DMC Rehabilitation Institute of Michigan is one of the nation’s largest hospitals specializing in rehabilitation medicine and research. RIM is known for its clinical expertise in spinal cord injury, brain injury, stroke, amputee, orthopedics and catastrophic injury care. The Institute houses the Center for Spinal Cord Injury Recovery and the Southeastern Michigan Traumatic Brain Injury System (SEMTBIS), one of only 16 federally designated model systems of care for brain injury care and research. RIM also operates 31 outpatient sites throughout southeast Michigan specializing in sports medicine and orthopedics.

Job Summary

Reports to the Director, DMC Nutrition Services conducts a nutrition assessment for all patients identified at nutritional risk to determine an appropriate plan of nutrition therapy that meets their assessed needs. A nutrition assessment includes evaluation of patients medical history, medication/herbal supplement history, anthropometric measurement, assessment of lab values, and diet history. The assessment also includes age specific factors, cultural and religious practices, and barriers to learning including physical, emotional, language, cognitive and motivation. Nutrition Care Plans specific to patients identified need are developed and include requirements for nutrients and nutrition education as appropriate. The assessment is completed using a multi-disciplinary approach with input from medical staff, nursing, speech language pathology, and other appropriate hospital personnel. Records nutrition assessment in patient records using DMC approved documentation.

1) Performs as a resource person for hospital personnel and medical staff regarding nutrition and participates in multidisciplinary rounds as well as providing education to various departments on nutrition related topics.

2) Researches and develops programs for dietetic interns. Participants in the education of dietetic interns by providing specialized and general nutrition instruction.

3) Participate in research projects and nutrition related programs.

4) Works with outside agencies in obtaining ongoing assistance for patients as appropriate.

5) Maintains hospital and departmental policies, procedures, objectives, process improvement and provides input on improving processes and ways to provide high quality patient care.

6) Inventory and order office and tube feeding supplies.

7) Monitors and directs foodservice personnel to ensure provisions of optimal nutritional food service to patients are met; follows up with patient to ensure adherence to dietary regimen.

8) Formulates special recipes or plans to meet the specific needs of patients.

9) Promotes guest relations. Maintains good customer service providing assistance to customers in a quick and courteous manner.

10) Promotes the value of the DMC by demonstrating behaviors supportive of a commitment to quality, community welfare, respect and involvement, teamwork, open and effective communication, innovation and education, and efficient and effective resource use.

1. Bachelors degree in Nutrition/Dietetics.

2. Dietetic Internship in healthcare setting or completion of a supervised practice program at a health care facility, community agency, or a foodservice corporation, or combined with graduate or undergraduate studies. Programs are usually 6 to 12 months in length.

3. Registration with the Academy of Nutrition and Dietetics or registry eligible passing the registry exam within 6 months of completion of internship.

4. Registration with the Academy of Nutrition and Dietetics required if working with patients with inherited metabolic disorders.