The Clinical Dietitian is the medical nutrition expert. At this grade level, the clinical dietitian is responsible for independently planning, developing and directing all nutritional care activities for assigned veterans, including those with complex medical and nutritional needs. The clinical dietitian supports the facility's mission and coordinates nutritional care with other health care providers, the veteran, the veteran's caregiver.
Basic Requirements: Citizenship: Be a citizen of the United States (U.S.). Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with 38 U.S.C. § 7407(a). Registration: All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics. Note: Applicants who hold the RDN credential have met the education requirement (e.g. bachelor's degree or higher) of CDR, as such this occupation is considered professional and scientific with a positive education requirement and the procedures in Part I, Chapter 4 of this Handbook will be followed when applying Veteran's preference. Exception for Dietitians who do not possess the RDN credential: may be given a temporary full-time appointment not to exceed one year under the authority of 38 U.S.C. § 7405(c)(2). Grade Determinations. In addition to the basic requirements above, the following criteria must be met when determining the grade of candidates. GS-7 Grade Requirements: Experience or Education. None beyond the basic requirements. GS-9 Grade Requirements: Experience: Must have at least one year of experience equivalent to the next lower grade level. OR Education: Master's degree from a regionally accredited university or college. Knowledge, Skills and Abilities: In addition to the experience or education above, the candidate must demonstrate the following KSAs: - Knowledge of various accrediting and regulatory requirements. - Knowledge of virtual technology to provide nutrition care. - Ability to deliver patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation). - Ability to apply evidence-based nutrition practices to improve patient outcomes. - Ability to develop patient-centered goals. - Ability to collect data for performance improvement studies. - Ability to collaborate with stakeholders. GS-11 Grade Requirements: Experience: Must have at least one year of experience as an RDN equivalent to the next lower grade. Knowledge, Skills and Abilities: In addition to the experience above, the candidate must demonstrate the following KSAs: - Skill in delivering patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation). - Skill in interpreting research to apply evidence-based nutrition practices to improve patient outcomes. - Skill in developing patient-centered goals. - Skill in analyzing data for performance improvement studies. - Skill in collaborating with stakeholders. - Ability to comply with various accrediting, regulatory and agency authorities. Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/. Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment. A pre-placement physical examination is not required.
Conducts a comprehensive nutrition assessment utilizing the Nutrition Care Process (NCP) for assigned patients. Develops and implements an individualized plan for Medical Nutrition Therapy (MNT) in accordance with the patient's medical program goals and objectives. Performs a Nutrition Focused Physical Exam (NFPE) during assessments to determine risk and/or degree of malnutrition. Calculates nutrient requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes and fluids) and necessary diet restrictions or food/drug interactions. Evaluates patterns and relationships among data obtained and possible root causes for nutrition problems Tailors diet prescription to each individual patient according to physical and metabolic needs. With an understanding of the patient's health condition, designs the nutritional treatment plan with consideration for psychosocial, behavioral, physical activity, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutrition care plan. Prioritizes the importance of nutrition problems for optimal health, recovery from illness, management of chronic disease or disease prevention. Utilizes evidenced-based nutrition practice guidelines and Whole Health Principles to develop shared goals with the patient and formulates a plan of care that is focused on the etiology of the nutrition problem. Actively supports veteran centric food service operations with a food forward approach through knowledge of computer software programs related to food service systems and through interfacing with the food service section to ensure patient satisfaction with meals, assisting in implementation of new initiatives, and acting as a liaison between clinical units/wards and the food service section. Works cooperatively with foodservice staff to assure conformance to diet prescriptions. Assesses educational needs and provides nutrition education/counseling for individuals and groups Assists in achieving compliance with The Joint Commission, or other accrediting agency standards to continuously improve the safety and quality of care. Serves as the nutrition expert for medical staff on the nutritional management of patients. Performs other duties as assigned to meet the needs of the service and patients to include providing support / coverage for vacancies and leave. GS-7: At this grade level, employees serve in a Dietitian (Clinical) entry-level developmental position. They work under the guidance of a Dietitian who is at the full performance level or above, performing increasingly complex tasks designed to prepare them for promotion. Clinical Dietitians conduct nutrition assessments for patients with lower acuity using the NCP while developing skills to apply evidence-based nutrition practice guidelines. Clinical Dietitians learn to interpret research, apply whole health principles and develop patient-centered goals. They develop skills in accurate record keeping of clinical activities and complete patient encounters using approved systems. Clinical Dietitians comply with The Joint Commission (TJC) requirements and other accrediting agency standards to ensure safe and quality patient care. They collaborate with the Food Operations Section to enhance the Veterans' dining experience and ensure patient satisfaction. GS-9: At this grade level, 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. GS-11: At this grade level, employees 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. Work Schedule: Full-Time, Monday - Friday, 7:30am-4:00pm Telework: Not Available Virtual: This is not a virtual position. Relocation/Recruitment Incentives: Not Authorized Financial Disclosure Report: Not Required Salary Ranges GS-7: $ GS-9: $68,315 - $88,808 GS-11: $82,655 - $107,447