Clinical Dietitian
Clinical Dietitian Duties include, but are not limited to:
Conducts comprehensive nutritional assessment for clients at nutritional risk adhering to the Nutrition Care Process Develops and implements an individualized plan for medical nutrition therapy for clients Accurately obtains and interprets medical information pertinent to client's nutrition care Completes nutrition focused physical exam as appropriate to determine client's nutrition risk Calculates nutritional requirements and necessary diet restrictions or food/drug interactions Identifies clients in need of nutrition support Provides initial and on-going nutritional assessments of clients receiving enteral and/or parenteral nutrition Order labs, diets and consults per Scope of Practice Assesses educational needs and provides nutrition counseling for individuals and groups Maintains productivity standards and practices Assists in developing and revising patient education materials Assists in achieving compliance with regulatory agency standards Supports N&FS performance improvement activities Work Schedule:
Monday - Friday 8:
00 a.m. - 4:
30 p.m. Financial Disclosure Report:
Not required Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met. Basic Requirements:
United States Citizenship:
Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. Education and Supervised Practice:
Bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
(b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience. (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). Registration/Certification:
Registered with the Commission on Dietetic Registration (CDR) Exception:
Non-CDR registered applicants who otherwise meet the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian not exceed 2 years. The exception only applies to positions at the GS-7 and GS-9 level. May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria). Preferred
Experience:
Specialized Experience is defined as a Clinical Dietitian with experience in inpatient and outpatient nutrition care with expertise in a wide range of disease entities, treatment modalities and drug/nutrient interactions as well as expertise conducting comprehensive nutritional assessments for clients. Grade Determinations:
GS-07 (Entry Level) :
Employees at this grade are closely supervised and competency in progressively complex tasks is monitored by supervisor. Qualification Requirements for the GS-07 are:
Demonstrated Knowledge, Skills, and Abilities:
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 (e.g., tailoring to audience and use of medical terminology). 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-09 (Developmental Level):
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. Qualification Requirements for the GS-09 are:
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. AND Demonstrated Knowledge, Skills, and Abilities:
Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. Knowledge of various food preparation and delivery systems within a healthcare environment. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 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. 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 (Full Performance Level):
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 (e.g., food service and/or clinical nutrition). 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. Qualification Requirements for the GS-11 are:
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. AND Demonstrated Knowledge, Skills, and Abilities:
Knowledge of best practices in the dietetics profession and in scientific literature, including knowledge of research methods, study design, data collection, interpretation of findings, and translation of results into nutrition practice. Ability to comply with various accrediting, regulatory, and agency authorities. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. Knowledge of computer software programs relative to food service systems. References:
VA HANDBOOK 5005/80 PART II APX G20 DIETITIAN QS GS-630 SEPTEMBER 5, 2014 Physical Requirements:
Physical demands may include carrying paperwork, supplies and/or bags of groceries weighing approximately 10 pounds and bending, stooping, stretching, reaching. It may include walking and standing for long periods of time while attending team rounds, teaching group nutrition and cooking classes or providing grocery store tours. The position may requires use of teaching kitchen/kiosk or use of main kitchen where there is a chance of slipping on wet floors, exposure to heat from cooking and risk of accidents related to use of knives and other kitchen tools. Occasionally, duties may require the movement of audio-visual equipment and arrangement of classroom areas. Most of the work is sedentary, involving developing nutritional plans, research and reports that may require prolonged sitting. Use of computer keyboard and mouse to access patient data and document patient care is a frequent part of the work and occurs intermittently throughout the day.
Estimated Salary: $20 to $28 per hour based on qualifications.
Conducts comprehensive nutritional assessment for clients at nutritional risk adhering to the Nutrition Care Process Develops and implements an individualized plan for medical nutrition therapy for clients Accurately obtains and interprets medical information pertinent to client's nutrition care Completes nutrition focused physical exam as appropriate to determine client's nutrition risk Calculates nutritional requirements and necessary diet restrictions or food/drug interactions Identifies clients in need of nutrition support Provides initial and on-going nutritional assessments of clients receiving enteral and/or parenteral nutrition Order labs, diets and consults per Scope of Practice Assesses educational needs and provides nutrition counseling for individuals and groups Maintains productivity standards and practices Assists in developing and revising patient education materials Assists in achieving compliance with regulatory agency standards Supports N&FS performance improvement activities Work Schedule:
Monday - Friday 8:
00 a.m. - 4:
30 p.m. Financial Disclosure Report:
Not required Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met. Basic Requirements:
United States Citizenship:
Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. Education and Supervised Practice:
Bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
(b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience. (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). Registration/Certification:
Registered with the Commission on Dietetic Registration (CDR) Exception:
Non-CDR registered applicants who otherwise meet the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian not exceed 2 years. The exception only applies to positions at the GS-7 and GS-9 level. May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria). Preferred
Experience:
Specialized Experience is defined as a Clinical Dietitian with experience in inpatient and outpatient nutrition care with expertise in a wide range of disease entities, treatment modalities and drug/nutrient interactions as well as expertise conducting comprehensive nutritional assessments for clients. Grade Determinations:
GS-07 (Entry Level) :
Employees at this grade are closely supervised and competency in progressively complex tasks is monitored by supervisor. Qualification Requirements for the GS-07 are:
Demonstrated Knowledge, Skills, and Abilities:
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 (e.g., tailoring to audience and use of medical terminology). 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-09 (Developmental Level):
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. Qualification Requirements for the GS-09 are:
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. AND Demonstrated Knowledge, Skills, and Abilities:
Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. Knowledge of various food preparation and delivery systems within a healthcare environment. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 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. 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 (Full Performance Level):
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 (e.g., food service and/or clinical nutrition). 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. Qualification Requirements for the GS-11 are:
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. AND Demonstrated Knowledge, Skills, and Abilities:
Knowledge of best practices in the dietetics profession and in scientific literature, including knowledge of research methods, study design, data collection, interpretation of findings, and translation of results into nutrition practice. Ability to comply with various accrediting, regulatory, and agency authorities. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. Knowledge of computer software programs relative to food service systems. References:
VA HANDBOOK 5005/80 PART II APX G20 DIETITIAN QS GS-630 SEPTEMBER 5, 2014 Physical Requirements:
Physical demands may include carrying paperwork, supplies and/or bags of groceries weighing approximately 10 pounds and bending, stooping, stretching, reaching. It may include walking and standing for long periods of time while attending team rounds, teaching group nutrition and cooking classes or providing grocery store tours. The position may requires use of teaching kitchen/kiosk or use of main kitchen where there is a chance of slipping on wet floors, exposure to heat from cooking and risk of accidents related to use of knives and other kitchen tools. Occasionally, duties may require the movement of audio-visual equipment and arrangement of classroom areas. Most of the work is sedentary, involving developing nutritional plans, research and reports that may require prolonged sitting. Use of computer keyboard and mouse to access patient data and document patient care is a frequent part of the work and occurs intermittently throughout the day.
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$43,251 to $83,210 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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