, please contact Human Resources. Know Your Rights: https://www.eeoc.gov/sites/default/files/2022-10/EEOC_KnowYourRights_screen_reader_10_20.pdf