Dietitian
The clinician is responsible for independently planning, developing and directing all nutritional care activities for assigned clients, including those with complex medical and nutritional needs. He/she supports the facility's mission and coordinates nutritional care with other health care providers, the client, the client's family, and the community. Duties include, but are not limited to:
Conducts a comprehensive nutrition assessment for patients at nutritional risk. Develops a therapeutic plan for specialized nutrition support, including enteral and parenteral nutrition for patients with complex medical and nutritional needs. Identifies patients in need of nutrition support and recommends the appropriate mode of nutrition support, including suitable route, formula, and rate of administration. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, and fluid) and necessary diet restrictions or food/drug interactions. Diet prescribed is tailored to each individual client according to age specific, physical, and metabolic needs and designs the nutritional treatment plan with consideration for psychosocial, behavioral, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutritional care plan. Evaluates and monitors the effectiveness and outcome of medical nutrition therapy interventions. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to client's level of understanding. Provides appropriate follow-up in accordance with patient's treatment goals, referring patients for outpatient counseling, community or home health service as appropriate. Serves as the nutrition expert on the interdisciplinary treatment team which includes physicians, nurses, and other allied health professionals. Work Schedule:
Monday - Friday, 7:
30 am - 4:
00 pm or 8:
00 - 4:
30 pm, with rotating weekends and holidays. Alternate hours may be needed based on department needs. Physical Requirements:
Light carrying (under 15 pounds); light lifting (under 15 pounds), use of fingers, walking (up to 1.5 hours), standing (up to 2-3 hours), near vision correctable at 13 to 16 to Jaeger 1 to 4; far vision correctable in one eye to 20/20 and to 20/40 in the other, ability to distinguish basic colors; hearing (aid permitted); and emotional/mental stability. Environmental Factors:
Working closely with others, around moving objects, slippery or uneven walking surfaces, dust, constant noise, excessive noise (intermittent), excessive dampness or chilling, excessive humidity, excessive cold, excessive heat, outside and inside. 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. English Language Proficiency:
Candidates must be proficient in spoken and written English to be appointed as authorized by 38 U.S.C. 7403(f). Education and Supervised Practice:
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), formerly known as the Commission on Accreditation for Dietetic Education (CADE). (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. 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 to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. The completion of ACEND didactic program requirements and at least a bachelor's degree from a U.S. regionally accredited college/university or foreign equivalent are necessary for eligibility to enter an ACEND-accredited supervised practice program. 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)). A Non-CDR registered applicant who otherwise meets the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian under 38 U.S.C. 7405(a)(1)(B). In accordance with 38 U.S.C. 7405(c)(2), this appointment may not exceed 2 years. 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:
Experience with the geriatric population. Grade Determinations:
GS-07:
None beyond the basic requirements. In addition to the basic requirements, the candidate must demonstrate all of the following Knowledge, Skills, & Abilities (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 (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:
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. In addition to the experience above, the candidate must demonstrate all of the following KSAs:
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:
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. In addition to the experience above, the candidate must demonstrate all of the following KSAs:
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. In addition to the KSAs identified above, candidates for clinical nutrition positions must demonstrate the following KSAs:
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 (e.g. assessment, diagnosis, intervention, monitoring and evaluation). Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals. References:
VA Handbook 5005/80, Part II, Appendix G20 The full performance level of this vacancy is GS-11. The actual grade at which an applicant may be selected for this vacancy is in the range of GS-07 to GS-11.
Estimated Salary: $20 to $28 per hour based on qualifications.
Conducts a comprehensive nutrition assessment for patients at nutritional risk. Develops a therapeutic plan for specialized nutrition support, including enteral and parenteral nutrition for patients with complex medical and nutritional needs. Identifies patients in need of nutrition support and recommends the appropriate mode of nutrition support, including suitable route, formula, and rate of administration. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, and fluid) and necessary diet restrictions or food/drug interactions. Diet prescribed is tailored to each individual client according to age specific, physical, and metabolic needs and designs the nutritional treatment plan with consideration for psychosocial, behavioral, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutritional care plan. Evaluates and monitors the effectiveness and outcome of medical nutrition therapy interventions. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to client's level of understanding. Provides appropriate follow-up in accordance with patient's treatment goals, referring patients for outpatient counseling, community or home health service as appropriate. Serves as the nutrition expert on the interdisciplinary treatment team which includes physicians, nurses, and other allied health professionals. Work Schedule:
Monday - Friday, 7:
30 am - 4:
00 pm or 8:
00 - 4:
30 pm, with rotating weekends and holidays. Alternate hours may be needed based on department needs. Physical Requirements:
Light carrying (under 15 pounds); light lifting (under 15 pounds), use of fingers, walking (up to 1.5 hours), standing (up to 2-3 hours), near vision correctable at 13 to 16 to Jaeger 1 to 4; far vision correctable in one eye to 20/20 and to 20/40 in the other, ability to distinguish basic colors; hearing (aid permitted); and emotional/mental stability. Environmental Factors:
Working closely with others, around moving objects, slippery or uneven walking surfaces, dust, constant noise, excessive noise (intermittent), excessive dampness or chilling, excessive humidity, excessive cold, excessive heat, outside and inside. 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. English Language Proficiency:
Candidates must be proficient in spoken and written English to be appointed as authorized by 38 U.S.C. 7403(f). Education and Supervised Practice:
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), formerly known as the Commission on Accreditation for Dietetic Education (CADE). (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. 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 to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. The completion of ACEND didactic program requirements and at least a bachelor's degree from a U.S. regionally accredited college/university or foreign equivalent are necessary for eligibility to enter an ACEND-accredited supervised practice program. 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)). A Non-CDR registered applicant who otherwise meets the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian under 38 U.S.C. 7405(a)(1)(B). In accordance with 38 U.S.C. 7405(c)(2), this appointment may not exceed 2 years. 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:
Experience with the geriatric population. Grade Determinations:
GS-07:
None beyond the basic requirements. In addition to the basic requirements, the candidate must demonstrate all of the following Knowledge, Skills, & Abilities (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 (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:
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. In addition to the experience above, the candidate must demonstrate all of the following KSAs:
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:
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. In addition to the experience above, the candidate must demonstrate all of the following KSAs:
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. In addition to the KSAs identified above, candidates for clinical nutrition positions must demonstrate the following KSAs:
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 (e.g. assessment, diagnosis, intervention, monitoring and evaluation). Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals. References:
VA Handbook 5005/80, Part II, Appendix G20 The full performance level of this vacancy is GS-11. The actual grade at which an applicant may be selected for this vacancy is in the range of GS-07 to GS-11.
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$49,730 to $95,676 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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