Description

POSITION OBJECTIVE

Working under general direction, the Research Dietitian 2 will manage implement and evaluate clinical research trials, studies or projects for an applied nutrition research laboratory, which conducts research on food as medicine and federal nutrition program interventions. Objectives of current research projects include improving human and planetary health through interventions that influence food behaviors (e.g., cooking frequency, dietary quality, reduced food waste). Key responsibilities of this position include the development and administration of treatment protocols that range from education (e.g., primary prevention and culinary nutrition interventions) to culinary medicine interventions that may include medical nutrition therapy, targeting populations with economic disadvantage.

ESSENTIAL FUNCTIONS

Manage, implement and evaluate clinical research trials, studies or projects. Serve as the nutrition expert in all research activities. Coordinate diet assessment, manage the Nutrition Data System for Research (NDSR) data output, and the selection of nutrients for various diet quality indices (e.g., HEI, DII). Train school nutrition staff, community health workers, and other professionals as required by research protocols. Contribute to data collection as needed. (25%) 
Provide direction in the development of research protocols, such as designing nutrition education, coaching, and counseling interventions that are appropriate for targeted diet and health outcomes (e.g., improved cooking frequency, reductions in blood pressure, hemoglobin A1c, perceived stress). Develop food safety protocols for all culinary nutrition and medicine interventions. Contribute to IRB protocols. (15%) 
Develop and conduct patient and family education; this includes designing culinary medicine and food skills experiential learning modules, recipe modifications, online and physical patient education materials, food coaching, and delivery of culinary medicine at remote or in-person sessions. (20%) 
May oversee financial accounts to ensure operations remain within budget. Ensure that intervention food and labor costs stay within grant budgets. (6%)
Assist in developing data collections systems for process/implementation indicators and outcomes and compile reports to share with community and clinical partners. (15%)
Assist in writing research grants, publications and study materials in collaboration with the principal investigator and other members of the research team. (10%)
Provide direction to (and may supervise) undergraduate, graduate, and medical students, as well as dietetic interns to ensure food safety and other research protocols are implemented as written. (6%)
 

NONESSENTIAL FUNCTIONS

Attend relevant meetings and trainings. Collaborate with internal and external collaborators as needed. Assist with participant recruitment. Contribute to literature reviews. Other duties as assigned. (3%)

CONTACTS 

Department: Daily contact with research staff as a member of a collaborative research team and to communicate ideas, issues, or concerns.

Students: Daily contact with student research assistants to implement and evaluate interventions.

University: Regular contact with department administrators regarding workflow, supplies and information. Frequent contact with collaborating scientists to facilitate manuscript writing and to design, implement, and evaluate interventions. 

External: Frequent contact with collaborating scientists, clinicians, and community organizations to facilitate manuscript writing and to design, implement, and evaluate interventions. Regular contact with study sponsors and regulatory staff to exchange information.

SUPERVISORY RESPONSIBILITY 

Provide direction and may supervise students and interns. No direct staff supervision.

REQUIRED SKILLS 

Knowledge and understanding of culinary nutrition, culinary medicine, clinical nutrition, dietary quality measures, food literacy, and public health nutrition.
Ability to perform literature reviews, chart reviews, and maintain records in format required by sponsor. 
Knowledge and understanding of research techniques, including dietary assessment methods and implementation science. Prior research experience is strongly preferred. 
Excellent oral and written communication skills and interpersonal skills; must demonstrate the ability to effectively and professionally communicate and work with various individuals from a broad spectrum of disciplines, technical and educational backgrounds within the department, school and university, and with individuals outside the university.
Good/Strong organization skills; ability to multi-task, prioritize and meet deadlines. Must demonstrate attention to detail and accuracy, time management skills, and follow through. 
Ability to work effectively independently and collaboratively within a team.
Ability to work with sensitive information and maintain confidentiality. 
Ability to maintain familiarity and demonstrate knowledge of project priorities, leadership and programs. 
Effective problem-solving skills; must demonstrate sound judgment and good decision making. 
Must demonstrate flexibility and ability to work under pressure; must be able and willing to work in a fast paced, changing environment. 
Proficiency in Microsoft Office (Word, Excel, PowerPoint) and database management. 
Demonstrated willingness to learn new techniques, procedures, processes, and computer programs as needed.
Demonstrated history of successful support, education, and advocacy for all students, aligned with the values, mission, and messaging of the university, while adhering to the staff policy on conflict of commitment and interest. 
Ability to meet consistent attendance.
Ability to interact with colleagues, supervisors and customers face to face.
 

WORKING CONDITIONS

Laboratory, office, clinical, and kitchen settings. The employee will utilize paper and electronic records and perform repetitive motions using a computer mouse and keyboard to type. The employee will engage in food preparation, which may involve repetitive motions. May involve travel within the Cleveland Metropolitan area to food as medicine clinics and community teaching kitchens. Requires flexibility to work evenings, early mornings, or occasionally weekends as needed for intervention sessions. 

Requirements

QUALIFICATIONS

Education/Experience/Licensure: Bachelor's degree and 3 years of experience or Master's degree and 0 years of experience. Must have completed an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited dietetic internship and be a licensed dietitian in the state of Ohio at the time of hire.