Dietitian
The Clinical Nutrition Specialist will be involved in the professional practice of clinical nutrition in accordance with the guidance set forth in Nutrition and Food Services policies and procedures and VA regulations governing the practice of clinical nutrition. The Clinical Nutrition Specialist may be scheduled and assigned to any clinical nutrition practice area, and must possess the required knowledge and skills in order to perform the following functions:
a. Nutritional Care:
Provides nutritional care per individually approved Scope of Practice which includes but not limited to:
1. Conducts a comprehensive nutrition assessment using the nutrition care process (NCP) and NFPE for patients with nutritional problems. 2. Develops and implements an individualized plan for medical nutrition therapy in accordance with the patient's medical program goals and objectives. Accurately obtains and interprets medical and clinical evidence pertinent to the patient's nutritional care to determine risk, identify malnutrition, assess nutritional status, formulate nutrition diagnosis, identify food / drug interactions and drug / nutrient depletions. b. Nutrition Education:
1. Assesses educational needs and provides nutrition counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational, medical, and nutritional situation of the patient. Includes information regarding diet and nutrient modifications based on medical / nutrition diagnosis. Uses proven techniques such as motivational interviewing or Teach for Success. 2. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to client's level of understanding, which frequently involves simplifying complex dietary restrictions. c. Business Functions 1. Maintains productivity standards and practices effective time management and prioritizing of tasks. 2. Maintains accurate record keeping of daily clinical activities, including information for scheduling and billing (Event Capture). d. Performance Improvement/Research 1. Supports Performance Improvement activities by participating in the development of nutritional care indicators, evaluation criteria, collecting continuous quality improvement data, monitoring outcomes, and initiating corrective actions. 2. Participates in planning and developing nutrition-related policies, procedures, and goals. e. Participation as a Member of the Health Care Team:
1. Serves as the clinical nutrition expert on the interdisciplinary treatment team which includes physicians, nurses, and other allied health professionals. 2. Advises interdisciplinary health care team of nutritional recommendations, goals, and efficacy of nutrition interventions. Discusses pertinent findings and interprets nutritional information which will assist the team in developing comprehensive patient treatment plans. f. Professional Development 1. Maintains dietetic registration, state licensure, specialty certifications and continuing education requirements. 2. Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs. Work Schedule:
Monday - Friday, 8:
00am to 4:
30pm, occasional weekends based on the needs of the Service Financial Disclosure Report:
Not required Recruitment/Relocation Incentive:
Not Authorized Virtual:
Not Authorized Telework:
Not Authorized Physical Requirements:
The majority of the work is sedentary, but prolonged walking is also involved. Work is performed in a hospital setting and involves regular and recurring exposure to contagious disease and to various hazards from food processing equipment. References:
VA Handbook 5005, Part II, App G, Dietetic Qualification Standards GS-0630 Veterans Health Administration. The full performance level of this vacancy is GS-11. BASIC REQUIREMENTS Citizenship. Citizen of the United States. (Non-citizens may be appointed when it is not possible to recruit qualified candidates in accordance with chapter 3, section A, paragraph 3g, this part.) Education and Supervised Practice (1) The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
(a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). (b) Completed an ACEND accredited or approved supervised practice program. (2) Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service. c. Registration/Certification. All applicants must be registered with the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). Advanced Level Practice Dietitians must possess a minimum of one advanced practice credential relevant to the area of practice, (e.g. Certified Nutrition Support Clinician (CNSC), Board Certified Specialist in Renal Nutrition (CSR), Board Certified Specialist in Gerontological Nutrition (CSG), Certified Diabetes Educator (CDE), or Board Certified Specialist in Oncology Nutrition (CSO)). f. English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). GRADE REQUIREMENTS a. Creditable Experience (1) Knowledge of Current Professional Dietitian Practices. To be creditable, the experience must have required the use of knowledge, skills, and abilities (KSAs) associated with current professional dietetics practice. (a) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered dietitian. (b) Academic course work leading to an advanced graduate degree in nutrition or a related health care field. (2) Quality of Experience. Experience is only creditable if it is post-registration experience as a registered dietitian directly related to the position to be filled, i.e., the clinical dietitian must have relevant clinical nutrition healthcare experience; the food service system dietitian must have relevant food service system management experience. Qualifying experience must also be at a level comparable to dietetic experience at the next lower level. (3) Part-Time Experience. Part-time experience as a registered dietitian is credited according to its relationship to the full-time workweek. b. Grade Determinations. In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-7 Dietitian (Entry Level) (a) Experience or Education. None beyond the basic requirements. (b) Assignment. Employees at this grade are closely supervised and competency in progressively complex tasks is monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
Basic knowledge of principles and practices of dietetics and Medical Nutrition Therapy (MNT). Ability to provide nutrition care utilizing the Nutrition Care Process (NCP) to patients, family members and/or caregivers considering psycho-social issues and age-appropriate, evidence-based nutrition practice guidelines. Ability to communicate effectively orally and in writing with patients, family and/or caregiver, and other professional healthcare providers. Ability to plan and organize work consisting of multiple tasks and priorities under direct supervision. Basic knowledge of, and ability to use, current information technology operations, software, hardware, terminology, security requirements, and capabilities. Knowledge of basic food production and service for various populations which incorporates principles of sanitation, safety, and menu planning within a healthcare environment. Knowledge of educational concepts, methods, and the ability to execute existing education and training activities for Nutrition and Food Services (NFS) employees. GS-9 Dietitian (Developmental Level) (a) Experience or Education. At least 1 year of experience equivalent to the next lower grade level or education equivalent to 2 full years of progressively higher-level graduate education, or master's degree from an accredited university or college in the field of dietetics or closely related field. (b) Assignments. Employees at this grade level serve in either clinical or food service systems management dietitian positions. It is expected that they receive guidance from higher-level or supervisory staff members. Employees at this grade are under general supervision. Progressively complex tasks are monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
1. Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. 2. Knowledge of various food preparation and delivery systems within a healthcare environment. 3. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 4. Ability to participate in research studies and conduct performance improvement studies and document findings to evaluate staff, food, supplies, equipment, and service, in order to improve the efficiency of the operation. 5. Knowledge of the principles and practices of clinical dietetics including NCP and MNT in order to plan, develop, and coordinate nutrition interventions, including enteral and parenteral nutrition, interdisciplinary care plans, and nutrition education activities that promote Veteran health, wellness and lifestyle management. GS-11 Dietitian (Full Performance Level) (a) Experience or Education. At least 1 year of experience as a registered dietitian equivalent to the next lower grade level, or education equivalent to 3 full years of progressively higher level graduate education, or a Ph.D. or equivalent doctoral degree from an accredited university or college in the field of dietetics or closely related field. (b) Assignment. Employees at this grade level serve as staff dietitians at the full performance level. Registered dietitians are responsible for independently planning, developing, and directing all nutrition care activities. Registered dietitians serve as important members of the interdisciplinary team of care providers and focus on offering exceptional nutrition care and guidance to optimize health. Registered dietitians work in a variety of settings, such as hospitals, outpatient centers, residential treatment programs and patient homes. They are responsible for using evidence-based approaches to develop menus, counsel patients and provide nutrition care. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the KSAs identified, candidates for clinical nutrition positions must demonstrate the following KSAs:
a. Knowledge of the principles and practices of nutrition care and the treatment of complex cases in clinical settings in order to develop, implement and coordinate best practices in the dietetics profession. b. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. c. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals.
Estimated Salary: $20 to $28 per hour based on qualifications.
a. Nutritional Care:
Provides nutritional care per individually approved Scope of Practice which includes but not limited to:
1. Conducts a comprehensive nutrition assessment using the nutrition care process (NCP) and NFPE for patients with nutritional problems. 2. Develops and implements an individualized plan for medical nutrition therapy in accordance with the patient's medical program goals and objectives. Accurately obtains and interprets medical and clinical evidence pertinent to the patient's nutritional care to determine risk, identify malnutrition, assess nutritional status, formulate nutrition diagnosis, identify food / drug interactions and drug / nutrient depletions. b. Nutrition Education:
1. Assesses educational needs and provides nutrition counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational, medical, and nutritional situation of the patient. Includes information regarding diet and nutrient modifications based on medical / nutrition diagnosis. Uses proven techniques such as motivational interviewing or Teach for Success. 2. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to client's level of understanding, which frequently involves simplifying complex dietary restrictions. c. Business Functions 1. Maintains productivity standards and practices effective time management and prioritizing of tasks. 2. Maintains accurate record keeping of daily clinical activities, including information for scheduling and billing (Event Capture). d. Performance Improvement/Research 1. Supports Performance Improvement activities by participating in the development of nutritional care indicators, evaluation criteria, collecting continuous quality improvement data, monitoring outcomes, and initiating corrective actions. 2. Participates in planning and developing nutrition-related policies, procedures, and goals. e. Participation as a Member of the Health Care Team:
1. Serves as the clinical nutrition expert on the interdisciplinary treatment team which includes physicians, nurses, and other allied health professionals. 2. Advises interdisciplinary health care team of nutritional recommendations, goals, and efficacy of nutrition interventions. Discusses pertinent findings and interprets nutritional information which will assist the team in developing comprehensive patient treatment plans. f. Professional Development 1. Maintains dietetic registration, state licensure, specialty certifications and continuing education requirements. 2. Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs. Work Schedule:
Monday - Friday, 8:
00am to 4:
30pm, occasional weekends based on the needs of the Service Financial Disclosure Report:
Not required Recruitment/Relocation Incentive:
Not Authorized Virtual:
Not Authorized Telework:
Not Authorized Physical Requirements:
The majority of the work is sedentary, but prolonged walking is also involved. Work is performed in a hospital setting and involves regular and recurring exposure to contagious disease and to various hazards from food processing equipment. References:
VA Handbook 5005, Part II, App G, Dietetic Qualification Standards GS-0630 Veterans Health Administration. The full performance level of this vacancy is GS-11. BASIC REQUIREMENTS Citizenship. Citizen of the United States. (Non-citizens may be appointed when it is not possible to recruit qualified candidates in accordance with chapter 3, section A, paragraph 3g, this part.) Education and Supervised Practice (1) The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
(a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). (b) Completed an ACEND accredited or approved supervised practice program. (2) Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service. c. Registration/Certification. All applicants must be registered with the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). Advanced Level Practice Dietitians must possess a minimum of one advanced practice credential relevant to the area of practice, (e.g. Certified Nutrition Support Clinician (CNSC), Board Certified Specialist in Renal Nutrition (CSR), Board Certified Specialist in Gerontological Nutrition (CSG), Certified Diabetes Educator (CDE), or Board Certified Specialist in Oncology Nutrition (CSO)). f. English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). GRADE REQUIREMENTS a. Creditable Experience (1) Knowledge of Current Professional Dietitian Practices. To be creditable, the experience must have required the use of knowledge, skills, and abilities (KSAs) associated with current professional dietetics practice. (a) The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered dietitian. (b) Academic course work leading to an advanced graduate degree in nutrition or a related health care field. (2) Quality of Experience. Experience is only creditable if it is post-registration experience as a registered dietitian directly related to the position to be filled, i.e., the clinical dietitian must have relevant clinical nutrition healthcare experience; the food service system dietitian must have relevant food service system management experience. Qualifying experience must also be at a level comparable to dietetic experience at the next lower level. (3) Part-Time Experience. Part-time experience as a registered dietitian is credited according to its relationship to the full-time workweek. b. Grade Determinations. In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-7 Dietitian (Entry Level) (a) Experience or Education. None beyond the basic requirements. (b) Assignment. Employees at this grade are closely supervised and competency in progressively complex tasks is monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
Basic knowledge of principles and practices of dietetics and Medical Nutrition Therapy (MNT). Ability to provide nutrition care utilizing the Nutrition Care Process (NCP) to patients, family members and/or caregivers considering psycho-social issues and age-appropriate, evidence-based nutrition practice guidelines. Ability to communicate effectively orally and in writing with patients, family and/or caregiver, and other professional healthcare providers. Ability to plan and organize work consisting of multiple tasks and priorities under direct supervision. Basic knowledge of, and ability to use, current information technology operations, software, hardware, terminology, security requirements, and capabilities. Knowledge of basic food production and service for various populations which incorporates principles of sanitation, safety, and menu planning within a healthcare environment. Knowledge of educational concepts, methods, and the ability to execute existing education and training activities for Nutrition and Food Services (NFS) employees. GS-9 Dietitian (Developmental Level) (a) Experience or Education. At least 1 year of experience equivalent to the next lower grade level or education equivalent to 2 full years of progressively higher-level graduate education, or master's degree from an accredited university or college in the field of dietetics or closely related field. (b) Assignments. Employees at this grade level serve in either clinical or food service systems management dietitian positions. It is expected that they receive guidance from higher-level or supervisory staff members. Employees at this grade are under general supervision. Progressively complex tasks are monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
1. Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. 2. Knowledge of various food preparation and delivery systems within a healthcare environment. 3. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 4. Ability to participate in research studies and conduct performance improvement studies and document findings to evaluate staff, food, supplies, equipment, and service, in order to improve the efficiency of the operation. 5. Knowledge of the principles and practices of clinical dietetics including NCP and MNT in order to plan, develop, and coordinate nutrition interventions, including enteral and parenteral nutrition, interdisciplinary care plans, and nutrition education activities that promote Veteran health, wellness and lifestyle management. GS-11 Dietitian (Full Performance Level) (a) Experience or Education. At least 1 year of experience as a registered dietitian equivalent to the next lower grade level, or education equivalent to 3 full years of progressively higher level graduate education, or a Ph.D. or equivalent doctoral degree from an accredited university or college in the field of dietetics or closely related field. (b) Assignment. Employees at this grade level serve as staff dietitians at the full performance level. Registered dietitians are responsible for independently planning, developing, and directing all nutrition care activities. Registered dietitians serve as important members of the interdisciplinary team of care providers and focus on offering exceptional nutrition care and guidance to optimize health. Registered dietitians work in a variety of settings, such as hospitals, outpatient centers, residential treatment programs and patient homes. They are responsible for using evidence-based approaches to develop menus, counsel patients and provide nutrition care. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the KSAs identified, candidates for clinical nutrition positions must demonstrate the following KSAs:
a. Knowledge of the principles and practices of nutrition care and the treatment of complex cases in clinical settings in order to develop, implement and coordinate best practices in the dietetics profession. b. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. c. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals.
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$44,537 to $85,686 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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