Dietitian
The Clinical Dietitian will be involved in the professional practice of dietetics in accordance with the guidance set forth in Nutrition and Food Services Handbook and Directives, policies and procedures, authorized scope of practice/clinical privileges and VA regulations governing the practice of dietetics. The Clinical Dietitian may be scheduled and assigned to any nutrition practice area, and must possess the required knowledge and skills in order to perform the following functions:
a. Nutritional Care Conducts a comprehensive nutrition assessment for patients at nutritional risk. 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 information pertinent to the patient's nutritional care to determine risk, assess nutritional status and develop individual specialized care plans to simultaneously address several disease processes. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes, fluid) and necessary diet restrictions or food/drug interactions. Diet prescribed is tailored to each individual client's according to 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. Utilizes assessment and evaluation techniques that consider age-specific needs as well as cultural, religious, and ethnic concerns. Orders labs, diets and consults per Scope of Practice/Clinical privileges. Evaluates and monitors the effectiveness and outcome of medical nutrition therapy interventions. Evaluates the patient's response to care based on identified, measurable outcomes and reviews the plan as appropriate. Documents nutrition care plan in the patient's medical record, including nutrition assessment data, medical nutrition therapy initiated and recommendations, results of nutrition counseling and discharge planning. Documentation supports an interdisciplinary approach and continuity of care. Works cooperatively with Foodservice staff to assure conformance to diet prescriptions. b. Nutrition Education Assesses educational needs and provides nutrition counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational, and medical situation of the patient. Include information regarding budgeting, menu planning, food purchasing and preparation, food storage and sanitation. Evaluates achievement of learning objectives by the patient and/or family. Adapt nutrition education materials and counseling techniques to Veteran'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. Participates in community projects and education as needed/assigned. Documents in the medical record, the education materials provided, the care plan determined by the provider and the client, an assessment of the client's comprehension level to the education given and the expected compliance. Work Schedule:
Monday - Friday (8:
00am - 4:
30pm), Rotating weekends and holidays. 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 English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). 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), 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. 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)). See exception in Education section 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). See below in Education section. Preferred
Experience:
None 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)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 (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-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) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate 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. (3) 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 )Demonstrated Knowledge, Skills, and Abilities 1. In addition to the experience above, the candidate must demonstrate 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. 2. In addition to the KSAs identified in subparagraph 1 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 Dated September 5, 2014 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-7 to GS-11. Physical Requirements:
The essential duties of a Clinicial Dietitian works efficiently and without hazard to themselves and others and include use of fingers, walking (1-2 hours), hearing (aid permitted); mental and emotional stability, working closely with others, exposure to TB and other diseases.
Estimated Salary: $20 to $28 per hour based on qualifications.
a. Nutritional Care Conducts a comprehensive nutrition assessment for patients at nutritional risk. 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 information pertinent to the patient's nutritional care to determine risk, assess nutritional status and develop individual specialized care plans to simultaneously address several disease processes. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes, fluid) and necessary diet restrictions or food/drug interactions. Diet prescribed is tailored to each individual client's according to 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. Utilizes assessment and evaluation techniques that consider age-specific needs as well as cultural, religious, and ethnic concerns. Orders labs, diets and consults per Scope of Practice/Clinical privileges. Evaluates and monitors the effectiveness and outcome of medical nutrition therapy interventions. Evaluates the patient's response to care based on identified, measurable outcomes and reviews the plan as appropriate. Documents nutrition care plan in the patient's medical record, including nutrition assessment data, medical nutrition therapy initiated and recommendations, results of nutrition counseling and discharge planning. Documentation supports an interdisciplinary approach and continuity of care. Works cooperatively with Foodservice staff to assure conformance to diet prescriptions. b. Nutrition Education Assesses educational needs and provides nutrition counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational, and medical situation of the patient. Include information regarding budgeting, menu planning, food purchasing and preparation, food storage and sanitation. Evaluates achievement of learning objectives by the patient and/or family. Adapt nutrition education materials and counseling techniques to Veteran'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. Participates in community projects and education as needed/assigned. Documents in the medical record, the education materials provided, the care plan determined by the provider and the client, an assessment of the client's comprehension level to the education given and the expected compliance. Work Schedule:
Monday - Friday (8:
00am - 4:
30pm), Rotating weekends and holidays. 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 English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). 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), 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. 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)). See exception in Education section 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). See below in Education section. Preferred
Experience:
None 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)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 (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-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) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate 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. (3) 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 )Demonstrated Knowledge, Skills, and Abilities 1. In addition to the experience above, the candidate must demonstrate 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. 2. In addition to the KSAs identified in subparagraph 1 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 Dated September 5, 2014 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-7 to GS-11. Physical Requirements:
The essential duties of a Clinicial Dietitian works efficiently and without hazard to themselves and others and include use of fingers, walking (1-2 hours), hearing (aid permitted); mental and emotional stability, working closely with others, exposure to TB and other diseases.
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$49,390 to $95,023 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
